Chinese Chicken Salad – Inspired by Joan’s on Third 2

October 21, 2015





So regular PHOODIE readers know that I was just in Los Angeles attending an INCREDIBLE Food Bloggers conference. I won the entire trip via a competition for Chefs and Food Bloggers run by Sumo Citrus.

First up, I would like to thank them SO MUCH for making my dreams come true! I adore America and I (obviously) love blogging so hand in hand this trip was just AMAZING. I ate 133 meals a day and saw and experienced everything LA had to offer –  yay! So again, thank you so much for choosing my Mandarin Cheesecake as the winner!! Click here if you want to check it out!

Moving on, one of the things that I had been given the heads up about eating whilst in the States was the ‘Chinese Chicken Salad’ from West Hollywood celeb hang out ‘Joan’s on Third.’ And because I like to follow instructions and am very obedient, try it I did. And like all of those before me, I fell completely head over heels in love.

I knew I had to recreate it when I returned.

And so here we are.

RED ALERT – It is not exactly the same but I think overall it comes pretty close to being as yummy! Also, the dressing in my version is based on the dressing on the back of the packet of Mr Chang’s Noodles – one of the ingredients used in the salad! You will find these noodles at most supermarkets or asian grocery stores.

Give it a go and let me know what you think!


Serves 6 for lunch… That said, I hate recommended serving sizes though because sometimes things say Serves 4 and I think “I could eat that alone!” so…. Let’s just say, this makes a massive family platter/bowl!

1/2 a wombok, finely shredded

1 bunch chives

220g slivered almonds, toasted

2 x 100g packets Mr Chang’s Crunchy Noodles – you can use any brand of crunchy ‘ready to eat’ noodle!

2 x 100g packets Mr Chang’s Original Fried – you can use any brand of fried noodle – or even fried wonton etc!

6 large pieces of chicken schnitzel – I will do a post on how to make a yummy schnitzel soon but in the meantime, just do it your normal way or even buy it! Also, when I say “6 large pieces” – for me that would mean 3 large breasts cut horizontally and bashed flat. Click here if you have no idea how to make schnitzel….


1/2 cup white vinegar

1 cup olive oil

2 tablespoons Soy sauce

4 tablespoons sesame oil

1/2 cup castor sugar


1) Scatter the almonds on a baking paper lined tray and roast in a 200 deg cel oven until golden brown – about 5 mins but keep an eye – and a timer – on them as they burn very easily!

2) Shred the wombok as finely as possible and toss into your serving bowl.

3) Add in finely chopped chives, 2/3 of the toasted nuts, 1 packet of the crunchy noodles and 1 packet of the fried noodles and toss gently.

4) Combine all dressing ingredients in a jar and shake / in a jug and whisk – set aside.

5) Slice schnitzel into fingers – set aside.

6) Pour about 1/3 of the dressing over the salad and mix well. Then JUST before serving, place schnitzel over the top of the salad, scatter the remaining nuts and remaining 2 packets of noodles over the top of the salad and drizzle a little more dressing over the top. Serve the rest of the dressing alongside the main dish.

Note 1: The dressing will keep separating so just before you use it each time give it a good stir!

Note 2: The noodles will become soggy if dressing stays on them for too long, hence my advice to only add remaining packets at the last minute! If you are not going to eat it all in one sitting you are better to reserve dressing until you plan on eating it and only dress the portions that you will be eating!




















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1 Sally { 01.17.17 at 12:04 am }

This dish is also great with very finely sliced red capsicum for a bit of added colour.

2 phoodie { 01.20.17 at 12:21 pm }

Great suggestion!

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