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Chinese Chicken Salad - A Family Feast

Chinese Chicken Salad

Chinese Chicken Salad combines shredded chicken, cabbage, and other salad vegetables, with mandarin oranges – all tossed with a delicious Asian-inspired dressing. Top with sesame seeds, toasted cashews, and crispy wonton strips for extra crunch and flavor.

Yield: 10 servings 1x
Prep: 45 minutesCook: 15 minutesTotal: 1 hour


1 pound boneless chicken thighs, trimmed and cut into one-inch wide strips

1 pound boneless chicken breasts, trimmed and cut into one-inch wide strips

1 quart water

1/2 cup soy sauce

2 tablespoons rice vinegar

3 8.25-ounce cans mandarin orange segments, drained

4 tablespoons sesame seeds, divided

1 cup raw cashews

1 tablespoon olive oil

1/2 teaspoon kosher salt

4 ounces shiitake mushrooms, stems removed and caps cut into thin strips

2 cups red cabbage, shredded

3 cups napa cabbage, shredded

3 cups romaine, shredded

1 cup shredded carrot, about one large carrot

4 large scallions, sliced (whites separate from greens)

1 cup cilantro leaves, not chopped

1 4-ounce bag fried wonton strips


1/4 cup rice vinegar

1/4 cup apricot preserves

1 tablespoon soy sauce

1 teaspoon grated fresh garlic

2 teaspoons grated fresh ginger

2 1/2 tablespoons canola oil

2 1/2 tablespoons toasted sesame oil

1/2 teaspoon kosher salt

1/2 teaspoon white pepper

2 tablespoons toasted sesame seeds from above (some go in salad and some in the dressing)


  1. In a medium pot, place water, soy sauce and rice vinegar and bring to a boil.
  2. Add the chicken strips, cover, and turn off the heat. Let the chicken sit in the hot poaching liquid until fully cooked, about 10-15 minutes. Remove with a spider to cool. Discard poaching liquid. Once cooled, shred the pieces by pulling slivers apart with your hands. Check every five minutes in the poaching liquid and do not overcook.
  3. Drain Mandarin oranges in a strainer over a bowl. Discard liquid.
  4. In a medium saute pan over medium heat, dry toast the sesame seeds until golden. Remove from the pan to cool.
  5. In the same pan, add cashews and dry toast until browned. Add the olive oil and salt and cook and toss for one more minute then remove to cool.
  6. In the same pan, over high heat, dry cook the shiitake mushrooms until browned and tender, about 8-10 minutes. Set aside to cool.
  7. In a large bowl, toss shredded red cabbage, shredded Napa cabbage, shredded romaine, shredded carrot, sliced scallion whites, and cilantro leaves.
  8. Add the shredded chicken, cooked mushrooms, drained mandarin orange segments, 2 tablespoons of the toasted sesame seeds, and half the toasted cashews.
  9. Make the dressing using one tablespoon of the toasted sesame seeds with the other dressing ingredients.
  10. Pour the dressing over the salad and toss. Top with remaining sesame seeds, remaining toasted cashews, sliced scallion greens and toasted wonton strips. Save a little of each if you wish to top individual portions.
  11. Pour onto a large platter for serving or portion into individual bowls.

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© Author: A Family Feast
Cuisine: Asian American Method: chop, poach