Fill a medium pot with water and add bay leaf, ginger, star anise, peppercorns, coriander seeds, and salt. Bring to a rolling boil and gently add the chicken breasts, ensuring they're fully submerged. Reduce the heat to a simmer and poach for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove from the pot and let it rest for a few minutes before dicing or shredding.

In a small mixing bowl, whisk together light soy sauce, rice vinegar, toasted sesame oil, canola oil, grated fresh ginger, honey, black pepper, and a pinch of salt until well combined. Allow the dressing to sit for about 15 minutes to meld the flavors.

While the chicken cools and the dressing marinates, prepare the vegetables. Finely julienne the Chinese cabbage, carrots, and red cabbage. Slice the cucumber, celery, and spring onions, aiming for consistent sizes.

Combine the diced chicken and vegetables in a large bowl, gently tossing the ingredients to ensure all components are mixed together uniformly.

Drizzle the prepared Asian ginger dressing over the salad mixture, tossing again to coat the ingredients evenly. Just before serving, sprinkle a generous layer of crunchy fried noodles on top.

Serve the salad immediately for the best crunch. For an elevated experience, consider chilling the salad in the refrigerator for about 30 minutes before serving.