Chinese Chicken Salad

Name: Chinese Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 - 3
Ingredients: 2 tbsp light soy sauce; 3 tbsp rice vinegar; 1 tbsp sesame oil (toasted); 2 tbsp grapeseed oil; 1 tsp sugar; 1 1/2 tsp fresh ginger; 1 garlic clove; 1/2 tsp black pepper; 4 cups chinese cabbage; 1 1/2 cups red cabbage; 1 cup carrot; 2 cups chicken; 1/2 cup shallots / scallions; 1/2 to 1 cup crunchy noodles; 1 - 2 tsp sesame seeds

User Reviews

5.0

219 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
2 - 3
Calories
412 kcal
Course
Salad

Chinese Chicken Salad

Paige Becker

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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).

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Ingredients

Servings

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

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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

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.
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.
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).
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.
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.
Originally published June 2015, updated with new photos and video. No change to recipe.