Chinese Chicken Salad with Creamy Dressing

Chinese Chicken Salad with Creamy Dressing

Recipe From:

Introducing one secret ingredient to make your Chinese Chicken Salad dressing creamy, nutty, and extra addictive!




  • 3 tablespoons Chinkiang vinegar (*Footnote 1)
  • 2 tablespoons light soy sauce (*Footnote 2)
  • 2 tablespoon unsalted natural peanut butter
  • 1 tablespoon honey (or agave syrup)
  • 1 tablespoon sesame oil
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced (yield about 2 teaspoons)
  • (Optional) 1 tablespoon homemade chili oil


  • 1 small head romaine lettuce, chopped (yield about 4 cups)
  • 1/4 head red cabbage, shredded (yield about 2 cups)
  • 2 big carrots, sliced to thin strips (yield about 2 cups)
  • 2 cups shredded chicken (rotisserie chicken or leftover chicken)
  • 1 cup cherry tomatoes, halved
  • 3 green onion, sliced
  • 1 cup crunchy chow mein noodles
  • (Optional) chopped cilantro for garnish


  1. Combine all the ingredients for the dressing in a mason jar. Shake until it is well mixed. Let it sit for 10 to 15 minutes while preparing other ingredients. If not serving immediately, store the dressing in the fridge for up to a week.
  2. Add romaine lettuce, red cabbage, carrots, chicken, cherry tomatoes, and green onion in a large bowl.
  3. Right before serving, pour in the salad dressing and toss to mix well.
  4. Garnish with chow mein noodles, if using.
  5. Serve immediately as an appetizer or a light main dish.


  1. Use rice vinegar to replace Chinkiang vinegar if you need a gluten free dish, although the flavor of the dressing will change.
  2. You can also use regular soy sauce. Use tamari for gluten free option.

More cooking notes

    • There are many ways to put this salad together. Here I used the classic combination that you see most in China – lettuce, red cabbage, carrot, and tomato – a good combination of crunchy, crispy, refreshing, sweet, juicy, and fruity elements. Do feel free to change it up and make your own mix; for example, use Chinese cabbage to replace the lettuce, or use mandarin orange to replace the tomato.
    • Mix the dressing in a mason jar and shake it! The liquid will emulsify and the peanut butter will dissolve nicely. Plus it is easier to store if you make extra.
    • Make the dressing first and let it sit. The longer it sits, the better it gets. If you’re hosting a party, mix the dressing a day ahead. The herbs will be incorporated into the sauce evenly and make the sauce rich and even more flavorful.
    • Use leftover chicken or buy a rotisserie chicken, because it is fast and tasty. If you really want to cook the chicken from scratch, use this proven roast chicken breast recipe from Gimme Some Oven.
    • Toss the salad right before serving. If you toss too early, the veggies will seep liquid that will make the dish watery!
    • Don’t have crunchy chow mein noodles? Use a handful of toasted almonds or peanuts, and your salad is ready to go!

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