If you’re hunting for a refreshingly crisp, bright, and satisfying meal that doesn’t skimp on flavor, look no further than this Asian Chicken Salad. Juicy shredded chicken, vibrant veggies, nutty accents, and a zippy homemade dressing come together in a bowlful of color and crunch that energizes every bite. Whether you’re after a light lunch, a make-ahead dinner, or the standout dish at your next gathering, this salad is about to become your new favorite.
Ingredients You’ll Need
Putting together an Asian Chicken Salad is surprisingly simple, thanks to a handful of straightforward ingredients that each shine in their own way. Every element adds its own flair, whether it’s color, crunch, or that unmistakable umami flavor in the irresistible dressing.
- Cooked shredded chicken breast: The hearty, protein-rich base that soaks up all the bold flavors.
- Shredded napa cabbage: Brings a tender-crisp bite and light sweetness to the mix.
- Shredded red cabbage: Adds color and extra crunch with a slight pepperiness.
- Shredded carrots: Lift the salad with natural sweetness and a pop of orange.
- Red bell pepper (thinly sliced): Adds juicy crunch and vibrant color.
- Green onions (sliced): Offers a zesty sharpness that wakes up the palate.
- Fresh cilantro (chopped): Brings fresh, herby notes and a touch of brightness.
- Sliced almonds: Offer nutty crunch and lovely contrast.
- Crispy wonton strips: The ultimate finishing touch for crave-worthy crunch.
- Sesame seeds: Add extra nutty character and a finishing flourish.
- Soy sauce: Provides salty, savory depth; use tamari for gluten-free.
- Rice vinegar: Brightens the dressing with gentle tang.
- Honey: Balances out the acidity and saltiness with natural sweetness.
- Sesame oil: Infuses the dressing with a classic, toasty aroma.
- Vegetable oil: Helps blend the dressing and keeps things light.
- Freshly grated ginger: Zings the dressing with a warm, spicy note.
- Minced garlic: Adds a savory backbone to the dressing.
- Salt and black pepper: Essential for seasoning everything just right.
How to Make Asian Chicken Salad
Step 1: Combine the Salad Base
Grab your biggest mixing bowl and toss in the shredded chicken, napa cabbage, red cabbage, carrots, red bell pepper, sliced green onions, and chopped cilantro. This is where you build the colorful canvas for your Asian Chicken Salad, ensuring every forkful gets a little bit of everything.
Step 2: Whisk the Dressing
In a smaller bowl, add the soy sauce, rice vinegar, honey, sesame oil, vegetable oil, freshly grated ginger, minced garlic, plus a good pinch of salt and black pepper. Whisk it all together until smooth and glossy—the dressing should taste tangy, savory, just a touch sweet, and packed with that signature sesame aroma.
Step 3: Toss It All Together
Pour the dressing evenly over your salad ingredients. Using tongs or clean hands, toss thoroughly so the chicken and vegetables are coated in that incredible flavor. Make sure every ingredient gets a glossy sheen from the dressing for the best possible Asian Chicken Salad bite.
Step 4: Add Crunchy Toppings
Sprinkle in the sliced almonds and sesame seeds, then toss again. This double layer of crunch is what takes this salad over the top. Wait to add the crispy wonton strips until just before serving so they stay perfectly crisp and fresh.
Step 5: Serve and Enjoy
Transfer your finished salad to a beautiful platter or into individual bowls. Right before you dig in, finish with a generous handful of crispy wonton strips. Grab your chopsticks or a fork and prepare for fresh, crunchy, umami-packed delight in every bite.
How to Serve Asian Chicken Salad
Garnishes
For a stunning finishing touch, sprinkle your Asian Chicken Salad with extra sesame seeds, a bit more chopped cilantro, or even thin-sliced green onions. For bonus color and a bright flavor kick, add a few mandarin orange segments or a scattering of thinly sliced red chili if you like extra heat.
Side Dishes
This salad is satisfying all on its own, but it pairs beautifully with light sides like steamed jasmine rice, veggie spring rolls, or a simple miso soup. If you’re serving a group, consider a platter of fresh fruit or chilled soba noodles alongside to round out the meal.
Creative Ways to Present
Show off your Asian Chicken Salad by piling it high in lettuce cups for a fun, hand-held appetizer. For a hearty main course, serve it over a bed of vermicelli noodles. Hosting a potluck? Try portioning it into small mason jars or mini bowls for a picnic-ready, portable twist.
Make Ahead and Storage
Storing Leftovers
Leftover Asian Chicken Salad keeps well! Store the tossed salad in an airtight container for up to 3 days in the fridge. If you know you’ll have extra, keep the crispy wonton strips and garnishes separate so they don’t lose their crunch.
Freezing
While freezing isn’t recommended for this salad (the veggies will lose their fresh texture), you can freeze cooked, shredded chicken on its own for meal prep. Simply thaw and use it in a fresh batch of salad whenever the craving strikes.
Reheating
This salad shines when served cold or at room temperature, so there’s no need to reheat. If you want to refresh leftovers, add a splash of fresh dressing, toss in some new crunchy toppings, and enjoy straight from the fridge.
FAQs
Can I make Asian Chicken Salad ahead of time?
Absolutely! Prep all the salad ingredients and the dressing up to a day in advance; just keep everything separate and assemble right before serving for the crispiest texture.
Is Asian Chicken Salad gluten-free?
Yes, it can be! Use gluten-free tamari instead of regular soy sauce and double-check that your crispy wontons are gluten-free, and you’re set for a delicious, safe meal.
Can I use store-bought rotisserie chicken?
Definitely! Rotisserie chicken is a huge time saver and makes this Asian Chicken Salad extra easy for busy weeknights or last-minute gatherings.
My salad tastes bland. How can I boost the flavor?
Try adding a little more soy sauce or a splash of rice vinegar to the dressing. Chopped fresh herbs, a sprinkle of salt, or an extra squeeze of honey can also help bring all the flavors up a notch.
What other proteins can I use?
Feel free to swap chicken for cooked shrimp, tofu, or even sliced steak to mix things up. It’s a flexible, crowd-pleasing formula that works with whatever you have on hand.
Final Thoughts
I hope this Asian Chicken Salad brings plenty of color, crunch, and irresistible flavor to your table. Give it a try, play with the toppings, and make it your own—you’ll be amazed by how quickly it disappears!
Print
Asian Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Asian Chicken Salad is a refreshing and flavorful dish that combines tender shredded chicken with crunchy vegetables and a savory dressing. Topped with sliced almonds and crispy wonton strips, it’s a perfect balance of textures and flavors.
Ingredients
Salad:
- 3 cups cooked shredded chicken breast
- 4 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 1/4 cup crispy wonton strips
- 2 tablespoons sesame seeds
Dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon freshly grated ginger
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Prepare Salad: In a large bowl, combine the shredded chicken, napa cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
- Make Dressing: In a separate small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, vegetable oil, grated ginger, minced garlic, salt, and black pepper until smooth.
- Toss Salad: Pour the dressing over the salad ingredients and toss until evenly coated. Add sliced almonds and sesame seeds, then toss again.
- Serve: Transfer to a serving platter or individual bowls. Top with crispy wonton strips just before serving for extra crunch.
Notes
- For extra flavor, add mandarin orange segments or sliced avocado.
- To make it spicy, add a drizzle of sriracha or sprinkle with red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
