Asian Inspired Chicken Salad

    50 minutes

    This is a crunchy, wonderfully satisfying salad that is fab with leftover chicken. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice vinegar. Iceberg lettuce and fried rice noodles add the crunch.

    597 people made this

    Serves: 6 

    • Dressing
    • 1 tablespoon brown sugar
    • 2 teaspoons soy sauce
    • 3 teaspoons sesame oil
    • 3 tablespoons vegetable oil
    • 3 tablespoons rice vinegar
    • Salad
    • 250g dried rice noodles
    • 1 head iceberg or romaine lettuce, rinsed, dried and chopped
    • 4 chicken breasts, cooked and diced
    • 3 spring onions, diced
    • 1 tablespoon toasted sesame seeds

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Dressing: Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil and rice vinegar in a small jar with a tight fitting lid. Shake well. Taste and adjust seasonings if necessary.
    2. Salad: Heat a frying pan over medium high heat with a few tablespoons of vegetable oil and break off bits of the noodles and fry them. They will puff up in the pan, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels.
    3. In a large bowl, combine the lettuce, chicken, spring onions and sesame seeds. Leave in the refrigerator to chill; about 10 minutes.
    4. Just before serving add the cooked rice noodles and toss with desired amount of dressing. Serve immediately in large bowls. Garnish with extra toasted sesame seeds if desired.

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    Reviews in English (477)


    Great recipe!! I steamed some leftover bbq chicken instead of the breast. For added oniony crunch I fried some shallots as well as the noodles. Crunch is key. Don't add the noodles till the last second.  -  21 Dec 2011


    This is absolutely one of my favorite salad recipes! I have made this many times and tweek this depending on what I have on hand. I usually shred one carrot, add some celery, cucumber, cilantro, bean sprouts, mandarin oranges, and fresh button mushrooms. The fried noodles found in a can are easier than frying your own... or sometimes I add some slivered almonds to add a bit of crunch. Also, instead of using iceberg, I prefer to use romaine/spinach or a spring green mix. The dressing is absolutely delicious but I usually halve the amount of oil used in the recipe to make it healthier; doesn't make a difference! I've made this both with seasoned and unseasoned rice vinegar and I prefer the seasoned one in this recipe. Definitely a keeper!  -  20 Mar 2008  (Review from Allrecipes USA and Canada)


    Great! Here is what I did differently. For my greens I used a head of Napa cabbage and a head of romaine chopped well. I added in a lot of thickly shredded carrot, some chopped red bell pepper, chopped sugar snap peas, and cilantro. I toasted some slivered almonds and used instead of sesame seeds. I prepared the rice noodles as written because I couldn't find the prepared ones other reviewers had mentioned and don't care much for the canned chow mein noodles. I'm not sure it is worth the effort and the salad would be fine without them as long as you put almonds in for the crunch. Here is the real time saver. I bought a rotisserie chicken from Safeway and pulled the meat off the bone and shredded it up into a bowl. I doubled the recipe for the dressing, adding a bit less vegetable oil than called for, and used half of it to mix into the shredded chicken and let it sit in the fridge for a couple of hours marinating until I prepared the salad. This made the chicken taste incredible! I mixed everything together in a big bowl except the rice noodles and dressing and when we got to the pot luck I mixed it all together. Fantastic dressing recipe and you can make the salad to suit your taste. I recommend chopping everything into small pieces so you can get a little of everything in every bite.  -  14 May 2006  (Review from Allrecipes USA and Canada)