I’ve had a lot of chicken salad in my life, but I wanted to mix up the flavors a little bit. This Asian Chicken Salad is packed with protein and delicious crunchy veggies. This is both a visual feast and an appetite feast!
It’s naturally gluten- and dairy-free, and you can even meal prep ahead of time.
Asian Chicken Salad
The warmer weather is making me crave crunchy, fresh salads. I like to keep a few different foods on my meal rotation to get a variety of flavors and nutrients. This Asian salad is less iceberg or romaine and more of a salad base. I used napa and red cabbage, but you can also use green cabbage if you have it. Cabbage is a cool climate crop, so it’s the perfect base for a spring salad!
I added colorful, crunchy veggies like carrots and snow peas for variety. The citrus adds a hint of sweetness, and the hearty chicken makes it a protein-packed meal. The best part is the salad dressing. It has a lovely umami flavor from coconut aminos, garlic, and toasted sesame oil. Then I use maple syrup and honey to add a little sweetness.
What kind of chicken to use?
I precook my protein at the beginning of the week to make meal prep easier. This recipe is also a great way to use up some leftover chicken breasts or roasted chicken. You can even use chicken drumsticks or rotisserie chicken if you have those. I cook the chicken in bone broth which makes the chicken very tender and easy to shred. If you are using a rotisserie chicken, you will need to slice it thinly.
To save time, I don’t marinate the chicken like some Chinese chicken salad recipes do. If you want to add more flavor then you can marinate the chicken in a few tablespoons of tahini for 30 minutes before cooking.
Decorative ideas
These add another layer of crunch! Even though we use real food ingredients, it’s not chow mein or ramen.
Toasted Sesame Vinaigrette
This might be the star of the salad. I usually add olive oil to my vinaigrette, but this version uses toasted sesame oil. A little sweet, a little tangy, and full of flavor. Fresh garlic and ginger add a nice antibacterial effect and a touch of spice. If you like your salad spicier, add a bit of sriracha or red pepper flakes to the dressing.
Asian Chicken Salad
This Asian-inspired chicken salad recipe is more than just a quick snack idea; It’s a colorful, nutritious, and refreshing way to enjoy a variety of textures and flavors in one bowl.
For salad
- 3 cup cooked chicken (chopped or shredded)
- 1 cup red cabbage (finely chopped)
- 1 Napa Cabbage Heads (finely chopped)
- 1 cup radish (Grated or chopped)
- 1 cup snow peas (Sliced, optional for extra crispiness)
- 1 cup citrus slices (optional sweet burst)
- ½ cup cashew (Toasted, optional for extra crunch)
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In a 16-ounce mason jar with lid, combine seasonings; soy sauce, rice vinegar, sesame oil, maple syrup, honey, minced ginger, minced garlic, and sesame seeds (if using). Cover and shake well until all ingredients are thoroughly combined. Set aside.
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In a large bowl, combine chopped chicken, red cabbage, Chinese cabbage, carrots, snow peas, and citrus (if using).
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Drizzle dressing over salad ingredients as desired (you may not use all the dressing) and toss gently to make sure everything is evenly coated.
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Sprinkle with any desired garnishes and serve immediately for best flavor.
nutrient content
Asian Chicken Salad
Serving size (1 serving)
Calories Chapter 427
Calories from fat 171
% Daily Value*
fat 19 grams29%
Saturated fat 3g19%
Trans fat 0.01g
Polyunsaturated fat 5g
Monounsaturated fat 8g
cholesterol 72 mgtwenty four%
sodium 438 mg19%
Potassium 1373 mg39%
carbohydrate 36 grams12%
6 grams of fiber25%
20 grams of sugartwenty two%
protein 32 grams64%
Vitamin A 6942IU139%
Vitamin C 105 mg127%
calcium 261 mg26%
iron 3 mg17%
*Percent Daily Values based on a 2,000 calorie diet.
- I like to add some homemade wonton strips and scallions on top as a garnish.
- If you want to make the salad ahead of time, add the dressing and crispy garnish just before serving.
More Salad Ideas
Looking for more simple recipes to add more pizzazz to your life? I love salads, but the key is to eat a variety of salads throughout the week. Give one of these recipes a try!
What’s your favorite healthy salad? Leave a comment and let us know!