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:
Originally published June 2015, updated with new photos and video. No change to recipe.Nutrition Information:
LIFE OF DOZER
He wasn’t bothered by the burs. Unlike me. Prickly legs!!!
I am obsessed with this website..Nagi is a culinary genius! That being said, I didn’t love this recipe. In fairness, I’ve never had a salad of this type before, so maybe its just not my thing–totally possible. I also did not chop fresh ginger, since I didn’t have any, so I was forced to use refrigerated ginger in a jar from the deli section of my store. Not sure if that would make a huge difference, but I have to give full disclosure here! My favorite salad is the 12 minute couscous salad from this site. I have made it once a week every week this summer!
I’m a little confused as to quantities – when it says 2 servings (2 -3), what do you mean?…serves 6? To serve 12, do I need 24 cups of chicken??
If you hover over the # of servings and slide it to what you want; the recipe will adjust accordingly.
My screen shows 12 – 3. What does that mean? I wound up with enough to serve at least 24!
I love this recipe. The poached chicken is great! It is so versatile. Thank you. I’ve made it twice. The sauce is beautiful.
I love this recipe! So delish and easy. Better than any restaurant Asian Chicken Salad I have eaten. I followed your recipe, but added cilantro and jalapenos. Yummy. Thank you Nagi
Nagi what chicken do you use in this Chinese chicken salad. Looks amazing
Hi JoAnne, just poached chicken that has been shredded, y you could even use a rotisserie chicken and shred it too. N x
Delicious! Full of flavour, texture and HEALTHY.
* Thank you also for the tip re keeping shredded chicken in the freezer… gonna do that from now on too (with your easy-poached-chicken-breast recipe) ☺️
How do you cook the chicken before shredding it
Hi Anu, I usually do this method here: https://www.recipetineats.com/poached-chicken/ N x
Nagi I’m trying to source recipes from u suitable for a person with heart problems that I can enjoy. I know this is not your area of expertise but can you suggest possible recipes. Tks Beryl
I’ve been making this all summer with a store-bought dressing (which was delicious) but making my own using this recipe just took it to another realm! Thanks again, Nagi!
Wahoo, that’s great Melissa! N x
I would love to try this as a pescatarian- any thoughts on what fish, seafood or vegetarian protein I could use? Would shrimp, salmon or fried tofu work do you think?
Salmon or shrimp are incredibly delicious with this recipe! Try salmon, it’s a whole other level 😋