There’s something about a fridge full of odds and ends that often brings out the best in my cooking. That’s exactly how this Asian Chicken Salad came to be. I remember one summer afternoon years ago—hot, sticky, and the kind of day that makes you wish dinner would just make itself. We had leftover grilled chicken thighs, a bag of shredded cabbage from last week’s tacos, and a few straggling carrots that were starting to look a little tired. It wasn’t much, but with a homemade dressing and a few pantry staples, that humble pile turned into a bright, crunchy, flavor-packed salad that’s become a regular in our kitchen ever since. It’s one of those recipes that feels like a small personal victory every time I make it—simple, adaptable, and so satisfying.
Why You’ll Love This Asian Chicken Salad
- Easy to prepare with store-bought or leftover chicken
- Packed with vibrant, crunchy textures
- Bursting with savory, tangy, and nutty flavors
- Perfect for meal prep or weekday lunches
- Light, yet filling and full of protein
Ingredients You’ll Need:
- Cooked chicken, I usually go for shredded rotisserie or grilled chicken thighs, but poached or leftover roast chicken works beautifully too. Thighs stay juicier, but breast meat is perfectly fine if that’s what you have.
- Cabbage, I lean on a mix of shredded green and red cabbage for both color and crunch. You can also use pre-bagged coleslaw mix—no judgment here.
- Carrots, Julienned or shredded, add sweetness and more crunch. When I’m short on time, I grate them quickly on a box grater.
- Bell pepper, Red, yellow, or orange, all add a pop of color and freshness. I avoid green peppers in this salad since they’re a bit too sharp.
- Cilantro and green onions. These herbs bring everything to life. If you’re not a cilantro fan, feel free to skip it, but I wouldn’t leave out the green onions—they’re key.
- Chopped peanuts or cashews for a nutty crunch. Toasting them lightly first makes a big difference in flavor.
- Crunchy topping (optional) Sometimes I toss in a handful of crispy wonton strips or broken ramen noodles if I’m feeling fancy or want extra texture.
For the dressing:
- Soy sauce: The salty, umami backbone.
- Rice vinegar adds tang without being harsh.
- Sesame oil: A little goes a long way. It adds that unmistakable toasty flavor.
- Honey or maple syrup for balance. I’ve used both depending on what’s in the cupboard.
- Garlic and ginger. Fresh is best, but I’ll admit to using the jarred kind in a pinch.
- Lime juice brightens up the whole thing. Lemon works in a pinch, but lime is better here.
- Neutral oil like grapeseed or avocado oil, to round it all out.
How to Make It (Step-by-Step Instructions):
Start by prepping your vegetables. I like to do this first so everything is ready to go. Shred your cabbage (or dump that bag into a big mixing bowl), grate the carrots, thinly slice the bell pepper, and chop the green onions and cilantro. If you’re using nuts, give them a rough chop and toast them in a dry pan until fragrant—it only takes a couple of minutes and it’s worth it.
Next, tackle the dressing. In a small bowl or jar with a lid, combine soy sauce, rice vinegar, sesame oil, honey, lime juice, and your minced garlic and ginger. Add the neutral oil and whisk or shake everything together until it’s well combined. Taste it—you want a balance of salty, sweet, tangy, and nutty. Adjust if needed. Sometimes I add a little extra honey or a dash more lime, depending on how the rest of the salad tastes.
Now bring it all together. Toss the chicken with the veggies in a big bowl. Pour the dressing over and toss again to coat everything evenly. Let it sit for about 10 minutes if you can—this gives the cabbage a chance to soften just slightly and soak in the flavor.
Right before serving, sprinkle on the toasted nuts and any crunchy toppings you like. I’ve learned not to add these too early or they’ll lose their crispness, especially if you’re planning on leftovers.
Expert Tips for the Best Results:
Don’t skip the toasting step for your nuts or seeds—it makes all the difference in bringing out their flavor. Also, let the salad rest after dressing it, even if it’s just for a few minutes; it helps everything meld together. And if you’re using chicken that’s been in the fridge, let it come to room temperature before adding it to the salad—cold meat can dull the flavor and stiffen the texture. Lastly, taste your dressing before adding it and adjust as needed; sometimes just a squeeze more lime or a tiny drizzle of honey brings it into perfect balance.
Variations & Substitutions:
One of the things I love about this salad is how forgiving it is. I’ve made it with shredded turkey after Thanksgiving, even swapped the chicken for crispy tofu when I was cooking vegetarian for a friend. Once, I was out of rice vinegar and used apple cider vinegar with a touch more honey—it worked just fine. If you don’t have sesame oil, a little tahini in the dressing can give a similar nuttiness. And for extra heft, I’ve thrown in cooked quinoa or rice noodles to make it more of a meal. Play around—it’s hard to mess this one up.
Serving Suggestions:
This salad is the kind of dish that feels right at home at a summer potluck or a quiet dinner on the porch. I like to serve it as a light main dish with a glass of cold white wine or iced tea. It also pairs well with fresh fruit, like watermelon or pineapple, and makes a lovely side for grilled meats or seafood. If I’m packing lunch for the next day, I portion it out into jars for a grab-and-go option that always feels like a treat.
Storage & Reheating Instructions:
This salad stores beautifully for a couple of days, though the crunchy toppings are best added fresh. I keep the salad and dressing separate if I know I’ll have leftovers. The vegetables soften a bit by day two, but not in a bad way—it almost takes on a slaw-like texture. If it’s already dressed, I give it a quick toss before serving again. No need to reheat, of course—it’s best cold or at room temperature.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often prep everything in the morning, keep the dressing separate, and toss it all together just before serving. It actually tastes better after resting a little.
Is this salad spicy?
Not by default, but you can absolutely add some heat. A bit of sriracha in the dressing or sliced chili peppers in the salad will do the trick.
What’s the best chicken to use?
I like grilled or roasted thighs for the flavor, but honestly, whatever you have works. Rotisserie chicken saves the day more often than I’d like to admit.
Can I make this gluten-free?
Yes—just use tamari or coconut aminos instead of soy sauce, and double-check your other ingredients. Everything else is naturally gluten-free.
How long does it last in the fridge?
If it’s dressed, it’s best within 2 days. If you store the dressing separately, it’ll hold up closer to 3–4 days.
Nutrition Information (Estimated per serving):
- Calories: 370
- Protein: 26g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 4g
- Sugar: 6g
- Sodium: 520mg
This Asian Chicken Salad is more than just a recipe—it’s a reminder that even the simplest ingredients can come together to make something truly delicious. I hope it finds a place in your weekly rotation like it has in mine. If you give it a try, I’d love to hear how it turned out for you. Did you tweak the dressing? Add a fun topping? Drop a comment below, or share your version with someone you love. And most importantly, enjoy the process—messy counters and all.
Asian Chicken Salad
Ingredients
For the Salad:
- 2 cups cooked chicken breast shredded or diced
- 4 cups mixed greens romaine, spinach, or spring mix
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- ¼ cup fresh cilantro chopped
- ¼ cup slivered almonds or chopped peanuts
- 1 tbsp toasted sesame seeds
For the Dressing:
- 3 tbsp soy sauce or tamari for gluten-free
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp Sriracha optional for spice
Instructions
- Prepare Dressing: Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and Sriracha in a small bowl until well combined.
- Assemble Salad: In a large salad bowl, combine mixed greens, red cabbage, carrots, bell pepper, green onions, and cilantro. Add shredded chicken and nuts.
- Dress Salad: Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve: Sprinkle toasted sesame seeds on top before serving.
Notes
- Substitute chicken with tofu or shrimp for variation.
- Add mandarin orange slices for a sweet twist.
- Use crunchy chow mein noodles as a topping for extra texture.
- Store dressing separately if prepping in advance to keep salad crisp.