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!!!
J says
I think toasted sesame oil is alot better than sesame oil too. I’ll never forget when I accidentally bumped my toasted sesame oil off the counter! What a big mess to clean up and the yummy smell of it was making my mouth water! Then the disappointment came, when I had to use just sesame seed oil! Boo!
I see Dozer is trouble with a capital T again! I’m glad he’s getting better!
Nagi says
And the SMELL! It would be like smashing a bottle of fish sauce!
Ray says
Hello Nagi,
Yet again a top class, flavour-filled recipe. Just a minor (and maybe pedantic) point; you mention that the dressing is “devilishly moorish”. I see no signs of north african/middle-eastern flavours!!! Do you mean “more-ish”, i.e. you want to eat more and more and ……..?….?……?
I made your pastrami recipe over the week-end … absolutely stunning … full of flavours, tender and really (ahem) moist!!!! That was definitely more-ish!!!! I have so far cooked about ten of your recipes and every one has been an outstanding success. xx
Nagi says
YIKES! Thanks for picking that up! And SO glad you found the pastrami – ahem – MORE-ISH!!! N x
Lisa in Texas says
Made this tonight as it’s 100+F here in Texas. Best summer salad! I had some chicken thighs I needed to cook, so roasted them with just a little salt and pepper. Very yummy! The crunchy noodles, I agree, are a must. I recommend the rice crunchy noodles to the US shoppers…
Nagi says
Terrific to hear you enjoyed this Lisa!! Thanks for taking the time to come back and let me know – N x
Eha says
Since I eat salads the year round and ‘Asian’ is my middle name, love this, especially as I have never used the fried noodles . . . am adding stuff to my mid-week shopping list in a moment and guess what else will go on it 🙂 ! As well as red cabbage which I do not use nearly often enough!! And, since it keeps so well, a jar of your Asian dressing will be in my fridge soonest also . . .
Nagi says
And especially given how crazy WARM our winter is this year!
Eha says
Back from Coles-on line – and it was a dollar a packet week for Chang’s noodles: perchance a little more fat than I like but then the rest is goody-goody gumdrops 🙂 !
Nagi says
And THAT is why I have 3 packets in the my cupboard right now!
KK says
Hi did anyone notice there was no mention of mandarin slices?
Or did I not see it?
I’m sure I can add some or a lot.
The mandarin slices are the best part to me.
Nagi says
No mandarin slices in this 🙂 Go ahead and add them! N x
Karen Bowman says
Yup, Yup.. “this is amazing!” – said everyone in my household! This morning, my husband ‘caught’ me watching your excellent video of this salad and remarked that he wanted that! So I made a trip to our beloved “Trader Joe’s” and got fresh chicken and perfectly crisp cabbage, and scallions. I had everything else except for the crunchy Wonton Strips I used instead of the crunchy noodle sticks. They’re a little lighter and crispier – perfect for this salad! I steamed the seasoned chicken in my cast iron pan, shredded it and made both of the asian dressings. It was so perfect for this hot, hot, summer day here in Massachusetts! Thank you so much for your excellent choices and your beautiful videos. You are wonderful! –There! I said it!!
Glad Dozer is back to being his awesome Dozer self!
Nagi says
YES YES YES! So glad this was enjoyed by all Karen! Trying to contain the size of my head though…. stop with the compliments! 😂
Vera G says
Problem with webpage.
Nagi says
What’s wrong what’s WRONG??? 🙀
Diana Hanna says
Four sleeps till Saturday- Praise everything that is wholesome in this world!! I read your blog first thing this morning and I had to count sleeps on my fingers 😂😂…
Salad looks amazing – lovely fresh flavours… I will try it soon. We just bought a Weber style bbq for coal cooking, I’m thinking that the chicken will be amazing in this salad.
Thanks again Nagi – have a perfect day! Di.
Nagi says
Honestly, I quite often forget what day it is. Hazard of a job working for yourself!!!!
Ron says
Fried noddles. I haven’t thought of those in years. I’m not even sure we have them here, I’ll have to look. This salad would be perfect in this weird hot weather we’re having here.
Dozer is looking good! Does he pick the burs out himself?
Nagi says
Or fry your own!!! And of course he didn’t pick them out himself. That would be too helpful.
Ron says
Light bulb moment! Why not fry my own. Thanks for the tip.
Debra Lee says
That looks so good, can’t wait to make it.
Nagi says
Hope you get a chance to try it!
SandyToes says
Hi Nagi,
It’s me again, with yet another question. Do you use toasted or regular sesame oil in the dressing? 1 tablespoon seems like a lot of the toasted kind, so I had to make sure before dinner tomorrow.
Side note – plans to use Everyday Slaw on carnitas got changed, so I decided to use the leftover slaw and tinker with the dressing for Chinese Chicken Salad. And here’s your recipe in my inbox this morning! Are you psychic?
Nagi says
Toasted! I always forget you can get both overseas 🙂 Here in Australia, we don’t get untoasted sesame oil. I will update the recipe now! It is unusual to use so much toasted sesame oil in a dressing but it’s a sesame flavoured Asian dressing 🙂 And yes, I try to be psychic. It’s my GOAL! 😂
Regina says
Thanks for a great looking recipe Nagi. I can’t wait to try it. I have been searching for a great ginger/Asian dressing.
Glad to see Dozer is doing better.
Nagi says
You’re so welcome Regina! Hope you get a chance to try it! N x
Barbara says
Great recipe, thanks for sharing! I am making a similar salad, but add thinly sliced red bell pepper and lots of cilantro (both for taste and colors). Instead of the fried noodles I usually added dry-roasted, chopped peanuts, because I agree: The crunch factor that comes from either the noodles or the peanuts is definitely a game-changer in this salad. Instead of soy sauce I also used fish sauce, which makes this whole salad more Vietnamese-style, but it’s great too. I also use shredded chicken, but think this would be great with shrimp, too.
Nagi says
Ooh I love your take on this! Thanks for the tips! N x
Suzie says
Delicious and super crunchy. Love it Nagi.
Nagi says
SO GALD you enjoyed this Suzie!!! Personal fave 🙂 N x
Jack says
Let me start by saying cabbage has never tasted so good. I made this salad for dinner tonight, intending to save some leftovers for lunch tomorrow…two bites in, I kissed that plan goodbye (next time I’ll be making a double batch).
The crunchy noodles and dressing really make this addictive – definitely a duo I’ll be trying with other salads and veggies. Thanks for an awesome (and surprisingly easy/quick) recipe, Nagi!
Nagi says
Thanks for the great review Jack! I’m SO pleased to hear you enjoyed it! N xx
Kathleen says
I really enjoyed this salad, I added it to my favorite meal rotation. I forgot to buy red cabbage and it is delicious without it, although I am sure it adds to the flavor profile and definitely to the presentation. I may add some red peppers to my leftovers to brighten it up, I did not add the Vinaigrette to them.
Nagi says
Great to hear you enjoyed this Kathleen! Thanks for letting me know – N xx
Kristin says
have been looking for a dressing recipe to The Cheesecake Factory’s that they put on one of their Asian salads. Made this dressing last night and Oh My God is it absolutely delicious! I am one happy girl! I will be making this often! So GREAT!
Nagi says
I never tried it at the Cheesecake Factory!!!! I am so glad you think it’s similar! 🙂
Andrew says
The salad is nice but your worship of David Chang is kind of sad. Everything and I mean EVERYTHING in his cookbook is a ripoff. People are now just starting to realize. Ever wondered why Chang avoids Asia as much as possible? It’s all still delicious but Chang is totally not innovative or some culinary monarch
Nagi says
I’m sorry you think that of him Andrew! I really admire him. 🙂 I’ve never heard anything about his recipes being a copy!
Vanessa Baggio says
Hey Nagi
We had this yummy, crunchy, flavoursome salad with our Asian marinated lamb steaks from the barbie. Very tasty !and we will be keeping this one for many other proteins we need a great salad to add to!
Nagi says
Oooh!!! So glad you enjoyed it! And Asian marinated lamb steaks? My ears just perked up! Chinese?? There are some fantastic Chinese lamb recipes!!
Jessica Gavin @JessicaGavin.Com says
Hi Nagi- This is my first time on your site, everything looks amazing! I’m definitely going to try this recipe, my family is getting bored of kale salads haha. I agree, it’s definitely not authentic Chinese cuisine, but it’s such a crowd pleaser! Looking forward to coming back for more recipes.
Nagi | RecipeTin says
Thanks so much Jessica! And welcome to my site, I’m so glad you like the look of some of the recipes!! N x