Asian chicken salad is a fresh, crunchy, flavor-packed meal made with tender marinated chicken, crisp vegetables, and a bright sesame-ginger dressing. It's perfect for quick lunches, meal prep, or a light and satisfying dinner.
A Quick Look at the Recipe
✅ Recipe Name: Asian Chicken Salad
🕒 Ready In: ~30 minutes (plus marinating time)
👪 Serves: 4 servings
🍽 Calories: ~560 per serving (estimated)
🥣 Main Ingredients: Chicken breast, romaine, cabbage, carrots, mandarin oranges, almonds, wonton strips, sesame-ginger dressing
📖 Dietary Info: Dairy-free; gluten-free option with tamari + GF wonton strips
👌 Difficulty: Easy - simple marinade, stovetop chicken, and fresh salad assembly
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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!
If you're looking for more fresh and healthy salad ideas, check out recipes like Taco Salad, Smoked Salmon Salad, and Avocado Chicken Salad. They're great additions to any lunch rotation when you need something quick and easy.
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Why You'll Love this Asian Chicken Salad:
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.
Key Ingredients:
- soy sauce. Adds deep umami flavor; use low-sodium soy sauce or coconut aminos for a gluten-free option if preferred.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Swap the soy sauce for tamari and use gluten-free wonton strips or sliced almonds only.
- Use a different protein: Substitute the chicken with grilled shrimp, salmon, rotisserie chicken, or tofu for an easy variation.
- Change the greens: Replace romaine with mixed greens, Napa cabbage, or a spring mix for a slightly different texture.
- Add more crunch: Toss in crispy noodles, cashews, or toasted sesame seeds to enhance the salad's crunchy topping.
- Try a sweeter version: Add sliced apples, mango, or pineapple for a fruitier twist that pairs well with the sesame-ginger dressing.
How to Make Asian Chicken Salad:
- Step 1: In a bowl, whisk together soy sauce, olive oil, rice vinegar, honey, sesame oil, minced garlic, and minced ginger.
- Step 2: 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.
- Step 3: Heat a skillet or grill pan over medium heat. Cook the marinated chicken for about 5-6 minutes per side. Remove from heat, let rest for 5 minutes, then slice thinly.
- Step 4: In a large bowl, combine the lettuce, carrots, cabbage, mandarin oranges, cucumber, almonds, and wonton strips. Drizzle the reserved dressing over the salad. Top the salad with the sliced chicken.
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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.
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.
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.
Asian Chicken Salad FAQs:
Yes, Asian chicken salad can be prepped ahead by storing the vegetables, chicken, and dressing separately. Toss everything together just before serving so the greens stay crisp and the wonton strips keep their crunch.
Asian chicken salad is typically served with a sesame-ginger dressing made from soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. This recipe uses the same mixture as both the marinade and the dressing to keep the flavors consistent.
Yes, rotisserie chicken works perfectly in Asian chicken salad. Simply shred or slice the chicken and toss it with the salad ingredients, then drizzle with the sesame-ginger dressing.
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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.
Deanna says
I love that you can meal prep this recipe ahead of time for quick work lunches. I added the sriracha as suggested for a little kick. Delicious!