Crunchy Chinese Chicken Salad
on Apr 24, 2019, Updated Jul 11, 2025
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This Chinese Chicken Salad is summer in a bowl! Its vibrant, fresh and full of texture and flavor. The Asian dressing is super addictive and the crispy fried noodles really take this up a notch!
I’m making this salad on repeat these days, once you try it, so will you. The texture in this salad is insane–everything’s super crunchy, and that delicious Asian ginger dressing def takes everything several notches higher! Let me warn you though, this Chinese chicken salad does call for a fair bit of chopping. I mostly chop everything the previous day to save time, but a food processor is a life saver! Here’s why you’ll love this salad:
- Packs in a whole seven cups of veggies
- The asian ginger dressing is really the best and has what you call ‘umami’
- Poached chicken breast means it’s healthier and definitely juicy
- You can use pre cooked shredded chicken or leftover grilled chicken in a jiffy
- Garnishing the salad with crunchy fried noodles (which you can make in the air fryer for a healthier twist) is our secret to take the crunch levels to the extreme
- It tastes amazing when its cold so you can fix it in advance, top it with crispy fried noodles and serve
Jump to section: Crunchy Chicken Chinese Salad
Fried noodles
Let’s talk about the crunchy fried noodles for a second. DO NOT leave them out because they really do take this salad to a whole new level! I usually follow this recipe to make fried noodles, but I recently started making them in the air fryer, and I know I am never going back. It’s easy, it’s healthy and so quick. Here’s my recipe for air fryer crispy noodles, which you can make a big batch of and store in an air tighter container for weeks!
Frequently Asked Questions
Yes absolutely! Simply swap poached chicken for pan-fried paneer or tofu. You can even add beans like chickpeas or kidney beans to add more body to the salad.
Definitely! They would keep in mind that frozen veggies tend to be softer so your salad might not be that crunchy. Adding a little extra fried noodles can fix that.
Richa’s Top Tips
- I would highly recommend getting your hands on some Chinese cabbage for the perfect crunch and purple colour to brighten up you bowl. You can always sub it with iceberg lettuce if you can’t find it.
- Pre-cut veggies from the store work great too to help you save time and effort.
- Feel free to prep ahead as this salad actually tastes amazing cold. Just add fried noodles and the dressing right before serving to prevent it from getting soggy and maintain that lovely crunch.
- The dressing can be made ahead and stored in the fridge for up to 4 days. Simply toss it in right before serving.
Serving Ideas
- Serve with a crispy appetizer like spring rolls
- A plate of juicy momos or dumplings pairs really well this Asian chicken salad
- Hearty soups like this chicken enchilada or broccoli almond deliver a creamy bite
- You can never go wrong with some good ol’ garlic bread for a carb fix
Customisation Ideas
- Replace the poached chicken with paneer or tofu for a vegetarian/vegan version.
- Swap chicken for another protein of your choice. I think prawn tastes really good in this recipe.
- Instead of poaching the chicken, you can also use leftover roasted chicken.
Storage Tips
You can store any leftovers without the dressing and fried noodles in an airtight container in the fridge for up to 2 days.
I am of the opinion that salads don’t have to be boring. You can eat healthy salads, and still make sure that they’re yummy. And once you have this crunchy chicken salad that’s loaded with lots of delicious texture and Asian flavors, I bet you’ll change your mind too.
If you make this salad, don’t forget to leave a comment below to share your thoughts and do pictures over on my IG @my_foodstory. Until then, happy cooking!
Watch Chinese Chicken Salad Recipe Video
Crunchy Chinese Chicken Salad
Ingredients
Poached Chicken:
- 1 Bayleaf
- 1/2 inch Ginger
- 1-2 Star Anise
- 1/2 teaspoon Peppercorns
- 1/2 teaspoon Coriander Seeds
- 1 teaspoon Salt
- 2 Chicken Breasts
Asian Ginger Salad Dressing:
- 2 tablespoons Light Soy Sauce
- 3 tablespoons Rice Vinegar
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Canola Oil
- 1 teaspoon Ginger, grated
- 1 tablespoon Honey
- 1/2 teaspoon Pepper
- 1 Pinch Salt
Salad Ingredients
- 3 cups Chinese Cabbage, finely shredded
- 2 cups Carrots, finely julienned
- 1/2 cup Cucumber, remove the seeds and diced
- 2 cups Red Cabbage, finely shredded
- 1/2 cup Celery, finely chopped
- 1/2 cup Spring Onions, finely chopped
- 1 to 1 1/2 cups Crunchy Fried Noodles
Instructions
- Add all the aromatics and chicken breasts to a pot of boiling water to poach the chicken. Once the water is simmering, turn off the flame and cover and let the chicken sit for 20-25 minutes till its cooked. Remove it from the poaching liquid and let it rest for 10 minutes before dicing or shredding it.
- Whisk all the ingredients for the dressing in a bowl and set aside for 15 minutes. Whisk again, just before adding it to the salad.
- In a large bowl, add all the veggies, chicken and the crunchy fried noodles. Pour the dressing and toss well. Serve immediately.
Notes
- Poached Chicken: Chicken poached by this method is tender and juicy. But you can skip this step and use pre-cooked shredded chicken
- Asian Salad Dressing: The dressing can be made in advance and stored in the fridge in an airtight container for up to a week
- Make Ahead: I actually enjoy tossing this salad with the dressing and letting it sit in the fridge for half an hour if I have the time. But if you choose to do that, add the fried noodles just before serving or they’ll get soggy
- To make this gluten free, use gluten free noodles to make crispy fried noodles.
Nutrition
This article was researched and written by Urvi Dalal.
I love the Chinese chicken salad. Every time I come to Chicago I have to find that salad
Now I know how to make it.
Yaaay! so so happy that you liked the recipe, Joy
Wow – this sounds wonderful! I’ve been wanting to try making spaghetti squash at home for a while, and this sounds like the perfect way to try it. Thanks for the cutting tip as well! 🙂