Best Asian Chicken Salad

Introduction

Best Asian Chicken Salad is a vibrant, crunchy, flavor-packed bowl of juicy grilled chicken, crisp cabbage, carrots, edamame, and mandarin oranges all tossed in a creamy sesame-ginger dressing with toasted almonds and crispy wonton strips for that irresistible crunch. This restaurant-inspired salad is light yet satisfying, with a perfect balance of sweet, savory, tangy, and nutty flavors that make it the ultimate lunch, dinner, or potluck star. Served in a large chilled bowl with extra dressing on the side and chopsticks for fun, this Best Asian Chicken Salad recipe offers a colorful, appetizing aesthetic that instantly elevates any meal into a fresh, healthy feast.

Why you’ll love this recipe

• 20 minutes total — zero cooking if using rotisserie chicken.
• Meal-prep hero — dressing separate, stays crisp 4 days.
• Naturally gluten-free option — just skip wontons.
• Custom crunch — almonds, sesame, or ramen noodles.
• Endlessly riffable — shrimp, tofu, or spicy version.

Ingredients (6–8 servings)

Chicken

• 1½ lbs (680 g) boneless chicken breasts or thighs
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic powder

Salad Base

• 4 cups shredded Napa or green cabbage
• 2 cups shredded red cabbage
• 2 large carrots, julienned or shredded
• 1 cup shelled edamame (thawed if frozen)
• 1 can (11 oz) mandarin oranges, drained
• 4 green onions, thinly sliced
• ½ cup fresh cilantro, chopped
• ½ cup toasted sliced almonds
• 1 cup crispy wonton strips or chow mein noodles

Sesame-Ginger Dressing

• ¼ cup (60 ml) rice vinegar
• 3 tbsp soy sauce or tamari
• 2 tbsp toasted sesame oil
• 2 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• ¼ tsp red pepper flakes (optional)

Essential Tools and Equipment

• Grill pan or skillet (or use rotisserie)
• Large mixing bowl
• Whisk
• Mandoline or julienne peeler (optional for carrots)

Step-by-step process

1. Marinate chicken — whisk soy, sesame oil, and garlic powder. Coat chicken → let sit 10 minutes (or overnight).
2. Cook chicken — heat grill pan medium-high. Cook 5–6 minutes per side until 165 °F internal. Rest 5 minutes → slice thin.
3. Make dressing — whisk all dressing ingredients until emulsified. Taste — adjust sweet/heat.
4. Prep veggies — shred cabbage, julienne carrots, slice onions, chop cilantro.
5. Assemble — in a large bowl, layer cabbage, carrots, edamame, oranges, green onions, cilantro, and almonds.
6. Add chicken — top with sliced chicken.
7. Dress — pour half dressing → toss gently. Add more to taste.
8. Finish — sprinkle wonton strips right before serving for max crunch.

Mistakes to avoid

• Soggy salad — dress just before serving or keep separate.
• Bland chicken — marinate at least 10 min.
• Overdressing — start light; you can always add more.
• Frozen edamame — thaw fully or it waters down.
• No crunch — add wontons/almonds last.

Variations of the Best Asian Chicken Salad

• Spicy — sriracha + extra red pepper in dressing.
• Peanut — peanut butter in dressing + crushed peanuts.
• Sesame Noodle — add cold rice noodles.
• Vegan — crispy tofu instead of chicken.
• Low-Carb — extra cabbage, skip oranges.

Tips for better storage & make-ahead

• Make-ahead — all components separate up to 4 days. Assemble day-of.
• Storage — undressed salad 4 days; dressed 2 days.
• Meal prep — mason jars: dressing bottom → chicken → veggies → greens top.

Frequently Asked Questions

• Rotisserie chicken? Yes — 3 cups shredded, skip marinade.
• No edamame? Snow peas or green beans.
• Gluten-free? Tamari + GF wonton strips or rice crackers.
• Double batch? Perfect — scales beautifully.
• Less sweet? Cut the honey to 1 tbsp.

Conclusion

Best Asian Chicken Salad is pure lunchbox luxury — each crunchy, creamy, sesame-ginger bite bursting with juicy chicken and fresh veggies tastes like your favorite restaurant salad but healthier and infinitely customizable. One bowl turns pantry staples into the most requested, most devoured salad you’ll ever make. Keep rotisserie chicken and cabbage stocked, and a vibrant, satisfying lunch is literally 20 minutes away. Whether you’re meal-prepping for the week, feeding a crowd, or proving salads can be exciting and filling, this recipe delivers pure joy and empty bowls in perfect harmony. One bite, endless “this is SO good,” and the quiet thrill of Asian salad mastery.