Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Course: Salad, Lunch, Dinner
Cuisine: Asian-American

Introduction

This Asian chicken salad recipe is a fresh, crunchy, and flavor-packed dish made with tender chicken, colorful veggies, crispy wontons, and a zesty sesame ginger dressing. It’s the perfect light yet satisfying meal that’s ready in under 40 minutes.
It’s my go-to when I want something healthy, refreshing, and super crunchy—especially on warm days.

Why I Love This Asian Chicken Salad Recipe

This salad is a beautiful balance of texture and flavor, with juicy chicken, crisp veggies, and a bold, homemade dressing that pulls everything together.

• Quick and healthy – Great for weeknights or meal prep
• Bold, balanced flavor – Savory, sweet, tangy, and nutty all in one bite
• Incredible texture – Crisp lettuce, crunchy wontons, tender chicken
• Easy to customize – Add noodles, sub tofu, or toss in seasonal veggies
• Great cold or room temp – Ideal for lunchboxes or cookouts

Key Ingredients

Cooked Chicken Breast (2 cups, shredded or sliced): Grilled, baked, or rotisserie chicken works great and makes prep fast.
Napa Cabbage (3 cups, thinly sliced): Light, crisp, and perfect for soaking up dressing.
Red Cabbage (1½ cups, shredded): Adds color and a peppery bite.
Carrots (1 cup, julienned or shredded): Natural sweetness and crunch.
Red Bell Pepper (1, thinly sliced): Fresh, crisp, and vibrant.
Green Onions (3, chopped): Mild bite and freshness.
Cilantro (¼ cup, chopped): Brightens and freshens each bite.
Toasted Almonds (¼ cup): Adds crunch and nutty richness.
Crispy Wonton Strips (1 cup): Store-bought or homemade for that signature crunch.

For the Dressing:

• Sesame Oil (2 tbsp): Adds nutty aroma and flavor.
• Rice Vinegar (3 tbsp): Light acidity that balances the richness.
• Soy Sauce (2 tbsp): Salty umami punch.
• Honey (1½ tbsp): Balances the soy and vinegar with a touch of sweetness.
• Fresh Ginger (1 tsp, grated): Bright, warm bite.
• Garlic (1 clove, minced): Savory depth.
• Lime Juice (1 tbsp): Adds zing and freshness.
• Optional Sriracha (½ tsp): For a little heat.

How to Make This Asian Chicken Salad Recipe

Step 1: Prepare the Chicken
Use cooked chicken breast—grilled, poached, or rotisserie—and shred or slice it into bite-sized pieces. If cooking fresh, season lightly with salt and pepper and grill or pan-sear until fully cooked.

Step 2: Make the Dressing
In a small bowl or jar, combine sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, and sriracha (if using). Whisk well or shake in a jar until fully emulsified. Taste and adjust as needed—more honey for sweetness, more vinegar for tang.

Step 3: Assemble the Salad
In a large salad bowl, combine napa cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro. Toss well to distribute evenly.

Step 4: Add Chicken and Toss with Dressing
Add the shredded chicken to the salad. Pour dressing over the top and toss gently until everything is lightly coated.

Step 5: Add Crunchy Toppings
Just before serving, sprinkle on toasted almonds and crispy wonton strips to preserve the crunch. Serve immediately with extra lime wedges on the side.

Chef’s Tips & Variations

• Short on time? Use rotisserie chicken for ultra-quick prep.
• Make it vegetarian: Swap chicken for crispy tofu or edamame.
• Add noodles: Thin rice noodles or soba noodles make it heartier.
• Fresh crunch: Add cucumber slices or snap peas for extra texture.
• Prep ahead: Store veggies, chicken, and dressing separately and toss before serving.
• To toast almonds: Heat in a dry pan over medium heat for 2–3 minutes, stirring frequently.

What to Serve With Asian Chicken Salad

This salad is filling on its own but pairs wonderfully with:

• Miso soup or egg drop soup – Light and savory starters
• Asian slaw or pickled vegetables – Adds contrast and brightness
• Fresh spring rolls – Great texture combo
• Chilled green tea or sparkling lime water – For a refreshing sip
• Steamed dumplings or edamame – If serving as part of a larger meal

WPRM Recipe Card

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Course: Salad, Lunch
Cuisine: Asian-American
Calories: ~390 per serving (approximate)

Ingredients

Salad Base:

• 2 cups cooked chicken breast, shredded
• 3 cups napa cabbage, thinly sliced
• 1½ cups red cabbage, shredded
• 1 cup carrots, julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• ¼ cup fresh cilantro, chopped
• ¼ cup toasted sliced almonds
• 1 cup crispy wonton strips

Dressing:

• 2 tbsp sesame oil
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1½ tbsp honey
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp fresh lime juice
• ½ tsp sriracha (optional)

Equipment

• Cutting board and chef’s knife
• Mixing bowls
• Jar with lid or whisk
• Salad spinner or large bowl for rinsing veggies
• Measuring spoons and cups

Method

1. Prep Chicken: Use cooked chicken (or grill fresh, then shred). Set aside.
2. Make Dressing: In a jar, mix sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, and sriracha. Shake until well blended.
3. Toss Veggies: In a large bowl, combine napa cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro. Toss to mix.
4. Combine: Add chicken to salad. Drizzle dressing over top and toss until evenly coated.
5. Top and Serve: Sprinkle with toasted almonds and wonton strips. Serve fresh.

Notes

• Storage: Store undressed salad and dressing separately in airtight containers. Combine just before serving.
• Crunchy add-ons: Try chow mein noodles or crushed peanuts as an alternative to wontons.
• Dressing tweak: Add a splash of orange juice for citrus twist.
• Make it a meal prep: Divide into 4–6 containers and keep toppings separate until ready to eat