Asian-Inspired Chicken Salad

    50 min

    This is a crunchy, wonderfully satisfying salad that is fab with grilled chicken leftover from yesterday's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice vinegar. Fried rice noddles add the crunch.

    584 people made this

    Serves: 6 

    • 2 tablespoons soft dark brown sugar
    • 1 dessertspoon soy sauce
    • 1 tablespoon sesame oil (optional)
    • 4 tablespoons vegetable oil
    • 3 tablespoons rice vinegar
    • 225g (8 oz) dried rice noodles
    • 1 head iceberg or romaine lettuce - rinsed, dried and chopped
    • 4 boneless, skinless chicken breast fillets - cooked and chopped
    • 3 spring onions, chopped
    • 1 tablespoon sesame seeds, toasted

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

    1. 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.
    2. Heat a frying pan over medium high heat with a few tablespoons of 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 kitchen roll.
    3. In a large bowl, combine the lettuce, chicken, spring onions and sesame seeds. Leave in the fridge to chill about 10 minutes. Just before serving add the cooked rice noodles and toss with desired amount of dressing. Serve immediately in large bowls.

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    Reviews in English (476)


    Used different ingredients. LOVE IT, LOVE IT, LOVE IT!! I didn't have any noodles on hand so to add the crunch I toped with roasted slivered almonds and thin sliced radishes. Will definately be making this one again as it is salad season in the garden.  -  15 Jun 2009


    Really nice!! I used quorn instead of chicken and it tasted lovely. I usually don't like those types of dressings but i'm glad I risked it  -  13 Aug 2015


    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 US | Canada)