If you’re looking for a light, refreshing, and flavor-packed salad, this Asian Chicken Salad is about to be your new go-to. It’s got crisp veggies, juicy chicken, crunchy toppings, and a zesty homemade dressing that brings everything together perfectly. Whether you need a quick lunch, a healthy dinner, or a meal-prep option, this salad has you covered.
Picture this: tender, marinated chicken, vibrant shredded cabbage, crisp bell peppers, and crunchy almonds—all tossed in a savory-sweet sesame ginger dressing. It’s a restaurant-quality salad you can make at home in just minutes!
Why You’ll Love Asian Chicken Salad
Fresh & Crunchy
Loaded with fresh veggies like cabbage, carrots, and bell peppers for the perfect crunch.
High-Protein & Satisfying
Packed with lean chicken breast, this salad keeps you full and energized.
Easy & Quick
No complicated steps—just toss everything together and enjoy.
Healthy & Nutritious
A balanced meal with protein, fiber, and healthy fats to fuel your day.
Customizable
Easily swap in different proteins, veggies, or dressings to make it your own.
Ingredients in Asian Chicken Salad
Chicken Breast: The protein-packed star of the dish. You can grill, bake, or use rotisserie chicken for convenience.
Cabbage: A mix of green and purple cabbage adds crunch, color, and a mild sweetness.
Carrots: Shredded carrots bring a touch of natural sweetness and extra texture.
Bell Peppers: Red, yellow, or orange bell peppers add vibrant color and a juicy bite.
Cilantro: A fresh herb that brightens up the salad with its citrusy notes.
Green Onions: Mildly oniony and slightly sweet, these add an extra pop of flavor.
Almonds or Cashews: Give the salad a delightful crunch. You can also use sesame seeds or crunchy wonton strips.
Mandarin Oranges (Optional): A juicy, citrusy addition that pairs perfectly with the dressing.
For the Sesame Ginger Dressing:
Soy Sauce: The umami-packed base of the dressing. Use low-sodium soy sauce if preferred.
Rice Vinegar: Adds the perfect amount of tanginess to balance the flavors.
Sesame Oil: A key ingredient that gives the dressing its signature nutty flavor.
Honey or Maple Syrup: A touch of natural sweetness to balance the savory notes.
Garlic & Ginger: Freshly minced for a bold, aromatic kick.
Sriracha (Optional): For a little heat! Adjust to your spice preference.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Chicken
Season and cook the chicken breast until golden and fully cooked through. Let it rest before slicing it into thin strips.
Prepare the Dressing
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and sriracha (if using). Set aside.
Assemble the Salad
In a large bowl, combine cabbage, carrots, bell peppers, cilantro, and green onions.
Add the Chicken
Top the salad with the sliced chicken.
Drizzle & Toss
Pour the dressing over the salad and toss until everything is evenly coated.
Add Crunchy Toppings
Sprinkle with almonds, cashews, or sesame seeds for extra crunch.
Serve & Enjoy
Plate your salad and dig in! Enjoy it fresh for the best texture and flavor.
How to Serve Asian Chicken Salad
As a Main Meal: This salad is hearty enough to be a complete meal on its own.
As a Side Dish: Serve alongside grilled meats, stir-fried dishes, or sushi for a well-rounded meal.
With Rice or Noodles: For a more filling option, serve over jasmine rice, brown rice, or soba noodles.
In Lettuce Wraps: Spoon the salad into large lettuce leaves for a fun, low-carb way to enjoy it.
Additional Tips
Use Rotisserie Chicken: For a quicker meal, grab a store-bought rotisserie chicken and shred it into the salad.
Make it Vegan: Swap the chicken for tofu or edamame for a plant-based version.
Meal Prep Friendly: Store the dressing separately and toss just before serving to keep everything fresh.
Add More Crunch: Crispy wonton strips or crushed peanuts make a great topping.
FAQ Section
Q1: Can I make this salad ahead of time?
A1: Yes! Just store the dressing separately and toss before serving for maximum freshness.
Q2: How long does this salad last?
A2: It stays fresh for about 2 days in the fridge if stored in an airtight container.
Q3: Can I use pre-shredded coleslaw mix?
A3: Absolutely! It’s a great time-saver and works perfectly in this salad.
Q4: What’s a good substitute for sesame oil?
A4: Toasted peanut oil or olive oil can work, but sesame oil gives the best flavor.
Q5: How can I make this salad spicier?
A5: Add extra sriracha to the dressing or sprinkle red pepper flakes on top.
Q6: Can I use a different protein?
A6: Yes! Shrimp, salmon, tofu, or even thinly sliced steak work great.
Q7: How do I keep the salad from getting soggy?
A7: Store the dressing separately and add just before serving. Also, use firmer veggies like cabbage instead of lettuce.
Q8: Can I freeze this salad?
A8: No, it’s best enjoyed fresh. The veggies and dressing don’t freeze well.
Q9: What’s the best way to shred cabbage quickly?
A9: Use a mandoline slicer, food processor, or a sharp knife for quick and even shredding.
Q10: Can I use a store-bought Asian dressing?
A10: Definitely! If you’re short on time, a bottled sesame ginger dressing works as an easy shortcut.
Final Thoughts
This Asian Chicken Salad is fresh, flavorful, and satisfying everything you want in a meal! It’s easy to customize, meal-prep friendly, and packed with nutrients. Whether you enjoy it as a light lunch, a protein-packed dinner, or a meal on the go, this salad is sure to become a favorite. Give it a try and let me know what toppings you love most!
Print
Asian Chicken Salad
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilled
- Cuisine: Asian
Description
This Asian Chicken Salad is packed with fresh, colorful veggies, marinated grilled chicken, and crunchy toppings, all tossed in a homemade peanut dressing. A flavorful, restaurant-quality salad that’s perfect for lunch or dinner!
Ingredients
Chicken & Marinade:
- 2 lbs chicken breasts, cut thin (1/2”) or into tenders
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 Tbsp mirin
- 1 Tbsp honey
- 1 Tbsp minced garlic
Salad:
- 4 cups Romaine lettuce, chopped (about 2-3 heads)
- 1 large carrot, shredded
- 1/2 cup cilantro, chopped
- 1/2 cup green onions, sliced
- 1 cup edamame
- 1/2 cup cashews, chopped
- 1/2 cup wonton strips
Dressing:
- 1/4 cup peanut butter
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp hoisin sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1/8 tsp garlic powder
- 1/8 tsp ground ginger
- 1–2 Tbsp water (to thin, if needed)
Optional Additions:
- 8 oz mandarin oranges, drained
- 1/2 cup red cabbage, shredded
- 1 red bell pepper, sliced thin
Instructions
Make the Dressing
- In a small bowl, whisk together all dressing ingredients.
- Add water as needed to thin it out.
- Set aside at room temperature or refrigerate if made in advance.
2. Marinate the Chicken
- In a small bowl, whisk together the marinade ingredients.
- Place the chicken in a Ziplock bag and pour the marinade over it.
- Marinate in the refrigerator for up to 5 hours, or at room temperature for 1 hour.
3. Grill the Chicken
- Preheat a grill to 450°F.
- Grill the chicken for 3-4 minutes per side, or until the internal temperature reaches 160°F.
- Let it rest for a few minutes, then slice.
4. Assemble the Salad
- In a large bowl, combine the lettuce, carrots, cilantro, green onions, and edamame.
- Top with cashews, wonton strips, and grilled chicken.
- Drizzle with dressing or serve it on the side for individual portions.
Notes
- For meal prep, keep the dressing separate to prevent soggy salad.
- You can swap grilled chicken for rotisserie or shredded chicken for a quicker meal.
- Add extra veggies like red cabbage or bell peppers for more crunch!
Nutrition
- Serving Size: 1/8 of salad
- Calories: 332
- Sugar: 9g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 65mg