Asian Chicken Salad

Asian Chicken Salad

"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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35 m servings 414 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 462
  1. 581 Ratings

Most helpful positive review

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,...

Most helpful critical review

DISASTER! How are you supposed to cook an entire package of rice noodles "a little bit at a time" with 2 TBS of oil?? I kept adding oil but the noodles never "puffed up" and I had noodle twigs a...

Most helpful
Most positive
Least positive

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,...

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 peppe...

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 p...

Delicious dressing! For convenience, I substituted a small can of chow mein noodles for the rice noodles, which eliminated Step 2 of the recipe. Instead of the toasted sesame seeds, I used sli...

Thank you, Jill! I have searched for the perfect Asian dressing for my variation of this salad, and I will forever use your recipe! This is my all-time favorite salad! This recipe is GREAT as is...

This is a 5 with a few changes. Must add a good shake of Garlic powder and ground ginger. Also, I added a bit of white wine vinegar in addition to the rice vinegar, cut back a little on the supe...

This recipe has great flavor, but the 1/4 cup of vegetable oil is too much. Cut back the oil to 3 tbsp and you will still retain the great flavor. I love the multiple variations that you can b...

Amazing Taste! Restaurant quality. Will make again and again. Be sure to make extra dressing. It's delicious. Be sure to let dressing stand for 30 minutes. The dressing doesn't taste as go...

I really enjoyed this salad. Just about any combination of veggies go well with this dish. I always double the dressing and add mandarin oj's, almonds and red bell pepper strips. Usually I don't...

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