Asian Chicken Salad
A crunchy, flavor-packed Asian chicken salad with shredded cabbage, crisp vegetables, tender chicken, toasted peanuts, and a sesame-ginger dressing. Ready in about 35 minutes and perfect for weeknights or meal prep.
Ingredients
Salad
- 2 boneless skinless chicken breasts (about 1 lb) or 2 cups cooked shredded chicken
- 6 cups mixed greens spinach, spring mix, or napa cabbage
- 2 cups shredded napa or green cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro leaves optional
- ⅓ cup toasted peanuts or sliced almonds
- ¼ cup sesame seeds
- 1 avocado sliced (optional)
Dressing
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp neutral oil canola or vegetable
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp sriracha optional or chili garlic sauce
- Juice of 1 lime
Instructions
- Season chicken with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken 6–7 minutes per side until cooked through (165°F). Rest 5 minutes, then slice thinly.
- Shred cabbage and carrots, slice red pepper and green onions, and combine greens and cilantro in a large bowl.
- Whisk soy sauce, rice vinegar, sesame oil, neutral oil, honey, grated ginger, garlic, sriracha (if using), and lime juice in a small bowl or jar until emulsified.
- Add chicken to the greens and vegetables. Pour half the dressing over the salad and toss gently to coat. Add more dressing if needed at the table.
- Top with toasted peanuts and sesame seeds, add avocado if using, and garnish with green onion ribbons. Serve immediately.
Notes
- Make-ahead tip: Store dressing separately and keep nuts in a small container to preserve crunch for packed lunches.
- Substitutions: Use rotisserie chicken to save time or baked tofu to make it vegetarian.
- Storage: Salad (without dressing) will keep 3–4 days refrigerated; add dressing right before serving.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 34gFat: 24gSaturated Fat: 4gSodium: 760mgSugar: 8g
Tried this recipe?Let us know how it was!
