This Chinese Chicken Salad is quick, fresh, and tastes delicious. It’s made with shredded chicken, crunchy cabbage, carrots, fried noodles, shallots, and lots of fresh cilantro. Tossed in a simple homemade dressing, this Asian Chicken Salad is easy to put together and perfect for lunch, dinner, or meal prep.
What makes this Chinese Chicken Salad so good? It's a simple salad made with cooked chicken, crunchy veggies, a quick homemade Asian-style dressing, and crispy fried noodles on top. I love that extra crunch the fried noodles add. It turns a basic salad into something exciting.
This Chinese Chicken Salad isn’t actually from China. It started in the US as a fusion of American and Chinese flavors. It’s fresh, crunchy, and packed with flavor. I love making it as a light meal or sharing it at potlucks and picnics.
If you like this recipe, you may be interested in these other amazing salad recipes:
- Greek Yogurt Coleslaw
- Crunchy Asian Slaw
- Fresh Corn Salsa
- Italian Pasta Salad
- Summer Spaghetti Salad
Why you’ll love this Asian chicken salad recipe
- Ready in 15 minutes: Toss the salad with a quick homemade Asian-style dressing. Perfect for busy days.
- So easy to make: No cooking needed if you have leftover or grilled chicken.
- Customise it your way: Swap or skip ingredients based on what you have (see ideas below).
- Great for meal prep: Chop the veggies ahead and store them in the fridge. They stay fresh and crunchy for up to a week.
- Light, crunchy, and full of flavor: A refreshing salad that still feels satisfying. Packed with lean protein, fresh veggies, and a light dressing.
Ingredient Notes
- Napa cabbage: I used Chinese Napa cabbage, which is light and crisp. If you can’t find it, use romaine lettuce or just stick to purple cabbage.
- Chicken: Use cooked, shredded chicken. Grilled, rotisserie, or leftover chicken all work well.
- Honey: Balances the tangy vinegar with a mild sweetness. You can substitute it with a little sugar if needed.
- Olive oil: Traditionally, sesame oil or vegetable oil is used in Chinese salads. I used olive oil for a healthier option with great flavor. You can also add a few drops of sesame oil if you like.
- Rice vinegar: Adds the perfect tangy punch. If you don’t have it, white vinegar or apple cider vinegar can work.
- Fresh ginger and garlic: They are classic in Asian-style recipes. They add deep flavor and aroma to the salad. Do not use store-bought ginger garlic paste here. You can add garlic powder.
- Chili garlic sauce (optional):. Adds a gentle heat and bold garlic flavor. Optional, but I love the kick it gives. Substitute with any hot sauce you like.
- Fresh cilantro leaves: Brings freshness and a herbaceous flavor to the salad.
- Fried noodles: The star ingredient, and I love it for the crunch. I used crispy chow mein noodles. If you're cutting back on calories, feel free to skip it.
- Toasted sesame seeds: Add a nutty flavor and extra crunch. A simple touch that makes a difference.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Chinese Chicken Salad
Step 1: In a small mixing bowl, whisk together olive oil, rice wine vinegar, light soy sauce, ginger, garlic, black pepper, honey, and chili garlic sauce. Set it aside.
Step 2: In a large mixing bowl, add the cabbage, carrots, chicken, shallots, half of the fried noodles, and cilantro.
Step 3: Give the dressing a quick mix, then pour it over the salad. Toss everything together.
Step 4: Taste and adjust the seasoning if needed. Add the remaining fried noodles and roasted sesame seeds. Toss again and serve.
Tips to make the best Asian chicken salad with crispy noodles
- Use store-bought or homemade crispy noodles. For convenience, you can use ready-made fried noodles. If you'd like to make them at home, here's the recipe. Boil water with a little salt. Cook the noodles as per the packet instructions. Rinse with cold water, drain well, and let them sit for 5 minutes. Toss the noodles in a little cornflour to coat. Deep fry in medium-hot oil until golden and crispy. Cool completely before using.
- How to make shredded chicken: Boil water with 1 bay leaf, ½ inch cinnamon stick, 10–12 peppercorns, and salt. Add boneless chicken breast and cook on high for 15 minutes. Remove and shred using two forks while still warm.
- Meal prep tip: Shredded chicken can be made ahead and frozen in an airtight container for up to 2 weeks.
- Store the crispy noodles right. Once fried, let them cool completely. Store in an airtight container at room temperature for up to 5 days.
- Slice your veggies thinly. Finely shred the cabbage and carrots so they soak up the dressing well and stay light and crunchy.
- Make it meal-prep friendly. Chop all the veggies ahead and store in the fridge (in an airtight container) for up to a week. Don’t add dressing until ready to serve. It keeps everything fresh and crisp.
- Avoid leftovers. Once dressed, the salad doesn't keep well. The veggies lose their crunch, and the noodles turn soggy, so it’s best to finish it fresh.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube.
Recipe Card
Chinese Chicken Salad with Crispy Noodles (Easy Recipe)
Equipment
- 1 large mixing bowl
Ingredients
To make Asian Salad Dressing:
- 3 tablespoon olive oil
- 2 tablespoon rice wine vinegar
- 1.5 tablespoon light soy sauce
- ½ teaspoon fresh ginger paste or grate it
- 1 teaspoon garlic finely chopped
- 1 teaspoon black pepper crushed
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
To make the Chinese Chicken Salad
- 3 cups Chinese Nappa cabbage finely shredded
- 1.5 cups purple cabbage finely shredded
- 1 cup carrot finely julienned
- 1.5 cups chicken shredded cooked chicken
- ¼ cup shallots finely chopped
- 1 cup fried noodles
- ¼ cup cilantro finely chopped
- 1 tablespoon roasted sesame seeds
Instructions
How to make Chinese Chicken Salad
- In a small mixing bowl, whisk together olive oil, rice wine vinegar, light soy sauce, ginger, garlic, black pepper, honey, and chili garlic sauce. Set it aside.
- In a large mixing bowl, add the cabbage, carrots, chicken, shallots, half of the fried noodles, and cilantro.
- Give the dressing a quick mix, then pour it over the salad. Toss everything together.
- Taste and adjust the seasoning if needed.
- Add the remaining fried noodles and roasted sesame seeds. Toss again and serve.
Video
Notes
-
- Use store-bought or homemade crispy noodles. For convenience, you can use ready-made fried noodles. If you'd like to make them at home, here's the recipe. Boil water with a little salt. Cook the noodles as per the packet instructions. Rinse with cold water, drain well, and let them sit for 5 minutes. Toss the noodles in a little cornflour to coat. Deep fry in medium-hot oil until golden and crispy. Cool completely before using.
- How to make shredded chicken: Boil water with 1 bay leaf, ½ inch cinnamon stick, 10–12 peppercorns, and salt. Add boneless chicken breast and cook on high for 15 minutes. Remove and shred using two forks while still warm.
- Meal prep tip: Shredded chicken can be made ahead and frozen in an airtight container for up to 2 weeks.
- Store the crispy noodles right. Once fried, let them cool completely. Store in an airtight container at room temperature for up to 5 days.
- Slice your veggies thinly. Finely shred the cabbage and carrots so they soak up the dressing well and stay light and crunchy.
- Make it meal-prep friendly. Chop all the veggies ahead and store in the fridge (in an airtight container) for up to a week. Don’t add dressing until ready to serve. It keeps everything fresh and crisp.
- Avoid leftovers. Once dressed, the salad doesn't keep well. The veggies lose their crunch, and the noodles turn soggy, so it’s best to finish it fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shin lim
Too good and healthy..
Harry
Great website, keep it up!
Preeti Nayak
Thanks 🙂