This easy Chinese chicken salad recipe is made with a homemade peanut dressing, chopped chicken, crispy Ramen noodles, cabbage, a variety of fresh veggies, oranges, and crunchy salted peanuts. I love how easy this Asian salad is to make, how versatile it is, and how incredibly delicious it tastes!
When I’m craving a fresh and flavorful lunch, this Chinese chicken salad is my first thought! It has a crave-worthy range of textures and flavors, with tons of crunch from the crispy noodles and peanuts. But it’s that classic peanut dressing that brings everything together and really makes this salad blow my mind!
What’s in this Chinese Chicken Salad and Dressing?
- Chicken Breasts: Use boneless, skinless chicken breasts for this recipe. Or start with leftover shredded chicken or a rotisserie chicken for ultimate ease!
- Ramen Noodles: Use a packet of Ramen to make the crispy noodles.
- Peanut Dressing: This homemade Chinese chicken salad dressing is made with creamy peanut butter, rice vinegar, soy sauce, lemon juice, oil, and granulated sugar. For convenience, you can grab a bottle of pre-made peanut dressing.
- Coleslaw Mix: A bag of coleslaw mix is an easy way to add in shredded cabbage and carrots.
- Veggies: Bok choy, more carrots, sugar snap peas, and green onions fill out this salad.
- Mandarin Oranges: These add a sweet and juicy twist. Fresh or canned orange slices work great.
- Peanuts: Adds a salty and crunchy finish to the salad.
Ingredient Variations
This super easy recipe for Chinese chicken salad is so versatile–you can swap in different ingredients as desired! Use your preferred veggies, like mushrooms, bell peppers, or water chestnuts. Add sliced almonds or sesame seeds instead of peanuts. Add freshly-shredded cabbage or iceberg lettuce instead of using a slaw mix. Use a package of wonton strips instead of ramen noodles for crunch. There are so many simple adjustments you can make here–the recipe isn’t fussy!
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How to Store
The best way to keep leftovers is to drizzle the dressing on individual servings of the Chinese chicken salad as instructed, and to keep the crunchy ingredients separate from the others when stored.
The peanut dressing can be stored in an airtight container or sealed jar, in the refrigerator for 3-4 days. The veggies can be stored together in an airtight container for 3 days.
If you don’t mind everything melding together, simply store leftover salad in an airtight container for 3 days.
How to Make Ahead
For convenience, you can make components of this Chinese chicken salad recipe days ahead, and prepare fresh to eat. Perfect for meal prepping!
Bake the chicken up to 3 days before, and keep covered in the fridge.
The dressing can be made 3 to 4 days ahead of time and kept refrigerated.
Notes and Tips
I find it’s easiest to crush up the Ramen noodles while they’re still in the package. It’s much less messy! And make sure you keep the seasoning packet to use in the dressing for the completed Chinese chicken salad.
Chinese Chicken Salad Recipe
Ingredients
- 3 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon creamy peanut butter
- ⅓ cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon juice from ½ lemon
- 1½ tablespoons granulated sugar
- 3 ounces Oriental flavored ramen noodles such as Maruchan (1 package)
- 16 ounces coleslaw mix 1 package
- 1 head bok choy thinly sliced
- 2 carrots julienned
- 5 green onions thinly sliced
- 2 cups sugar snap peas cut in half
- 1 cup mandarin oranges fresh or canned
- ¾ cup blanched and salted peanuts
Instructions
- Preheat oven to 350℉. Place the chicken breasts on a foil-lined baking sheet and season with salt and pepper. Cook for approximately 30 minutes or until cooked through. Chop into bite-sized pieces or shred, then set aside.3 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- Make the Dressing: Place the peanut butter in a small microwave-safe bowl and heat in the microwave for 20-30 seconds, or until softened and smooth. Whisk together the oil, rice vinegar, soy sauce, lemon juice, peanut butter, sugar, and the seasoning packet from the ramen noodles. Set aside.1 tablespoon creamy peanut butter, 3 tablespoons seasoned rice vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon lemon juice, 1½ tablespoons granulated sugar, ⅓ cup vegetable oil
- Crush the ramen noodles and spread them on a baking sheet. Bake in the preheated oven for 12 minutes, or until just starting to turn golden. Set aside to cool.3 ounces Oriental flavored ramen noodles
- Place the coleslaw, bok choy, carrots, green onions, sugar snap peas, mandarin oranges, and cooked chicken in a large bowl and toss lightly.16 ounces coleslaw mix, 1 head bok choy, 2 carrots, 5 green onions, 2 cups sugar snap peas, 1 cup mandarin oranges
- Lift individual servings of the salad mix onto a plate or bowl, drizzle with peanut dressing, and sprinkle with peanuts and noodles. Serve immediately.¾ cup blanched and salted peanuts
Notes
- Using leftover chicken would make this an even quicker meal option.
- Drizzling the dressing on individual servings and putting the peanuts and noodles on at the end will ensure your salad doesn’t turn into a soggy mess and leftovers will be great the next day. If you mix everything together, we wouldn’t recommend keeping leftovers.
- We took the noodles out of the package for photography purposes, but it is much easier to crush the noodles when they are still in the package.
- What if you only have rice wine vinegar? Use it!
How to Make Chinese Chicken Salad (and Dressing) Step by Step
Cook the Chicken: Preheat oven to 350℉. Place 3 boneless, skinless chicken breasts on a foil-lined baking sheet, and season with salt and pepper. Cook for approximately 30 minutes, or until cooked through. Chop into bite-sized pieces or shred, then set aside. Alternatively, you can start with leftover or pre-cooked chicken.
Make the Peanut Dressing: Place 1 tablespoon of creamy peanut butter in a small microwave-safe bowl, then microwave for 20-30 seconds, or until it’s softened and smooth–it needs to be melted enough to mix with other ingredients. Then whisk together ⅓ cup of vegetable oil, 3 tablespoons of seasoned rice vinegar, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of lemon juice, 1½ tablespoons of granulated sugar, the melted peanut butter, and the seasoning packet from the ramen noodles. Set aside.
Toast the Ramen Noodles: Crush 1 package of ramen noodles (while still in the package), then open and spread them out on a baking sheet. Bake in the preheated oven for 12 minutes, or just until they start to turn a golden color. Set them aside to cool.
Toss the Salad: Place 16 ounces of coleslaw mix, 1 head bok choy (cut into thin slices), 2 julienned carrots, 5 thinly sliced green onions, 2 cups of sugar snap peas (each pod cut in half), 1 cup of mandarin oranges, and the cooked chicken in a large bowl, and toss lightly.
Assemble and Serve: Place individual servings of Chinese chicken salad into bowls, then drizzle each serving with dressing, and top with peanuts and toasted ramen noodles.
More Chicken Salad Recipes We Love
- Buffalo Chicken Salad
- California Chicken Salad
- BBQ Chicken Salad
- Honey Mustard Chicken Salad
- Crispy Chicken Salad
- Chicken Caprese Salad
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
It doesn’t list mandarin oranges in the recipe. What size can and are they drained? Can’t wait to try this!
As many as you would like, but definitely drain them!