Spicy Sriracha Chicken Salad with Cabbage

Name: Spicy Sriracha Chicken Salad with Cabbage
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 3 cups (450 g) cooked chicken breast or thigh meat, shredded or finely torn into bite-sized pieces; 6 cups (420 g) napa cabbage, thinly sliced into ribbons (about ¼ inch wide); 1½ medium (180 g) carrots, julienned or coarsely grated; 4 stalks (80 g) green onions (scallions), white and light green parts sliced into thin rings; dark green tops reserved for garnish; 3 tablespoons (45 ml) sriracha chili sauce; ½ cup (120 ml) mayonnaise; 2 tablespoons (30 ml) rice vinegar; 1 tablespoon (15 ml) low-sodium soy sauce; 1 tablespoon (15 ml) toasted sesame oil; 1 teaspoon (5 g) fresh ginger, minced; 1 clove (5 g) garlic, minced; ½ whole (60 g) lime, juiced; 2 tablespoons (18 g) sesame seeds, toasted; ¾ cup (45 g) crispy chow mein noodles or fried rice noodles; ¼ cup (10 g) fresh cilantro, leaves, roughly chopped (optional); to taste red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, crunchy Asian-fusion chicken salad built on shredded cabbage with tender chicken bound in a spicy sriracha dressing. Finished with crispy rice noodles, fresh herbs, and toasted sesame seeds for textural contrast and depth. Serve chilled as a main course salad or in lettuce wraps for a lighter lunch.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

3 cups (450 g) cooked chicken breast or thigh meat, shredded or finely torn into bite-sized pieces
6 cups (420 g) napa cabbage, thinly sliced into ribbons (about ¼ inch wide)
1½ medium (180 g) carrots, julienned or coarsely grated
4 stalks (80 g) green onions (scallions), white and light green parts sliced into thin rings; dark green tops reserved for garnish
3 tablespoons (45 ml) sriracha chili sauce
½ cup (120 ml) mayonnaise
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) low-sodium soy sauce
1 tablespoon (15 ml) toasted sesame oil
1 teaspoon (5 g) fresh ginger, minced
1 clove (5 g) garlic, minced
½ whole (60 g) lime, juiced
2 tablespoons (18 g) sesame seeds, toasted
¾ cup (45 g) crispy chow mein noodles or fried rice noodles
¼ cup (10 g) fresh cilantro, leaves, roughly chopped (optional)
to taste red pepper flakes (optional)

Equipment (6)

Large mixing bowl
Medium mixing bowl
Chef's knife and cutting board
Whisk
Small skillet (optional, for toasting sesame seeds)
Measuring spoons and cups

Steps

Before you start

If using rotisserie chicken, let it cool to room temperature before shredding
Toast the sesame seeds in a dry skillet over medium heat for 2 minutes, then set aside
Have all ingredients measured and prepped before you begin assembling

1
Make the dressing
- In a medium mixing bowl, whisk together the mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil, minced ginger, and minced garlic until smooth and fully combined.
- Taste the dressing and adjust the heat level by adding more sriracha if you prefer it spicier, or more mayo if you want less heat.
- Add the lime juice and stir.
- Set aside.
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Ready when: Dressing is smooth with no visible lumps, and color is uniform peachy-orange
Tip: Make the dressing ahead of time so the flavors can meld together, or do this step first while you prep the other ingredients
2
Combine cabbage and vegetables
- Place the sliced napa cabbage in a large mixing bowl.
- Add the julienned carrots and the white and light green parts of the sliced green onions.
- Toss gently to combine and lightly distribute the vegetables.
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Ready when: All vegetables are evenly distributed throughout the bowl
Tip: Don't compress or squeeze the cabbage; keep it light so it stays crisp
3
Add chicken to vegetables
- Add the shredded cooked chicken to the cabbage mixture.
- Gently toss so the chicken is distributed evenly throughout without breaking it up too much.
- The chicken should remain in tender, bite-sized pieces.
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Ready when: Chicken pieces are visibly scattered throughout the salad and are not clumped together
Tip: If using rotisserie chicken, gently pull it apart by hand rather than chopping it to keep the pieces tender and flavorful
4
Dress the salad
- Pour the sriracha dressing over the chicken and vegetables.
- Using two spoons or salad servers, toss gently and thoroughly for about 1 minute, making sure every component is coated evenly with the dressing.
- Some of the dressing will pool at the bottom—that's perfect for flavor.
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Ready when: All ingredients are glossy and evenly coated; the salad looks cohesive with no dry spots
Tip: Use gentle tossing motions to avoid crushing the cabbage, which will release excess water and make the salad soggy
5
Chill and rest
- Cover the bowl and refrigerate for at least 10 minutes so the flavors meld and the salad gets cold.
- This resting time allows the cabbage to soften slightly while staying crisp, and helps the dressing distribute evenly.
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Ready when: Salad is cold to the touch and flavors are well-integrated when tasted
Tip: You can make the entire salad up to this point up to 4 hours ahead; add crispy noodles and fresh garnish right before serving to keep them from getting soggy
6
Finish and serve
- Just before serving, sprinkle the crispy noodles over the top of the salad and gently fold them in, reserving about ¼ cup to scatter over the surface.
- Top with toasted sesame seeds, the reserved dark green onion tops, and fresh cilantro if using.
- Sprinkle lightly with red pepper flakes for extra heat if desired.
- Serve immediately while the noodles are still crispy, with any extra dressing on the side.
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Ready when: Salad is colorful and textured, with crispy noodles visible on top and throughout
Tip: Add the crispy noodles only at the last moment; if you add them too far ahead, they'll soften and lose their crunch, making the salad less interesting to eat

Good to know

Tips

If your sriracha is particularly thick or contains seeds, whisk it with 1 teaspoon of water in the dressing to help it incorporate smoothly and ensure even heat distribution throughout the salad.
For a creamier salad, use ¾ cup mayo instead of ½ cup. For a lighter, brothier version, use ¼ cup mayo and add 2 more tablespoons of rice vinegar and 1 more tablespoon of sesame oil to keep the flavor balanced.
This salad works beautifully in lettuce cups or as a filling in grain bowls (serve over quinoa or brown rice) if you want to vary how you serve it. You can also make lettuce wraps by piling the salad into butter lettuce or romaine leaves.
Taste the finished salad carefully before serving. Sriracha heat varies by brand, so you may want to add an extra spoonful for more kick, or splash in a bit of rice vinegar if you prefer less heat and more tang.

Make ahead

You can prepare the dressing, slice the vegetables, and shred the chicken up to 1 day ahead and store each separately in the refrigerator. Assemble the salad (steps 2–4) up to 4 hours before serving, then refrigerate. Add the crispy noodles, sesame seeds, and fresh garnish only right before serving to preserve texture and crunch.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will soften slightly as it sits, and the noodles will lose crispness, so it's best eaten fresh. Do not freeze. If the salad seems dry when you eat it the next day, stir in a spoonful or two of extra mayo mixed with a few drops of sesame oil.

Substitutions

cooked chicken breast or thigh meat → Shredded rotisserie duck, cooked shrimp, or pressed baked tofu (9 oz / 255 g). Any of these proteins work well with the spicy sriracha dressing. Duck adds richness, shrimp keeps it light, and tofu makes it vegetarian. Adjust quantities to maintain roughly the same volume.
napa cabbage → Regular green or red cabbage (thinly sliced), or a mix of cabbage and shredded broccoli slaw. Green cabbage will be slightly tougher and sweeter; red cabbage adds color. Broccoli slaw adds a mild flavor and similar crunch. Use the same volume measurement.
toasted sesame oil → Additional 1 tablespoon mayo or avocado oil. Sesame oil has a distinct nutty flavor, but if you don't have it, use extra mayo for richness or avocado oil for a cleaner taste. The flavor will be less complex.
crispy chow mein noodles or fried rice noodles → Toasted sliced almonds, crushed peanuts, or candied pecans (about ¾ cup / 100 g). These provide similar textural contrast and crunch. Almonds are milder, peanuts add earthiness, and pecans bring sweetness. Toast them lightly for best flavor.