Asian Chicken Salad

Asian Chicken Salad is a fresh, vibrant, and flavor-packed dish that beautifully balances crisp vegetables, tender chicken, and a bold, tangy dressing inspired by classic Asian flavors. This salad is known for its contrast of textures—crunchy cabbage, juicy chicken, and a silky dressing—making every bite exciting and satisfying.

Light yet filling, it works equally well as a wholesome lunch, a refreshing dinner, or an impressive starter for gatherings. With its colorful presentation and clean, bright flavors, Asian Chicken Salad is a recipe that never feels heavy but always feels nourishing.

Why I Love This Recipe

I love this Asian Chicken Salad because it’s refreshing, versatile, and incredibly satisfying without being rich or heavy. It’s the kind of recipe that makes healthy eating enjoyable, thanks to its bold dressing and variety of textures. It also adapts easily to what you have on hand, and it’s a great way to use leftover chicken. Whether it’s a hot summer day or you just want something light and flavorful, this salad always feels like the perfect choice.

Why This Is a Must-Try Dish

This is a must-try dish because it proves that salads can be exciting, filling, and full of flavor. The combination of protein-rich chicken, fresh vegetables, and a well-balanced Asian-style dressing makes it both nutritious and satisfying. It’s quick to prepare, visually appealing, and perfect for meal prep or entertaining. Once you try it, it’s likely to become a regular part of your meal rotation.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 10–12 minutes
Total Time: About 30 minutes
Servings: 4 servings
Approximate Calories: 350–400 calories per serving
Course: Main Course / Salad
Cuisine: Asian-Inspired

Ingredients

For the Salad

• 2 cups cooked chicken breast, thinly sliced or shredded
• 3 cups shredded napa cabbage or green cabbage
• 1 cup shredded red cabbage
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 2 spring onions, thinly sliced
• ¼ cup fresh coriander or parsley, chopped
• 2 tablespoons toasted sesame seeds or chopped peanuts (optional)

For the Dressing

• 3 tablespoons soy sauce or light tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 1 tablespoon lime juice
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 1 tablespoon neutral oil (such as vegetable or sunflower oil)

Cooking Directions

Cook and season the chicken if needed, prepare the vegetables, whisk the dressing ingredients together, and toss everything until evenly coated just before serving.

Step-by-Step Preparation Method

Step 1: If the chicken is not already cooked, lightly season it with salt and pepper and cook in a pan over medium heat until fully cooked. Allow it to cool slightly, then slice or shred.
Step 2: In a large bowl, combine shredded green cabbage, red cabbage, carrots, bell pepper, and spring onions.
Step 3: Add the cooked chicken to the bowl with the vegetables.
Step 4: In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and neutral oil until well combined.
Step 5: Pour the dressing over the salad just before serving.
Step 6: Toss gently until all ingredients are evenly coated.
Step 7: Sprinkle sesame seeds or chopped peanuts and fresh herbs over the top before serving.

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How to Serve This Recipe

Serve Asian Chicken Salad immediately after tossing with the dressing for the best texture and freshness. It can be served on its own as a complete meal or alongside light soups, dumplings, or spring rolls. For entertaining, serve it chilled in a large bowl or portion it into individual plates for an elegant presentation.

Recipe Tips

• Use rotisserie or leftover chicken to save time.
• Slice vegetables thinly for the best texture and even coating of dressing.
• Toss the salad just before serving to prevent sogginess.
• Adjust sweetness or acidity in the dressing to suit your taste.

Variations

Spicy Asian Chicken Salad: Add chili oil, sriracha, or fresh red chilies to the dressing.
Crunchy Noodle Version: Top with crispy wonton strips or fried noodles for extra crunch.
Low-Carb Version: Reduce carrots and omit honey, using a sugar-free alternative if needed.
Fruit-Enhanced Version: Add sliced mango, mandarin oranges, or apple for a sweet contrast.
Vegetarian Version: Replace chicken with tofu, edamame, or tempeh.

Freezing and Storage Time

Refrigerator Storage: Store salad and dressing separately in airtight containers for up to 2 days.
Freezing: Freezing is not recommended, as the fresh vegetables will lose their texture.
Meal Prep Tip: Prepare all components in advance and assemble just before serving.

Special Equipment Needed

• Large mixing bowl
• Small bowl or jar for dressing
• Sharp knife
• Cutting board
• Whisk or fork

Conclusion

Asian Chicken Salad is a refreshing, wholesome, and flavor-forward recipe that brings together nutrition and taste in perfect harmony. With its crisp vegetables, tender chicken, and zesty dressing, it’s a dish that feels light yet satisfying. Whether you’re preparing a quick lunch, a healthy dinner, or a crowd-pleasing salad, this recipe is a reliable and delicious choice you’ll return to again and again.

Asian Chicken Salad

Asian Chicken Salad is a fresh, vibrant, and flavor-packed dish that beautifully balances crisp vegetables, tender chicken, and a bold, tangy dressing inspired by classic Asian flavors.

Author: Stella Parker Cuisine: Asian Course: Salads

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Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Salad

• 2 cups cooked chicken breast, thinly sliced or shredded
• 3 cups shredded napa cabbage or green cabbage
• 1 cup shredded red cabbage
• 1 cup carrots, julienned or shredded
• 1 red bell pepper, thinly sliced
• 2 spring onions, thinly sliced
• ¼ cup fresh coriander or parsley, chopped
• 2 tablespoons toasted sesame seeds or chopped peanuts (optional)

For the Dressing

• 3 tablespoons soy sauce or light tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 1 tablespoon lime juice
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 1 tablespoon neutral oil (such as vegetable or sunflower oil)

Instructions

1. Step 1: If the chicken is not already cooked, lightly season it with salt and pepper and cook in a pan over medium heat until fully cooked. Allow it to cool slightly, then slice or shred.
2. Step 2: In a large bowl, combine shredded green cabbage, red cabbage, carrots, bell pepper, and spring onions.
3. Step 3: Add the cooked chicken to the bowl with the vegetables.
4. Step 4: In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and neutral oil until well combined.
5. Step 5: Pour the dressing over the salad just before serving.
6. Step 6: Toss gently until all ingredients are evenly coated.
7. Step 7: Sprinkle sesame seeds or chopped peanuts and fresh herbs over the top before serving.

Keywords: Asian Chicken Salad