If you’re anything like me, you know exactly what it feels like when a craving hits and only one specific thing will do. For me, that craving is almost always for something crunchy, savory, and loaded with texture, which is exactly why this 10-Minute Chinese Chicken Chopped Salad has become my go-to lately. It comes together fast, uses rotisserie chicken so there’s zero cooking involved, and the dressing alone is worth making this recipe for.
This one is my spin on a Chinese chicken salad, but I wanted a version that skipped the deep-fried wonton strips and heavy dressing in favor of something a little lighter and a lot faster to throw together. Thinly sliced romaine and cabbage give you all of the crunch, while the edamame and rotisserie chicken keep it filling enough to actually count as dinner.
The dressing is really where this salad shines. It’s a simple mix of avocado oil, toasted sesame oil, soy sauce, maple syrup, rice vinegar, ginger, and fresh lime juice, and it comes together in the time it takes you to chop the vegetables. Once it hits the crunchy cabbage and romaine, it soaks in just enough to coat everything without making the salad soggy, which is exactly what you want from a chopped salad like this one.
Because everything here is either raw or already cooked, this is one of those recipes that’s ready in the time it takes to prep the ingredients. Chop, whisk, toss, and you’re eating in about 10 minutes flat, which makes it perfect for busy weeknights or for meal prepping lunches for the week ahead.
What You Need to Make This Chinese Chicken Chopped Salad
- Romaine Lettuce: You’ll need about 5 cups of very thinly sliced romaine, or roughly two heads, for the base of this salad. Slicing it thin is key here, since it helps the dressing coat every piece evenly.
- Green Cabbage: Thinly sliced green cabbage adds an extra layer of crunch that holds up well even after the dressing is added. It also gives this salad some staying power if you’re prepping it ahead.
- Green Onion: A full bunch of thinly sliced green onion adds a mild, fresh bite throughout the salad. I like slicing it thin so it distributes evenly instead of clumping in one spot.
- Edamame: Edamame adds protein and a little pop of texture to every bite.
- Cilantro: Finely chopped cilantro brings a fresh, herby flavor that balances out the richness of the dressing. If you’re not a cilantro fan, you can leave it out or swap in another fresh herb you do like.
- Rotisserie Chicken: Shredded rotisserie chicken is what makes this a true 10-minute recipe, since there’s no cooking required. Just shred about 2 1/2 cups and toss it right in.
- Toasted Sesame Seeds: A tablespoon of toasted sesame seeds adds a nutty crunch on top of the salad. It rounds out the texture nicely.
- Avocado Oil: Avocado oil forms the base of the dressing and keeps things light without overpowering the other flavors.
- Toasted Sesame Oil: Toasted sesame oil brings that deep, nutty flavor that’s essential to a good Asian-inspired dressing.
- Dark Soy Sauce: Dark soy sauce (or low-sodium soy sauce, if you prefer) gives the dressing its salty, savory backbone. Either option works well here. If you need something gluten free, you can try subbing in coconut aminos.
- Maple Syrup: A touch of maple syrup balances out the salty and tangy elements of the dressing with just the right amount of sweetness.
- Rice Vinegar: Rice vinegar adds the tang that ties the whole dressing together and keeps it from tasting flat.
- Ginger Paste: Grated ginger paste adds warmth and a little zing to the dressing. Fresh grated ginger works too, if that’s what you have on hand.
- Lime Juice: The juice of one fresh lime brightens up the whole dressing and gives it a citrusy finish that pairs perfectly with the ginger and sesame oil.
How to Make This 10-Minute Chinese Chicken Chopped Salad
To make this salad, start by chopping all of your vegetables. Thinly slice the romaine lettuce and cabbage, slice the green onion, and finely chop the cilantro. Add all of it to a large bowl along with the edamame, shredded rotisserie chicken, and toasted sesame seeds.
Next, make the dressing. Add the avocado oil, toasted sesame oil, dark soy sauce, maple syrup, rice vinegar, ginger paste, and lime juice to a small bowl or jar and whisk until fully combined.
Pour the dressing over the salad and toss everything together until it’s well coated. Serve right away and enjoy.
Frequently Asked Questions
Yes — this is actually a great recipe for meal prep or entertaining. You can chop the vegetables and mix the dressing up to two days in advance and store them separately in the fridge. Toss everything together right before serving so the lettuce and cabbage stay crisp.
Definitely. Since nothing in this recipe requires stovetop attention, you can have the chopped vegetables, shredded chicken, and dressing all ready to go before guests arrive, then just toss it all together in the few minutes before you’re ready to serve.
Yes, shredded turkey or even grilled chicken breast would both work well here if you don’t have rotisserie chicken on hand.
If you have leftover dressed salad, it’s best eaten within a day, since the cabbage and romaine will continue to soften the longer they sit in the dressing.
Ingredients
- 5 Cups Romaine Lettuce, very thinly sliced (~2 heads)
- 2 Cups Green Cabbage, very thinly sliced
- 1 Bunch Green Onions, very thinly sliced
- 1 Cup Edamame
- ⅓ Cups Cilantro, finely chopped
- 2 ½ Cups Rotisserie Chicken, shredded
- 1 Tablespoon Toasted Sesame Seeds
For the Dressing:
- 1 Tablespoon avocado oil
- 1 Tablespoon Toasted Sesame Oil
- ¼ Cup Dark Soy Sauce, or low sodium soy sauce
- 1 Tablespoon Maple Syrup
- 3 Tablespoons Rice Vinegar
- 1 Tablespoon Grated Ginger, or ginger paste
- 1 Lime, juiced
Instructions
- To make this salad, start by chopping all of your vegetables. Thinly slice the romaine lettuce and cabbage, slice the green onion, and finely chop the cilantro.
- Add all of it to a large bowl along with the edamame, shredded rotisserie chicken, and toasted sesame seeds.
- Next, make the dressing. Add the avocado oil, toasted sesame oil, dark soy sauce, maple syrup, rice vinegar, ginger paste, and lime juice to a small bowl or jar and whisk until fully combined.
- Pour the dressing over the salad and toss everything together until it’s well coated. Serve right away and enjoy.
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