Creamy Hoisin Dressing for Asian Chicken Salad

This is my go-to chinese chicken salad dressing recipe when I want something that tastes like takeout salad vibes but still feels fresh and homemade. The secret is hoisin: it brings that sweet-savory, slightly smoky depth that makes plain shredded chicken and cabbage suddenly feel like a real meal. I make it creamy with a mayo-and-greek-yogurt base, then sharpen everything with rice vinegar and a tiny hit of toasted sesame oil. The end result is a silky asian chicken salad dressing that clings to crunchy cabbage, coats every strand of chicken, and plays nicely with all the fun toppings (mandarins, toasted almonds, crispy wonton strips). You can keep it classic, make it lighter, or dial up the heat, but the method stays the same: whisk, taste, and let it sit for a few minutes so the garlic and ginger mellow out. I built the full salad around the dressing so you can serve it as a weeknight dinner, meal-prep lunch, or as that "salad to go with chinese food" when you have dumplings or fried rice on the table.

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Creamy Hoisin Dressing for Asian Chicken Salad (Crunchy, Sweet-Savory, and Weeknight-Friendly)

Creamy hoisin dressing tossed with crunchy cabbage, seared chicken, mandarins, herbs, and toasted almonds for an easy chinese chicken salad that tastes restaurant-level.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine American-Chinese

Servings 4

Equipment

• Large Mixing Bowl at least 4 quart so you can toss without launching cabbage everywhere; a stockpot works in a pinch
• small bowl or liquid measuring cup for whisking the dressing; a mason jar with a lid is great if you want to shake it instead
• Whisk helps emulsify the dressing smoothly; a fork works, but takes a bit longer
• 12-inch skillet cast iron or stainless steel gives the best browning on chicken; nonstick is fine if that is what you have
• Instant-read thermometer not required, but it is the easiest way to avoid dry chicken; target 165 F at the thickest part
• cutting board and chef knife use a large board for shredding cabbage safely; a mandoline can speed up slicing if you are careful
• Tongs for tossing salad and flipping chicken; two big spoons also work

Ingredients

  

For the creamy hoisin dressing

• 1/3 cup mayonnaise use regular or avocado-oil mayo; for a lighter option, replace half with more greek yogurt
• 1/3 cup plain greek yogurt 2% or whole-milk is best for a less tangy, more creamy finish; sour cream also works
• 3 tablespoon hoisin sauce this is the main flavor; if you like it sweeter, add 1 extra tablespoon
• 2 tablespoon rice vinegar unseasoned; this makes it a chinese chicken salad dressing recipe rice vinegar style, with clean, bright acidity
• 1 tablespoon soy sauce use low-sodium if possible; tamari works for gluten-free
• 2 teaspoon toasted sesame oil a little goes a long way; do not substitute regular sesame oil unless it is all you have
• 1 tablespoon honey or substitute brown sugar; omit if your hoisin is very sweet
• 1 teaspoon fresh ginger finely grated; 1/2 teaspoon ground ginger works in a pinch
• 1 clove garlic finely grated or minced; if you are garlic-sensitive, use 1/2 clove or 1/4 teaspoon garlic powder
• 1/2 teaspoon sriracha optional for gentle heat; chili garlic sauce also works
• 1 tablespoon water as needed to thin; add slowly until it pours easily but still coats a spoon

For the chicken

• 1 pound boneless skinless chicken breast slice into cutlets for quick cooking; boneless skinless chicken thigh is juicier and also great
• 1 teaspoon kosher salt reduce to 3/4 teaspoon if using table salt
• 1/2 teaspoon black pepper freshly ground if possible
• 1 tablespoon neutral oil avocado, canola, or grapeseed

For the salad

• 6 cup shredded green cabbage bagged coleslaw mix saves time; napa cabbage is a softer alternative
• 2 cup shredded purple cabbage optional but pretty and extra crunchy; replace with more green cabbage if needed
• 1 cup shredded carrot matchstick carrots work; you can also grate a whole carrot
• 3 scallion scallion thinly sliced; include some of the green tops for color
• 1/2 cup cilantro roughly chopped; swap with mint or Thai basil if you prefer
• 1 cup mandarin orange segments drained if canned; fresh orange segments also work
• 1/3 cup slivered almonds toast for better flavor; cashews are a great substitute
• 1 cup wonton strips store-bought is easiest; fried rice noodles also add crunch
• 1 tablespoon sesame seed white or black; optional for finishing

Instructions

 

Make the creamy hoisin dressing

1. In a small bowl (or a liquid measuring cup), whisk together mayonnaise, greek yogurt, hoisin sauce, rice vinegar, soy sauce, toasted sesame oil, honey, ginger, garlic, and sriracha (if using).
2. Whisk until completely smooth and glossy. Add water 1 teaspoon at a time until the dressing is pourable but still thick enough to cling to cabbage. Taste and adjust: more rice vinegar for brightness, more hoisin for sweetness, or a pinch of salt if it tastes flat.
3. Let the dressing sit at room temperature while you cook the chicken. This short rest mellows the raw garlic and lets the flavors round out, which is a big part of why this ends up tasting like the best chinese chicken salad from a restaurant.

Cook the chicken

1. Pat the chicken breast dry, then slice horizontally into thinner cutlets (this keeps the cook time short and helps prevent dryness). Season both sides with kosher salt and black pepper.
2. Heat a 12 inch skillet over medium-high heat for 2 minutes. Add neutral oil and swirl to coat. Lay in the chicken cutlets in a single layer.
3. Cook for 4 minutes without moving them so you get good browning, then flip and cook for 4 minutes more. If your pieces are thicker, keep cooking until the thickest part reaches 165 F on an instant-read thermometer.
4. Transfer chicken to a cutting board and rest for 5 minutes. Then slice thinly across the grain or shred with two forks. (Resting matters: it keeps the juices in the meat instead of on your cutting board.)

Build the salad

1. While the chicken rests, add green cabbage, purple cabbage, carrot, scallion, and cilantro to a large mixing bowl. Toss briefly to distribute the herbs and keep the cabbage from clumping.
2. Add the sliced or shredded chicken and mandarin segments. Drizzle about 2/3 of the dressing over the top and toss thoroughly with tongs. You want every shred of cabbage lightly coated, not swimming.
3. Taste and add more dressing if you want it creamier. Finish with slivered almonds, wonton strips, and sesame seed right before serving so the crunch stays loud.
4. If you are meal-prepping, keep the wonton strips and almonds separate until the last minute. This salad holds well, but crunch is the whole point.

Pairings

This salad is bold, creamy, crunchy, and a little sweet, so it pairs best with simple, savory sides.

With Dinner at Home

• Steamed jasmine rice or coconut rice: it is the easiest way to make the salad feel like a full plate without competing with the dressing.
• Dumplings (potstickers): pan-fried with a simple soy-vinegar dip are perfect alongside a creamy hoisin dressing.
• Miso soup or egg drop soup: both are light and brothy, which balances the rich dressing.

If You Want a "Salad to Go With Chinese Food"

• Fried rice, lo mein, or chow mein: keep the noodle dish extra savory and let the salad be the fresh, crunchy contrast.
• Beef and broccoli or tofu and broccoli: the clean green flavor works with the hoisin notes without getting too sweet.

Drinks

• Iced green tea: slightly bitter, very refreshing.
• Crisp lager or pilsner: it cuts through the creamy texture.
• Sparkling water with lime: simple, bright, and great if you are serving this as a lunch salad.

Extra Topping Ideas

If you want to riff on this into your own easy chinese salad situation, try adding sliced cucumbers, edamame, or a handful of crushed ramen noodles for extra crunch. You can also turn it into a wrap with a flour tortilla or tuck it into butter lettuce cups for a lighter vibe.

FAQs

What cut of chicken is best for this salad: breast or thigh?

Boneless skinless chicken breast is classic for chinese chicken salads because it shreds neatly and stays mild, letting the dressing shine. Boneless skinless chicken thigh is juicier and more forgiving if you tend to overcook chicken. Either works with this creamy hoisin dressing; just cook to 165 F and slice thin.

Can I make just the chinese chicken salad dressing recipe and use it on other salads?

Absolutely. This dressing is basically a creamy hoisin-based asian chicken salad dressing that also works on shredded Brussels sprouts, romaine, cucumber salads, or even as a dip for raw veggies. If you want it more like a drizzle, whisk in an extra tablespoon or two of water.

How do I make this a healthy chinese chicken salad dressing without losing flavor?

Use 100% greek yogurt instead of mayonnaise, keep the hoisin at 2 tablespoon, and skip the honey unless your hoisin is not sweet. You will still get the hoisin-sesame-ginger flavor profile, just with a tangier, lighter finish. Also go heavier on herbs (cilantro, scallion) to keep the salad tasting bright.

Can I prep it ahead for lunches (super easy chinese chicken salad style)?

Yes. Make the dressing up to 5 days ahead and store it in an airtight container. For the salad, keep cabbage and chicken together, dressing separate, and crunchy toppings separate. Toss right before eating. If you dress it too early, the cabbage will soften and the wonton strips will go chewy.

Is this similar to an Applebees-style chinese chicken salad dressing?

It hits a similar sweet-savory, creamy vibe (that nostalgic restaurant style), but this version tastes fresher because of the ginger, garlic, and rice vinegar. If you want it even closer to that style, bump the hoisin by 1 tablespoon and add 1/2 teaspoon extra honey for a slightly sweeter finish.