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Asian Chicken Salad: Salads & sides — Salads recipe | AfoodrinkSalads

Asian Chicken Salad

This crisp, colorful chicken salad is built on cabbage, edamame, juicy mandarin oranges, and a sesame-soy dressing. It is hearty enough for dinner but still bright and crunchy enough for a warm day lunch.

Total time
40 min
Yield
4 servings
Difficulty
Easy

Prep 25mCook 15mAsian AmericanSalads

Asian chicken salad is a weeknight-friendly salad with lots of texture: tender chicken, crunchy cabbage, sweet oranges, and toasted almonds. The dressing is salty, tangy, lightly sweet, and nutty from sesame oil.

This version is Asian-inspired rather than tied to one traditional dish. It uses easy grocery-store ingredients and gives you a balanced bowl that works as lunch, dinner, or a make-ahead meal.

For the best texture, keep the dressing and almonds separate until close to serving. That way the cabbage stays crisp and the almonds keep their crunch.

01What you'll need

Ingredients

20 items · 4 servings

  • For the salad:
  • 1 pound boneless, skinless chicken breasts
  • 1/8 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral oil, such as canola or avocado oil, for cooking
  • 6 cups thinly sliced napa cabbage, about 12 ounces
  • 2 cups shredded red cabbage, about 6 ounces
  • 1 large carrot, shredded or cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 cup shelled cooked edamame, thawed if frozen
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro
  • 1 cup canned mandarin orange segments in juice, drained
  • 1/3 cup sliced almonds, toasted
  • For the sesame-soy dressing:
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon neutral oil, such as canola or avocado oil
  • 1 tablespoon honey

02How to make it

Step-by-step

  1. 1. Whisk the dressing

    In a small bowl or jar, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey, lime juice, grated ginger, garlic, and sriracha. Set it aside while you cook the chicken so the flavors can mingle.

  2. 2. Season the chicken

    Pat the chicken dry with paper towels. Sprinkle both sides with the salt and black pepper. Dry chicken browns better in the pan, which gives it more flavor.

  3. 3. Cook the chicken

    Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, depending on thickness, until the thickest part reaches 165°F on an instant-read thermometer. Move the chicken to a cutting board and let it rest for 5 minutes.

  4. 4. Prep the vegetables

    While the chicken rests, add the napa cabbage, red cabbage, carrot, bell pepper, edamame, green onions, and cilantro to a large salad bowl. Toss with clean hands or tongs to mix the colors and textures evenly.

  5. 5. Slice or shred the chicken

    Cut the rested chicken into thin slices or shred it with two forks. Resting keeps the juices in the meat, so try not to skip this short pause.

  6. 6. Toss the salad

    Add the chicken and drained mandarin oranges to the bowl. Pour on about three-quarters of the dressing and toss gently. Add more dressing as needed; you may not need every drop if your cabbage is very thinly sliced.

  7. 7. Finish and serve

    Scatter the toasted almonds over the top just before serving. Taste and adjust with a squeeze of lime, a splash of vinegar, or a little more sriracha if you want more tang or heat.

03From our kitchen

Cook's tips

  • Make-ahead: Cook the chicken and whisk the dressing up to 3 days ahead. Slice the vegetables up to 1 day ahead. Store each part separately for the crispest salad.
  • Storage: Once dressed, the salad keeps in an airtight container in the refrigerator for about 1 day. It will still taste good, but the cabbage and almonds will soften.
  • Chicken swap: Use about 3 cups shredded cooked chicken or rotisserie chicken if you are short on time. Taste before adding extra salt because rotisserie chicken can be salty.
  • Nut-free option: Replace the sliced almonds with toasted sunflower seeds or pumpkin seeds, or leave them out.
  • Gluten-free option: Use gluten-free tamari instead of soy sauce. Check the sriracha label too, since brands vary.
  • No edamame: Swap in thawed green peas, sliced snap peas, or extra shredded cabbage. The protein and fiber will change slightly.

Cook's note

The term “Asian chicken salad” covers many restaurant-style salads in the United States. This recipe is Asian-inspired and uses familiar pantry ingredients, but it is not meant to represent one specific traditional cuisine.

04Frequently asked

Questions & answers

Can I use rotisserie chicken?

Yes. Use about 3 cups shredded rotisserie chicken in place of the cooked chicken breasts. Remove the skin if you want a lighter salad. The sodium will likely be higher than the nutrition listed here.

How do I keep Asian chicken salad from getting soggy?

Store the dressing, almonds, and salad base separately. Toss the salad with dressing no more than 30 minutes before serving, and add the almonds at the very end.

Can I grill the chicken instead of cooking it in a skillet?

Yes. Grill the seasoned chicken over medium heat until it reaches 165°F in the thickest part. Let it rest for 5 minutes before slicing.

What can I use instead of mandarin oranges?

Try orange segments, diced mango, sliced apples, or extra bell pepper. If using fresh fruit, add it close to serving so it stays bright and juicy.

Is this salad served cold or warm?

Either works. It is often served with warm or room-temperature chicken over cool vegetables. Leftovers are best eaten cold from the refrigerator.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories426

% Daily Value*

Total Fat20 g
26%
Saturated Fat2 g
10%
Cholesterol83 mg
28%
Sodium629 mg
27%
Total Carbohydrate29 g
11%
Dietary Fiber7 g
25%
Total Sugars18 g
Protein35 g
70%
Vitamin D0.1 mcg
1%
Calcium160 mg
12%
Iron2.8 mg
16%
Potassium1101 mg
23%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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