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Chinese chicken salad in a wooden bowl on an outdoor picnic table with colorful vegetables and crispy toppings.

Chinese Chicken Salad for Office Backyard Tables

This Chinese Chicken Salad is the perfect make-ahead lunch for office backyard tables—crunchy, tangy, and packed with fresh veggies. Easy to prep the night before and assemble in minutes.
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Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 3 green onions sliced
  • 1/2 cup chopped cilantro
  • 2 cups cooked shredded chicken rotisserie or leftover
  • 1/2 cup crispy wonton strips or toasted almonds
  • 3 tbsp rice vinegar
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 clove garlic minced
  • 2 tbsp neutral oil avocado or grapeseed

Method
 

  1. Make the dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Slowly drizzle in the neutral oil while whisking until emulsified. Set aside.
  2. Prep the veggies: In a large bowl, combine green cabbage, purple cabbage, carrot, bell pepper, green onions, and cilantro. Toss to mix.
  3. Add the chicken: Add the shredded chicken to the bowl with the veggies. Pour the dressing over everything and toss well to coat.
  4. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to let flavors meld.
  5. Serve: Just before serving, top with crispy wonton strips or almonds for crunch. Toss again and enjoy.