This healthy Chinese chicken salad is packed with juicy chicken, crunchy cabbage, cashews, mandarin oranges, and the most delicious creamy sesame almond dressing. Naturally gluten free, dairy free, and easy to make in just 30 minutes.
If you’re looking for a fresh, satisfying meal that’s anything but boring, this Chinese Chicken Salad Recipe is one you’ll want to make again and again. Tender golden skillet chicken is served over a colorful mix of crisp cabbage, crunchy slaw, toasted cashews, fresh herbs, and sweet mandarin oranges, then tossed with the creamiest sesame almond butter dressing.
It’s everything you love about restaurant-style Chinese chicken salad, but made with simple wholesome ingredients. The creamy dressing is naturally sweetened with Medjool dates instead of refined sugar, while coconut aminos add plenty of savory flavor without soy sauce.
Whether you’re meal prepping lunches for the week or making a quick weeknight dinner, this healthy chicken salad is filling, packed with protein, naturally gluten free and dairy free, and can easily be made Whole30 compatible.
Why You’ll Love This Chinese Chicken Salad
This salad checks all the boxes for an easy lunch or dinner!
- Ready in about 30 minutes
- Loaded with fresh crunchy vegetables
- High in protein from juicy chicken thighs
- Creamy sesame almond dressing with no refined sugar
- Naturally gluten free and dairy free
- Easy to prep ahead for lunches
- Great for meal prep
- Easily Whole30 adaptable
What You’ll Need
Everything in this recipe is easy to find at almost any grocery store.
For the Salad
- Boneless skinless chicken thighs
- Coleslaw mix
- Shredded purple cabbage
- Scallions
- Fresh cilantro
- Raw cashews or almonds
- Mandarin oranges
- Avocado oil or ghee
For the Sesame Almond Dressing
- Almond butter
- Medjool dates
- Coconut aminos
- Toasted sesame oil
- Fresh ginger
- Garlic
- Rice vinegar or apple cider vinegar
The result is a creamy, slightly sweet, savory dressing that’s perfect for this crunchy salad.
How to Make Chinese Chicken Salad
1. Blend the dressing
Combine all dressing ingredients in a high-speed blender until completely smooth and creamy. Chill while preparing the rest of the salad.
2. Prepare the vegetables
Combine the slaw mix, shredded cabbage, scallions, cilantro, chopped cashews, and mandarin oranges in a large serving bowl.
3. Cook the chicken
Season the chicken thighs with onion powder, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat with avocado oil or ghee until shimmering. Cook the chicken until deeply golden on both sides and the internal temperature reaches 165°F.
Allow it to rest for a few minutes before slicing.
4. Assemble
Arrange the sliced chicken over the salad and drizzle with as much dressing as you’d like. Toss everything together just before serving for maximum crunch.
Tips for the Best Chinese Chicken Salad
Use chicken thighs
Chicken thighs stay much juicier than chicken breasts and develop a beautiful golden crust in the skillet.
Don’t overdress the salad
Start with about half the dressing, then add more to taste.
Let the chicken rest
A short resting time keeps all the juices inside before slicing.
Toast the nuts
Toasting the cashews or almonds for just a few minutes adds incredible flavor and crunch.
Chill the dressing
The flavors become even better after sitting for 20-30 minutes.
Easy Variations
This recipe is easy to customize depending on what you have on hand.
- Use grilled chicken instead of skillet chicken.
- Swap almonds for cashews.
- Add shredded carrots.
- Toss in sliced snap peas.
- Add cucumber for extra crunch.
- Top with sesame seeds.
- Add crispy wonton strips if gluten isn’t a concern.
- Use rotisserie chicken for an even faster meal.
How to Meal Prep This Salad
Chinese chicken salad is perfect for meal prep.
Store the dressing separately from the vegetables so everything stays crisp.
Keep the cooked chicken in its own container and slice just before serving.
Once assembled, the salad is best eaten immediately, but the individual components will keep beautifully for several days.
Storage
Refrigerator
Store the salad ingredients, dressing, and chicken separately for up to 4 days.
Dressing
The sesame almond dressing keeps well in an airtight container for up to 5 days. If it thickens after chilling, whisk in a splash of water until smooth.
What to Serve with Chinese Chicken Salad
This salad is satisfying enough to be a complete meal, but it also pairs well with:
- Cauliflower fried rice
- Asian-inspired grilled chicken
- Lettuce wraps
- Fresh fruit
- Cucumber salad
- Chilled sparkling water with citrus
Frequently Asked Questions
Is Chinese chicken salad healthy?
Yes. This version is packed with lean protein, healthy fats, crunchy vegetables, and a naturally sweetened homemade dressing without refined sugar.
Can I use chicken breast?
Absolutely. Chicken breast works well, although chicken thighs stay a bit juicier.
Is Chinese chicken salad gluten free?
This recipe is naturally gluten free because it uses coconut aminos instead of traditional soy sauce. Always check ingredient labels to be sure.
Can I make it Whole30?
Yes. Simply omit the mandarin oranges and use compliant dates and coconut aminos. Be sure all packaged ingredients are Whole30 compatible.
Can I make the dressing ahead?
Yes. The dressing can be prepared up to 5 days ahead and stored in the refrigerator.
Can I use rotisserie chicken?
Definitely. Rotisserie chicken makes this recipe even faster and is perfect for meal prep.
Recipe Tips
- Pat the chicken dry before seasoning for better browning.
- Slice the chicken against the grain for the most tender bites.
- Toss the salad just before serving to keep everything crunchy.
- Taste the dressing before serving and add another splash of vinegar if you’d like a brighter flavor.
This Chinese Chicken Salad Recipe proves that a hearty salad can be every bit as satisfying as takeout. With juicy seasoned chicken, crisp vegetables, crunchy cashews, sweet mandarin oranges, and a creamy sesame almond dressing, every bite is full of fresh flavor and texture. Whether you’re making lunches for the week or serving dinner to the family, this healthy chicken salad is a recipe you’ll come back to all year long.
If you make it, I’d love to hear how it turned out! Leave a comment and star rating below, and don’t forget to share a photo on Instagram and tag me so I can see your creation!
More Healthy Salad Recipes You’ll Love:
- Crispy Buffalo Chicken Salad
- Greek Chicken Pasta Salad
- Chicken Caesar Potato Salad
- Crispy Chicken Cobb Salad
- Healthy Greek Chicken Salad
- Mediterranean Chopped Salad
- Street Corn Chicken Salad
Healthy Chinese Chicken Salad Recipe (Gluten Free + Dairy Free)
This healthy Chinese chicken salad is packed with juicy chicken, crunchy cabbage, cashews, mandarin oranges, and the most delicious creamy sesame almond dressing. Naturally gluten free, dairy free, and easy to make in just 30 minutes.
Ingredients
Almond Butter Sesame Dressing:
- 3 medjool dates pitted and softened if necessary by soaking in very hot water for 5 minutes
- 1/4 cup almond butter
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1/2 inch fresh ginger peeled and chopped
- 2 cloves garlic peeled and chopped
- 2 tablespoons rice vinegar or apple cider vinegar
Salad:
- 2 cups slaw mix
- 1 cup Purple cabbage shredded
- 1 bunch Scallions green and white parts, thinly sliced
- 3/4 cup Raw cashews or almonds, chopped
- 1/4 cup fresh cilantro chopped
- 1/2 cup Mandarin oranges check labels for Whole30
- 2 tablespoons avocado oil ghee, or coconut oil
- 1 1/2 lbs Boneless skinless chicken thighs
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- Sea salt and black pepper
Instructions
Prepare the Dressing:
-
Place all ingredients in a small, powerful blender (I used a NutriBullet) and blend until smooth and creamy. If the mixture is extremely thick, you can add a tiny bit of water until it reaches desired thickness. Cover the dressing and place it in the refrigerator while you prepare the salad.
Prepare the Salad:
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In a large serving bowl, combine the slaw mix, cabbage, sliced scallions, nuts, cilantro, and mandarin oranges. Set aside while you cook the chicken.
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Heat a large skillet over medium high heat and add the oil or ghee. Pat the chicken dry and season all over with the onion powder, garlic powder, salt and pepper.
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Add chicken to the sizzling skillet and cook 5-7 minutes on the first side, adjusting the heat if necessary to get a nice golden brown crust. Flip and cook another 5 minutes on the second side, until deep golden brown and cooked through. The internal temperature of the chicken should reach 165° F.
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Remove the chicken to a cutting board. Once it cools for 1-2 minutes, slice it or cut into bite size pieces. Arrange over the salad, then toss with as much dressing as you like, or, serve the dressing on the side if you prefer. Makes about 6 servings. Enjoy!
SO GOOD! Every part of this was unbelievable. Thank you for such a great recipe!!
I would eat this for dessert!
Mmmmm, love me some chicken “thigs”! 🙂
Seriously though, it’s a wonderful dish that makes a regular rotation in our family. Thank you!
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This salad is delicious. My husband said that it reminded him of the thai chicken pizza from California Pizza Kitchen. We are going to make this again and again! Thank you!
How long will the salad dressing keep in the refrigerator
I made this tonight and it was delicious! My husband loved it too. Thanks!
This was truly the best salad recipe I have made. I followed it and prepared it without deviation. I’m not a fan of cilantro, but I thought I would stay true to the recipe the first time around and then make changes if necessary! It was fabulous! I am not taking the cilantro out, it just finishes off the salad with true flavor. My husband was also a fan. We will be eating this often!! It makes a lot! Looking forward to lunch tomorrow and probably the following day. Perfect for the two of us!!
Love this salad! Am prepping it for the work week for a September whole 30! I found something called “date nectar” in a bottle, only ingredient is dates so seems W30 compliant. Going to try it in the dressing today.
We make this salad all of the time! My whole family loves it! We use Sun Butter because of allergies and it always turns out great!
Love this recipe!! Would you have any sides you would recommend serving it with?