Go Back
+ servings
Crunchy Chinese chicken salad served in a bowl with a fork

Crunchy Chinese Chicken Salad

Watch the recipe video above. If you are looking for a vibrant, refreshing salad that's extra crunchy - this chinese chicken salad ticks all the boxes. It's packed with veggies and poached chicken and the asian ginger dressing combined with crunchy fried noodles makes it extra special! You'll be making this on repeat.
Course Salads
Cuisine American Chinese
Diet Gluten Free, Halal
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 portions
Calories 706kcal
Author Richa


Poached Chicken:

  • 1 Bayleaf
  • ½ inch Ginger
  • 1-2 Star Anise
  • ½ teaspoon Peppercorns
  • ½ 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
  • ½ teaspoon Pepper
  • 1 Pinch Salt

Salad Ingredients

  • 3 cups Chinese Cabbage finely shredded
  • 2 cups Carrots finely julienned
  • ½ cup Cucumber remove the seeds and diced
  • 2 cups Red Cabbage finely shredded
  • ½ cup Celery finely chopped
  • ½ cup Spring Onions finely chopped
  • 1 to 1 ½ cups Crunchy Fried Noodles


  • 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.


  1. Poached Chicken: Chicken poached by this method is tender and juicy. But you can skip this step and use pre-cooked shredded chicken
  2. Asian Salad Dressing: The dressing can be made in advance and stored in the fridge in an airtight container for up to a week
  3. 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
  4. To make this gluten free, use gluten free noodles to make crispy fried noodles.  


Calories: 706kcal | Carbohydrates: 77g | Protein: 38g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 3117mg | Potassium: 1129mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11798IU | Vitamin C: 39mg | Calcium: 130mg | Iron: 6mg