Asian Chicken Salad

Asian Chicken Salad

445 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jill Lopez
Recipe by  Jill Lopez

“A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  3. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

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Reviews (445)

Rate This Recipe
Rosanna
321

Rosanna

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!

Dino II
256

Dino II

Yum! The dressing is a dead-ringer for the ones used on Wendy's Mandarin Chicken Salad and also the asian chicken salads served at Chili's, Houston's and Panera Bread. It seriously should be printed in one of those "secret restaurant recipes revealed" cookbooks. Follow the exact recipe and you will not be disappointed. The only change I would make is...do not fry your own noodles, as suggested. It's a mess and not worth the effort. Look for pre-made fried, rice noodles (La Choy brand) in your asian food section at the grocery store. Pre-made crispy, wonton strips also work well. Also, though it's listed as "optional," you should include the sesame oil. It gives the dressing a rich, but subtle, nutty flavor. Sliced water chestnuts, a little cilantro and mandarin orange segments also add more interest to the plain salad greens.

Valerie's Kitchen
253

Valerie's Kitchen

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 22.7 g
  • 45%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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