Introduction
Asian Chicken Salad is a fresh, vibrant, and crunchy salad that combines tender chicken with colorful vegetables, crisp greens, and a nutty sesame-ginger dressing. It’s light yet filling, perfectly balancing sweet, savory, tangy, and nutty flavors in every bite.
This salad is perfect for warm days when you want something refreshing, but it’s also hearty enough to serve year-round. The crisp cabbage, carrots, bell peppers, and cucumbers give it a beautiful crunch, while the juicy chicken adds satisfying protein. The sesame dressing ties everything together with an irresistible Asian-inspired flavor.
Why I Love This Recipe
I love this recipe because it’s healthy, colorful, and bursting with flavor. Unlike ordinary salads, every bite of this Asian Chicken Salad feels exciting—there’s a crunch from the veggies, a savory punch from the chicken, and a nutty richness from the dressing.
I also love how versatile and customizable it is. You can use grilled, baked, or rotisserie chicken, adjust the veggies based on what you have at home, and even make the dressing ahead of time. It’s a perfect balance of comfort food and clean eating.
Why It’s a Must-Try Dish
- Packed with nutrients and fresh flavors.
- A great way to use leftover or rotisserie chicken.
- Quick and easy—perfect for busy weeknights or meal prep.
- Balanced with protein, veggies, and healthy fats.
- Vibrant presentation that makes it a crowd-pleaser.
Time & Servings
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: ~380 kcal per serving (depending on dressing quantity)
Cuisine & Course
- Cuisine: Asian-inspired / Fusion
- Course: Main Course, Salad
Ingredients
For the Chicken:
- 2 large chicken breasts (about 1 lb / 450 g)
- 1 tbsp olive oil or sesame oil
- Salt & pepper, to taste
- 1 tsp garlic powder (optional)
For the Salad:
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 2 green onions, chopped
- ½ cup fresh cilantro leaves
- ¼ cup roasted peanuts or sliced almonds (for crunch)
- 1 tbsp sesame seeds (optional garnish)
For the Dressing:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp sriracha or chili flakes (optional for heat)
Simple Cooking Directions
- Cook and season the chicken.
- Shred or slice the chicken.
- Chop all vegetables and prepare salad base.
- Whisk dressing ingredients.
- Toss salad with dressing and top with chicken and nuts.
Step-by-Step Preparation Method
- Prepare Chicken – Season chicken breasts with salt, pepper, garlic powder, and olive oil. Grill, bake, or pan-sear until fully cooked (internal temp 165°F / 74°C). Let rest, then shred or slice thinly.
- Chop Vegetables – In a large bowl, add shredded green and purple cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
- Make Dressing – In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and sriracha.
- Assemble Salad – Toss veggies with dressing until well coated.
- Add Protein & Crunch – Top with sliced chicken, roasted peanuts/almonds, and sesame seeds.
- Serve Fresh – Garnish with extra cilantro and a lime wedge, if desired.
How to Serve
- Serve in a large salad bowl for family-style dining or in individual bowls for meal prep.
- Pair with wonton strips, steamed dumplings, or jasmine rice on the side for a fuller meal.
- Great as a light lunch, dinner, or potluck dish.
Additional Recipe Tips
- Marinate chicken in soy sauce, ginger, and garlic for extra flavor.
- For meal prep, keep dressing separate until ready to serve.
- Add fruit like mandarin oranges or mango for a sweet contrast.
- Toast the nuts for an extra crunch.
Variations
- Vegetarian Version – Use crispy tofu or tempeh instead of chicken.
- Shrimp Salad – Replace chicken with grilled shrimp for a seafood twist.
- Low-Carb Option – Skip honey in dressing and reduce carrots.
- Spicy Kick – Add extra sriracha or red chili flakes.
Freezing & Storage
- Fridge Storage: Store salad (without dressing) for up to 3 days. Dressing can be stored separately for 1 week.
- Freezing: Not recommended, as fresh veggies will lose crunch after thawing.
Special Equipment Needed
- Sharp knife or mandoline for shredding veggies
- Whisk & mixing bowls
- Large salad bowl
Conclusion
The Asian Chicken Salad is a fresh, crunchy, and flavor-packed dish that’s as beautiful as it is delicious. With its mix of crisp vegetables, tender chicken, and sesame-ginger dressing, it’s a wholesome meal that satisfies both your taste buds and your hunger. Whether you’re looking for a healthy lunch, a light dinner, or a potluck favorite, this salad is guaranteed to impress.
Asian Chicken Salad
Description
Asian Chicken Salad is a fresh, vibrant, and crunchy salad that combines tender chicken with colorful vegetables, crisp greens, and a nutty sesame-ginger dressing. It’s light yet filling, perfectly balancing sweet, savory, tangy, and nutty flavors in every bite.
Ingredients
For the Chicken:
For the Salad:
For the Dressing:
Instructions
-
Prepare Chicken :– Season chicken breasts with salt, pepper, garlic powder, and olive oil. Grill, bake, or pan-sear until fully cooked (internal temp 165°F / 74°C). Let rest, then shred or slice thinly.
-
Chop Vegetables :– In a large bowl, add shredded green and purple cabbage, carrots, bell pepper, cucumber, green onions, and cilantro.
-
Make Dressing :– In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and sriracha.
-
Assemble Salad :– Toss veggies with dressing until well coated.
-
Add Protein & Crunch :– Top with sliced chicken, roasted peanuts/almonds, and sesame seeds.
-
Serve Fresh :– Garnish with extra cilantro and a lime wedge, if desired.
