For decades, Chinese chicken salad has been one of my go-to orders at restaurants. Oddly, I rarely, if ever, order it at Asian restaurants. But it’s often a good dairy-free option on American-style or chain menus. We eat out a lot less these days, so I recently started craving this flavorful dish. Fortunately, it’s very easy and inexpensive to make! This particular recipe is also great for gluten-free and nut-free dietary needs.

I originally shared this recipe back in 2009, but since I’ve started making it again, I’ve decided to update it. Here are a few ingredient notes and tips to help customize your perfect Chinese Chicken Salad.

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, and peanut-free.

For a vegan Chinese Salad, substitute extra-firm tofu for the chicken. Marinate it and cook as you would for the chicken.

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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