If you’re looking for a bold, flavorful salad that’s both satisfying and easy to throw together, this Chinese Chicken Salad delivers on all fronts. Packed with crunchy cabbage, shredded chicken, fresh herbs, and crispy wontons, it’s tossed in a tangy sesame-ginger dressing that brings everything together. Whether you’re serving it as a light dinner, a lunch prep favorite, or a crowd-pleasing potluck dish, this salad is vibrant, hearty, and bursting with texture in every bite.
This recipe was adapted from a Blue Apron meal kit; I made a few changes based on what was available near me and ease.
Ingredients Needed
Salad
- linguine noodles
- fresh wonton wrappers or wonton noodles – the original recipe calls for wonton noodles. However, those were not readily available where I live, so I went with the wrappers.
- chicken thighs – boneless, skinless trimmed of fat and cut into ½” slices. You can use anywhere from 1 -2 pounds of chicken in this recipe, depending on how much protein you want to have in it. You can also use rotisserie chicken. If you choose to use rotisserie chicken, we would recommend still sautéing the chicken briefly in the garlic and green onion to enhance the flavor. Note that we’ve personally never tried it with rotisserie chicken so we can’t guarantee the results, but a few of our readers have.
- coleslaw – a store-bought 16-ounce bag is perfect.
- carrots
- green onions – we’ll be using the white ends of the onions and the green ends of the onions at different times in the recipe, so be sure to separate them into piles.
- garlic
Dressing
- rice vinegar
- soy sauce
- Dijon mustard
- sesame oil
- honey
- Your favorite Asian hot sauce like Sriracha, Gochujang, or Sambal Oelek – optional
How to Make Chrissy Tiegen’s Chinese Chicken Salad
- Preheat the oven.
- Cook linguine according to package directions. Drain, drizzle with a little olive oil and a sprinkle of salt, and set aside. It’s okay for them to be cold.
- Prepare wonton noodles.
- Whisk together the dressing ingredients.
- Place the cabbage, shredded carrot, and the dark green ends of the green onions in a large salad bowl. Set aside.
- Bake wonton noodles.
- Combine all ingredients and drizzle with the prepared sauce.
- Serve immediately and enjoy!
Storage & Other Tips
- This recipe is quite involved, and since it’s dressed at the end, it won’t last long as leftovers or store well prepared ahead of time. If you’d like to prepare it ahead of time, here’s what I’d suggest:
- Store components separately:
- To keep everything crisp and fresh, store the following in separate containers:
- Dressing: In a sealed jar or container in the fridge for up to 5–7 days. Shake well before using.
- Veggies (cabbage, herbs, etc.): Store in an airtight container lined with a paper towel to absorb moisture. Use within 3–4 days.
- Chicken: Keep cooked, shredded chicken in the fridge for up to 4 days. You can also use rotisserie chicken for convenience.
- Wonton strips or crispy toppings: Keep these in a zip-top bag or airtight container at room temperature. Do not refrigerate, or they’ll get chewy.
- To keep everything crisp and fresh, store the following in separate containers:
- To make it ahead for meal prep: Assemble everything but the dressing and crispy toppings. Add those just before eating to keep things fresh.
- Add protein variety: Swap the chicken with grilled shrimp. A few of our readers have even tried tofu, or even crispy baked tempeh for a vegetarian twist.
- Boost the crunch: Toss in sliced almonds, sunflower seeds, or more shredded veggies like carrots or bell peppers.
- Make it a main dish: Serve it over rice or rice noodles for a heartier meal.
- Double the dressing and reserve some for later: It’s that good—and it keeps well in the fridge. Perfect for drizzling on roasted veggies or other salads later in the week.
Frequently Asked Questions
Sort of. For best results, prep all components ahead but wait to toss them together until just before serving. Keep the dressing and crispy wontons separate to maintain texture.
Whatever you have! Grilled, rotisserie, or even leftover chicken all work great. Just shred or chop it into bite-sized pieces. If you have the time, we would recommend still sautéing the chicken briefly in the garlic and green onion as per the recipe to enhance the flavor.
Absolutely. Napa cabbage is traditional and very tender, but regular green cabbage or a coleslaw mix works just fine and adds great crunch.
Not really! The dressing has bold flavors like ginger and garlic, but it’s not spicy. Want heat? Add a squirt of Sriracha or sprinkle in some red pepper flakes.
You can, but the homemade dressing is worth the 5 minutes. If you’re in a pinch, look for an Asian-style sesame or ginger vinaigrette.
We vote yes—they add amazing crunch! But if you’re in a pinch, try toasted ramen noodles, crispy rice noodles, or even crushed peanuts.
Chrissy Teigen’s Chinese Chicken Salad
Equipment
Ingredients
Salad
- 6 ounces linguine noodles
- 6 ounces wonton wrappers, fresh or fresh wonton noodles
- 1-2 pounds chicken thighs, boneless, skinless trimmed of fat and cut into ½" slices. You can also use rotisserie chicken.
- 16 ounce bag coleslaw
- 6 ounces carrots, shredded
- 3 green onions, chopped separate green and white ends
- 4-5 cloves garlic minced
Dressing
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons sesame oil
- 2 tablespoons honey
- Your favorite Asian hot sauce like Sriracha, Gochujang, or Sambal Oelek to taste optional
Instructions
Prepare Noodles and Wrappers
- Preheat oven to 450℉. Bring a large pot of salted water to a boil. When boiling, cook the noodles according to package directions, drain, drizzle with a little olive oil and sprinkle with a pinch of kosher salt, toss, and set aside (it's okay for them to be cold).
- For the crispy wonton wrappers, the original recipe calls for fresh wonton noodles. Those weren't readily available where I live, so I used wonton wrappers. If you're using the wrappers, use a sharp knife, cut the wonton wrappers into ¼" strips (you will probably need to divide the wrappers into a few stacks to make sure they're all cut evenly).
- Place on a large baking sheet and drizzle with 1-2 tablespoons olive oil. Sprinkle with salt and pepper and make sure they’ve been separated. Set aside.
Combine Dressing
- Whisk together the dressing ingredients, including hot sauce to taste, and set aside.
Prepare Salad
- Place the noodles, cabbage, shredded carrot, and the dark green ends of the green onions in a large salad bowl. Set aside.
Prepare & Cook Chicken
- If you haven't done this already, trim excess fat from chicken thighs and cut into ½" slices. Season with salt and pepper.
- Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer and cook 3-4 minutes.
- Add the white ends of the green onions and the garlic and then flip/stir it to make sure all the sides have been browned. When done, remove from heat.
Bake Wontons
- When the oven is ready, add the wonton wrappers and bake for 4-5 minutes. Remove the pan from the oven, stir, and then return to the oven for another 4-5 minutes or until light brown and crispy. Remove from oven.
Combine & Serve
- When the chicken and wonton wrappers are cooked, add them to the salad bowl and drizzle with the sauce. Toss and serve immediately.
Notes
- Nutritional information: your favorite Asian sauce was not included in the nutritional information calculations.
Nutrition
If you’re looking for other Our Best Bites salads with Asian flair, check these out!
Asian Cabbage Salad
Orange Sesame Asian Chicken Salad
Asian Wonton Salad
Thai Peanut Noodle Salad
Healthy Thai Peanut Salad for One
Kale and Cabbage Salad Jars with Tahini Lime Dressing
Questions & Reviews
Can’t wait to try this recipe. That crispy wonton wrap looks interesting. Thank you for sharing the recipe!
Can you include a list of suggested swears with the recipe so I know how to save my noodles when I burn them?
Honestly, I think it works best when the swears just flow through you. It’s part of the creative process. What burned noodles mean to me may mean something different to you. ??♀️
We made this for dinner tonight and it was a hit! I cheated and used a Rotisserie chicken though because I felt like I had enough pans and dishes going on! Thanks for the great recipe!
Yes, perfect way to go!!! I think I’ll use rotisserie next time, too, hahaha!
I made this for Sunday dinner tonight and everyone thought it was pretty good! We all thought the dressing was too thin, though. It didn’t coat the salad and just ended up puddling on the bottom of the plate. Next time I’d make it in advance and cook it down to thicken it and maybe even add some corn starch. I’m also not a fan of sesame oil so I used a quarter of what it called for and still thought it was plenty strong.
Sounds yummy! Did you use the seasoned rice vinegar or the plain one? My store has two options.
I used plain, but you could use either!
Thank you for not remaking the wonton noodles for your pictures!!! One of the things I love about your blog is that you live real lives and sometimes things get a little too done!!! Thank you!!!!!!!!
I’m gonna try making this with a block of firm tofu… I’m thinking I can press it, cut it into 1/2″ strips, and marinate it in the dressing while I prep everything else. Then I should be able to pan fry it in a bit of oil at the end like you did your chicken… Sub maple syrup for the honey, and voila! Vegan! 🙂 I’m also thinking jjapchae noodles, made from sweet potato starch, because yummmm!
Do the linguine noodles go in the bowl with the cabbage and carrots? They get cooked, but I never see a reference for what to do with them in the recipe directions.
Yes! Thank you!
I made a similar salad recently trying to copy the one from Panera. Now I need to try this one! The only thing I wasn’t sure of is if I liked the sesame oil. I think it made the sauce taste kind of burned, do I just not know what sesame oil is supposed to taste like? ?
Sesame oil is REALLY strong and it can easily overwhelm everything. In this recipe, I’d try light sesame oil and start with just one tablespoon and then add a little more if you feel like it needs more. ??
I’ll try it, thanks!
I could totally see swapping the chicken for edamame or for chickpeas sprinkled with garlic powder and seasonings for a vegetarian option – yum! And the idea to bake the wonton strips is a great swap for deep fried. Sounds like the perfect summer dinner.
Awesome idea!!! ????
Hahaha I’m so glad I’m not the only one to “bless” my cooking with bad words. This looks delicious!
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