Chinese Chicken Salad

Name: Chinese Chicken Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs (about 1 1/4 pounds); 1 garlic clove, finely grated; 1 tablespoon light soy sauce; 1 teaspoon vegetable oil; 1 teaspoon sugar; Kosher salt; 1/3 cup fresh orange juice; 3 tablespoons white wine vinegar; 2 tablespoons sesame oil; 2 tablespoons vegetable oil; 2 tablespoons light soy sauce; 2 tablespoons toasted sesame seeds; 2 teaspoons sugar; 1 garlic clove, finely grated; Kosher salt and freshly ground black pepper; 1 small head iceberg lettuce, thinly sliced (about 6 cups); 1/2 small napa cabbage, thinly sliced (about 4 cups); 4 scallions, thinly sliced

By Sue Li

Updated July 22, 2025

Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Rating: (0)
Comments: Read comments

A fresh twist on an American classic, this Chinese chicken salad delivers all the familiar, sweet soy-and-sesame flavors you love in restaurants like California Pizza Kitchen or Joan’s on Third. The dressing gets a subtle, delightful sweetness from orange juice, making each bite bright and satisfying. You can cook your own chicken for this recipe, or keep it simple with a store-bought rotisserie chicken. (If doing so, just shred 3 to 4 cups of the cooked chicken and toss it with a splash of soy sauce to boost its flavor before adding it to the salad.)

Featured in: The 23 Best Salads of All Time

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Ingredients

Yield:4 servings

For the Chicken

4boneless, skinless chicken thighs (about 1¼ pounds)
1garlic clove, finely grated
1tablespoon light soy sauce
1teaspoon vegetable oil
1teaspoon sugar
Kosher salt

For the Salad

⅓cup fresh orange juice
3tablespoons white wine vinegar
2tablespoons sesame oil
2tablespoons vegetable oil
2tablespoons light soy sauce
2tablespoons toasted sesame seeds
2teaspoons sugar
1garlic clove, finely grated
Kosher salt and freshly ground black pepper
1small head iceberg lettuce, thinly sliced (about 6 cups)
½small napa cabbage, thinly sliced (about 4 cups)
4scallions, thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 450 degrees. Prepare the chicken: Rub chicken thighs with garlic, soy sauce, vegetable oil, sugar and 1 teaspoon kosher salt. Heat a medium oven-proof skillet over medium-high. Place the thighs in the skillet in a single layer and cook until browned on both sides, 5 to 7 minutes.
Step 2
Transfer the skillet to the oven and roast the thighs until they are cooked through and golden brown, 18 to 20 minutes. Remove the chicken thighs from the oven and shred into bite-size pieces with two forks. Set aside to cool.
Step 3
While the chicken thighs are cooling, prepare the salad: In a large bowl, whisk together orange juice, vinegar, sesame oil, vegetable oil, soy sauce, sesame seeds, sugar and garlic; season with salt and pepper.
Step 4
Add the lettuce, cabbage, scallions and shredded chicken thighs to the dressing. Toss to combine and serve immediately.