Asian Chicken Salad Recipe

This Asian Chicken Salad is a real show stopper, perfect for a light lunch or a vibrant summer dinner. It isn’t usually made with lime juice in the peanut dressing—rice vinegar provides the standard tang—but we’ve added a squeeze of fresh lime to give the rich peanut butter a zesty, citrusy lift. To make the texture even more interesting, you can toss in some toasted sesame seeds or crushed peanuts along with the chow mein noodles. Not traditional, maybe, but very delicious.

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Asian Chicken Salad Recipe Ingredients

• The Salad Base:
  • 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 (cut into thin matchsticks)
  • 3 green onions, sliced
  • 1/4 cup chopped cilantro
  • Chow mein noodles (optional, for crunch)
• The Peanut Dressing:
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup creamy peanut butter
  • 2 tbsp honey (optional but recommended)
  • 1 tsp toasted sesame oil
  • 1 garlic clove
  • 1 inch fresh ginger, peeled

How To Make Asian Chicken Salad Recipe

1. Prep the veggies: The texture of this salad depends on the cut. Thinly slice the napa cabbage and red cabbage into ribbons. Shred the carrots and julienne the red pepper into thin strips. Slice the green onions and chop the cilantro. Place all vegetables in a very large mixing bowl.
2. Prep the chicken: Shred your cooked chicken breast into bite-sized pieces. Add the chicken to the bowl with the vegetables.
3. Blitz the dressing: In a blender or food processor, combine the rice vinegar, soy sauce, creamy peanut butter, honey, toasted sesame oil, garlic clove, and fresh ginger. Blend on high until the mixture is completely smooth and creamy. (If it is too thick, add a teaspoon of warm water to loosen it).
4. Toss the salad: Pour the dressing over the chicken and vegetable mixture. Use tongs to toss everything together vigorously until every shred of cabbage and piece of chicken is coated in the savory peanut sauce.
5. Top and serve: Transfer to serving bowls. Right before eating, top generously with the crunchy chow mein noodles for texture. Serve immediately while cold and crisp.

Recipe Tips

• The Thin Slice: Use a mandoline or a very sharp knife for the cabbage. The vegetables should be shaved into ribbons, not chunky blocks, so the dressing clings to them without weighing the salad down.
• Rotisserie Hack: Don’t stress about cooking chicken from scratch. A store-bought rotisserie chicken is perfect for this recipe; just shred the breast meat and you’re ready to go.
• Dressing Density: Peanut butter brands vary in thickness. If your dressing comes out looking like a paste, whisk in warm water one tablespoon at a time until it reaches a pourable consistency.
• Crunch Timing: Do not toss the chow mein noodles with the wet dressing. Sprinkle them on top at the very last second, otherwise, they will absorb moisture and become stale and chewy.

What To Serve With Asian Chicken Salad Recipe

This Asian Chicken Salad Recipe is a fresh, nutritious meal that feels complete on its own, but it pairs wonderfully with warm appetizers. A plate of steamed Pork Potstickers or crispy Vegetable Spring Rolls adds a nice hot-cold contrast to the meal. For a soup-and-salad combo, serve a small bowl of Miso Soup or Egg Drop Soup on the side. To drink, an Iced Green Tea or a crisp Riesling complements the salty, nutty flavors of the dressing perfectly.

How To Store Asian Chicken Salad Recipe

• Refrigerate: If undressed, the salad components will keep for 4 days in the fridge. If dressed, the cabbage will soften and should be eaten within 24 hours.
• Meal Prep: Store the vegetables and chicken in one container and the dressing in a separate small jar. Toss them together right before lunch.
• Freeze: Do not freeze this salad. The cabbage and high-water content vegetables will turn to mush upon thawing.

Asian Chicken Salad Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 28g
• Protein: 30g

Nutrition information is estimated per serving.

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