Chinese Chicken Salad

Updated July 22, 2025

Total Time: 50 minutes

Prep Time: 10 minutes

Cook Time: 40 minutes (adjusted for optimal texture)

Servings: 4

Ingredients

For the Chicken

  • 4 boneless, skinless chicken thighs (about 1¼ pounds)

  • 1 garlic clove, finely grated

  • 1 tablespoon light soy sauce

  • 1 teaspoon vegetable oil

  • 1 teaspoon sugar

  • Kosher salt (to taste)

For the Dressing

  • ⅓ cup fresh orange juice (preferably freshly squeezed)

  • 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 (to taste)

For the Salad Base

  • 1 small head iceberg lettuce, thinly sliced (about 6 cups)

  • ½ small napa cabbage, thinly sliced (about 4 cups)

  • 4 scallions, thinly sliced (white and green parts separated for depth)

Instructions

Step 1: Prepare and Sear the Chicken Thighs

  1. Preheat the Oven: Set oven to 450°F (232°C) and position the rack in the middle.

  2. Marinate the Chicken: Pat chicken thighs dry with paper towels. Rub all over with grated garlic, light soy sauce, vegetable oil, sugar, and 1 teaspoon kosher salt. Let sit for 5 minutes to allow flavors to penetrate.

  3. Sear the Chicken: Heat an oven-safe skillet over medium-high heat. Place thighs in a single layer (skinless side down, though skinless means flat sides). Cook until golden brown on the first side, 5–7 minutes. Flip and sear the second side for 3–4 minutes, then transfer the skillet to the oven.

Step 2: Roast Until Cooked Through

Roast the chicken for 12–15 minutes (adjusted from original 18–20 minutes to prevent overcooking). Use an instant-read thermometer: insert into the thickest part until it reads 165°F (74°C). Remove from oven and let rest 5 minutes. Shred with two forks into bite-sized pieces.

Step 3: Make the Dressing

While the chicken rests, whisk together orange juice, white wine vinegar, sesame oil, vegetable oil, light soy sauce, toasted sesame seeds, sugar, and grated garlic in a large bowl. Season with salt and pepper to taste. Taste and adjust (e.g., add more sugar for sweetness or vinegar for tang).

Step 4: Assemble the Salad

  1. Combine Greens: In a large salad bowl, mix sliced iceberg lettuce, napa cabbage, and scallions. Add shredded chicken.

  2. Toss with Dressing: Pour the dressing over the ingredients. Gently toss to coat evenly, ensuring all greens and chicken are lightly dressed. Serve immediately to maintain crispness.

Notes & Variations

  • Cooking Adjustments: If the chicken is too dry, reduce roast time to 12 minutes. For juicier meat, skip searing and roast at 375°F (190°C) for 25–30 minutes (adjust based on thickness).

  • Flavor Enhancements: Add 1 teaspoon grated ginger or 1–2 drops of sriracha to the dressing for spice.

  • Texture Tweaks: Swap iceberg lettuce for romaine or spinach for variety. For extra crunch, add ¼ cup toasted slivered almonds or 2 tbsp crushed ramen noodles (without seasoning packets).

  • Balance: Reverse lettuce-to-cabbage ratios (e.g., 4 cups lettuce, 6 cups cabbage) for more robust flavor, as noted by a user.

Pro Tip: Use ripe oranges for brighter juice. Chill the dressing and greens for 15 minutes before assembling for a refreshing, crisp salad.

Enjoy!