The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days!
CHINESE CHICKEN SALAD – MY MOST MADE ASIAN SALAD!
This is my most made faux Asian salad. It’s “faux” because it’s in no way authentic Chinese and that’s totally ok.
I love it anyway because it’s so delish, and it’s a good way to make me inhale large volumes of fresh greens.
THE ASIAN SALAD DRESSING
The Asian salad dressing I use in this salad is based on a recipe by David Chang of Momofuku. It’s made with all manner of Asiany ingredients – soy sauce, rice vinegar, sesame oil, garlic and ginger – but there’s plenty of flex here which I’ve jotted down in the recipe notes.
I love the fresh hit of ginger and garlic in the dressing but I quite often make this salad using my standby simple Asian Sesame Dressing. Made with just soy sauce, sesame oil, vinegar, oil and sugar, it keeps for days, weeks even. It would be unusual if I didn’t have a jar of this lurking in the dark depths of my fridge at all times!
I think the thing that really seals the deal for me about this Chinese Chicken Salad are the crunchy noodles. I just use Chang’s Fried Noodles which are often on sale at the supermarket for around $1. Any brand will do – the thin ones I’ve used or even the wider ones. Just as long as they’re crunchy!! – Nagi x
PS This is a terrific do-ahead meal. The chopped veggies stay fresh for days in the fridge – I’ve kept them for 5 days in an airtight container – and shredded chicken can be frozen. The only thing to add fresh is the ginger and garlic in the dressing.
MORE ASIAN SALADS
- Asian Salmon Salad
- Vietnamese Lemongrass Chicken Noodle Bowls
- Chinese Chicken Salad with Peanut Dressing
- Thai Beef Salad
- Thai Chicken Salad
- Satay Chicken Noodle Salad
WATCH HOW TO MAKE IT
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Chinese Chicken Salad
Ingredients
Asian Dressing
- 2 tbsp light soy sauce (Note 1)
- 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
- 1 tbsp sesame oil (toasted)
- 2 tbsp grapeseed oil (or canola or any other neutral flavored oil)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger , grated or very finely chopped
- 1 garlic clove , minced
- 1/2 tsp black pepper
Salad
- 4 cups Chinese cabbage (Nappa Cabbage), finely shredded (Note 2)
- 1 1/2 cups red cabbage , finely shredded
- 1 cup carrot , finely julienned (see video)
- 2 cups chicken , shredded
- 1/2 cup shallots / scallions , finely sliced on the diagonal
Garnishes
- 1/2 to 1 cup crunchy noodles (I use Chang's) (Note 3)
- 1 - 2 tsp sesame seeds
Instructions
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
He wasn’t bothered by the burs. Unlike me. Prickly legs!!!
Alana says
Finally I can make this at home! It’s the best! Thank you.
Meredith says
The dressing was really delicious! I modified some of the vegetables for what I had on hand-red pepper, snow peas and added mandarin oranges. Really delicious, fresh salad and it came together quickly. Thanks for another great recipe, we will be making it again!
Rhonda Horne says
I added almond slivers and a touch of red chili flakes to this recipe. Thank you for a great recipe. Perfect for those hot CA after work dinners- quick, tasty and easy.
Angela says
Love chicken salad.
Angela says
This looks amazing! I need to make it!
Elena Yap says
Thank you for the recipe of Asian chicken salad its so yummy.
Bandit's Slave says
Loved this recipe, but when I made it, there was a kind of bitter taste to it. Was it because of too much ginger, or something else? Pls let me know as I’d love to make it again. Had to add small tangerine for sweetness but only helped a bit. Thanks.
Patty says
I personally only used light soy sauce, peanut oil, rice vinegar, crushed garlic & 1 pkg splenda. Poured this over pre packaged salad, shredded carrots 🥕, & crushed Top Ramen. Then of course the chicken. I hope this works for you…
AmyDZ says
This was fantastic! I will be making this recipe over and over again. Delicious. 🙂
Nagi says
That’s amazing Amy! I anm so happy that you enjoyed it! N x
Susan says
Made this last night and it was all very very good but the absolute winner was the dressing! I also added a bit of the syrup from the mandarins. Thank you for the recipe
Nagi says
OOOH that sounds totally yummy too!! N x
Patty Thompson says
In the US. Prefer not to shallow fry but definitely want the noodles. Would the crunchy chow mein noodles by La Choy be a suitable substitute? I went to Asian Market and was told they had nothing fried/comparable to Chang’s. Thank you.
Nagi says
Yes the La Choy ones will work Patty!! N x
Patty Thompson says
♥️ Ya! Soooo anxious to try this recipe.
Patty Thompson says
♥️ Thank you!!
Angela Wilkinson says
LOVE THIS!! this is a staple for my work lunches. You are an angel Nagi <3
Tim says
Outstanding taste worthy of restaurant menus. We added peanuts and toasted sesame seeds instead of the noodles. Thank you for sharing!!!
Jonesbury says
Shouldn’t it include chicken in the recipe?
Nagi says
There is shredded chicken in the recipe!! N x
Lucy says
Your Chinese Chicken Salad dressing is delish!
I added these additional vege to salad: Green/red bell pepper
Celerty
Cilantro
Chives
Used seasoned boneless/skinless chicken thighs; fat trimmed
Also garnish with flavored/roasted peanuts or almond.
So good!
Liz says
This is a great recipe but I like mine a little sweeter so I added a tablespoon of honey. I also didn’t have sesame oil so I slightly grinded up a tsp of toasted sesame seeds in a mortar and pestal and added that to the sauce. It was amazing!😋😊😍🥰😍
Nat says
So good! Nagi, everyone says I’m an excellent cook – and it’s because of you!
Ann Morishita says
where do i purchase the original changs fried noodles ..at was grocery store.
Nagi says
Hi Ann – we buy them at Coles and Woolworths in Australia. In the USA see Note 2 under the recipe for similar brands. N x
Dawn Mohrbacher says
I have two darling boys who came as children from China, so these flavours are a taste of home for them. I would disagree that it isn’t like a Chinese salad as it’s very similar to a salad I fell in love with in Changchun. Perhaps that’s a regional thing.
To try to replicate this I was using a store bought Asian dressing. Yours elevated this dish to perfection.
I do admit, time is often an issue in our house as the boys go to school an hour away so I lose about four hours driving, so I’ve always cheated and used store bought rotisserie chicken. Because it’s such a staple in our house, I almost always have the veggies ready to go. I grab the chicken and it’s a throw together meal within mins.
I’m getting ready to try your pork loin recipe. I’m so glad I found this site.
Jasmine says
Fresh, easy and filling! We’re cutting carbs down during the week so didn’t add the noodles but added some crushed roasted peanuts instead for the crunchy element and it was yum! Thank you for another great recipe Nagi!
Nagi says
Sounds yum! N x
Rene says
I made this today and it was delishious! Thanks for sharing Nagi!
Paula says
Nagi!
Thank you for this DELICIOUS and healthy salad recipe!!! I used maple syrup instead of sugar in the dressing! Sooo yummy!!! and made your poached chicken recipe for the shredded chicken which was sooo easy and juicy as you promised! Going into regular rotation!!! xoxoxo