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!!!
Really delicious and lots of healthy vegetables
Simple, yet elegant! I followed the recipe “as is” and I wouldn’t change a thing.
This dish was really tasty. I served it with egg noodles so I could spoon the sauce over them and it was a hit. A side salad completed the meal.
Nagi, your recipes continue to surprise and delight me. Thank you!!
I’m so glad you enjoyed it Gigi, that’s great to hear!! N x
My comment was meant to be paired with the your Slow Cooker Pork Loin roast because it was delicious. Instead, I somehow attached it to your Chinese Chicken Salad recipe which I haven’t tried to make … yet! (My Bad!)
My apologies for the mix-up.
This dish was really tasty. I served it with egg noodles so I could spoon the sauce over them and it was a hot. A side salad completed the meal.
Nagi, your recipes continue to surprise and delight me. Thank you!!
Looks so good!
So good Nagi! I had left over roast chicken and coleslaw (undressed but with parsley and apple) to use up, and was perfect in this. Used a cut up fried spring roll wrapper for the noodles and crispy shallots in place of onion as i didnt have any. Absolutely delicious!
This is sooo delicious! I happened to have some leftover duck, which was amazing!
Delish and quick. A winner.
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.
I have a really hard time finding the hearts to click to save in my recipe box.
Wowwww! Delicieux, j’aime, j’aime! Merci Nagi!
Your method of julienning carrots is blowing my mind! 🤯
Made this salad tonight for dinner and it was quick, easy and delicious! Thanks Nagi!
I can’t get the video to play.
Hi Lisa, sorry you’re having issues – there are no problems on this end though! N x
Thank you! I’ll try again! Very curious how you julien the carrots 😊
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
yes definitely!! enjoy! N x
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
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
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👍