Asian Chicken Salad Recipe

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This Asian chicken salad recipe has become one of those dishes that earns a permanent spot in your weekly rotation the very first time you make it. Packed with crisp cabbage, tender shredded chicken, vibrant vegetables, toasted almonds, and a savory sesame-ginger dressing that hits every note, it is the kind of salad that actually satisfies.

What makes this recipe stand out is the balance. You get crunch from the cabbage and almonds, brightness from the rice vinegar dressing, a subtle nuttiness from sesame oil, and just the right touch of sweetness from honey and mandarin oranges. Every single bite delivers contrast and flavor.

And the best part? It comes together in about 20 minutes, uses simple, accessible ingredients, and keeps beautifully in the fridge for days. This is meal prep at its finest.

You might also enjoy: Chinese Chicken Salad

Table of Contents

Why You’ll Love This Asian Chicken Salad Recipe

This salad is everything a weeknight dinner or packed lunch should be: fast, nutritious, and genuinely delicious.

It requires zero cooking if you use rotisserie chicken, which means dinner can be on the table in under 20 minutes. Even if you cook the chicken from scratch, the whole process is straightforward and beginner-friendly.

The homemade sesame-ginger dressing is a total standout. It is light but deeply flavorful, made with pantry staples like soy sauce, rice vinegar, sesame oil, and fresh ginger.

This salad also holds up incredibly well in the fridge, making it one of the best recipes for meal prep. The cabbage base stays crisp for days, unlike lettuce-based salads that wilt overnight.

It is endlessly customizable. Swap the protein, add extra veggies, or change up the toppings to suit your mood and what is in your kitchen.

Light yet filling, making it perfect for lunch or a satisfying dinner
Ready in 20 minutes with rotisserie chicken
Naturally gluten-free adaptable (swap soy sauce for tamari)
Great for meal prep and lasts 3 to 4 days in the fridge
Kid-friendly when you leave out the spicy elements
Impressive enough for guests but easy enough for a Tuesday night

For another crowd-pleasing chicken salad variation, check out this Buffalo Chicken Salad for a bold, spicy twist.

Ingredients

This recipe uses a mix of fresh vegetables, pantry staples, and a simple homemade dressing. Here is everything you need for 4 generous servings.

For the Salad:

2 cups (180g) napa cabbage, thinly shredded
2 cups (180g) red cabbage, thinly shredded
2 cups (280g) cooked chicken breast, shredded (about 2 medium breasts or half a rotisserie chicken)
1 red bell pepper, thinly sliced
2 medium carrots, cut into thin matchsticks or shredded (about 1 cup / 110g)
1 can (11 oz / 310g) mandarin oranges, drained
1/2 cup (55g) sliced almonds, toasted
3 green onions, thinly sliced
1/4 cup (10g) fresh cilantro leaves, roughly chopped
2 tablespoons sesame seeds (white or a mix of white and black)
1 cup (40g) crispy chow mein noodles or wonton strips, for topping

For the Sesame-Ginger Dressing:

3 tablespoons rice vinegar
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon hoisin sauce
1 teaspoon fresh ginger, finely grated (about a 1-inch piece)
1 clove garlic, minced
1 tablespoon neutral oil (such as avocado or light olive oil)
Salt and pepper to taste

This salad is also fantastic with a Homemade Hoisin Sauce if you want to make the dressing completely from scratch.

Kitchen Equipment Needed

You do not need any fancy equipment for this recipe. Here is what will make the process smooth and easy.

A large mixing or salad bowl (at least 4-quart capacity)
A sharp chef’s knife and cutting board
A small mason jar or bowl with a whisk for the dressing
A fine grater or microplane for the fresh ginger
A box grater or mandoline for quickly shredding carrots
Measuring spoons and measuring cups
A colander for draining the mandarin oranges
Tongs for tossing the salad

Read Also: Easy Pad Thai Recipe

Recommended Products for This Recipe

These are products that genuinely make a difference when preparing this dish. Each one is recommended based on quality and performance.

1. Toasted Sesame Oil

A high-quality toasted sesame oil is the backbone of the dressing in this recipe. Unlike regular sesame oil, toasted sesame oil has a rich, nutty depth that transforms an ordinary vinaigrette into something extraordinary. Look for a dark-colored oil from a Japanese or Korean brand for the best flavor.

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2. Wonton Strips or Chow Mein Noodles

That satisfying crunch on top of your salad? It all comes down to the right topper. Crispy wonton strips or chow mein noodles add texture that no other ingredient can replicate. Keep a bag in your pantry so you are always ready to assemble this salad on a whim.

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3. Microplane Zester Grater

Freshly grated ginger makes a noticeable difference in the dressing compared to jarred ginger paste. A quality microplane makes grating ginger (and garlic) fast, effortless, and virtually mess-free. It is one of those small investments that pays off every time you cook.

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4. Large Salad Bowl with Lid

A large bowl with a tight-fitting lid is ideal for this recipe, especially when meal prepping. You can toss the undressed salad, pop the lid on, and refrigerate it for several days without any components going soggy. Keeps everything organized and fresh.

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For more quick and flavorful weeknight inspiration, try this Easy Orange Chicken Recipe.

Step-by-Step Instructions

Step 1: Cook and Shred the Chicken (Skip If Using Rotisserie)

If starting with raw chicken breasts, place 2 boneless, skinless chicken breasts (about 1 lb / 450g total) in a medium saucepan.
Cover the chicken completely with cold water or low-sodium chicken broth. The liquid should come at least 1 inch above the chicken.
Bring the pot to a boil over medium-high heat, then immediately reduce the heat to medium-low so the liquid is at a gentle simmer.
Cook the chicken for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
Remove the chicken from the liquid and place it on a cutting board. Let it rest for 5 minutes before shredding.
Use two forks to pull the chicken apart into thin, bite-sized shreds. Alternatively, place the cooked chicken in a stand mixer fitted with the paddle attachment and mix on low for about 20 seconds for fast, even shredding.
Set the shredded chicken aside. If using rotisserie chicken, simply pull the meat off the carcass, discard the skin, and shred into pieces with your hands or two forks.

Step 2: Prepare the Vegetables

Rinse all your vegetables under cold water and pat them dry with a clean kitchen towel.
For the napa cabbage: Cut the head in half lengthwise, then slice into very thin shreds, about 1/8 inch wide. Thin shreds absorb the dressing more effectively and are easier to eat.
For the red cabbage: Repeat the same thin shredding process. The red cabbage adds beautiful color and a slightly firmer texture to the salad.
For the carrots: Use a box grater on the large holes, a mandoline, or a sharp knife to cut the carrots into thin matchsticks (julienne). Aim for pieces about 2 inches long and very thin so they blend seamlessly with the cabbage.
For the red bell pepper: Cut off the top and bottom, remove the seeds and white membrane, and slice the pepper into very thin strips. Then cut those strips in half crosswise for manageable pieces.
Slice the green onions thinly, using both the white and the green parts, stopping right where the green becomes very dark and hollow.
Roughly chop the cilantro leaves, discarding any thick stems. You want leafy pieces, not fine mince.
Open and drain the can of mandarin oranges through a colander, pressing gently to remove excess syrup. Set aside.

Step 3: Toast the Almonds

Place the sliced almonds in a dry (no oil) skillet over medium heat.
Stir continuously or shake the pan every 30 seconds to ensure even toasting.
Toast for 3 to 5 minutes, or until the almonds are golden and fragrant. They can go from golden to burnt very quickly, so watch them closely.
Remove from the heat immediately and transfer the almonds to a plate or bowl to cool. They will continue to darken slightly from residual heat if left in the warm pan.

Step 4: Make the Sesame-Ginger Dressing

In a small bowl or mason jar, combine the rice vinegar, soy sauce, toasted sesame oil, honey, and hoisin sauce.
Peel a 1-inch piece of fresh ginger by scraping the skin off with the edge of a spoon (much easier than using a peeler). Grate the ginger using a microplane or fine grater directly into the dressing. You should have about 1 teaspoon of grated ginger.
Mince the garlic clove as finely as possible and add it to the dressing.
Add the neutral oil (avocado oil, grapeseed oil, or light olive oil all work well).
Whisk everything together vigorously until the honey is fully dissolved and the dressing is smooth and uniform. Alternatively, seal the mason jar and shake it well for 30 seconds.
Taste the dressing on a small lettuce leaf or a piece of cabbage. Adjust with a little more honey if you prefer it sweeter, more rice vinegar for extra tang, or a pinch of salt and black pepper to round out the flavor.

Step 5: Assemble the Salad

Add the shredded napa cabbage and red cabbage to a large salad bowl. Give them a quick toss to mix the two colors together.
Add the shredded chicken on top of the cabbage.
Layer in the sliced red bell pepper, shredded carrots, sliced green onions, and cilantro.
Add the drained mandarin orange segments, distributing them evenly throughout the bowl.
Add the toasted almonds and sesame seeds.
If serving immediately, drizzle about two-thirds of the dressing over the salad and toss well using tongs or two large spoons. Taste the salad and add more dressing as desired. Add the full amount if you like your salad generously dressed.
If meal prepping, keep the dressing in a separate jar in the refrigerator and dress individual portions right before eating.

Step 6: Add the Crunchy Topping and Serve

Just before serving, add the crispy chow mein noodles or wonton strips on top of the tossed salad. This step must be done at the last minute because the noodles will absorb moisture from the dressing and lose their crunch if added too early.
Give the salad one final gentle toss to incorporate the noodles slightly, or leave them on top for visual appeal.
Divide the salad between 4 bowls or plates and serve immediately.

You might also enjoy this Chicken Lettuce Wraps Recipe for another fresh, Asian-inspired chicken dish.

Tips for Success

A few small adjustments make a big difference in the final result of this salad.

Shred the cabbage as thin as possible. The thinner the shreds, the better they absorb the dressing and the more pleasant the texture. Thick, chunky cabbage can feel tough and under-seasoned.
Toast your almonds fresh. Pre-toasted almonds lose some of their flavor and crunch over time. Toasting them in a dry pan right before assembling takes less than 5 minutes and makes a real difference.
Add crunchy noodles at the very last minute. Chow mein noodles and wonton strips lose their crunch within minutes of contact with the dressing. Always add them right before eating.
Dress lightly for meal prep. If you are planning to store this salad, keep the dressing in a separate container and add it per portion just before eating. This keeps everything fresh and crisp.
Taste and adjust the dressing. Everyone’s palate is different. The base recipe is well-balanced, but a little extra honey, an extra splash of rice vinegar, or a pinch of chili flakes can make the dressing perfectly yours.
Use fresh ginger, not jarred. The brightness of fresh ginger in the dressing is noticeably superior to pre-minced jarred ginger. It takes 30 seconds to grate and is worth every second.

Read Also: Curry Chicken Salad Recipe

Serving Suggestions

This salad is hearty enough to serve as a complete meal, but it pairs beautifully with a range of sides and dishes.

Serve it alongside a warm bowl of Chicken Fried Rice for a satisfying Asian-inspired spread that works for both casual dinners and gatherings.

Scoop it into lettuce cups for a fun, low-carb appetizer presentation. Butter lettuce or romaine hearts work perfectly.
Serve over chilled soba or rice noodles for a more filling noodle bowl that still feels fresh and light.
Wrap it in flour tortillas or rice paper rolls for a lunch box-friendly option that is easy to eat on the go.
Pair with miso soup for a comforting, complete Asian-inspired dinner.
Top with sliced avocado and a squeeze of lime just before serving for extra creaminess and brightness.
Serve as a side salad alongside grilled teriyaki salmon or baked lemon chicken.

Variations to Try

Once you have the base recipe down, it is easy to riff on the flavors and make this salad your own.

Spicy version: Add 1 teaspoon of sriracha or chili garlic sauce to the dressing for a pleasant kick of heat.
Peanut dressing swap: Blend 2 tablespoons of peanut butter into the dressing for a creamy, nutty variation that pairs especially well with the mandarin oranges.
Sesame noodle bowl: Toss the dressed salad with 2 oz (60g) of chilled soba noodles per serving for a more filling meal.
Tofu version: Swap the chicken for baked or pan-fried extra-firm tofu marinated in soy sauce and sesame oil for a completely plant-based version.
Add edamame: Toss in 1/2 cup (75g) of shelled edamame for extra plant-based protein and a bright green pop of color.
Mango variation: Replace the mandarin oranges with fresh mango slices for a tropical sweetness that complements the sesame-ginger dressing beautifully.
Wonton bowl version: Serve the salad in crispy wonton bowls for an elegant and impressive dinner party presentation.

For another delicious chicken salad variation you will love, check out the Willow Tree Chicken Salad Recipe.

Storage and Reheating

Proper storage is the key to making this salad last and taste great beyond the day you make it.

Undressed salad base: Store the mixed cabbage, vegetables, and chicken (without the dressing or crunchy toppings) in an airtight container in the refrigerator for up to 4 days.
Dressing: Store the sesame-ginger dressing separately in a sealed jar in the refrigerator for up to 1 week. Give it a good shake before using, as it may separate slightly.
Dressed salad: Once tossed with the dressing, the salad is best eaten within 1 to 2 days. The cabbage softens over time but remains flavorful and pleasant.
Crunchy toppings: Store chow mein noodles or wonton strips in a separate bag or container at room temperature and add them fresh each time you serve.
No reheating needed: This salad is designed to be enjoyed cold or at room temperature. There is no need to reheat any component; simply portion from the fridge and add fresh dressing and crunch.

Read Also: Healthy Chicken Salad Recipe

Nutritional Facts

The following nutrition information is based on one serving (approximately one-quarter of the full recipe), including the dressing but without the chow mein noodle topping.

Nutrient	Amount per Serving
Calories	~385 kcal
Protein	28g
Total Fat	20g
Saturated Fat	3g
Carbohydrates	24g
Dietary Fiber	5g
Sugars	14g
Sodium	780mg
Vitamin A	80% DV
Vitamin C	90% DV
Calcium	12% DV
Iron	10% DV

Nutritional values are estimates and will vary based on specific ingredients used, particularly the amount of dressing applied.

For another fresh and nutritious salad to add to your repertoire, try this Broccoli Salad Recipe.

Health Benefits of Key Ingredients

This salad is not just delicious, it is genuinely good for you. The combination of ingredients delivers an impressive nutritional profile with every bowl.

Here is a closer look at why each key ingredient earns its place in this recipe.

Napa and red cabbage: Both varieties are rich in vitamin C, vitamin K, and glucosinolates, which are compounds associated with anti-inflammatory properties. Red cabbage additionally contains anthocyanins, powerful antioxidants linked to heart health and improved cognitive function.
Chicken breast: A lean source of high-quality protein that supports muscle repair and satiety. One medium chicken breast provides roughly 26g of protein for only around 165 calories.
Sesame oil: Rich in healthy unsaturated fats and antioxidant compounds called sesamol and sesamin, which have been studied for their anti-inflammatory effects. It also adds beneficial linoleic acid.
Fresh ginger: A well-documented anti-inflammatory and digestive aid. Gingerol, the active compound in fresh ginger, has been linked to reduced nausea, improved digestion, and joint pain relief.
Carrots: A top source of beta-carotene, which converts to vitamin A in the body and supports eye health, immune function, and skin health.
Almonds: Packed with vitamin E, magnesium, and heart-healthy monounsaturated fats. A small handful contributes meaningful amounts of fiber and protein.
Mandarin oranges: A good source of vitamin C and flavonoid antioxidants. They add natural sweetness to the salad without requiring any added sugar in the base ingredients.
Rice vinegar: Low in calories and contains acetic acid, which may support healthy blood sugar levels and a balanced digestive environment.

You might also enjoy: Asian Turkey Meatball Recipe

Frequently Asked Questions

1. Can I make Asian chicken salad ahead of time?

Absolutely. This is one of the best recipes for advance preparation. Store the salad components (cabbage, vegetables, and chicken) together in an airtight container for up to 4 days. Keep the dressing in a separate sealed jar in the refrigerator for up to 1 week. Add the dressing and crunchy toppings right before serving to maintain the best texture.

2. What type of chicken works best in this recipe?

Rotisserie chicken is the most convenient option and delivers great flavor with zero cooking required. Poached chicken breast, as described in the instructions, is wonderfully tender and mild. You can also use grilled chicken thighs for a richer, juicier result. Leftover baked chicken works perfectly here too.

3. What can I substitute for chow mein noodles?

Crispy wonton strips are an excellent substitute and are widely available in the salad topping section of most grocery stores. You can also use ramen noodles crushed right out of the packet (uncooked), tortilla strips, toasted bread crumbs, or even extra toasted almonds and sunflower seeds for a nut-based crunch without noodles.

4. How do I make this salad gluten-free?

Swap the soy sauce in the dressing for tamari or coconut aminos, both of which are naturally gluten-free and have a very similar flavor profile. Replace the hoisin sauce with a gluten-free hoisin (widely available) or omit it and add an extra teaspoon of honey. Finally, skip the chow mein noodles and use gluten-free wonton strips or toasted rice crackers instead.

5. Can I use a bottled Asian dressing instead of making it from scratch?

Yes, you can. Look for a sesame ginger vinaigrette or Asian sesame dressing at your local grocery store. Brands like Panera’s Signature Asian Sesame Dressing or Annie’s Organic Ginger Sesame Dressing are popular choices that complement this salad well. That said, the homemade dressing in this recipe takes only about 3 minutes to make and is noticeably fresher and more vibrant.

For more great chicken salad ideas, check out this Chicken Salad Recipe with Rotisserie Chicken.

Final Thoughts

This Asian chicken salad recipe is proof that a truly satisfying salad does not have to be complicated.

With its combination of crisp cabbage, tender chicken, sweet mandarin oranges, crunchy almonds, and a deeply flavorful sesame-ginger dressing, this is the kind of meal that leaves you feeling good in every sense of the word.

It is fast enough for a busy weeknight, impressive enough for a dinner party, and versatile enough to make your own every single time you prepare it.

Give it a try this week and discover why so many home cooks keep this one in constant rotation.

If you make it, leave a comment below and let us know how it turned out. Did you add a twist? Try a variation? I would love to hear all about it. And if you loved this recipe, share it with a friend who could use a fresh, delicious meal idea!

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