Chinese, Salad

Chinese Chicken Salad



  • Chicken Breast – 3, boneless, skinless cut into bite-sized pieces
  • Soy Sauce – 2 tsp
  • White Pepper – 1/4 tsp, freshly ground
  • Groundnut Oil – 2 tblsp, plus extra for deep frying
  • Thin Rice Noodles – 50 gms
  • Chinese Leaves – 1 head, thinly sliced diagonally
  • Spring Onions – 3, green parts included, sliced diagonally
  • Almonds with Skin – 40 gms, sliced lengthways
  • Sesame Seeds – to garnish (optional)

For the Dressing:

  • Olive Oil – 5 tblsp
  • Rice Vinegar – 3 tblsp
  • Soy Sauce – 3 tblsp
  • Sesame Oil – few drops
  • Salt and Pepper as required


  1. Sprinkle the chicken with the soy sauce and white pepper.
  2. To make the dressing, whisk the ingredients together in a bowl until well blended.
  3. Heat a wok over a high heat, then add the groundnut oil.
  4. Stir-fry the chicken for 4-5 minutes until brown and crisp.
  5. Drain on kitchen paper and allow to cool.
  6. Wipe out the wok.
  7. Pour enough groundnut oil for deep frying into the wok.
  8. Heat to 180C/350F or until a cube of bread browns in 30 seconds, then fry a few noodles at a time until puffed up and crisp.
  9. Drain.
  10. Arrange the Chinese leaves in a shallow serving dish.
  11. Place the noodles in a pile on top of the leaves on one side of the dish.
  12. Arrange the chicken, spring onion and almonds in the remaining space.
  13. Whisk the dressing again and pour over the salad.
  14. Dress with the sesame seeds, if using.
  15. Serve.
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