Chopped Chicken Salad with Sesame Dressing

This chopped chicken salad is the healthy crunchy, and colorful lunch or dinner you’ll want on repeat all spring and summer long. It brings together juicy shredded chicken (or crispy sesame chicken if you’re feeling fancy) with a medley of crisp cabbages, sweet mandarin oranges, nutty almonds, and crunchy wonton noodles.

This chopped chicken salad is my go-to when I want something light yet filling, fresh yet comforting. It has that perfect balance of sweet and savory, and the textures make every bite exciting. If you’re into big salads that eat like a meal, this one’s for you.

I also love that you can easily prep it ahead or toss in leftover rotisserie chicken. If you’re into fresh and crunchy salads, check out my Healthy Potato Salad With Greek Yogurt ,Mexican Street Corn Pasta Salad, or Deviled Egg Macaroni Salad Recipe too!

Why You’ll Love This Chopped Chicken Salad

• It’s packed with texture and flavor in every bite.
• The homemade sesame dressing brings it all together perfectly.
• Easy to prep ahead and even better the next day.
• Light, fresh, and still super satisfying.
• Great way to use up leftover chicken or try it with sesame chicken strips.

Ingredients Needed For Chopped Chicken Salad

Romaine. Fresh, crunchy, and the sturdy base that holds up well to the hearty toppings and dressing.

Napa Cabbage. Brings a soft yet crisp texture and a light, slightly sweet flavor that pairs beautifully with the other greens.

Red Cabbage. Adds color and crunch with a slightly peppery bite that balances the sweetness from the oranges.

Carrots. Shredded or julienned for a touch of earthy sweetness and a great contrast in texture.

Shredded Chicken or Sesame Chicken Strips. This is the protein that makes the salad filling. Use leftover shredded chicken for a fast prep or go with crispy sesame chicken strips for extra flavor and crunch.

Wonton Noodles. Add the irresistible crunch factor. You can find these in the salad aisle or fry up your own!

Mandarin Oranges. Sweet, juicy, and the perfect contrast to the salty, crunchy ingredients. Canned works great, just drain well.

Scallions. Mild onion flavor with a pop of green color. Use both white and green parts for best flavor.

Slivered Almonds. Add nuttiness and crunch. Toast them lightly for even more flavor.

How I Make Chopped Chicken Salad

(This is a quick overview of how I make chopped chicken salad, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Prep your chicken. If you’re using leftover shredded chicken, you’re already halfway there. If not, check the recipe card for my favorite method to make juicy, shreddable chicken in minutes.
2. Combine the base. In a large mixing bowl, toss together the romaine, Napa cabbage, red cabbage, and carrots. This makes a crunchy, colorful base.
3. Add the protein and crunch. Toss in the shredded chicken ( I usually use this chicken shredder) or sesame chicken strips and add the wonton noodles. I like to mix these in just before serving so they stay crispy.
4. Top with sweet and savory extras. Gently fold in the mandarin oranges, scallions, and slivered almonds. You can also leave them on top as a pretty presentation.
5. Dress and serve. Drizzle your dressing over the salad and toss to combine. Garnish with sesame seeds if you’d like, and serve immediately.

Expert Tips for Chopped Chicken Salad

What to Serve with Chopped Chicken Salad

This salad is one of those magical dishes that welcomes just about anything you want to toss in. Some days I go full veggie, other times I’ll add grilled steak or even leftover rotisserie turkey. And if you’re prepping it ahead, just keep the dressing and the crunchy toppings separate until you’re ready to dig in. That way, everything stays fresh and crispy and totally irresistible. But if you’re like me and love making a little spread or want to round it out into a fuller meal, here are a few delicious ways to serve it.

• Steamed rice or jasmine rice if you want a heartier meal
• Fresh fruit or a simple fruit salad on the side
• Iced green tea or sparkling water with lime

Recipe Variations and Substitutions

• Swap the chicken for crispy tofu or grilled shrimp if you’re going meatless or looking for a seafood twist.
• In a rush? Use a bagged coleslaw mix to save chopping time while still getting that crunchy texture.
• Want to sneak in more veggies? Toss in shelled edamame, thinly sliced bell peppers, or crunchy snap peas for more color and nutrition.
• Don’t have wonton strips? Crunchy chow mein noodles are a delicious stand-in.
• Feeling like a flavor twist? Try it with a creamy peanut dressing or a punchy miso-ginger vinaigrette instead of the sesame.

Storing and Freezing Chopped Chicken Salad

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing and crunchy toppings separate for best texture. I don’t recommend freezing this salad, as the vegetables will lose their crispness.

FAQs About Chopped Chicken Salad

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