Momofuku Chicken Salad Recipe: Asian-Inspired Crunch and Cream

This Asian-inspired chicken salad brings bold flavors and satisfying textures to any meal. The combination of tender poached chicken, crisp vegetables, and a creamy sesame-ginger dressing creates a dish that’s both refreshing and deeply flavorful.

The secret lies in the balance of crunch and cream, with shredded cabbage, cucumber, and scallions adding freshness against the rich, nutty dressing. I’ve refined this recipe to capture the essence of Momofuku’s signature style while keeping it approachable for home cooks.

What you’ll get is a salad that’s anything but ordinary—packed with umami depth, bright acidity, and a satisfying bite. It’s perfect for lunch, light dinners, or as a standout side dish.

Serve it chilled or at room temperature for the best experience. Here’s how to make it at home.

Ingredients for Momofuku Chicken Salad

Bold flavors meet satisfying textures in this Asian-inspired salad with crisp veggies and creamy dressing.

The chicken is the foundation. Use bone-in, skin-on for poaching—it stays juicier than breasts (but boneless works in a pinch). Whole Foods has great organic options, or grab Perdue Farms at most supermarkets. For the cabbage, Napa is ideal for its tender crunch, but savoy or green cabbage works too if that’s what you can find. Just slice it thin so it doesn’t overpower the salad.

No sesame oil? Toasted peanut oil gives a similar nutty depth. Out of rice vinegar? Apple cider vinegar at half the amount works in a pinch. The mayonnaise is non-negotiable for that creamy texture—Duke’s or Hellmann’s are my go-tos. For a lighter version, Greek yogurt works but changes the vibe (more tang, less richness). The ginger and garlic? Fresh only—no powders here.

The salad keeps 2-3 days in the fridge, but dress it right before serving (the cabbage wilts otherwise). Poached chicken stays good for 4 days, so make that ahead. Leftovers? Perfect for next-day lunches. Just give it a quick toss to redistribute the dressing.

Step-by-Step Instructions for Asian-Inspired Chicken Salad

Here’s the method I use for perfect texture and flavor balance every single time.

Step 1: Poach and Shred the Chicken

Place the 1.5 lb boneless skinless chicken breasts in a saucepan and cover with cold water by 1 inch. Add a pinch of the 0.5 tsp salt. Bring to a gentle simmer over medium heat—don’t let it boil vigorously or the meat will toughen.

Cook for 12-15 minutes until the internal temperature reaches 165°F and the chicken feels firm but still springy to the touch. Remove from water and let cool slightly. Shred using two forks, pulling apart into bite-sized pieces. This poaching method keeps the chicken impossibly moist.

Step 2: Prepare the Vegetables

Thinly shred the 3 cups napa cabbage—I use a sharp chef’s knife for ribbons about ⅛-inch thick. Cut the 1 whole English cucumber in half lengthwise, scoop out the seeds with a spoon, then dice into ¼-inch pieces. The seeds can make the salad watery, so don’t skip this.

Thinly slice the 4 whole scallions, using only the green parts for a milder flavor. Julienned 1 whole carrots add sweet crunch—I use a mandoline for perfect matchsticks. Toss all vegetables together in a large bowl. The mix of textures is what makes this salad so addictive.

Step 3: Make the Dressing

In a small bowl, whisk together the 0.5 cup mayonnaise, 2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. The dressing should be smooth and slightly thick, with visible specks of ginger and garlic.

Season with the remaining 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust—you might want a touch more honey if your ginger is particularly sharp. This balance of creamy, tangy, and umami is the soul of the dish.

Step 4: Combine and Finish

Add the shredded chicken to the bowl with the vegetables. Pour the dressing over and fold everything together gently but thoroughly. You want every piece coated without crushing the delicate cabbage. The dressing will seem generous, but the vegetables soak it up beautifully as it sits.

Transfer to a serving bowl and sprinkle with the 2 tbsp sesame seeds. For best flavor, let it sit for 15-20 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften just slightly while maintaining its crunch. Serve chilled or at room temperature.

Common Mistakes When Making This Dish

Overcooking Chicken

Poaching is gentle, but let it boil and you’ll end up with rubbery meat. Keep the water at a gentle simmer, not a rolling boil. I check the internal temperature with a thermometer—165°F is perfect. Remove it immediately to prevent carryover cooking. 🌡️

Skipping the Cooling Step

Shredding hot chicken turns your salad into a soggy mess. Let it cool completely before mixing with the vegetables. I spread it on a plate to speed up the process. This keeps the cabbage crisp and the dressing from breaking.

Watery Vegetables

Don’t skip removing cucumber seeds—they release excess moisture. Use a spoon to scoop them out before dicing. For cabbage, pat it dry after shredding. These small steps ensure every bite stays crunchy, not waterlogged.

Dressing Too Thick

If your dressing feels gloppy, thin it with 1-2 tsp water or extra rice vinegar. The mayonnaise base should coat the back of a spoon but still drip slowly. I whisk vigorously to emulsify it properly.

Underseasoning the Dressing

The flavors need to sing against the fresh vegetables. Taste your dressing before combining—it should be tangy, slightly sweet, and umami-rich. I often add an extra pinch of salt or splash of soy sauce to balance it. 💡

Serving Immediately

This salad tastes best after resting for 15-20 minutes. The cabbage softens just enough to absorb the dressing while keeping its crunch. I always make it first when prepping a meal, then let it sit while I finish other dishes.

Frequently Asked Questions