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:
Nutrition Information:
LIFE OF DOZER
He wasn’t bothered by the burs. Unlike me. Prickly legs!!!
Pauline says
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!!!
Nagi says
We know them as shallots here in Australia – same as scallions 🙂
Stephanie says
Nagi… If in Australia you call scallions shallots, what do you call what the rest of us call shallots?
Gena Karpf says
Australians call those ‘eshallots’.
Trudy says
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!
Nagi says
Great, I’m so glad it was a hit!
Michele Carpenter says
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??
Nagi says
Hi Michele, you could shallow fry rice noodles to get crispy fried noodles ☺️
Sandra says
Just discovered your site Nagi-
Looking fir a quick simple cabbage recipe and bingo
Will be checking it more
Nagi says
Wahoo, Thanks Sarah!
Maria szakacs says
I like to make it.
Nagi says
Awesome Maria!
Raana Fancy says
We don’t get fried crunchy noodles here. Should I just boil egg noodles and then deep fry them? Apologies to sound “duh”
Nagi says
Hi Raana, yes that’s another option that works well!
Marky says
The recipe for chinese chicken salad is missing. All that I see are next post, you, ebooks and comments.
Nagi says
Hi Marky, Let me look into it!
Becky says
I am in HEAVEN!! This is the Best salad ever and the dressing will be my forever go to! You rock Nagi as always!
Nagi says
Woah what a great compliment, thanks so much Becky!
Jane says
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!!!!
Nagi says
Sounds amazing Jane!
Helen says
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
Greg says
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.
Nagi says
Thanks so much for taking the time to give such great feedback Greg! ❤️
Ashley says
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!
Linda says
I’m wondering if you could use crispy tortilla strips. That would make it gluten free as well.
Jessie says
Hubby an I are steadily working through all your recipes, one by one. Yet to be disappointed! We have just begun the low calorie section now because, err, your recipes are delicious 😀
Thanks for making new motherhood easier for me. It is awesome being able to pick a recipe, add it all to my online shopping list, and know I can cook something amazing fairly regularly.
Jocelyn says
I have been waiting to make this salad until I can find the crunchy fried noodles, but I cannot find them. I live in Seattle, Washington, and have been to so many grocery stores on my quest that my kids think I’m a little more than ridiculous. Would those crunchy chow mein noodles by La Choy be a suitable substitute?
Thanks so much for your help.
Carolyn says
Try some toasted almonds. They’re delicious and will provide the crunch you’re looking for.
Luisa says
This blog goes on the top of the top of the top of my bookmarks. All those recipes look so delicious that I don’t even know where to start! I hope I manage to do most of them 🙂
I came upon this blog when I was searching for a lentil soup recipe and I have been browsing for an hour now :O My mouth is watering!
Congrats on an awesome work!
Luisa
Nagi says
🙂 I love hearing that! So glad you have found recipes that you like the look of, hope you get a chance to try them! N x
globee major says
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?
Nagi says
Have you tried using low sodium soy sauce?? That makes a huge difference to salt levels! N x
katy says
Coconut aminos is lower in sodium than light/reduced-sodium soy sauce. It might be a good alternative!
Mimi says
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.
ML says
Have you ever made this without the chicken? I was thinking of serving as a side salad with bbq salmon.
Arthur says
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!
Nagi says
I’m pleased to hear you enjoyed this Arthur! And welcome to RecipeTin Eats! N xx
Colleen says
OMG! This salad was amazing! Took just minutes to make and seconds to eat, it’s so good. Thanks for another great recipe.
Nagi says
I love hearing that! So glad you enjoyed this Colleen! N x