Fresh and delicious Chinese Chicken Salad that’s healthy, sugar-free and tastes better than restaurants. Learn how to make this popular salad right in your own kitchen!
Despite its name, Chinese chicken salad was invented in America and has been a popular salad ever since and for good reason. Chinese chicken salad is the perfect combination of sweet and tangy making it a fan favorite.
We made this healthier version to be sugar-free, low carb and keto friendly, however, if you prefer the traditional version, just follow this recipe and substitute the monkfruit erythritol blend for regular cane sugar.
What is Chinese Chicken Salad?
Chinese chicken salad consists of either romaine lettuce, iceberg lettuce or mix of the 2 and an Asian style salad dressing full of sweet and tangy flavor. It’s perfect if you’re looking for a delicious gluten-free salad.
What are the instructions to make Chinese chicken salad dressing?
In a small fry pan or skillet, add monkfruit erythritol blend, rice vinegar and bring to a boil. Once boiled, remove from heat and let cool and transfer to a small bowl. In the same bowl, add dark toasted sesame oil, vegetable oil, salt and black pepper and mix well to combine.
If using a traditional sweetener like cane sugar, whisk in all the ingredients into a mixing bowl until well combined. No need to boil down the sugar as it will dissolve into the dressing without any issues.
What are the nutritional facts for this dressing?
- 97 Calories
- 1g Carbohydrates
- 1g Fiber
- 1g Protein
- 10g Fat
- 290mg Sodium
- 3mg Potassium
- 2iu Vitamin A
What kind of chicken should I use for this Chinese chicken salad recipe?
We prefer using chicken thigh as it’s juicier, but you are welcome to use chicken breast or even rotisserie chicken instead.
Why do you boil down the monkfruit erythritol blend sweetener with the vinegar?
Monkfruit erythritol blend does not dissolve as easily as regular cane sugar and can make the salad dressing a little gritty. However, boiling it down solves this problem.
If you are using a traditional sweetener like sugar, you can skip this step.
What toppings would go well with on top of this salad?
- Shredded Carrot
- Shredded Red Cabbage
- Slices of Mandarin Oranges
- Chopped Green Onion
- Toasted Sesame Seeds
- Chopped Peanuts
Did you have any tips in making this Chinese chicken salad recipe?
- Soak the lettuce in a large bowl filled with ice cold water for 10-15 minutes to crisp up.
- Use a salad spinner to dry off any water and place in the fridge until ready to serve.
- You can make extra salad dressing and store in the refrigerator. Will hold in an airtight dressing container for 7-10 days.
- Use pre-sliced almonds for ease.
- Not interested in a sugar-free salad dressing? Just use the same measurements and use cane sugar.
Looking for other salad recipes?
- Caesar Salad Dressing
- Japanese Ginger Salad Dressing
- Japanese Wafu Salad Dressing
- Broccoli Caesar Salad
Now, let’s get making this Chinese Chicken Salad recipe!
- Prepping Time 10M
- Cook Time 10M
- Total Time 20M
- Net Carb/Serving ~1g
- Servings 1
Ingredients
Salad
- 4-5 Leaves of Iceberg Lettuce
- 1 Chicken Thigh
- 1 tsp Salt
- 1 tbsp Sliced/Crushed Almonds or Roasted Macadamia Nuts (optional)
Dressing
- 2 tbsp Rice Vinegar
- 2 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
- 1 tbsp Dark Toasted Sesame Oil
- 1/2 tbsp Vegetable Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Add enough water to boil chicken thigh in a stove top pan. Once water is boiling, add 1/2 tsp of salt and chicken thigh into stove top pan. Reduce heat to medium, cover the pot 7/8 of the way to allow for evaporation, and cook for 10 minutes.
3) In the meantime, prepare, wash, dry lettuce leaves as needed. Cut into 1/2 inch width bite sizes and place into a bowl.
4) Optional – if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces (or you can just break them up with kitchen mallet). Set aside.
5) In a small fry pan, add Monkfruit Erythritol Blend and Rice Vinegar and bring to boil. Once boiling, remove from heat, transfer to a mixing and let it cool. Note – if using a traditional sweetener like sugar, you can skip this step and add the ingredients directly into a mixing bowl.
6) Once liquid is cooled from step above, mix in Dark Toasted Sesame Oil, vegetable oil, salt, black pepper and set aside.
7) Once 10 minutes has passed, pull chicken from pot and place onto a cutting board. With a knife and tongs, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
8) Combine shredded chicken, sliced/crushed almonds, dressing (to taste) into lettuce bowl and toss well. Note – make sure you vigorously shake/mix dressing prior to serving as settling will occur.
Hope you enjoy your Chinese Chicken Salad!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
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Chinese Chicken Salad
Ingredients
Salad
- 4-5 Leaves Iceberg Lettuce
- 1 Piece Chicken Thigh
- 1 tsp Salt
- 1 tbsp Sliced/Crushed Almonds or Macadamia Nuts
Dressing
- 2 tbsp Rice Vinegar
- 2 tbsp Monkfruit Erythritol Blend or sweetener of choice
- 1 tbsp Dark Toasted Sesame Oil
- 1/2 tbsp Vegetable Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Add enough water to boil chicken thigh in a stove top pan. Once water is boiling, add 1/2 tsp of salt and chicken thigh into stove top pan. Reduce heat to medium, cover the pot 7/8 of the way to allow for evaporation, and cook for 10 minutes.
- In the meantime, prepare, wash, dry lettuce leaves as needed. Cut into 1/2 inch width bite sizes and place into a bowl.
- Optional - if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces (or you can just break them up with kitchen mallet). Set aside.
- In a small fry pan, add Monkfruit Erythritol Blend and Rice Vinegar and bring to boil. Once boiling, remove from heat, transfer to a mixing and let it cool. Note - if using a traditional sweetener like sugar, you can skip this step and add the ingredients directly into a mixing bowl.
- Once liquid is cooled from step above, mix in Dark Toasted Sesame Oil, vegetable oil, salt, black pepper and set aside.
- Once 10 minutes has passed, pull chicken from pot and place onto a cutting board. With a knife and tongs, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
- Combine shredded chicken, sliced/crushed almonds, dressing (to taste) into lettuce bowl and toss well. Note - make sure you vigorously shake/mix dressing prior to serving as settling will occur.
Video
Nutrition
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