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Home Collections 15 Minute Meals

Chinese Chicken Salad

By:Nagi
Published:6 Aug '18Updated:5 Feb '23
245 Comments
Recipe v Video v Dozer v

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!

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

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.

Asian Dressing being poured over Chinese Chicken Salad

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!

Chinese Chicken Salad with Asian Dressing in a white bowl, ready to be tossed

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

Close up of Chinese Chicken Salad with Asian Dressing in a rustic dark brown bowl, ready to be eaten

Chinese Chicken Salad - with crunchy noodles and an simple but amazing dressing by David Chang (Momofuku)

WATCH HOW TO MAKE IT

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Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Total: 15 mins
Salad
Western Chinese
4.97 from 54 votes
Servings2 - 3
Tap or hover to scale
Print
  • 1240
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

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:

1. Light soy sauce is lighter in colour and flavor than ordinary soy sauce. Ordinary soy sauce is fine to use too. Do not use dark or sweet soy sauce. 
Sesame oil - use toasted sesame oil (ie dark brown colour, not light yellowy untoasted sesame oil). In Australia, we don't get regular untoasted sesame oil at supermarkets, we only have toasted.
2. Chinese Cabbage is my favourite in this because it's softer than other green cabbages. If you use another green cabbage (or all red cabbage), what I'd do is to toss salad with dressing WITHOUT noodles, leave for 10 minutes to let cabbage soften slightly. Then proceed with recipe.
3. You can buy crunchy fried noodles in the Asian section of supermarkets. I don't even know if you can get them in Asian grocery stores! They are cheap - just over $1 for a packet. You can use any crunchy fried noodles - thick or thin. I use a brand called Chang's (yellow packet).
4. Make ahead: Keep salad, dressing and garnishes separate until ready to serve. Chopped salad keeps for 5 days in an airtight container. Dressing keeps for 2 to 3 days in fridge, if keeping longer, add garlic and ginger before serving. Cooked chicken keeps for 3 days in the fridge - can also be frozen. 
5. Nutrition per serving assuming 3 servings, chicken breast and 1/2 cup of crunchy noodles are used.
Chinese Chicken Salad
Originally published June 2015, updated with new photos and video. No change to recipe.

Nutrition Information:

Serving: 320gCalories: 412cal (21%)Carbohydrates: 17.3g (6%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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245 Comments

  1. Lucy says

    February 16, 2022 at 7:48 am

    Your Chinese Chicken Salad dressing is delish!

    I added these additional vege to salad: Green/red bell pepper
    Celerty
    Cilantro
    Chives

    Used seasoned boneless/skinless chicken thighs; fat trimmed

    Also garnish with flavored/roasted peanuts or almond.

    So good!

    Reply
  2. Liz says

    February 15, 2022 at 8:00 pm

    This is a great recipe but I like mine a little sweeter so I added a tablespoon of honey. I also didn’t have sesame oil so I slightly grinded up a tsp of toasted sesame seeds in a mortar and pestal and added that to the sauce. It was amazing!😋😊😍🥰😍

    Reply
  3. Nat says

    January 10, 2022 at 6:23 pm

    So good! Nagi, everyone says I’m an excellent cook – and it’s because of you!

    Reply
  4. Ann Morishita says

    November 15, 2021 at 5:39 am

    where do i purchase the original changs fried noodles ..at was grocery store.

    Reply
    • Nagi says

      November 15, 2021 at 5:07 pm

      Hi Ann – we buy them at Coles and Woolworths in Australia. In the USA see Note 2 under the recipe for similar brands. N x

      Reply
  5. Dawn Mohrbacher says

    November 14, 2021 at 7:43 am

    5 stars
    I have two darling boys who came as children from China, so these flavours are a taste of home for them. I would disagree that it isn’t like a Chinese salad as it’s very similar to a salad I fell in love with in Changchun. Perhaps that’s a regional thing.

    To try to replicate this I was using a store bought Asian dressing. Yours elevated this dish to perfection.

    I do admit, time is often an issue in our house as the boys go to school an hour away so I lose about four hours driving, so I’ve always cheated and used store bought rotisserie chicken. Because it’s such a staple in our house, I almost always have the veggies ready to go. I grab the chicken and it’s a throw together meal within mins.

    I’m getting ready to try your pork loin recipe. I’m so glad I found this site.

    Reply
  6. Jasmine says

    November 13, 2021 at 12:05 pm

    5 stars
    Fresh, easy and filling! We’re cutting carbs down during the week so didn’t add the noodles but added some crushed roasted peanuts instead for the crunchy element and it was yum! Thank you for another great recipe Nagi!

    Reply
    • Nagi says

      November 14, 2021 at 5:07 pm

      Sounds yum! N x

      Reply
  7. Rene says

    November 5, 2021 at 3:48 am

    I made this today and it was delishious! Thanks for sharing Nagi!

    Reply
  8. Paula says

    October 1, 2021 at 7:10 am

    5 stars
    Nagi!
    Thank you for this DELICIOUS and healthy salad recipe!!! I used maple syrup instead of sugar in the dressing! Sooo yummy!!! and made your poached chicken recipe for the shredded chicken which was sooo easy and juicy as you promised! Going into regular rotation!!! xoxoxo

    Reply
  9. Cheryl Monroe says

    September 28, 2021 at 12:55 pm

    I’m curious why the fat content is so high ? Is it just the dressing ? I’m on Noom so I log everything.

    Reply
  10. Leah says

    August 26, 2021 at 11:46 am

    5 stars
    This is a delicious salad. Served with a baguette, it made two dinners for my husband and me. Another good one! Thank you!

    Reply
  11. amf says

    July 21, 2021 at 4:09 am

    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!

    Reply
  12. Suzanne (Zan) Fink says

    July 11, 2021 at 4:52 am

    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??

    Reply
    • Russ says

      July 16, 2021 at 5:11 am

      If you hover over the # of servings and slide it to what you want; the recipe will adjust accordingly.

      Reply
      • Suzanne Fink says

        July 16, 2021 at 7:13 am

        My screen shows 12 – 3. What does that mean? I wound up with enough to serve at least 24!

        Reply
      • Cheryle says

        August 12, 2021 at 5:19 pm

        Well I just read “hover over no of servings” comment
        Brilliant I use a lot of your recipes and did not know this
        Keep up the fantastic work
        Recipe Tin Eats are in continuous rotation in my kitchen

        Reply
  13. noemi264@gmail.com says

    June 25, 2021 at 11:12 am

    I love this recipe. The poached chicken is great! It is so versatile. Thank you. I’ve made it twice. The sauce is beautiful.

    Reply
  14. kathryn Walker says

    April 21, 2021 at 10:08 pm

    5 stars
    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

    Reply
  15. JoAnne says

    April 2, 2021 at 7:47 am

    Nagi what chicken do you use in this Chinese chicken salad. Looks amazing

    Reply
    • Nagi says

      April 3, 2021 at 12:09 pm

      Hi JoAnne, just poached chicken that has been shredded, y you could even use a rotisserie chicken and shred it too. N x

      Reply
  16. KK says

    March 7, 2021 at 7:01 pm

    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) ☺️

    Reply
  17. Anu says

    February 1, 2021 at 7:14 pm

    How do you cook the chicken before shredding it

    Reply
    • Nagi says

      February 2, 2021 at 8:20 pm

      Hi Anu, I usually do this method here: https://www.recipetineats.com/poached-chicken/ N x

      Reply
  18. Beryl says

    January 30, 2021 at 1:57 pm

    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

    Reply
  19. Melissa Baker says

    January 27, 2021 at 8:12 pm

    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!

    Reply
    • Nagi says

      January 28, 2021 at 3:29 pm

      Wahoo, that’s great Melissa! N x

      Reply
  20. SpaceSky says

    January 24, 2021 at 6:00 am

    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?

    Reply
    • Nettt909 says

      July 1, 2021 at 10:45 am

      Salmon or shrimp are incredibly delicious with this recipe! Try salmon, it’s a whole other level 😋

      Reply
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