Asian Chicken Salad

I’ve always had a soft spot for fresh, vibrant salads, and the Asian Chicken Salad truly takes the cake! Whether it’s a hot summer afternoon or a light dinner after a long day, this salad has become my go-to choice. The crunch of the cabbage, the tenderness of the chicken, and the delightful dressing all come together to create an explosion of flavor in every bite. I recall the first time I made this dish—I was hosting a small gathering, and I wanted something light yet satisfying. As I tossed the ingredients together, the colors and textures filled my kitchen with excitement. Everyone couldn’t stop going back for seconds, and I knew I had struck gold with this recipe. That’s the magic of the Asian Chicken Salad—it’s not just food; it’s a joyful experience that brings people together.

Asian Chicken Salad Shopping List

When it comes to the ingredients for the Asian Chicken Salad, each one plays a vital role in creating that perfect balance of flavors and textures. The combination of fresh vegetables and flavorful dressings not only makes this salad delightful but also nutritious. Let’s take a closer look at what you’ll need:

• 4 cups green cabbage finely shredded: The main base of the salad, it adds crunch and a mild flavor.
• 1-1/2 cups red cabbage finely shredded: Adds color and a slightly sweet taste.
• 1 cup carrot grated: Provides sweetness and a pop of orange color.
• 2 cups cooked chicken shredded: A good source of protein that makes the salad filling.
• 1/2 cup green onions thinly sliced: Adds a fresh, sharp flavor.
• Crispy chow mein noodles added to preference: For that crunchy texture on top!
• 1/4 cup olive oil or use vegetable oil: The base for the dressing.
• 2 tablespoons toasted sesame oil: Adds a rich, nutty flavor.
• 3 tablespoons white vinegar: Provides acidity to balance the salad.
• 2 tablespoons granulated sugar: Sweetens the dressing.
• 1/4 teaspoon garlic powder: Adds depth of flavor.
• 1/4 cup mayo: For creaminess in the dressing.
• 1 teaspoon salt: Enhances all the flavors.
• 1-1/2 teaspoons toasted sesame seeds: A final touch for flavor and decoration.

Step by Step Instructions for Asian Chicken Salad

Making the Asian Chicken Salad is a breeze, and I love how each step is straightforward and easy to follow. Grab your ingredients, and let’s get started on this delicious dish that’s sure to become a favorite!

1. In a small blender jar, combine olive oil, sesame oil, white vinegar, granulated sugar, garlic powder, mayo, and salt. Blend until smooth and creamy, which should take about 35 seconds. You want the dressing to be well combined and beautifully creamy. Once blended, stir in the toasted sesame seeds for a bit of crunch and flavor. Refrigerate until you’re ready to use it—trust me, letting it chill helps the flavors meld together beautifully.
2. Meanwhile, in a large bowl, combine both green cabbage and red cabbage, along with the grated carrot, shredded chicken, and thinly sliced green onions. Toss everything together gently; you want to ensure all the ingredients are mixed well without bruising the delicate veggies.
3. If you plan to store the salad for later, keep the dressing separate at this stage. This will help keep the vegetables crisp and fresh. When you’re ready to serve, drizzle the dressing over the salad to taste. You probably won’t need all of it, so just add a little, toss, and see if it meets your flavor preference.
4. Once the salad is coated to your liking, divide the mixture onto plates or serve it in a large bowl for everyone to help themselves. Top with as many crispy chow mein noodles as you desire for that extra crunch! Serve immediately to enjoy the freshness.

How to Switch It Up

There are so many ways to customize the Asian Chicken Salad to suit your taste and the season. Here are some fun ideas to switch things up:

• Storage: Store leftovers in an airtight container in the fridge. This salad is best when fresh, but it will last for about 2 to 3 days.
• Freezing: It’s not recommended to freeze this salad because the textures will change when thawed.
• Pairing: Serve the salad alongside grilled chicken or fish for a protein-packed meal.
• Veggie Variations: Swap in your favorite vegetables like bell peppers or snap peas for added crunch and color.
• Noodle Alternatives: Instead of chow mein noodles, try adding crunchy peanuts or almonds for a different flavor profile.

Serve This Asian Chicken Salad With

• Light Lunch: The Asian Chicken Salad is perfect for a light lunch on a warm day. It’s refreshing and satisfying!
• Picnics: Pack it for a picnic; it’s easy to transport and can be enjoyed cold.
• Side Dish: Serve it as a side dish alongside grilled meats or fish to add a fresh element to your meal.
• Meal Prep: Consider making this salad in advance for meal prep. It can be a part of your weekly healthy eating routine.
• Summer Gatherings: This salad is ideal for summer barbecues or potlucks. Its vibrant colors and flavors are sure to impress!

FAQ

Conclusion

The Asian Chicken Salad is a delightful blend of flavors and textures, making it a perfect dish for any occasion. Whether you’re serving it at a summer gathering or enjoying it as a healthy lunch, you’ll find it satisfying and refreshing. Don’t hesitate to try this recipe; it’s sure to become a staple in your kitchen that everyone will love!

Asian Chicken Salad

Craving something fresh and vibrant? This Asian Chicken Salad combines crisp vegetables and tender chicken, all drizzled with a flavorful dressing. Perfect as a light lunch or a side dish for dinner, it's an easy weeknight winner. Make it tonight and impress everyone!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups green cabbage finely shredded
• 1.5 cups red cabbage finely shredded
• 1 cup carrot peeled & grated on the large holes of a box grater
• 2 cups cooked chicken shredded
• 0.5 cups green onions thinly sliced
• Crispy chow mein noodles chow mein noodles added to preference
• 0.25 cups olive oil or use vegetable oil
• 2 tablespoons toasted sesame oil
• 3 tablespoons white vinegar
• 2 tablespoons granulated sugar
• 0.25 teaspoon garlic powder
• 0.25 cup mayo
• 1 teaspoon salt
• 1.5 teaspoons toasted sesame seeds

Equipment

• Large bowl
• Small blender

Method

 

1. In a small blender jar, combine olive oil, sesame oil, white vinegar, granulated sugar, garlic powder, mayo, and salt. Blend until smooth and creamy, about 35 seconds.
2. Stir in toasted sesame seeds. Refrigerate until ready to use.
3. In a large bowl, combine both green cabbage, red cabbage, carrot, chicken, and green onions. Toss gently.
4. If storing, keep the dressing separate. Drizzle the dressing over the salad when ready to serve.
5. Top with chow mein noodles and serve immediately.

Notes

• Storage: Once dressed, the salad is best enjoyed right away. For longer storage, keep the salad and dressing in separate containers. Store both in the fridge for 3–4 days.
• Serving: Add chow mein noodles just before serving so they stay crunchy.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.