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Home Collections 15 Minute Meals

Chinese Chicken Salad

By:Nagi
Published:6 Aug '18Updated:5 Feb '23
263 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 minutes mins
Total: 15 minutes mins
Salad
Western Chinese
4.98 from 68 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 @recipe_tin.

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263 Comments

  1. taba says

    November 16, 2023 at 4:43 am

    One of my very favorites!

    Reply
  2. Marcie says

    October 3, 2023 at 10:34 am

    5 stars
    Made this tonight. Awesome. Didn’t have the crisp noodles, so used toasted crumbled ramen. Also made it a bit sweeter.

    Reply
  3. Valerie Roman says

    August 29, 2023 at 6:58 am

    5 stars
    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
  4. joanne says

    August 27, 2023 at 8:26 am

    5 stars
    Yum simple and yet so flavourful. Thank you Nagi

    Reply
  5. Paul says

    July 14, 2023 at 4:00 pm

    5 stars
    Just perfect! I added a little shredded cucumber as well.

    Reply
  6. Sandy says

    April 14, 2023 at 12:05 pm

    5 stars
    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
  7. Mônica Ribeiro says

    April 4, 2023 at 8:44 pm

    5 stars
    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
  8. Helen says

    April 3, 2023 at 5:36 pm

    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

      April 24, 2023 at 9:02 am

      For crunchy noodles, just cut wonton wrappers into strips and fry them in oil until golden. They are delicious and addictive!

      Reply
  9. Leslie says

    March 9, 2023 at 5:20 pm

    5 stars
    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
  10. Rebecca says

    February 4, 2023 at 6:32 am

    5 stars
    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 good

    Reply
  11. Gretchen Laauwe says

    December 30, 2022 at 6:54 pm

    5 stars
    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
  12. Mary says

    December 16, 2022 at 7:26 pm

    5 stars
    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

      April 17, 2023 at 10:10 pm

      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
  13. Lynne says

    December 4, 2022 at 5:33 pm

    I would love to make this, do you know of any gluten free noodles I could use Nagi?

    Reply
    • Robyn says

      January 27, 2023 at 10:36 am

      Chang’s make gluten free fried noodles, that I found in Woolworths (Aust)

      Reply
  14. DK says

    November 24, 2022 at 7:21 am

    5 stars
    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 cabbage

    Reply
  15. Karen says

    November 18, 2022 at 3:29 am

    5 stars
    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
  16. Mary says

    November 14, 2022 at 4:55 pm

    5 stars
    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

      May 23, 2023 at 9:42 am

      5 stars
      There is no such thing as a detox diet.

      Reply
  17. Alana says

    November 2, 2022 at 9:13 pm

    5 stars
    Finally I can make this at home! It’s the best! Thank you.

    Reply
  18. Meredith says

    July 19, 2022 at 1:38 pm

    5 stars
    The dressing was really delicious! I modified some of the vegetables for what I had on hand-red pepper, snow peas and added mandarin oranges. Really delicious, fresh salad and it came together quickly. Thanks for another great recipe, we will be making it again!

    Reply
  19. Rhonda Horne says

    July 17, 2022 at 11:40 am

    5 stars
    I added almond slivers and a touch of red chili flakes to this recipe. Thank you for a great recipe. Perfect for those hot CA after work dinners- quick, tasty and easy.

    Reply
  20. Angela says

    June 21, 2022 at 6:10 am

    Love chicken salad.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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