Asian Chicken Salad
This Asian Chicken Salad recipe is a super fresh and crisp salad full of flavor. Making this asian salad is a great way to provide a flavorful salad that’s hearty enough for lunch or dinner.
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Asian Chicken Salad is easy to make but is exploding with flavor. Not only do you get flavor from the salad ingredients, but the tender chicken marinated in a delicious dressing provides classic asian flavors. With rice wine vinegar, fresh ginger, sesame oil, and more, you can’t go wrong!
Mandarin oranges provide a touch of sweetness that goes great with the bold flavors of the ginger and saltiness of the soy sauce. Every bite screams freshness with crunchy veggies like purple, or red cabbage, carrots, and cucumbers. You can add some of your other favorites like red bell peppers, bean sprouts, and snap peas.
Asian Chicken Salad is a great option for meal prepping lunches for busy weeks. Make a big batch at the beginning of the week but make sure you store the dressing separate. This will ensure that the salad doesn’t get soggy, and you will still have crisp veggies galore in your salad!
Why You’ll Love this Recipe:
Flavor-Packed Marinade & Dressing: The soy sauce, sesame oil, ginger, and garlic create a perfect balance of salty, tangy, and sweet flavors.
Refreshing & Crunchy: A mix of crisp romaine, carrots, purple cabbage, and cucumber makes every bite satisfying.
Protein-Packed & Healthy: Lean grilled chicken makes this a filling, nutrient-dense meal.
Quick & Easy: Minimal cook time, and the marinade doubles as the dressing to save time.
Customizable: Swap ingredients or add extras like avocado, edamame, or sesame seeds.
Ingredients to Make Asian Chicken Salad:
- soy sauce. Adds deep umami flavor; use low-sodium soy sauce or coconut aminos for a gluten-free option if preferred.
- rice vinegar. Provides a mild tanginess that balances the dressing. Apple cider vinegar can work as a substitute.
- sesame oil. A small amount gives the salad a signature toasted, nutty aroma.
- garlic & ginger. Essential for an authentic Asian-inspired flavor—fresh is best!
- chicken breasts. Lean protein that absorbs the marinade well; chicken thighs can be used for extra juiciness
- romaine lettuce. Provides a crisp base; swap with mixed greens, napa cabbage, or baby spinach for variety.
- mandarin oranges. Adds a burst of sweetness and juiciness. Fresh orange slices can be used instead.
- english cucumber. Adds a refreshing crunch; swap with Persian cucumbers or thinly sliced zucchini for variety.
How to Make Asian Chicken Salad:
- In a bowl, whisk together soy sauce, olive oil, rice vinegar, honey, sesame oil, minced garlic, and minced ginger.
- Pour half of the mixture into a container. Reserve the other half for the salad dressing.
- Add the chicken breasts to the container with the marinade. Seal and refrigerate for 30 minutes to 1 hour.
- Heat a skillet or grill pan over medium heat. Cook the marinated chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
- Remove from heat, let rest for 5 minutes, then slice thinly.
- In a large bowl, combine chopped romaine lettuce, matchstick carrots, shredded purple cabbage, mandarin oranges, sliced cucumber, slivered almonds, and wonton strips.
- Drizzle the reserved dressing over the salad and toss gently to combine. Top the salad with the sliced chicken.
- Serve immediately, garnished with additional wonton strips or almonds if desired.
Recipe Notes & Tips:
- Marinate for Maximum Flavor: For the best taste, marinate the chicken for at least 30 minutes, but if you have time, 1-2 hours will enhance the flavor even more.
- Shortcut Tip: If you’re short on time, use pre-cooked shredded rotisserie chicken and toss it in a little of the dressing before adding to the salad.
- Grill for Extra Flavor: While a skillet works well, grilling the chicken adds a smoky char that takes the flavor up a notch.
- Customize the Dressing: If you prefer a thicker dressing, whisk in a teaspoon of Dijon mustard to help emulsify it. For extra tang, add a splash of lime juice.
- Make it Spicy: Add a pinch of red pepper flakes, sriracha, or chili paste to the dressing for a spicy kick.
- Boost the Crunch Factor: Add extra toppings like crispy fried onions, crushed peanuts, or sesame seeds for even more texture.
Serving Suggestions:
- Veggie Spring Rolls
- Asian Chicken and Vegetables
- Salmon Poke Bowl
- Chicken Teriyaki
- Korean Beef Bowls
How to Store:
Refrigerate: Store undressed salad in an airtight container in the refrigerator for up to 2 days to keep it fresh.
Keep Dressing Separate: To prevent soggy lettuce, store the dressing in a separate container and drizzle it over the salad just before serving.
Store Chicken Separately: Keep cooked chicken in a sealed container in the fridge for up to 4 days. Reheat in a skillet over low heat or enjoy cold.
Freezing: Due to the fresh vegetables and dressing, this salad doesn’t freeze well. However, cooked chicken can be frozen for up to 3 months in an airtight bag or container.
Meal Prep Tip: Chop and store all salad components separately in airtight containers. Assemble fresh for the best texture.
FAQs:
Yes! You can use mixed greens, spinach, arugula, or even kale as a substitute for romaine lettuce.
You can use crispy rice noodles, croutons, or crushed tortilla chips for a similar crunch.
Certainly! Look for an Asian-style sesame or ginger dressing at your local store for convenience.
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Asian Chicken Salad
Equipment
Ingredients
- ½ cup soy sauce
- ¼ cup olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 chicken breasts
- 4 cups romaine lettuce, chopped
- 1 cup matchstick carrots
- 1 cup purple cabbage, shredded
- 1 can mandarin oranges, drained
- 1 english cucumber, sliced
- ½ cup slivered almonds
- ½ cup wonton strips
Instructions
- In a bowl, whisk together soy sauce, olive oil, rice vinegar, honey, sesame oil, minced garlic, and minced ginger.
- Pour half of the mixture into a container. Reserve the other half for the salad dressing.
- Add the chicken breasts to the container with the marinade. Seal and refrigerate for 30 minutes to 1 hour.
- Heat a skillet or grill pan over medium heat. Cook the marinated chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
- Remove from heat, let rest for 5 minutes, then slice thinly.
- In a large bowl, combine chopped romaine lettuce, matchstick carrots, shredded purple cabbage, mandarin oranges, sliced cucumber, slivered almonds, and wonton strips.
- Drizzle the reserved dressing over the salad and toss gently to combine. Top the salad with the sliced chicken.
- Serve immediately, garnished with additional wonton strips or almonds if desired.
Nutrition
Notes
-
- Marinate for Maximum Flavor: For the best taste, marinate the chicken for at least 30 minutes, but if you have time, 1-2 hours will enhance the flavor even more.
- Shortcut Tip: If you’re short on time, use pre-cooked rotisserie chicken and toss it in a little of the dressing before adding to the salad.
- Grill for Extra Flavor: While a skillet works well, grilling the chicken adds a smoky char that takes the flavor up a notch.
- Customize the Dressing: If you prefer a thicker dressing, whisk in a teaspoon of Dijon mustard to help emulsify it. For extra tang, add a splash of lime juice.
- Make it Spicy: Add a pinch of red pepper flakes, sriracha, or chili paste to the dressing for a spicy kick.
- Boost the Crunch Factor: Add extra toppings like crispy fried onions, crushed peanuts, or sesame seeds for even more texture.
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