Chinese Chicken Salad (Cheesecake Factory Copycat Recipe)
If you’ve ever been to the Cheesecake Factory, you know their Chinese Chicken Salad is so good. Honestly, we used to go there for birthdays, and I’d always order that salad. It’s light but still filling, and that crunchy-sweet-savory combo is just irresistible.
I kept thinking, “Can I make this at home without all the extra stuff they pile in?” After a bunch of tests in my kitchen, I finally nailed it. This copycat version tastes just like the one I love, but it’s easier, cleaner, and perfect for a quick weekday lunch. If you’re as obsessed with that flavor as I am, this is going to be your new favorite!
Recipe at a Glance
Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Skill Level: Easy
Flavor Profile: Crunchy, sweet, savory, tangy
Inspired by: Cheesecake Factory Chinese Chicken Salad
Love This Cheesecake Factory Copycat? Try My Other Delicious Recipes!
Why You’ll Love This Recipe
I get to control the ingredients! I go for organic, high-quality, fresh ingredients. I love organic, pasture-raised chicken. It tastes better and it doesn’t have the hormones in it.
I like the coconut strips because they are gluten-free, not deep-fried in a high-inflammatory oil. I use avocado oil because it has a high smoke point.
The crispy rice noodles are not deep-fried in a highly inflammatory vegetable oil, just air-fried with avocado oil.
The dressing is made with real, high-quality ingredients. Olive oil is the base, which is an amazing healthy fat!
Kitchen Tools I Used for This Recipe
Cheesecake Factory Chinese Chicken Salad Ingredients
Salad Ingredients
1 head of romaine lettuce, cored and chopped
1 cup shredded carrots
1 cup green onions
1 cup chopped cilantro
1 tablespoon sesame seeds
1 rotisserie chicken, deboned & chopped (about 4 cups)
5 coconut wraps
2 rolls of rice noodles
Avocado oil spray
Sesame soy dressing
1/4 cup olive oil
1/4 cup rice vinegar
1 tablespoon honey
2 tablespoons soy sauce (or coconut aminos)
3/4 teaspoon salt, or less, depending on soy sauce sodium level
3/4 teaspoon garlic
3/4 teaspoon ginger powder
How to Make Cheesecake Factory Chinese Chicken Salad
For the crispy rice noodles:
Begin by bringing a medium-sized pot of water to a boil.
Once boiling, add the dry rice noodles and stir until they separate. Let them boil for 5 minutes, then drain.
Lay the noodles on a paper towel or kitchen towel to absorb the remaining liquid.
Place the noodles on an air fryer tray and lightly spray with avocado oil.
Air fry at 400°F for 20 minutes, flipping them halfway through.
For the Crispy Coconut Strips:
Slice the coconut wraps into 1/4-inch strips, each about 3-4 inches long.
Arrange the strips in a single layer on an air fryer baking tray.
Lightly spray the strips with avocado oil.
Air fry at 400°F for 3-4 minutes, being careful not to burn them.
Prep the Salad:
1. Debone and shred the rotisserie chicken and place it in a large salad bowl.
2. Wash and chop the romaine lettuce, green onions, and cilantro. Add them to the bowl along with the shredded carrots.
3. Sprinkle half of the sesame seeds over the top and gently toss everything together until well combined.
For the Dressing:
In a jar, combine the olive oil, rice vinegar, honey, soy sauce, salt, garlic, and ginger powder. Shake well. Taste and adjust the seasoning to your preference.
Add the crispy rice noodles and crispy coconut strips to the top of the salad. Pour the dressing over the salad to coat.
Mix well and serve immediately with a garnish of cilantro and additional sesame seeds on top.
Nutrition Information
Servings: 2
Macros per serving:
Calories: ~590
Protein: ~36 g
Fat: ~28 g
Carbohydrates: ~38 g
Saturated Fat: ~6 g
Fiber: ~4 g
Sodium: ~420 mg
Chef’s Tip
For the crispiest texture, cook the coconut wraps and rice noodles separately and let them cool completely before tossing into the salad. Both crisp up more as they sit, and this keeps everything from getting soggy once the dressing is added.
You can also make the dressing up to three days in advance and store it in a sealed jar in the fridge.
Substitutions and Variations
This copycat Chinese Chicken Salad is incredibly versatile, so you can tweak it to suit your taste:
Protein Options
Rotisserie chicken is convenient, but freshly cooked options like chicken breast or my Air Fryer Chicken Cutlets recipe or grilled chicken breasts work beautifully. Vegetarian options include firm tofu, roasted chickpeas, or edamame.
Crunchy Elements
Coconut strips provide the classic crunch, but crispy wonton strips, thinly fried tortilla strips, or lightly toasted crunchy almonds or cashews are all great alternatives.
Vegetable Swaps
The base mix of iceberg lettuce, cabbage, and green onions is delicious, but try adding napa cabbage or red cabbage for extra crunch and to make one of the most hearty salads! Shredded carrots, bell peppers, snap peas, or thinly sliced cucumbers are also tasty additions. Finish with fresh cilantro for a bright, herbaceous note.
Fruity Additions
Add mandarin oranges or other citrus segments for a juicy pop that balances the savory dressing.
Dressing Tweaks
Rice vinegar can be swapped with red wine vinegar for a deeper flavor. Adjust sweetness with maple syrup or honey, or add a dash of sesame oil for extra aroma. Reduce the oil slightly for a lighter dressing without compromising balance.
Make-Ahead & Storage Tips
This salad is perfect for prepping ahead or meal prep without losing crunch or flavor.
Crispy Components: Cook and cool rice noodles and coconut strips separately and store in airtight containers in the fridge for up to 3 days.
Dressing: Make up to 3–5 days ahead and store in a sealed jar in the fridge.
Vegetables & Protein: Chop veggies and prep protein ahead of time. Keep separate from crunchy components and dressing.
Serving: Toss all ingredients together right before serving to maintain freshness and texture.
Pro Tip: Portion the salad into individual containers for grab-and-go lunches or easy weekday dinners.
FAQs
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For extra crunch, spread the rice noodles in a single layer and air fry them for 2–3 additional minutes. Keep a close eye to avoid burning. Alternatively, you can toast them lightly in a dry skillet over medium heat, shaking frequently for even crisping.
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Yes. Cooked chicken breasts work perfectly. My favorite method is to air fry them for juicy, flavorful results. You can check out my full Air Fryer Chicken Cutlets recipe here. Once cooked, chop the chicken into bite-sized pieces and season lightly with salt and pepper. Using freshly cooked chicken gives you more control over flavor and texture.
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Crispy wonton strips or thinly fried tortilla strips are excellent alternatives. They provide a similar crunch and maintain the texture contrast that makes the salad so satisfying.
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Yes. Red wine vinegar works well as a substitute. The flavor will be slightly deeper and tangier, but it still balances beautifully with the sweetness of the dressing and the crunch of the salad.
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Yes. The salad scales easily for larger servings. When doubling, make sure you have a large enough mixing bowl to toss the ingredients evenly. You may also want to prepare the crispy components, like coconut strips and noodles, in batches to maintain their texture.
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Yes. You can prep most components in advance. Cook and cool the rice noodles and coconut strips separately, chop the vegetables, and make the dressing up to three days ahead. Keep everything separate until just before serving to ensure the salad stays crisp and fresh.
This chinese chicken salad recipe perfectly captures the Asian-inspired flavors of the original, featuring crispy rice noodles, tender rotisserie chicken, and a sesame soy dressing with fresh ginger and rice wine vinegar. It's a satisfying and flavorful dish that demonstrates how homemade copycat recipes can match restaurant quality. Enjoy preparing and savoring this fantastic salad in your own kitchen!
Copycat Cheesecake Factory SkinnyLicious® Asian Chicken Salad
An amazing Copycat Cheesecake Factory Chinese Chicken Salad that's so delicious and satisfying!
Ingredients
- 1 head of romaine lettuce
- 1 cup shredded carrots
- 1 cup green onion
- 1 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1 rotisserie chicken, deboned & chopped (about 4 cups)
- 5 coconut wraps
- 2 rolls of rice noodles
- Avocado oil spray
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 3/4 teaspoon salt, or less depending on soy sauce sodium level
- 3/4 teaspoon garlic
- 3/4 teaspoon ginger powder
Instructions
- Begin by bringing a medium-sized pot of water to a boil.
- Once boiling, add the dry rice noodles and stir until they separate. Let them boil for 5 minutes, then drain.
- Lay the noodles on a paper towel or kitchen towel to absorb the remaining liquid.
- Place the noodles on an air fryer tray and lightly spray with avocado oil.
- Air fry at 400°F for 20 minutes, flipping them halfway through.
- Slice the coconut wraps into 1/4-inch strips, each about 3-4 inches long.
- Arrange the strips in a single layer on an air fryer baking tray.
- Lightly spray the strips with avocado oil.
- Air fry at 400°F for 3-4 minutes, being careful not to burn them.
- Wash and chop the romaine lettuce, green onion, and cilantro. Add them to a large bowl along with the carrots.
- Debone and chop the rotisserie chicken, then add it to the salad.
- Sprinkle with half of the sesame seeds and mix to combine.
- In a jar, combine the olive oil, rice vinegar, honey, soy sauce, salt, garlic, and ginger powder. Shake well. Taste and adjust the seasoning to your preference.
- Add the crispy rice noodles and crispy coconut strips to the top of the salad. Pour the dressing over the salad to coat.
- Mix well and serve immediately with a garnish of cilantro and additional sesame seeds on top.
If you've ever been to the Cheesecake Factory, you know they have an amazing Chinese Chicken Salad that's so delicious and satisfying.