Go Back
+ servings

Chinese Chicken Salad

Got a jar of All-Purpose Stir-Fry Sauce in the fridge? You can make this colorful, tangy, umami-packed Whole30-friendly Chinese Chicken Salad for dinner tonight!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Salad
Cuisine: Chinese
Keyword: Chicken Salad, Entree Salad, gluten-free, grain-free, paleo, Primal, quick and easy, summer salad, Whole30
Servings: 4 people
Calories: 613kcal


  • 6 pieces Cracklin’ Chicken cut into slices
  • ½ cup All-Purpose Stir-Fry Sauce
  • 2 tablespoons avocado oil optional
  • ½ head small Napa cabbage cored and sliced thin 
  • ½ head small red cabbage cored and sliced thin
  • 2 medium carrots peeled and julienned
  • 3 scallions thinly sliced on the bias
  • ½ cup cilantro leaves roughly chopped
  • ½ cup canned Mandarin oranges in 100% juice drained (I buy Native Forest brand)
  • ¼ cup toasted almond slivers
  • 2 tablespoons  toasted sesame seeds


  • Make some Air Fryer Cracklin’ Chicken or OG stovetop Cracklin’ Chicken and set it aside. Don’t worry, the crispy chicken will still be amazing at room temperature.
  • While the chicken is frying, measure out the All-Purpose Stir-Fry Sauce and whisk in the avocado oil if you’re using it. Taste the dressing on a piece of cabbage and add more avocado oil if desired.
  • In a large bowl, combine the cabbage, carrots, scallions, and cilantro.
  • Pour in most of the salad dressing and toss well. Taste for seasoning and add more dressing if needed.
  • Transfer the dressed greens to a serving platter and dot the salad with the mandarin oranges. Place the Cracklin’ Chicken on top of the salad.
  • When you’re ready to serve the Chinese Chicken Salad, sprinkle the toasted almonds and sesame seeds on top. Serve immediately!


Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 613kcal | Carbohydrates: 29g | Protein: 35g | Fat: 41g | Fiber: 6g