Asian Chicken Salad

Why You’ll Love This Recipe

Asian Chicken Salad is a vibrant, refreshing dish packed with crisp vegetables, tender chicken, and a tangy sesame-ginger dressing. It’s light yet satisfying, perfect for lunch, dinner, or entertaining guests. The combination of flavors and textures—from crunchy cabbage to juicy mandarin oranges—makes every bite exciting and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
napa cabbage or green cabbage
red cabbage
carrots
green onions
cilantro
sliced almonds or chopped peanuts
crispy wonton strips
mandarin orange segments (optional)
toasted sesame seeds

For the dressing:
soy sauce
rice vinegar
sesame oil
olive oil or vegetable oil
honey or brown sugar
fresh ginger (grated)
garlic (minced)
lime juice
red pepper flakes (optional)

directions

In a large bowl, combine shredded cabbage, red cabbage, carrots, green onions, and cilantro.

Add the shredded cooked chicken and gently toss everything together.

In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes until well combined.

Pour the dressing over the salad and toss until evenly coated.

Top with sliced almonds, crispy wonton strips, mandarin orange segments, and a sprinkle of sesame seeds.

Serve immediately or chill for 15-20 minutes to let the flavors meld.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Chilling time (optional): 15-20 minutes
Total time: 15-35 minutes

Variations

Use grilled or rotisserie chicken for added flavor.
Substitute cabbage with romaine or mixed greens for a milder base.
Add sliced cucumbers, edamame, or bell peppers for extra crunch.
Swap almonds for cashews or sunflower seeds.
Make it vegetarian by omitting the chicken and adding tofu or chickpeas.

storage/reheating

Store leftover salad (without the dressing or crunchy toppings) in an airtight container in the refrigerator for up to 2 days.
Keep the dressing in a separate container and add just before serving.
For best texture, add wonton strips and nuts right before eating to maintain their crunch.
Not recommended for reheating—this salad is best enjoyed cold.

FAQs

Can I make Asian Chicken Salad ahead of time?
Yes, prep all components and keep them separate. Assemble and dress right before serving for best results.

Is this salad gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use a store-bought dressing?
Yes, an Asian sesame or ginger vinaigrette works well as a substitute.

How can I make the salad spicier?
Add more red pepper flakes or a drizzle of sriracha to the dressing.

Can I use leftover chicken?
Absolutely, leftover roasted or grilled chicken is perfect for this recipe.

How do I toast sesame seeds or almonds?
Lightly toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

What type of cabbage is best?
A mix of napa and red cabbage provides both texture and color.

Can I make this salad dairy-free?
Yes, the recipe is naturally dairy-free.

Can I serve it as a main course?
Yes, it’s hearty enough to stand alone as a meal.

Can I meal prep this salad?
Yes, store the dressing and crunchy toppings separately until ready to serve.

Conclusion

Asian Chicken Salad is a crisp, flavorful dish that brings together the best of texture, freshness, and bold taste. Whether you’re serving it as a light lunch, a crowd-pleasing side, or a weeknight dinner, it’s a versatile recipe that delivers every time. Once you try it, you’ll want to keep it in your regular rotation for its ease and delicious results.

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