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Chinese Chicken Salad

A vibrant and refreshing salad built around a crisp cabbage slaw, tender chicken, and a tangy Asian-style vinaigrette. The texture is elevated with crunchy fried noodles and toasted sesame seeds, offering a contrast that’s both satisfying and irresistible.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • Asian Dressing
  • 2 tbsp light soy sauce
  • 1 garlic clove finely minced
  • 1 tsp sugar
  • 1 tbsp toasted sesame oil
  • 1 1/2 tsp fresh ginger finely grated or minced
  • 3 tbsp rice vinegar or apple cider vinegar
  • 1/2 tsp black pepper
  • 2 tbsp grapeseed oil or other neutral oil like canola
  • Salad
  • 1 cup carrot finely julienned
  • 4 cups finely shredded Chinese cabbage Nappa cabbage
  • 2 cups cooked chicken shredded
  • 1 1/2 cups red cabbage finely shredded
  • 1/2 cup scallions shallots, sliced diagonally
  • Garnishes
  • 1 –2 tsp sesame seeds
  • 1/2 to 1 cup crispy fried noodles such as Chang’s brand

Instructions

  • Pour all ingredients for the dressing into a jar, seal tightly, and shake vigorously to combine; let stand for 10 minutes to develop flavor.
  • In a large mixing bowl, combine all salad components along with half of the crunchy noodles. Pour over the dressing and toss thoroughly to ensure even coating.
  • Distribute the salad into individual bowls, finishing with a topping of the remaining crispy noodles and a generous scattering of sesame seeds. Serve immediately.

Notes

Light soy sauce has a milder flavor and lighter hue than standard soy sauce. Avoid dark or sweet varieties for this recipe.
Chinese (Nappa) cabbage offers a tender bite; if substituting with regular green or red cabbage, allow the dressed slaw to rest for 10 minutes (without noodles) to soften.
Crispy fried noodles are typically found in the Asian section of supermarkets and are inexpensive; any variety—thick or thin—will work.
To prepare ahead, store dressing, salad, and toppings separately. Assembled salad should be consumed promptly for best texture. Chopped vegetables keep for up to 5 days refrigerated; dressing for 2–3 days unless garlic and ginger are added just before use; cooked chicken lasts 3 days refrigerated or can be frozen.