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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
Originally published June 2015, updated with new photos and video. No change to recipe.Nutrition Information:
LIFE OF DOZERÂ
He wasn’t bothered by the burs. Unlike me. Prickly legs!!!
My friends loved this salad. It was the perfect light meal before our decadent dessert! Family consumed the leftovers the next day, which I think tasted better since the flavors had time to meld.
Normally I do not change your recipes but have medical problems now and am on a strict detox diet and soy is not allowed. I followed the recipe and dressing for the family but had to forgo the dressing and the noodles. Everyone said it was delicious and I have to agree even without the dressing and noodles. I had two bowls with avocado oil and vinegar and it was luscious. I was told the soy dressing and the noodles were what they all really liked about the salad. Thank you for something else that I can make and eat and not screw up my diet with and the rest of the family said they all loved it and it was a keeper! ❤️❤️
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.
Love chicken salad.
This looks amazing! I need to make it!
Thank you for the recipe of Asian chicken salad its so yummy.
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.
This was fantastic! I will be making this recipe over and over again. Delicious. 🙂
That’s amazing Amy! I anm so happy that you enjoyed it! N x
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
OOOH that sounds totally yummy too!! N x
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.
Yes the La Choy ones will work Patty!! N x
♥️ Thank you!!
♥️ Ya! Soooo anxious to try this recipe.
LOVE THIS!! this is a staple for my work lunches. You are an angel Nagi <3
Outstanding taste worthy of restaurant menus. We added peanuts and toasted sesame seeds instead of the noodles. Thank you for sharing!!!
Shouldn’t it include chicken in the recipe?
There is shredded chicken in the recipe!! N x