The only thing to add fresh is the ginger and garlic in the dressing.Words that rhyme with pretty. The chopped veggies stay fresh for days in the fridge – I’ve kept them for 5 days in an airtight container – and shredded chicken can be frozen.

Just as long as they’re crunchy!! – Nagi x Any brand will do – the thin ones I’ve used or even the wider ones. I just use Chang’s Fried Noodles which are often on sale at the supermarket for around $1. I think the thing that really seals the deal for me about this Chinese Chicken Salad are the crunchy noodles. Made with just soy sauce, sesame oil, vinegar, oil and sugar, it keeps for days, weeks even. It would be unusual if I didn’t have a jar of this lurking in the dark depths of my fridge at all times!

I love the fresh hit of ginger and garlic in the dressing but I quite often make this salad using my standby simple Asian Sesame Dressing.

It’s made with all manner of Asiany ingredients – soy sauce, rice vinegar, sesame oil, garlic and ginger – but there’s plenty of flex here which I’ve jotted down in the recipe notes. The Asian salad dressing I use in this salad is based on a recipe by David Chang of Momofuku. I love it anyway because it’s so delish, and it’s a good way to make me inhale large volumes of fresh greens. This is my most made faux Asian salad. It’s “faux” because it’s in no way authentic Chinese and that’s totally ok. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions and chicken, finished with sesame seeds, this is terrific for packed lunches as it keeps well for days!ĬHINESE CHICKEN SALAD – MY MOST MADE ASIAN SALAD! The hero of this Chinese Chicken Salad is the Asian Dressing and crunchy noodles.

Golden star chinese near me