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Chinese Chicken Salad

By:Nagi
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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
4.98 from 34 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: 412cal (21%)Carbohydrates: 17.3g (6%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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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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179 Comments

  2. Jennifer says

    5 stars
    Loved this – your recipes are amazing! This one reminds me of the salads that were so popular in the US when I gree up. But now since I’m in Australia, you load up the flavours so I added a handful of chopped mint & coriander, put it on some rice noodles With a few lime slices, and the kids thought they were in a restaurant.

    Reply

  5. Melissa says

    Your method of julienning carrots is blowing my mind! 🤯

    Made this salad tonight for dinner and it was quick, easy and delicious! Thanks Nagi!

    Reply

  7. Kate J says

    Hi Nagi, do you think I could make this with steak? I have all these ingredients, and hubby wants steak for dinner. I don’t have all the stuff for Thai Beef salad, so thought maybe I could sub? Thank s for all you do. Kate x

    Reply

  8. Bina Bedi says

    Hi Nagi ,I wanted to make the Chinese Chicken salad. Since we don’t get the fried noodles mentioned in your recipe – can u let me know how to fry the egg noodles I have at home. Thanks. I am a big fan of your recipes

    Reply

    • Nagi says

      Hi Bina, you can make the fried noodles by frying them! If you have cooked egg noodles, simply shallow fry them until crisp and golden, take them out of the oil and drain on paper towel. N x

      Reply

  9. Linda W says

    5 stars
    I used to make the wombok salad from the recipe that is on the back of the Chang’s Fried Noodle packet….until I found this recipe of yrs, this is next level. Love the colours of the veges and the dressing is just perfectly flavoured. Thanks again Nagi, you’ve really helped me become a Super Chef in our house👍

    Reply
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