Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asian Chicken Salad Recipe

Asian Chicken Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

  • Author: Emma
  • 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

Scale

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

  1. Prepare Salad: In a large bowl, combine the shredded chicken, napa cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
  2. 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.
  3. Toss Salad: Pour the dressing over the salad ingredients and toss until evenly coated. Add sliced almonds and sesame seeds, then toss again.
  4. 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