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!!!
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I love all of this prepare ahead recipes, it is so good when we have a big party
Yes definitely Penny!
Hi Nagi. I have noticed that you and a few other sites refer to spring onions as shallots. Shallots are totally different and more expensive. They are usually sold next to the onions or in a bin next to the garlic. They look rather like daffodil bulbs. This can be confusing to new cooks!!!
We know them as shallots here in Australia – same as scallions 🙂
Made this for a potluck dish at a camp-out last weekend!
Did not use the red cabbage; increased the amount of Nappa (chinese) Cabbage instead.
Loved by all!
Great, I’m so glad it was a hit!
Hi Nagi,
I’m looking forward to giving this recipe a go. Do you have any idea where to buy gluten free crunchy noodles, or what to substitute if GF crunchy noodles don’t exist??
Hi Michele, you could shallow fry rice noodles to get crispy fried noodles ☺️
Just discovered your site Nagi-
Looking fir a quick simple cabbage recipe and bingo
Will be checking it more
Wahoo, Thanks Sarah!
I like to make it.
Awesome Maria!
We don’t get fried crunchy noodles here. Should I just boil egg noodles and then deep fry them? Apologies to sound “duh”
Hi Raana, yes that’s another option that works well!
The recipe for chinese chicken salad is missing. All that I see are next post, you, ebooks and comments.
Hi Marky, Let me look into it!
I am in HEAVEN!! This is the Best salad ever and the dressing will be my forever go to! You rock Nagi as always!
Woah what a great compliment, thanks so much Becky!
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!!!!
Sounds amazing Jane!
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
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.
Thanks so much for taking the time to give such great feedback Greg! ❤️
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!
I’m wondering if you could use crispy tortilla strips. That would make it gluten free as well.