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!
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
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).
- 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
- 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
- 1/2 to 1 cup crunchy noodles (I use Chang's) (Note 3)
- 1 - 2 tsp sesame seeds
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Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
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Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
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Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
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.
Originally published June 2015, updated with new photos and video. No change to recipe.
LIFE OF DOZER
He wasn’t bothered by the burs. Unlike me. Prickly legs!!!
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LOVE this recipe, I love to feed others and I eat through them, because I must watch my salt intake, I know how hard it must be to make Asian dishes without a lot of salt, BUT is there at least one that I can make with a little less salt?
Beautiful. I can just imagine the flavors and crunch! Somehow I stopped following you – i wonder how that happens! But now I’ve got you back.
Have you ever made this without the chicken? I was thinking of serving as a side salad with bbq salmon.
I am a new subscriber to your site. This was the first recipe I have made and all I can say is that it is AWESOME. Fresh and healthy ingredients. I cooked chicken breasts in a fresh ginger, garlic , soy sauce and sesame oil marinade. The flavor of the chicken adds to the overall flavor of the salad! I look forward to trying more recipes!
I’m pleased to hear you enjoyed this Arthur! And welcome to RecipeTin Eats! N xx
OMG! This salad was amazing! Took just minutes to make and seconds to eat, it’s so good. Thanks for another great recipe.
I love hearing that! So glad you enjoyed this Colleen! N x
I think toasted sesame oil is alot better than sesame oil too. I’ll never forget when I accidentally bumped my toasted sesame oil off the counter! What a big mess to clean up and the yummy smell of it was making my mouth water! Then the disappointment came, when I had to use just sesame seed oil! Boo!
I see Dozer is trouble with a capital T again! I’m glad he’s getting better!
And the SMELL! It would be like smashing a bottle of fish sauce!
Hello Nagi,
Yet again a top class, flavour-filled recipe. Just a minor (and maybe pedantic) point; you mention that the dressing is “devilishly moorish”. I see no signs of north african/middle-eastern flavours!!! Do you mean “more-ish”, i.e. you want to eat more and more and ……..?….?……?
I made your pastrami recipe over the week-end … absolutely stunning … full of flavours, tender and really (ahem) moist!!!! That was definitely more-ish!!!! I have so far cooked about ten of your recipes and every one has been an outstanding success. xx
YIKES! Thanks for picking that up! And SO glad you found the pastrami – ahem – MORE-ISH!!! N x
Made this tonight as it’s 100+F here in Texas. Best summer salad! I had some chicken thighs I needed to cook, so roasted them with just a little salt and pepper. Very yummy! The crunchy noodles, I agree, are a must. I recommend the rice crunchy noodles to the US shoppers…
Terrific to hear you enjoyed this Lisa!! Thanks for taking the time to come back and let me know – N x
Since I eat salads the year round and ‘Asian’ is my middle name, love this, especially as I have never used the fried noodles . . . am adding stuff to my mid-week shopping list in a moment and guess what else will go on it 🙂 ! As well as red cabbage which I do not use nearly often enough!! And, since it keeps so well, a jar of your Asian dressing will be in my fridge soonest also . . .
Back from Coles-on line – and it was a dollar a packet week for Chang’s noodles: perchance a little more fat than I like but then the rest is goody-goody gumdrops 🙂 !
And THAT is why I have 3 packets in the my cupboard right now!
And especially given how crazy WARM our winter is this year!
Hi did anyone notice there was no mention of mandarin slices?
Or did I not see it?
I’m sure I can add some or a lot.
The mandarin slices are the best part to me.
No mandarin slices in this 🙂 Go ahead and add them! N x
Yup, Yup.. “this is amazing!” – said everyone in my household! This morning, my husband ‘caught’ me watching your excellent video of this salad and remarked that he wanted that! So I made a trip to our beloved “Trader Joe’s” and got fresh chicken and perfectly crisp cabbage, and scallions. I had everything else except for the crunchy Wonton Strips I used instead of the crunchy noodle sticks. They’re a little lighter and crispier – perfect for this salad! I steamed the seasoned chicken in my cast iron pan, shredded it and made both of the asian dressings. It was so perfect for this hot, hot, summer day here in Massachusetts! Thank you so much for your excellent choices and your beautiful videos. You are wonderful! –There! I said it!!
Glad Dozer is back to being his awesome Dozer self!
YES YES YES! So glad this was enjoyed by all Karen! Trying to contain the size of my head though…. stop with the compliments! 😂
Problem with webpage.
What’s wrong what’s WRONG??? 🙀
Four sleeps till Saturday- Praise everything that is wholesome in this world!! I read your blog first thing this morning and I had to count sleeps on my fingers 😂😂…
Salad looks amazing – lovely fresh flavours… I will try it soon. We just bought a Weber style bbq for coal cooking, I’m thinking that the chicken will be amazing in this salad.
Thanks again Nagi – have a perfect day! Di.
Honestly, I quite often forget what day it is. Hazard of a job working for yourself!!!!
Fried noddles. I haven’t thought of those in years. I’m not even sure we have them here, I’ll have to look. This salad would be perfect in this weird hot weather we’re having here.
Dozer is looking good! Does he pick the burs out himself?
Or fry your own!!! And of course he didn’t pick them out himself. That would be too helpful.
Light bulb moment! Why not fry my own. Thanks for the tip.
That looks so good, can’t wait to make it.
Hope you get a chance to try it!
Hi Nagi,
It’s me again, with yet another question. Do you use toasted or regular sesame oil in the dressing? 1 tablespoon seems like a lot of the toasted kind, so I had to make sure before dinner tomorrow.
Side note – plans to use Everyday Slaw on carnitas got changed, so I decided to use the leftover slaw and tinker with the dressing for Chinese Chicken Salad. And here’s your recipe in my inbox this morning! Are you psychic?
Toasted! I always forget you can get both overseas 🙂 Here in Australia, we don’t get untoasted sesame oil. I will update the recipe now! It is unusual to use so much toasted sesame oil in a dressing but it’s a sesame flavoured Asian dressing 🙂 And yes, I try to be psychic. It’s my GOAL! 😂
Thanks for a great looking recipe Nagi. I can’t wait to try it. I have been searching for a great ginger/Asian dressing.
Glad to see Dozer is doing better.
You’re so welcome Regina! Hope you get a chance to try it! N x