Asian Chicken Salad Recipe

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I’m always looking for meals that pack a punch of flavor while keeping things light and fresh, and this asian chicken salad recipe checks every single box. The combination of crisp vegetables, tender chicken, and that irresistible tangy-sweet dressing makes this salad anything but boring.

This salad has become my go-to when I want something that feels indulgent but won’t leave me feeling weighed down. The textures alone are worth making it—you’ve got crunchy cabbage, crispy wonton strips, smooth avocado, and juicy chicken all playing together in perfect harmony.

What I love most is how adaptable this recipe is. You can prep most of the components ahead of time, toss everything together right before serving, and you’ve got yourself a restaurant-quality meal at home.

Trust me, once you make this salad, it’ll become part of your regular rotation. The flavors are that good.

Why You’ll Love This Asian Chicken Salad Recipe

This salad brings together everything you could want in a meal—it’s colorful, crunchy, packed with protein, and absolutely bursting with flavor. The homemade Asian-inspired dressing ties everything together with its perfect balance of sweet, tangy, and savory notes.

Here’s what makes it special:

Quick and easy: Ready in about 30 minutes from start to finish
Meal prep friendly: Components can be prepared separately and stored for easy assembly
Crowd pleaser: Even picky eaters love the combination of flavors and textures
Customizable: Easily adapt based on what vegetables you have on hand
Restaurant quality: Tastes like it came from your favorite Asian fusion spot
Nutritious: Loaded with vegetables, lean protein, and healthy fats
Perfect for any occasion: Great for lunch, dinner, potlucks, or meal prep

You might also enjoy: Buffalo Chicken Salad Recipe

Ingredients

This salad relies on fresh, crisp vegetables and a flavorful dressing that brings everything together beautifully. The ingredient list might look long, but most of these are pantry staples you probably already have.

For the Salad:

2 cups cooked chicken breast, shredded or diced
4 cups napa cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup edamame, shelled
3 green onions, sliced
½ cup fresh cilantro, chopped
½ cup roasted peanuts or cashews, roughly chopped
Crispy wonton strips or chow mein noodles for topping
1 avocado, sliced (optional)
½ cup mandarin oranges (optional)

For the Asian Dressing:

¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
¼ cup vegetable oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1 teaspoon sesame seeds

Kitchen Equipment Needed

You don’t need any fancy equipment to pull off this salad, just some basic kitchen tools. Having everything ready before you start makes the process smooth and enjoyable.

Large mixing bowl for tossing the salad
Sharp chef’s knife for slicing vegetables
Cutting board
Small whisk or fork for the dressing
Small jar with lid (for shaking the dressing)
Box grater for carrots and ginger
Measuring cups and spoons
Serving bowls or plates

Another favorite: Southern Chicken Salad Recipe

Recommended Products for This Recipe

After making this salad countless times, I’ve discovered a few products that genuinely make the process easier and the results even better. These aren’t necessary, but they definitely elevate the final dish.

1. Toasted Sesame Oil

The quality of your sesame oil makes a huge difference in this dressing. Look for toasted sesame oil rather than regular—it has a much deeper, nuttier flavor that really shines through in the dressing. A little goes a long way, and one bottle will last you through many batches of this salad.

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2. Rice Vinegar

High-quality rice vinegar provides that perfect mild tanginess without being too harsh. Japanese rice vinegar tends to be slightly sweeter and less acidic than Chinese varieties, which works beautifully in this dressing. I always keep a bottle in my pantry because it’s so versatile.

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3. Crispy Wonton Strips

While you can make your own, store-bought crispy wonton strips save so much time and add that essential crunch. They stay crispy longer than homemade versions and are perfect for sprinkling on top right before serving. Keep a bag in your pantry for whenever the craving strikes.

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4. Mandoline Slicer

A mandoline slicer makes quick work of slicing all those vegetables uniformly thin, which is key for texture and presentation. The cabbage, peppers, and carrots all turn out perfectly thin and even. Just be sure to use the hand guard—these things are sharp!

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Step-by-Step Instructions

Taking your time with the prep work makes assembly a breeze. I like to prep the chicken and vegetables first, then whip up the dressing while everything else is ready to go.

1. Prepare the Chicken

If using raw chicken, season 2 chicken breasts with salt and pepper
Heat 1 tablespoon of oil in a skillet over medium-high heat
Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C)
Remove from heat and let rest for 5 minutes before slicing or shredding
Alternatively, use rotisserie chicken for a time-saving shortcut
Cut or shred the chicken into bite-sized pieces and set aside

2. Prep the Vegetables

Thinly slice the napa cabbage and red cabbage using a sharp knife or mandoline
Place the sliced cabbage in your large mixing bowl
Julienne or thinly slice the red bell pepper into strips
Grate the carrots using a box grater or julienne them for more texture
Slice the green onions on a diagonal for visual appeal
Roughly chop the cilantro, including some of the tender stems
Add all the prepared vegetables to the bowl with the cabbage

3. Make the Asian Dressing

In a small jar or bowl, combine the rice vinegar, soy sauce, and honey
Add the sesame oil and vegetable oil
Grate the fresh ginger directly into the jar using a microplane or fine grater
Mince the garlic cloves and add them to the mixture
Add the sriracha or chili garlic sauce for heat
Sprinkle in the sesame seeds
Close the jar and shake vigorously for 30 seconds, or whisk everything together until well combined
Taste and adjust seasoning—add more honey for sweetness, soy sauce for saltiness, or sriracha for heat

4. Toast the Nuts

Place the peanuts or cashews in a dry skillet over medium heat
Stir frequently for 3-4 minutes until fragrant and lightly golden
Watch them carefully as nuts can burn quickly
Remove from heat and let cool completely
Once cooled, roughly chop them for easier eating
This step is optional if you’re using pre-roasted nuts, but toasting adds extra depth

5. Assemble the Salad

Add the prepared chicken to the bowl with the vegetables
Add the edamame, most of the green onions (reserve some for garnish), and cilantro
Drizzle about half of the dressing over the salad
Toss everything together gently but thoroughly using tongs or clean hands
Taste and add more dressing as needed—you may not need all of it
Transfer to a large serving platter or individual bowls

6. Add Final Toppings

Sprinkle the toasted nuts over the top of the salad
Add a generous handful of crispy wonton strips
Garnish with the reserved green onions
If using, arrange avocado slices and mandarin orange segments on top
Serve immediately while the wonton strips are still crispy
Pass any extra dressing on the side for those who want more

Read Also: Curry Chicken Salad Recipe

Tips for Success

These little tricks have helped me perfect this salad over time. They’re the difference between a good salad and a great one.

Keep components separate until serving: Store the dressing, toppings, and salad ingredients separately if making ahead to prevent sogginess
Use cold, crisp vegetables: Chill your cabbage and vegetables in ice water for 10 minutes before slicing for extra crunch
Don’t overdress: Start with less dressing and add more as needed—you can always add, but you can’t take away
Let chicken cool completely: Adding hot chicken will wilt the vegetables and make the salad less appealing
Toast your sesame seeds: Quickly toast sesame seeds in a dry pan for 2 minutes to intensify their nutty flavor
Slice vegetables uniformly: Consistent sizing ensures every bite has the perfect balance of ingredients
Add wonton strips last: Wait until right before serving to add crispy elements so they stay crunchy
Massage the cabbage: Gently massage the sliced cabbage with a pinch of salt to soften it slightly and reduce bitterness

This pairs beautifully with my Chicken and Broccoli Recipe for a complete Asian-inspired meal.

Serving Suggestions

This salad is incredibly versatile and can be served in so many different ways. I love how it works for both casual weeknight dinners and fancier gatherings.

As a Complete Meal: Serve generous portions in large bowls with extra protein like grilled shrimp or tofu alongside the chicken. Add some steamed edamame on the side or a bowl of Miso Soup to make it more filling.

As a Side Dish: This salad complements Asian-inspired main dishes beautifully. Try it alongside Teriyaki Salmon, grilled steak with Stir Fry Sauce, or Bourbon Chicken.

For Meal Prep:

Divide the undressed salad into individual containers
Pack the dressing separately in small containers
Keep wonton strips in a separate bag
Assemble fresh each day for lunch throughout the week

For Entertaining:

Serve family-style on a large platter for guests to help themselves
Set up a salad bar with all components separated
Let guests customize their bowls with various toppings and dressing amount
Pair with Hot and Sour Soup as an appetizer

Variations to Try

Once you’ve mastered the basic recipe, these variations keep things interesting. I rotate through these depending on what I’m craving or what’s in season.

Thai-inspired version: Add fresh basil and mint instead of cilantro, use Thai chili sauce, and top with crushed peanuts
Protein swaps: Try grilled shrimp, seared tuna, crispy tofu, or leftover steak in place of chicken
Spicy kick: Add sliced jalapeños, extra sriracha in the dressing, or sprinkle with red pepper flakes
Tropical twist: Include fresh mango or pineapple chunks and swap peanuts for macadamia nuts
Sesame chicken variation: Coat chicken pieces in sesame seeds before cooking for extra crunch and flavor
Winter version: Use kale instead of cabbage and add roasted sweet potato cubes
Low-carb option: Skip the wonton strips and add extra avocado and nuts for healthy fats
Korean-inspired: Add kimchi and use gochujang in the dressing instead of sriracha

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Storage and Reheating

Proper storage is key to keeping this salad fresh and delicious. The good news is that it stores beautifully when you keep the components separated.

Storing the Dressed Salad:

Dressed salad will keep for 1-2 days in an airtight container in the refrigerator
The vegetables will soften over time, and wonton strips will lose their crunch
Best consumed within 24 hours for optimal texture
Store any leftover dressing separately and add fresh when ready to eat

Storing Components Separately:

Undressed salad vegetables: up to 3 days in the refrigerator
Cooked chicken: up to 4 days in an airtight container
Dressing: up to 1 week in a sealed jar in the refrigerator
Wonton strips: store in an airtight container at room temperature for up to 2 weeks
Bring refrigerated dressing to room temperature before serving or shake well

Meal Prep Tips:

Prep all vegetables on Sunday for easy assembly throughout the week
Keep dressing ingredients ready to shake together fresh
Portion out salad ingredients into individual containers
Add dressing and toppings only when ready to eat

Read Also: Fruit Salad Recipe

Nutritional Facts

Per Serving (1 of 4 servings):

Calories: 385
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 65mg
Sodium: 680mg
Total Carbohydrates: 24g
Dietary Fiber: 6g
Sugars: 12g
Protein: 28g
Vitamin A: 140% DV
Vitamin C: 95% DV
Calcium: 8% DV
Iron: 15% DV

Nutritional information is approximate and will vary based on specific ingredients and portion sizes used. Values calculated without optional ingredients like avocado or mandarin oranges.

Health Benefits of Key Ingredients

This salad isn’t just delicious—it’s packed with nutrients that support your overall health. Every component brings something valuable to the table.

Napa Cabbage and Red Cabbage: Both varieties are cruciferous vegetables loaded with vitamin C, vitamin K, and antioxidants. They contain compounds that may help reduce inflammation and support digestive health through their high fiber content.

Chicken Breast: This lean protein provides all nine essential amino acids your body needs for muscle maintenance and repair. It’s also rich in B vitamins, particularly niacin and B6, which support energy metabolism.

Edamame: These young soybeans are a complete plant protein and excellent source of folate, vitamin K, and fiber. They contain beneficial plant compounds called isoflavones that may support heart health.

Key Benefits Include:

High in antioxidants: Red cabbage contains anthocyanins that fight free radicals
Supports immune function: Vitamin C from vegetables and citrus boosts immunity
Promotes heart health: Healthy fats from sesame oil and nuts support cardiovascular function
Aids digestion: High fiber content from vegetables and edamame promotes gut health
Supports weight management: High protein and fiber keep you full longer
Provides sustained energy: Balance of protein, healthy fats, and complex carbs prevents energy crashes

This salad works perfectly alongside Vegetable Soup for an extra nutrient boost.

Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes, but with a strategic approach. Prep all your vegetables, cook the chicken, and make the dressing up to 2 days ahead, storing each component separately in the refrigerator. Assemble the salad just before serving to maintain the best texture and crunch. If you must dress it ahead, do so no more than 2-3 hours before serving and keep it chilled.

2. What can I use instead of wonton strips?

There are several great alternatives that provide similar crunch. Try crushed ramen noodles (discard the seasoning packet), chow mein noodles, crispy rice noodles, toasted sliced almonds, or even crispy chickpeas for a healthier option. You can also make your own by cutting wonton wrappers into strips and frying them until golden.

3. How do I keep the salad from getting soggy?

The key is keeping wet and dry ingredients separate until serving time. Store the dressing separately and add it right before eating. Add crunchy toppings like wonton strips and nuts at the last minute. If meal prepping, pack dressing in small separate containers and keep crispy elements in their own compartment or bag.

4. Can I use a different protein besides chicken?

Absolutely, this salad is extremely versatile with proteins. Grilled or seared shrimp works wonderfully, as does seared tuna or salmon. For vegetarian options, try crispy tofu, tempeh, or double up on the edamame. Leftover rotisserie chicken is actually my favorite shortcut for busy weeknights.

5. Is there a substitute for sesame oil?

While sesame oil provides a distinctive nutty flavor that’s hard to replicate, you can use extra virgin olive oil with a tiny bit of tahini whisked in if needed. Another option is adding a teaspoon of toasted sesame seeds to regular oil for a hint of that sesame flavor. However, I highly recommend keeping sesame oil on hand—a little bottle lasts a long time since you only need small amounts.

Another favorite: Potato Salad Recipe

Final Thoughts

This asian chicken salad has earned its place as one of my most-made recipes, and I think it’ll quickly become one of yours too. The combination of fresh, crunchy vegetables with tender chicken and that incredible homemade dressing creates something truly special.

What I appreciate most is how this salad adapts to whatever you need—a quick weeknight dinner, impressive potluck dish, or healthy meal prep option for the week ahead. The flavors are bold enough to feel exciting but balanced enough that you’ll want to eat it regularly.

Give this recipe a try and feel free to make it your own with your favorite vegetables or protein swaps. I’d love to hear how it turns out for you! Drop a comment below with any questions or share your favorite variations. Happy cooking!

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