Asian Chicken Salad Recipe

This Asian chicken salad’s got napa cabbage, red cabbage, carrots, red pepper, and shredded chicken tossed in a creamy peanut-soy dressing. It’s fast, filling, and actually feels like a meal — good for lunch, lazy dinners, or when you need something cold and crunchy that isn’t just lettuce.

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Quick Summary

• Prep time: 25 mins
• Cook time: 0
• Flavor: sweet, tangy, nutty, crunchy
• Great for: meal prep, summer dinners, healthy-ish cravings

Why I Like This Recipe

kinda made it by accident the first time. had leftover rotisserie chicken and some random cabbage — tossed it with a peanut dressing and it hit. crunchy, savory, weirdly refreshing. now it’s in the weekly lunch rotation.

Ingredients

• 6 cups napa cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 2 cups shredded cooked chicken
• 1 cup shredded carrots
• 1 red pepper, julienned
• 3 green onions, sliced
• ¼ cup chopped cilantro
• chow mein noodles (optional, for crunch)

For the Dressing

• ¼ cup rice vinegar
• ¼ cup soy sauce
• ¼ cup creamy peanut butter
• 2 tbsp honey (optional but good)
• 1 tsp toasted sesame oil
• 1 garlic clove
• 1 inch fresh ginger

How To Make Asian Chicken Salad

1. Chop the veg: thin is key — napa, red cabbage, carrots, red pepper, scallions.
2. Add the chicken: just shred it up and toss it in.
3. Make the dressing: toss it all in a blender — vinegar, soy, peanut butter, garlic, ginger, etc.
4. Toss the salad: pour the dressing over the veg + chicken, mix well.
5. Top it: throw on crunchy noodles if you’ve got them. serve cold.

Tips for Success

• slice the cabbage thin or it’s too chewy
• peanut butter blends better if it’s room temp
• rotisserie chicken works great here — quick and easy
• don’t overdress — add gradually and taste as you go

Storage and Reheating

• Fridge: keeps for 3–4 days in a sealed container. don’t add noodles till serving or they’ll go soft.
• Freezer: nah. cabbage doesn’t freeze well.

Frequently Asked Questions

• can i use another protein?
  yeah — shrimp, tofu, whatever you’ve got.
• what if i don’t have peanut butter?
  almond butter or sunflower seed butter works.
• can i make the dressing without a blender?
  yup, just whisk hard — grate the garlic + ginger.
• what’s best to serve it with?
  honestly it’s a full meal. but rice crackers or soup on the side works.
• can i use bagged coleslaw mix?
  if you’re in a rush, sure. fresh cabbage tastes better though.

Common Mistakes and How to Dodge Them

• slicing cabbage too thick – makes it tough to chew.
• not blending the dressing enough – you want it smooth, not clumpy.
• overdressing the salad – soggy mess. start with less.
• adding noodles too early – they’ll get sad and soft.
• skipping the sesame oil – it adds depth. don’t skip unless you have to.

Nutrition Facts (Per Serving – est.)

• Calories: 278 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 53mg
• Sodium: 948mg
• Potassium: 754mg
• Total Carbohydrate: 13g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 24g