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Chinese Chicken Salad

By:Nagi 143 Comments
Recipe v Video v Dozer v

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!

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

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.

Asian Dressing being poured over Chinese Chicken Salad

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!

Chinese Chicken Salad with Asian Dressing in a white bowl, ready to be tossed

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

Close up of Chinese Chicken Salad with Asian Dressing in a rustic dark brown bowl, ready to be eaten

Chinese Chicken Salad - with crunchy noodles and an simple but amazing dressing by David Chang (Momofuku)

WATCH HOW TO MAKE IT

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Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Total: 15 mins
Salad
Western Chinese
4.97 from 27 votes
Servings2 - 3
Tap or hover to scale
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Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

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:

1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce. Ordinary soy sauce is fine to use too. Do not use dark or sweet soy sauce. 
Sesame oil - use toasted sesame oil (ie dark brown colour, not light yellowy untoasted sesame oil). In Australia, we don't get regular untoasted sesame oil at supermarkets, we only have toasted.
2. Chinese Cabbage is my favourite in this because it's softer than other green cabbages. If you use another green cabbage (or all red cabbage), what I'd do is to toss salad with dressing WITHOUT noodles, leave for 10 minutes to let cabbage soften slightly. Then proceed with recipe.
3. You can buy crunchy fried noodles in the Asian section of supermarkets. I don't even know if you can get them in Asian grocery stores! They are cheap - just over $1 for a packet. You can use any crunchy fried noodles - thick or thin. I use a brand called Chang's (yellow packet).
4. Make ahead: Keep salad, dressing and garnishes separate until ready to serve. Chopped salad keeps for 5 days in an airtight container. Dressing keeps for 2 to 3 days in fridge, if keeping longer, add garlic and ginger before serving. Cooked chicken keeps for 3 days in the fridge - can also be frozen. 
5. Nutrition per serving assuming 3 servings, chicken breast and 1/2 cup of crunchy noodles are used.
Chinese Chicken Salad
Originally published June 2015, updated with new photos and video. No change to recipe.

Nutrition Information:

Serving: 320gCalories: 412kcalCarbohydrates: 17.3g (6%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER 

He wasn’t bothered by the burs. Unlike me. Prickly legs!!!

Dozer the golden retriever dog covered in burs

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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143 Comments

  2. Raana Fancy says

    We don’t get fried crunchy noodles here. Should I just boil egg noodles and then deep fry them? Apologies to sound “duh”

    Reply

  4. Becky says

    I am in HEAVEN!! This is the Best salad ever and the dressing will be my forever go to! You rock Nagi as always!

    Reply

  5. Jane says


    Did this tonight it was beautiful, I used your poached chicken method from another recipe and had ginger shallot and kaffir lime leaves that I infused it with. Sooooo good!!!!

    Reply

  6. Helen says


    Finally made this tonight (had to buy a couple of ingredients first), and it was as tasty and refreshing as I’d hoped it would be. This recipe will be another keeper to add to my ‘Nagi Meals’ repertoire! Thanks so much, Nagi, for your well-written, easy-to-follow recipes/videos.
    Regards,
    Helen from Arrowtown, NZ

    Reply

  7. Greg says


    Your recipes are first class and you really understand cooking and what flavour is all about and your notes and guidance are a real education! I have tried many of your recipes and they have without fail been a sucess with all my family members and friends. Very grateful for your sharing and excellent website.

    Reply

  8. Ashley says


    Hi Nagi, I made this the other day and it is now going to be our ‘go to’ salad – loved it! Only thing is that I can’t find fried noodles anywhere and I used raw instant noodles and they were okay but do you think I can fry these and if so, deep fry or shallow!? Just don’t want them to be too greasy! Love your recipes! Thanks and hugs to Dozer!

    Reply
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