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September 16, 2025
Chinese Chicken Salad Recipe
The hero of this Chinese language Chicken Salad is the Asian Dressing and crunchy noodles. It could actually make any bowl of recent greens devilishly moreish! Made with cabbage, carrots, inexperienced onions and chicken, completed with sesame seeds, that is terrific for packed lunches because it retains effectively for days!
CHINESE CHICKEN SALAD – MY MOST MADE ASIAN SALAD!
That is my most made fake Asian salad. It’s “fake” as a result of it’s under no circumstances genuine Chinese language and that’s completely okay.
I adore it anyway as a result of it’s so delish, and it’s a great way to make me inhale massive volumes of recent greens.
THE ASIAN SALAD DRESSING
The Asian salad dressing I take advantage of on this salad relies on a recipe by David Chang of Momofuku. It’s made with all method of Asiany components – soy sauce, rice vinegar, sesame oil, garlic and ginger – however there’s loads of flex right here which I’ve jotted down within the recipe notes.
I like the recent hit of ginger and garlic within the dressing however I very often make this salad utilizing my standby easy Asian Sesame Dressing. Made with simply soy sauce, sesame oil, vinegar, oil and sugar, it retains for days, weeks even. It might be uncommon if I didn’t have a jar of this lurking in the dead of night depths of my fridge always!
I believe the factor that basically seals the deal for me about this Chinese language Chicken Salad are the crunchy noodles. I simply use Chang’s Fried Noodles which are sometimes on sale on the grocery store for round $1. Any model will do – the skinny ones I’ve used and even the broader ones. Simply so long as they’re crunchy!! – Johnsat x
PS It is a terrific do-ahead meal. The chopped veggies keep recent for days within the fridge – I’ve saved them for five days in an hermetic container – and shredded chicken could be frozen. The one factor so as to add recent is the ginger and garlic within the dressing.
MORE ASIAN SALADS
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Asian Salmon Salad
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Vietnamese Lemongrass Chicken Noodle Bowls
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Chinese language Chicken Salad with Peanut Dressing
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Thai Beef Salad
-
Thai Chicken Salad
-
Satay Chicken Noodle Salad
WATCH HOW TO MAKE IT
Ingredients
- 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
- 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
- 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!
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.
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