Begin by bringing a large pot of water to a boil over medium-high heat. Add the chicken breasts, bay leaf, fresh ginger, star anise, peppercorns, coriander seeds, and salt to the pot. Once boiling, reduce heat to low, cover, and let the chicken poach gently for 20-25 minutes, until fully cooked. When done, remove the chicken and set aside to cool before dicing it into bite-sized pieces.

While the chicken is cooling, whisk together the light soy sauce, rice vinegar, toasted sesame oil, canola oil, grated ginger, honey, and a pinch of salt in a mixing bowl. Blend well until fully incorporated and let the dressing sit for about 15 minutes.

In a large mixing bowl, combine the Chinese cabbage, julienned carrots, diced cucumber, shredded red cabbage, finely chopped celery, and spring onions. Add the poached chicken and crunchy fried noodles, and gently toss everything together.

Just before serving, pour the prepared Asian ginger dressing over the salad. Toss gently to coat all ingredients without crushing the vegetables or noodles.