Dinner

Chinese Chicken Salad with Dates Recipe

ByLana Polati October 19, 2025October 19, 2025

Introduction

This Chinese Chicken Salad with Dates is a fresh and flavorful dish that perfectly balances crunchy vegetables, tender chicken, and a sweet-savory dressing. It’s paleo-friendly, gluten-free, and easy to whip up for a healthy lunch or light dinner.

The image shows a colorful salad on a white plate with a thin black rim, sitting on a white marbled surface. The salad has multiple layers mixed together: a base of green lettuce leaves and purple cabbage strips, followed by shredded orange carrots and pieces of white cabbage. There are small brown grilled mushroom pieces scattered on top, along with chopped green onions. A creamy tan-colored dressing is drizzled over the salad and sprinkled with sesame seeds. The vegetables are finely chopped and mixed evenly, creating a fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cubed cooked chicken (about 2lb raw)
4 cups romaine lettuce
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup sliced almonds
2 Natural Delights® pitted medjool dates (chopped)
2 green onions (chopped)
Optional sesame seeds (for garnish)
2 Natural Delights® pitted medjool dates (for dressing)
3 tbsp coconut aminos
3 tbsp rice vinegar
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
1 garlic clove (peeled)
1/2 inch ginger
1/2 tsp ground black pepper
1/4 tsp sea salt

Instructions

Step 1: Combine all ingredients for the sesame dressing in a blender, and let the dates soak and soften while you chop and prepare the salad ingredients.
Step 2: In a large mixing bowl, combine the cooked chicken, romaine lettuce, shredded red cabbage, shredded carrots, sliced almonds, chopped dates, and green onions. Set aside the sesame seeds for garnish, if using.
Step 3: After the dates have softened, blend all the dressing ingredients until smooth and creamy.
Step 4: Pour the dressing over the salad and toss gently to coat everything evenly.
Step 5: Sprinkle the salad with sesame seeds before serving, if desired.

Tips & Variations

Use leftover roasted or grilled chicken to save time and add more flavor.
Substitute sliced almonds with toasted cashews or walnuts for a different crunch.
Add fresh herbs like cilantro or mint for an extra burst of freshness.
If coconut aminos are unavailable, tamari or soy sauce can be used for a non-paleo option.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the vegetables crisp. Leftover dressed salad is best eaten within the day to avoid sogginess.

How to Serve

A colorful salad sits on a white plate with a thin black rim, featuring a mix of layers that include chopped green lettuce and purple cabbage strips at the base, shredded orange carrots scattered throughout, and small pieces of grilled brown mushrooms mixed in. There are also chopped green onions sprinkled on top, with a drizzle of creamy light brown dressing and a light scattering of sesame seeds. The salad appears fresh and textured, set against a white marbled surface with a silver fork partially visible next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this salad?

No, the chicken should be cooked and cubed before adding to the salad. You can use leftover cooked chicken or quickly roast or boil raw chicken before assembling the salad.

What can I substitute for medjool dates in the dressing?

If you don’t have medjool dates, you can use dried apricots or raisins, soaked briefly in warm water to soften, as a natural sweetener in the dressing.