asian chicken salad

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I still remember the first time I made Asian chicken salad for Lila and Jack on a warm summer evening. They’d been playing outside all afternoon, and I wanted something fresh and vibrant that wouldn’t heat up the kitchen. My dad used to make a similar salad when I lived in Oregon, tossing together crisp vegetables with a tangy dressing that made everything sing.

That night, both kids devoured their bowls and asked for secondsa rare victory in the world of getting children to eat their greens! Since then, this Asian chicken salad has become our go-to meal for busy weeknights, potlucks, and even those days when I just need something colorful and nourishing on the table. The crunch of cabbage, the sweetness of mandarin oranges, and that irresistible sesame-ginger dressing create magic in every bite.

Mark always loved dishes that brought brightness to the table, and this one does exactly that. Whether you’re feeding hungry kids or hosting friends, this Asian-style chicken salad delivers on flavor, texture, and pure comfort.

Why You’ll Love This Asian Chicken Salad

This Asian chicken salad recipe checks every box for a perfect meal. First, it comes together incredibly quicklyusually in about 20 minutes from start to finish. Second, the combination of textures keeps every forkful interesting, from crunchy vegetables to tender chicken and crispy wonton strips.

Third, the homemade sesame-ginger dressing tastes infinitely better than anything store-bought, and you control exactly what goes into it. Additionally, this salad works beautifully as a main course or a side dish for gatherings. My sister Grace always requests it for family dinners because it feeds a crowd without much fuss.

The colors alone make it Instagram-worthy, but more importantly, it genuinely satisfies. Furthermore, you can prep most components ahead of time, making it ideal for meal planning. Kids love the slightly sweet dressing, while adults appreciate the complex flavors. Finally, this Asian chicken salad feels indulgent while actually being quite healthya win-win in my book.

Ingredients You’ll Need

Gathering ingredients for this Asian chicken salad is straightforward. Here’s everything you’ll need:

Ingredient	Amount
Cooked chicken breast, shredded	3 cups
Napa cabbage, shredded	4 cups
Red cabbage, shredded	2 cups
Carrots, julienned	1 cup
Red bell pepper, thinly sliced	1 large
Green onions, sliced	4 stalks
Cilantro, chopped	½ cup
Mandarin oranges, drained	1 can (11 oz)
Sliced almonds, toasted	½ cup
Crispy wonton strips	1 cup
For the Dressing:
Rice vinegar	¼ cup
Soy sauce	3 tablespoons
Sesame oil	2 tablespoons
Honey	2 tablespoons
Fresh ginger, grated	1 tablespoon
Garlic, minced	2 cloves
Vegetable oil	⅓ cup

Substitutions & Variations

This Asian chicken salad adapts beautifully to what you have on hand. Swap rotisserie chicken for homemade to save time. Use coleslaw mix instead of shredding fresh cabbage.

Replace almonds with cashews or peanuts for different flavor profiles. If you’re avoiding gluten, substitute tamari for soy sauce and use gluten-free wonton strips or omit them entirely. For a vegetarian Asian-style salad, replace chicken with crispy tofu or edamame.

Add snap peas, cucumber, or water chestnuts for extra crunch. Swap mandarin oranges with fresh orange segments or skip them if citrus isn’t your thing. Use maple syrup instead of honey for a vegan version.

Increase the ginger or add a touch of sriracha if you prefer more heat. Grace sometimes adds shredded Brussels sprouts, which adds wonderful earthiness.

Step-by-Step Instructions

Making this Asian chicken salad couldn’t be simpler. Start by preparing your dressing. In a mason jar or small bowl, combine rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic.

Add vegetable oil, then shake vigorously or whisk until completely emulsified. Set aside to let flavors meld.

Next, prepare all your vegetables. Shred the Napa cabbage and red cabbage into thin ribbons. Julienne the carrots or use a peeler for long strips.

Thinly slice the red bell pepper. Chop the green onions and cilantro. Place everything in a large mixing bowl.

Add the shredded chicken to the bowl with the vegetables. Toss gently to combine. At this point, you can refrigerate everything if you’re preparing ahead.

Just before serving your Asian chicken salad, add the mandarin oranges. Pour the dressing over the salad, starting with half and adding more to taste. Toss everything together thoroughly, ensuring the dressing coats all ingredients.

Finally, top with toasted almonds and crispy wonton strips. Serve immediately for maximum crunch and freshness.

To elevate your Asian chicken salad, consider trying out some air fryer recipes. For a delicious twist, check out this air fryer asian glazed boneless chicken thighs that pairs perfectly with your salad.

Pro Tips for Success

Toast your almonds in a dry skillet for 3-4 minutes to enhance their flavor. This small step makes a tremendous difference in your Asian chicken salad. Always dress the salad just before serving to prevent sogginess.

If transporting this Asian salad to a potluck, keep dressing separate and toss on-site. Use a mix of cabbage colors for visual appeal and varied texture. Make extra dressingit keeps for a week and works wonderfully on other salads or as a marinade.

Don’t skip the ginger; it provides that authentic Asian flavor profile. Shred your chicken while it’s still slightly warm for easier handling. Let the dressing sit for at least 10 minutes before using so flavors can develop. Lila and Jack love helping tear the cilantro and toss the saladgetting kids involved makes them more excited to eat it!

Storage & Reheating Tips

Store components of your Asian chicken salad separately for best results. Keep the dressed salad in an airtight container in the refrigerator for up to 2 days, though it’s best enjoyed fresh. The dressing lasts up to one week in the fridge.

Store wonton strips and almonds separately to maintain their crunch. Undressed vegetables keep for 3-4 days refrigerated. Cooked chicken stays fresh for 3-4 days when properly stored.

This chicken salad doesn’t freeze well due to the fresh vegetables, so plan to enjoy it within a few days. If you have leftovers, refresh them with a handful of fresh cabbage and additional dressing. No reheating necessarythis salad shines served cold or at room temperature.

For those looking to keep their salad fresh and crunchy, it’s essential to store components separately. You might also enjoy this crunchy asian cabbage salad recipe that offers a delightful texture and flavor.

What to Serve With This Recipe

This Asian chicken salad works beautifully as a complete meal on its own. However, pair it with wonton soup or miso soup for a fuller Asian-inspired menu. Serve alongside spring rolls or pot stickers for a fun dinner spread.

Add steamed edamame as an appetizer. Fried rice makes an excellent companion dish, though the salad itself is quite filling. For gatherings, I often serve this Asian-style chicken salad with grilled teriyaki chicken skewers and fresh fruit.

Jasmine rice or coconut rice rounds out the meal nicely. Keep it simple with fortune cookies and green tea for dessert. The salad’s versatility means it complements both casual weeknight dinners and special occasions equally well.

FAQs

Can I make Asian chicken salad ahead of time?

Yes! Prepare all components separately and store them in the refrigerator. Combine the vegetables and chicken up to 4 hours ahead, but add the dressing, almonds, and wonton strips just before serving to maintain the best texture and crunch.

What’s the best chicken to use for Asian chicken salad?

Rotisserie chicken works perfectly and saves time. Alternatively, poach, grill, or bake chicken breasts. Leftover chicken also works wonderfully. Shred rather than cube the chicken for better texture distribution throughout your Asian chicken salad.

Can I make this salad vegetarian?

Absolutely! Replace the chicken with crispy baked tofu, tempeh, or simply increase the vegetables and add edamame for protein. The Asian salad dressing works beautifully with plant-based proteins.

How do I keep my Asian chicken salad from getting soggy?

Always add the dressing just before serving. Store crunchy toppings like almonds and wonton strips separately. Use sturdy vegetables like cabbage rather than delicate lettuce. Drain mandarin oranges thoroughly before adding them to your Asian chicken salad.

Can I use bottled dressing instead of homemade?

Yes, though homemade tastes significantly better. If using store-bought, choose an Asian sesame or ginger dressing. You’ll need about ¾ cup for this Asian chicken salad recipe. Adjust amounts based on your taste preferences.

Nutrition Information (per serving)

Nutrient	Amount
Calories	385
Protein	28g
Carbohydrates	22g
Fat	21g
Fiber	4g
Sugar	12g
Sodium	680mg

Makes 6 servings. Nutrition calculated based on standard ingredients and portions.

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Asian chicken salad is a vibrant dish that combines various fresh vegetables, chicken, and a flavorful dressing, making it a popular choice for a healthy meal. This salad is often enjoyed for its balance of textures and flavors, and you can learn more about its variations and history in this salad article.