By:Nagi
267 Comments
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 ona recipe by David Chang of Momof*cku. 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
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Total: 15 minutes mins
Salad
Western Chinese
4.98 from 70 votes
Servings2 - 3
Tap or hover to scale
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.
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 @recipe_tin.
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267 Comments
Rasmuson Cindy says
This was delicious and healthy! I used all green cabbage and frozen chicken nuggets for a fabulous lunch. Oh yeah, I didn’t listen to your advice about noodles and added chopped almonds instead-lol.Reply
- Andy says
Delicious and crunchy! Thank you Nagi!Reply
- Nicky says
Loved this recipe Nagi! I pimped up my left overs with some edamame and xo mushroom sauce and it was AMAZING!
Reply
- Lilia says
Salad looks delicious, I be making the salad for 80 people, I am sure all will love it. Wish me luck
Reply
- taba says
One of my very favorites!
Reply
- Marcie says
Made this tonight. Awesome. Didn’t have the crisp noodles, so used toasted crumbled ramen. Also made it a bit sweeter.Reply
- Valerie Roman says
Love reciepe. I just added a few items to help use up some food in house. Water chestnuts, frozen peas, and I toasted almonds in butter adding salt till it brought the sweetness out. I also added mandrine oranges that is such a great add.Reply
- joanne says
Yum simple and yet so flavourful. Thank you NagiReply
- Paul says
Just perfect! I added a little shredded cucumber as well.Reply
- Sandy says
Delicious! Mine had to be gluten free so I used tamari (less than what was called for) and added cilantro and almond slivers (in lieu of crunchy noodles. Also tried it with GF spaghetti in the salad! I’ve been making it once a week for dinner. It’s that good.Reply
- Mônica Ribeiro says
Easy to prepare and very tasty. I used just one breast so there was sauce left over. Hoping to cook some pasta tomorrow and use the rest of the sauce with some more Parmesan on top.Reply
- Helen says
I really like the sound of crunchy noodles on this salad but can’t get them in the UK unless anyone from UK can point me in the right direction please.
Reply
- Jeff Margel says
For crunchy noodles, just cut wonton wrappers into strips and fry them in oil until golden. They are delicious and addictive!
Reply
- Leslie says
I rarely comment on blog recipes, but this Chinese/Asian Chicken Salad is an exception. I’ve made it many times since finding it maybe a year ago. Modesty aside, at meals with the extended family, I’ve got a reputation for good salads and am often asked to contribute in that way. With or without chicken, this recipe has been a top favorite for all of us. We can’t get enough of it!Reply
- Rebecca says
I love this salad!!! My grocery store didn’t have Napa cabbage, so in a pinch I substituted it for romaine lettuce. Turned out really goodReply
- Gretchen Laauwe says
I love your recipes I have made this slaw cold and as a hot dish with ramen noodles and broccoli,sliced colored peppers,water chestnuts,in addition to the slaw ingredients.Ponzu sauce or housing works,or even peanut tsang.Yummy girl anyway you have it ,it disappears!!Reply
- Mary says
I have made this several times now and this is my all time favorite now. It was so easy to put together and the dressing my family loved. Right now I cannot have soy so I made an avocado oil and vinegar with some spices. It was still delicious. And the nice part it stayed fresh the next day when I finished off what the family left behind. Thank you for such a beautiful, delicious salad like no other. Belly rubs for Dozer! ❤️🐾Reply
- Aimee says
Hi Mary,
Not sure what it is about the soy that you can’t have but it could be worth looking at tamari or coconut aminos as a possible substitute if they fit within your dietary parameters. They both have a similar flavour profile to soy sauce so may give you a closer match to the original recipe.
Although it sounds like you have a tasty alternative anyway.Reply
- Lynne says
I would love to make this, do you know of any gluten free noodles I could use Nagi?
Reply
- Robyn says
Chang’s make gluten free fried noodles, that I found in Woolworths (Aust)
Reply
- DK says
I use Rice Noodles and drop them in oil until in they puff up. This is much better than La Choy canned noodles. This is a fan favorite. You can also substitute shredded iceberg lettuce for cabbageReply
- Karen says
My friends loved this salad. It was the perfect light meal before our decadent dessert! Family consumed the leftovers the next day, which I think tasted better since the flavors had time to meld.Reply
- Mary says
Normally I do not change your recipes but have medical problems now and am on a strict detox diet and soy is not allowed. I followed the recipe and dressing for the family but had to forgo the dressing and the noodles. Everyone said it was delicious and I have to agree even without the dressing and noodles. I had two bowls with avocado oil and vinegar and it was luscious. I was told the soy dressing and the noodles were what they all really liked about the salad. Thank you for something else that I can make and eat and not screw up my diet with and the rest of the family said they all loved it and it was a keeper! ❤️❤️Reply
- Tom says
There is no such thing as a detox diet.Reply
