This Asian Chicken Salad is packed with veggies and flavor thanks to the delicious Asian Dressing! This salad is great for lunch or dinner!
I am not a huge salad for dinner type of gal, unless it’s loaded with crunch and flavor. The Asian Dressing is a sesame ginger dressing that adds loads of flavor and all the veggies plus chow mein noodles add plenty of crunch.
*Originally published July 2016. Text, photos, and recipe updated.*
Are you like me and looking for ways to eat more greens?? I’ll admit I am terrible at it. And as I mentioned I won’t touch a salad unless it looks amazing and packed with flavor.
This salad is also very flexible…..if there is something you don’t like, leave it out or something you would like to add go for it!
- Chicken: You can use any chicken you have. Leftover rotisserie chicken, grilled, baked….anything goes.
- Greens: I am using romaine and red cabbage. The red cabbage provides nice color and makes it visually pleasing (important if you are trying to eat more salads, lol!). Use any type of greens you prefer and any type of cabbage you like.
- Veggies: Load them up. Use your favorites!
- Chow Mein Noodles: Provide even more crunch. You can use wonton strips as well.
- Asian Dressing: A quick and easy dressing that should be a staple in everyone’s home!
Variations to try!
Just in case you need some ideas to change this salad up a bit here are some things to try:
- Toasted almonds, peanuts, or sesame seeds
- Mandarin oranges
- Bean sprouts
- Bell pepper
- Snap peas or snow peas
- Shrimp or pork
Tips and tricks:
- This makes a great take to work lunch! If you like mason jar salads pour about 3 tablespoons of the dressing in the bottom of a mason jar then add your crunchy veggies first (about 1/2 cup), then your chicken (about 1/2 cup), then your greens. Leave the noodles separate or they will become soggy.
- If you don’t want to shred your own cabbage you can use a bag of shredded cabbage. Napa cabbage is a softer cabbage then the regular red or green heads. It is also a little more delicate in flavor.
- Storage of leftovers: You can store this in the refrigerator but the greens will wilt. They won’t be soggy in 24 hours just not as crunchy. I don’t recommend storing any longer than 24 hours.
Asian Chicken Salad
- ¼ cup (60ml) neutral oil of choice (avocado, grapeseed…)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1-2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 2 teaspoons freshly grated ginger
- 1 clove garlic, minced
- 4 cups (200g) shredded romaine
- 2 cups (160g) shredded cabbage
- 3 cups (510g) sliced cooked chicken
- 4 green onions, chopped
- 1 small cucumber, peeled and chopped
- ½ cup (55g) julienned carrot
- ¼ cup (5g) cilantro, chopped
- chow mein noodles for topping
- Combine dressing ingredients in a mason jar and shake well to combine. Set aside.
- Combine salad ingredients in a large bowl and toss lightly to combine.
- Top each serving with chow mein noodles if desired and a drizzle of dressing.
- Nutrition facts calculated without dressing or chow mein noodles. View my Asian Dressing post for nutritional info.