Say hello to your new favorite summer salad–Chinese Chicken Salad (30-Minute Meal Prep)! The fresh vegetables, tangy dressing, and crunchy wontons make this a tasty and easy recipe for your no-cook summer rotation.
On Instagram, I asked what summer recipes people would like to see around here. There were two responses that popped up the most: protein-packed salads, and a lighter version of Chinese Chicken Salad.
Well, here it is! This recipe stays true to the main ingredients in your average restaurant Chinese Chicken Salad, but I’ve reduced the sugar and oil used in the dressing. I was shocked by how much sugar goes into some of those salads! Kind of defeats the purpose, right?
This salad is still packed with tangy flavor and tons of protein. The best part for me, is no cooking at all. Plus, you can make the whole thing (minus the wonton strips) and eat it throughout the week. The cabbage holds up to the dressing and doesn’t get mushy, like regular lettuce does.
A 30-minute, no-cook meal that lasts all week? Yes, please!
what Ingredients do i need?
If you want this to taste like a copycat of the version from your favorite restaurant, you’ll want to use Napa cabbage. It has a more tender leaf and is less bitter than regular green cabbage.
But not every grocery store carries Napa cabbage. I’ve had good luck finding it at Sprouts and my local Ralph’s, but if you’re having a hard time finding it, just go with the green cabbage. It will still make a delicious salad!
Since green cabbage can be a bit tough, I’d let it marinate in the dressing for a bit before eating so it can soften.
The other ingredients might already be in your kitchen:
- Napa cabbage or green cabbage
- Red cabbage
- Shredded carrot
- Garlic
- Ginger
- Cooked, shredded chicken breast
- Green onion
- Soy sauce
- Rice vinegar
- Sesame oil
- Honey
- Wonton strips
can i make chinese chicken salad in advance?
Yes! The beauty of this salad, for me anyway, is that I can make this in advance and eat it the whole week.
Because sturdy vegetables like cabbage and carrots are the base, you can dress the salad and let it sit all week without it getting too soggy. Think of it like a slaw that gets better as is marinates!
Just make sure you reserve the wontons and top the salad with them when you’re ready to eat. Those will definitely get too soggy if you let them sit in the dressing too long.
I’d love to hear from you if you make this recipe! Leaving a starred review and comment below helps my blog grow. I’m always grateful when you can take the time to do that!
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Chinese Chicken Salad
Ingredients
- 8 cups shredded Napa cabbage or green cabbage*
- 2 cups shredded red cabbage
- 2 cups shredded carrots
- 3 cups cooked, shredded chicken breast
- 1/2 cup sliced green onions
- 1 1/4 cup wonton strips I find these next to the croutons in the grocery store
FOR THE DRESSING
- 3 tbsp reduced-sodium soy sauce
- 4 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 3 tbsp water
- 2 tsp honey
- 2 cloves garlic, minced
- 2 tsp minced ginger
- ground black pepper to taste
Instructions
- In a small bowl, whisk together all dressing ingredients. Set aside for about 10 minutes while you prep your veggies, so the flavors have time to meld together.
- In a large bowl, add all remaining ingredients except for the wonton strip.
- Pour dressing over veggies and mix together thoroughly. The dressing is thin and will sink to the bottom of your bowl, so make sure you mix again before you're ready to eat. Eat immediately or refrigerate for up to to 3-4 days.
- For one serving, measure out 3 cups of salad mixture into a serving bowl. Top with 1/4 cup wonton strips.
Excellent! Your recipes never fail.
The dressing is quite delicious.😋
This dressing is bomb! Didn’t have wontons so I browned a crushed package of ramen noodles w/o the season packet. So good 😋