Name: Asian Chicken Salad
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup green onions, chopped; 2–3 cups shredded lettuce or slaw (try grated Brussels sprouts!); 1/2 cup whole almonds, chopped; 2 cups shredded carrots; 1/4 cup fresh cilantro, chopped; 2 cups cooked, shelled edamame; Toasted sesame seeds (optional); 2 chicken breasts; 1/2 cup soy sauce; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons sugar; 2 tablespoons Chinese 5-spice seasoning; 2 cups chow mein noodles (crunchy style)

Asian Chicken Salad is a vibrant, flavor-packed dish that perfectly balances savory, sweet, and tangy elements. It features tender, juicy chicken, crunchy vegetables, and a zesty Asian-inspired dressing, making it a versatile dish ideal for lunch, dinner, or meal prep.

Tips and Tricks for the Best Asian Chicken Salad

Choose High-Quality Ingredients: Use fresh, crisp vegetables and organic chicken for the best flavor and texture.
Marinate the Chicken: For an extra burst of flavor, marinate the chicken in soy sauce, garlic, and ginger for at least 30 minutes before cooking.
Use a Variety of Textures: Combine crunchy vegetables like cabbage and carrots with softer elements like shredded chicken and sliced cucumbers.
Make the Dressing Ahead: Preparing the dressing in advance allows the flavors to meld together for a more robust taste.
Toast Your Nuts and Seeds: Adding toasted sesame seeds or slivered almonds enhances the nutty flavor and adds a delightful crunch.

Variations to Suit Every Palate

Vegetarian Version: Replace chicken with crispy tofu or tempeh for a plant-based alternative.
Seafood Twist: Substitute grilled shrimp or seared tuna for a seafood-inspired variation.
Spicy Kick: Add a dash of Sriracha or red pepper flakes to the dressing for some heat.
Low-Carb Option: Skip the noodles and focus on the veggies for a keto-friendly version.
Peanut-Free Alternative: Swap peanut butter in the dressing with sunflower seed butter for a nut-free recipe.

How to Serve Asian Chicken Salad

As a Main Dish: Serve it on its own for a light yet satisfying meal.
As a Side Dish: Pair it with grilled meats or seafood for a complete dinner spread.
In Wraps: Spoon the salad into lettuce leaves or tortillas for a portable, handheld option.
On Rice or Noodles: Turn it into a hearty bowl by serving it over steamed rice or cold soba noodles.

How to Store Asian Chicken Salad

Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to maintain the freshness of the vegetables.
Freezing: While the salad itself is best fresh, cooked chicken can be frozen for up to 3 months. Thaw and add to freshly prepared vegetables when ready to serve.
Meal Prep: Assemble all components separately and combine just before serving to ensure maximum crunchiness and flavor.

Recipe FAQs

1. Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a convenient option that works perfectly in Asian Chicken Salad. Simply shred the meat and mix it with the salad.

2. What vegetables work best in this salad?

Cabbage, carrots, bell peppers, cucumbers, and snap peas are great choices. Feel free to mix and match based on what you have on hand.

3. Is this salad gluten-free?

To make it gluten-free, use tamari or coconut aminos in place of soy sauce and ensure all other ingredients are certified gluten-free.

4. Can I make the dressing ahead of time?

Yes, the dressing can be made up to a week in advance. Store it in a jar in the fridge and give it a good shake before using.

5. What can I use instead of sesame oil in the dressing?

If you don’t have sesame oil, try using olive oil or avocado oil, though it may slightly alter the flavor profile.

Yield: 8

Asian Chicken Salad

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

1/4 cup green onions, chopped
2–3 cups shredded lettuce or slaw (try grated Brussels sprouts!)
1/2 cup whole almonds, chopped
2 cups shredded carrots
1/4 cup fresh cilantro, chopped
2 cups cooked, shelled edamame
Toasted sesame seeds (optional)
2 chicken breasts
1/2 cup soy sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons sugar
2 tablespoons Chinese 5-spice seasoning
2 cups chow mein noodles (crunchy style)

Instructions

Prep the Salad Base: Toss together green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds in a large bowl.
Marinate the Chicken: Whisk soy sauce, garlic, ginger, sugar, and Chinese 5-spice seasoning. Marinate the chicken for at least 1 hour.
Cook the Chicken: Bake the marinated chicken (with the sauce) at 400°F for 20–30 minutes, turning occasionally, until fully cooked. Once cooled, shred the chicken.
Assemble the Salad: Add the shredded chicken to the salad base. Toss with your favorite dressing and mix in crunchy chow mein noodles just before serving for that irresistible texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 277Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 27mgSodium 1210mgCarbohydrates 28gFiber 7gSugar 9gProtein 17g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Final Thoughts

Asian Chicken Salad is a versatile and customizable dish that brings a burst of flavor to your table. Whether you’re meal prepping for the week or hosting a dinner party, this recipe is sure to be a crowd-pleaser. With endless variations, serving options, and practical storage tips, it’s a dish you’ll turn to time and again.

Still Hungry! Try these other chicken recipes: