Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers (pickled and/or regular), chicken (typically breast meat), deep-fried wonton skins or rice vermicelli and nuts (sliced almonds, cashews or peanuts).

[1][failed verification – see discussion] Many non-Western world cultures also have salads of various sorts as part of their traditional cuisines.

The 1960s produced the Chinese (or Shredded) Chicken Salad, which was popular at Madame Wu's in Santa Monica.

[6] Similar bound chicken salads are found in the 1974 edition of Joy of Cooking (first published 1931).

Sunset's recipe for Chinese Chicken appeared similarly as to what it's known as today, including: soy sauce; salad oil; garlic and ginger; (relatively exotic) Chinese five-spice or (more common substitute, ground cinnamon); broiler fryer chicken (marinated in sherry wine); sesame seed; shredded iceberg lettuce; green onions; coriander (cilantro); cashews or peanuts; and lemon dressing.

Sunset's salad book and recipes seemed to appeal to Americans's desire for greater variety and international fares.

Today's Chinese chicken salad has been developed, but found its contributions from various restaurants, cookbooks and online recipes.