This Asian Chicken Salad is a vibrant, crunchy, savory-sweet meal that comes together in 20 minutes. The tangy, umami-packed dressing clings perfectly to crisp cabbage, carrots, and tender chicken. It’s a satisfying, crave-worthy dish that converts even salad skeptics.
Craving a delicious Asian Chicken Salad? You've come to the right spot! From Chicken Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Asian Chicken Salad
- Texture party: Crunchy cabbage, chewy noodles, and tender chicken in every bite.
- Addictive dressing: Perfectly balanced salty, sweet, tangy, and nutty flavors.
- Versatile template: Easily swap chicken for tofu, edamame, or leftovers.
- Make-ahead dream: Prep components ahead; flavors improve as they mingle.
Ingredients & Tools
For the Salad:
- 2 cups cooked and shredded chicken (rotisserie chicken works wonderfully)
- 4 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/3 cup sliced or slivered almonds
- 1 cup crispy chow mein noodles or wonton strips
- 1 tbsp toasted sesame seeds
For the Dressing:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil, like avocado or grapeseed
- 1 clove garlic, minced
- 1 tsp freshly grated ginger
- 1/2 tsp sriracha or chili garlic sauce (optional, for heat)
Tools: A large mixing bowl, a small bowl or jar for the dressing, a whisk, and a sharp knife for prepping the veggies.
Notes: Don’t skip toasting the almonds and sesame seeds—it unlocks a deep, nutty aroma. Rotisserie chicken is a great shortcut.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Shredding is key. Take the extra minute to shred your cabbage and carrots finely. A mandoline can make this super quick, but a sharp knife works perfectly. Finer shreds mean the dressing coats everything more evenly and the texture is just right.
- Don’t skip the toasting. Toasting the almonds and sesame seeds isn’t just a fancy step. It transforms them from bland and crunchy to fragrant and deeply flavorful. It’s the secret to a more complex-tasting salad.
- Balance your dressing. Always taste your dressing before you pour it on. Depending on your soy sauce’s saltiness and your personal preference, you might want an extra squeeze of honey for sweetness or a dash more vinegar for tang. Adjust it to your palate!
- Keep the crunchies separate. If you know you’ll have leftovers, store the crispy noodles and almonds separately from the dressed salad. This way, you can add them fresh when you serve, ensuring they stay wonderfully crisp.
How to Make Asian Chicken Salad
Step 1: Prepare and Toast Your Nutty Elements. Start by placing a small, dry skillet over medium heat. Add your slivered almonds and toast them, shaking the pan frequently, for 2-3 minutes until they become fragrant and take on a light golden color. Be careful—they can burn quickly! Pour them onto a plate to cool. In the same pan, toast the sesame seeds for about 60-90 seconds until they pop and smell amazing. Set these aside as well. This step builds a foundation of warm, nutty flavor.
Step 2: Whisk Together the Magic Dressing. In a small bowl or a jar with a tight-fitting lid, combine the soy sauce, rice vinegar, honey, toasted sesame oil, neutral oil, minced garlic, and grated ginger. If you’re using the sriracha for a bit of a kick, add it now. Whisk vigorously until the honey is fully dissolved and the mixture is emulsified, or shake the jar like crazy until it’s well combined. Give it a quick taste—this is your moment to adjust the balance to your liking.
Step 3: Combine the Salad Base. In your large mixing bowl, add the shredded green and red cabbage, shredded carrots, sliced red bell pepper, and most of your green onions and cilantro (save a little for a pretty garnish). Now, add your shredded chicken. Using clean hands or a pair of tongs, toss everything together gently. You’ll notice how the colors immediately start to mingle into a beautiful, confetti-like mix.
Step 4: Dress and Toss with Care. Pour about two-thirds of the dressing over the salad mixture. Now, toss everything thoroughly but gently. You want to ensure every single strand of cabbage and every piece of chicken gets a glossy coat of that delicious dressing. The salad will start to glisten and the aroma of sesame and ginger will be irresistible.
Step 5: Add the Final Crunch and Serve. Right before you’re ready to serve, add the crispy chow mein noodles, the toasted almonds, and the toasted sesame seeds to the bowl. Give it one final, gentle toss to distribute these crunchy elements. This last-minute addition is crucial for maintaining their perfect texture against the dressed salad.
Step 6: Garnish and Enjoy Immediately. Transfer the salad to a serving platter or individual bowls. Sprinkle the reserved green onions and cilantro over the top for a fresh, vibrant finish. Serve it right away while the textures are at their peak—crisp, crunchy, and utterly delightful.
Storage & Freshness Guide
- Fridge: Store undressed salad base and dressing separately for up to 2 days; add crispy elements just before serving.
- Freezer: Not recommended; cabbage becomes watery and limp upon thawing.
- Reviving: If pre-dressed salad wilts, drain excess liquid and add fresh crunchy toppings.
Serving Suggestions
Complementary Dishes
- Hot and Sour Soup — A small, steaming bowl of this classic soup makes for a wonderfully cozy starter that contrasts beautifully with the cool, crisp salad.
- Steamed Vegetable Dumplings — Their soft, savory filling and delicate wrapper provide a lovely textural counterpoint and make the meal feel more substantial.
- Sticky Coconut Rice — A small scoop of slightly sweet, chewy rice on the side is a fantastic way to soak up any extra dressing and adds a comforting element.
Drinks
- Iced Jasmine Green Tea — Its light, floral notes cleanse the palate between bites and complement the salad’s Asian-inspired flavors without overpowering them.
- A Crisp Lager or Pale Ale — The beer’s carbonation and slight bitterness cut through the richness of the dressing and refresh your taste buds.
- Ginger Lime Spritzer — The zing of fresh ginger and the sharpness of lime mirror the flavors in the salad, creating a harmonious and refreshing pairing.
Something Sweet
- Mango Sticky Rice — This iconic dessert continues the tropical theme. The sweet, creamy mango and sticky coconut rice are a perfect, not-too-heavy finale.
- Fortune Cookies and Green Tea Ice Cream — Crumbling a few fortune cookies over a scoop of subtly bitter matcha ice cream is a fun, textural dessert that feels just right.
- Lychee Sorbet — This is the ultimate light and refreshing finish. The delicate, floral sweetness of lychee is a beautiful palate cleanser after the savory salad.
Top Mistakes to Avoid
- Mistake: Dressing the salad too early. If you add the dressing and then let the salad sit for hours, the cabbage will wilt and lose its crucial crunch, and the crispy noodles will become a sad, soggy mess. Toss it just before serving.
- Mistake: Using raw, un-toasted nuts and seeds. I’ve messed this up before too… it seems like a small thing, but untoasted almonds and sesame seeds taste bland and flat. Toasting them unlocks their essential oils and nutty depth, which is non-negotiable for maximum flavor.
- Mistake: Overcomplicating the protein. There’s no need to season and sear a chicken breast from scratch for this. The beauty of this salad is in the dressing and textures. Using a simple rotisserie chicken or even canned, drained chicken is a perfectly wonderful and time-saving shortcut.
- Mistake: Skipping the taste test on the dressing. Your soy sauce might be saltier than mine, or your ginger might be more potent. Always taste and adjust the dressing before committing it to the whole salad. It’s much easier to fix in the small bowl!
Expert Tips
- Tip: Massage your cabbage. If you have a few extra minutes, sprinkle your shredded cabbage with a pinch of salt and give it a gentle massage with your hands for 30-60 seconds. You’ll feel it start to soften slightly. This technique helps break down the tough fibers, making it more tender and easier to digest.
- Tip: Make a double batch of dressing. This dressing is so good you’ll want to have extra on hand. It keeps beautifully in a jar in the fridge for up to two weeks. Use it as a marinade for grilled meats, a dipping sauce for dumplings, or a drizzle over grain bowls.
- Tip: Add a hit of umami with a secret ingredient. For an even deeper savory flavor, add a tiny splash (about half a teaspoon) of fish sauce to your dressing. It won’t taste fishy—it will just add a complex, salty depth that makes the flavors pop.
- Tip: Create a “deconstructed” salad bar. If you’re serving a crowd or want easy leftovers, set up all the components—dressed salad base, crispy noodles, nuts, etc.—in separate bowls. This lets everyone build their own perfect plate and guarantees maximum crunch for everyone.
FAQs
Can I make this Asian Chicken Salad ahead of time?
Absolutely, and it’s a great make-ahead meal! The trick is to keep the components separate. You can shred the cabbage, carrots, and chicken and store them mixed together in an airtight container. Whisk the dressing and keep it in a jar in the fridge. Store the crispy noodles and toasted nuts in a separate bag. When you’re ready to eat, just toss the veggie-chicken mix with the dressing, then top with the crunchies. This way, everything stays fresh and crisp for up to 2 days.
What’s the best substitute for the crispy noodles?
If you can’t find chow mein noodles or want a gluten-free option, you have a few great choices. Crushed-up plain rice crackers or store-bought crispy wonton strips work wonderfully. For a healthier twist, you can quickly pan-fry some canned, drained and rinsed chickpeas with a little oil and salt until crispy—they add a fantastic crunch and extra protein.
How can I make this vegetarian or vegan?
It’s super easy! For a vegetarian version, simply replace the chicken with cubed, pan-fried firm tofu or tempeh, or a cup of shelled edamame. To make it vegan, ensure your crispy noodles are vegan (check the ingredients), and swap the honey in the dressing for maple syrup or agave nectar. The salad will be just as flavorful and satisfying.
My dressing tastes too salty. How can I fix it?
No worries, this is a common fix! The easiest way to balance an overly salty dressing is to add more of the other liquid ingredients. Add an extra tablespoon of rice vinegar and a teaspoon of honey, then whisk and taste again. If it’s still too strong, a tiny splash of water or a bit more neutral oil can also help mellow it out perfectly.
Can I use a different type of cabbage?
Of course! While the mix of green and red cabbage gives great color and a classic crunch, you can absolutely use a bag of pre-shredded coleslaw mix to save time. Napa cabbage is also a lovely, more delicate option. If you’re feeling adventurous, shredded Brussels sprouts hold up really well and offer a slightly nuttier flavor that pairs beautifully with the dressing.
Asian Chicken Salad
Make this easy Asian Chicken Salad in just 20 minutes! Packed with crunchy veggies, tender chicken, and a savory-sweet dressing. Get the recipe now!
Ingredients
For the Salad
-
2 cups cooked and shredded chicken (rotisserie chicken works wonderfully)
-
4 cups finely shredded green cabbage
-
2 cups finely shredded red cabbage
-
1 cup shredded carrots
-
1/2 cup thinly sliced red bell pepper
-
1/4 cup thinly sliced green onions
-
1/4 cup chopped fresh cilantro
-
1/3 cup sliced or slivered almonds
-
1 cup crispy chow mein noodles or wonton strips
-
1 tbsp toasted sesame seeds
For the Dressing
-
1/4 cup soy sauce (or tamari for gluten-free)
-
3 tbsp rice vinegar
-
2 tbsp honey or maple syrup
-
1 tbsp toasted sesame oil
-
1 tbsp neutral oil (like avocado or grapeseed)
-
1 clove garlic (minced)
-
1 tsp freshly grated ginger
-
1/2 tsp sriracha or chili garlic sauce (optional, for heat)
Instructions
-
Prepare and Toast Your Nutty Elements. Start by placing a small, dry skillet over medium heat. Add your slivered almonds and toast them, shaking the pan frequently, for 2-3 minutes until they become fragrant and take on a light golden color. Be careful—they can burn quickly! Pour them onto a plate to cool. In the same pan, toast the sesame seeds for about 60-90 seconds until they pop and smell amazing. Set these aside as well. This step builds a foundation of warm, nutty flavor.01
-
Whisk Together the Magic Dressing. In a small bowl or a jar with a tight-fitting lid, combine the soy sauce, rice vinegar, honey, toasted sesame oil, neutral oil, minced garlic, and grated ginger. If you're using the sriracha for a bit of a kick, add it now. Whisk vigorously until the honey is fully dissolved and the mixture is emulsified, or shake the jar like crazy until it's well combined. Give it a quick taste—this is your moment to adjust the balance to your liking.02
-
Combine the Salad Base. In your large mixing bowl, add the shredded green and red cabbage, shredded carrots, sliced red bell pepper, and most of your green onions and cilantro (save a little for a pretty garnish). Now, add your shredded chicken. Using clean hands or a pair of tongs, toss everything together gently. You’ll notice how the colors immediately start to mingle into a beautiful, confetti-like mix.03
-
Dress and Toss with Care. Pour about two-thirds of the dressing over the salad mixture. Now, toss everything thoroughly but gently. You want to ensure every single strand of cabbage and every piece of chicken gets a glossy coat of that delicious dressing. The salad will start to glisten and the aroma of sesame and ginger will be irresistible.04
-
Add the Final Crunch and Serve. Right before you're ready to serve, add the crispy chow mein noodles, the toasted almonds, and the toasted sesame seeds to the bowl. Give it one final, gentle toss to distribute these crunchy elements. This last-minute addition is crucial for maintaining their perfect texture against the dressed salad.05
-
Garnish and Enjoy Immediately. Transfer the salad to a serving platter or individual bowls. Sprinkle the reserved green onions and cilantro over the top for a fresh, vibrant finish. Serve it right away while the textures are at their peak—crisp, crunchy, and utterly delightful.06
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