This Asian Chicken Salad is a fresh, vibrant meal packed with crunch and tossed in a savory ginger-sesame dressing. Featuring a colorful mix of Chinese and red cabbage, sweet carrots, and tender shredded chicken, it is a healthy lunch or dinner that never gets boring.
Topped with crispy noodles and toasted sesame seeds, this salad delivers that perfect restaurant-quality texture and flavor right at home.
Recipe Details
- Flavor Profile: A zesty and savory dressing made with soy sauce, ginger, and sesame oil brings life to the fresh vegetables and mild chicken.
- Texture: It offers an incredible crunch from the two types of cabbage, julienned carrots, and crunchy noodles, balanced by tender chicken.
- Time: 15 minutes prep.
- Difficulty: Very Easy. It involves chopping veggies and shaking a dressing in a jar.
What You’ll Need
To make this recipe, you will need a large bowl for tossing the salad and a small jar with a lid to emulsify the dressing. A sharp knife or mandoline is helpful for shredding the cabbage and carrots finely. The ingredients rely on fresh, crisp produce, cooked chicken (rotisserie is great), and Asian pantry staples like sesame oil and rice vinegar.
Ingredient Notes
- Chinese Cabbage (Nappa Cabbage) – This cabbage is softer and sweeter than regular green cabbage, making it the perfect base. Shred it finely for the best texture.
- Red Cabbage – Adds a beautiful pop of color and a hearty crunch.
- Chicken – You need 2 cups of shredded chicken. This is an excellent way to use up leftover roast chicken or poached breast meat.
- Carrots – Finely julienned carrots add natural sweetness. You can use a julienne peeler or buy pre-shredded carrots for convenience.
- Crunchy Noodles – These fried chow mein noodles (often found in the Asian aisle or salad topping section) are essential for that satisfying texture.
- Sesame Oil – Use toasted sesame oil for a deep, nutty aroma.
- Rice Vinegar – Provides a mild, slightly sweet acidity. Cider vinegar is a good substitute.
- Ginger & Garlic – Fresh grated ginger and minced garlic are non-negotiable for the dressing’s punchy flavor.
Add-ins and Substitutions
- Nuts – Toasted slivered almonds or cashews make a great addition if you want extra protein and crunch.
- Fruit – Mandarin orange segments or edamame beans can be tossed in for sweetness and color.
- Spice – Add a teaspoon of Sriracha or chili flakes to the dressing for a spicy kick.
- Vegetarian – Swap the chicken for tofu cubes or shelled edamame to make this meat-free.
How to Make Asian Chicken Salad
- Make Dressing: Combine the light soy sauce, rice vinegar, sesame oil, neutral oil, sugar, fresh ginger, minced garlic, and black pepper in a jar. Screw the lid on tight and shake vigorously to emulsify. Set aside for 10 minutes or so to allow the flavors to meld.
- Assemble Salad: Place the shredded Chinese cabbage, red cabbage, julienned carrots, shredded chicken, and sliced scallions together in a large bowl. Add half of the crunchy noodles.
- Toss: Drizzle the dressing over the salad ingredients, then toss well to ensure everything is evenly coated.
- Serve: Divide the salad between serving bowls. Top with the remaining crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Pro Tip: Don’t dress the salad until you are ready to eat! Cabbage is sturdy, but the crunchy noodles will get soggy quickly if they sit in the dressing for too long. Keep the components separate if you are prepping ahead.
Recipe Tips
- Shredding Cabbage: The finer you shred the cabbage, the better the salad tastes. It allows the dressing to coat more surface area and makes it easier to eat.
- Ginger Tip: Peel your ginger with a spoon and grate it using a microplane for a fine paste that melts into the dressing.
- Chicken Temp: Cold or room temperature chicken works best. Hot chicken can wilt the cabbage too much.
FAQs
- Can I meal prep this? Yes! Layer the dressing at the bottom of a jar, followed by chicken, carrots, and then cabbage on top. Keep the crunchy noodles in a separate baggie and toss when ready to eat.
- Is this gluten-free? To make it gluten-free, use Tamari instead of soy sauce and ensure your crunchy noodles are gluten-free (or swap them for almonds).
- Can I use regular cabbage? Yes, but Nappa cabbage is more tender. If using regular green cabbage, you might want to massage it slightly to soften it before adding the other ingredients.
Serving Suggestions
- Appetizer: Start with some vegetable spring rolls or potstickers.
- Soup: Pair with a hot bowl of egg drop soup or miso soup.
- Main Dish: This salad is substantial enough to be a standalone dinner, especially on hot summer nights.
Make This Recipe in Advance
- Prep: You can chop all the vegetables and the chicken a day or two in advance. Store them in separate containers or a large ziplock bag with the air squeezed out.
- Dressing: The dressing keeps well in the fridge for up to a week. Shake well before using.
Asian Chicken Salad
- Total Time: 15 minutes
- Yield: 2 Main Servings or 4 Side Servings 1x
Description
This Asian Chicken Salad is a fresh, vibrant meal packed with crunch and tossed in a savory ginger-sesame dressing. Featuring a colorful mix of Chinese and red cabbage, sweet carrots, and tender shredded chicken, it is a healthy lunch or dinner that never gets boring. Topped with crispy noodles and toasted sesame seeds, this salad delivers that perfect restaurant-quality texture and flavor right at home.
Ingredients
The Ginger-Sesame Dressing
- 2 tbsp light soy sauce (or Tamari for gluten-free)
- 3 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil (grapeseed, canola, etc.)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger, grated or finely chopped
- 1 garlic clove, minced
- 1/2 tsp black pepper
The Salad Base
- 2 cups cooked chicken, shredded (rotisserie works great)
- 4 cups Chinese cabbage (Nappa Cabbage), finely shredded
- 1 1/2 cups red cabbage, finely shredded
- 1 cup carrots, finely julienned (or grated)
- 1/2 cup scallions (shallots), thinly sliced on the diagonal
The Crunch & Garnish
- 1/2 to 1 cup crunchy chow mein noodles (fried noodles)
- 1–2 tsp sesame seeds (toasted)
Instructions
Make Dressing
In a small jar, combine the soy sauce, rice vinegar, sesame oil, neutral oil, sugar, grated ginger, minced garlic, and black pepper.
Emulsify
Screw the lid on tight and shake vigorously until well blended. Set aside for 10 minutes to allow the flavors to meld.
Assemble Salad
In a large bowl, combine the shredded Chinese cabbage, red cabbage, julienned carrots, shredded chicken, and sliced scallions.
Add Crunch
Add half of the crunchy noodles to the mix.
Toss
Drizzle the dressing over the salad ingredients. Coat: Toss well with tongs to ensure every leaf and piece of chicken is evenly coated.
Serve
Divide the salad between serving bowls. Top: Top with the remaining crunchy noodles and a generous sprinkle of sesame seeds. Serve immediately.
Notes
The “Soggy” Factor: Don’t dress the salad until you are ready to eat! While cabbage is sturdy, the crunchy noodles will get soggy quickly if they sit in the dressing for too long. Keep components separate if meal prepping.
Shredding Tip: The finer you shred the cabbage, the better the salad tastes. Thin ribbons allow the dressing to coat more surface area and make the salad lighter and easier to eat.
Ginger Hack: Peel your ginger with the edge of a spoon and grate it using a microplane zester to create a fine paste that melts seamlessly into the dressing.
Temperature: Ensure the chicken is cold or at room temperature. Adding hot chicken can wilt the cabbage and ruin the crisp texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Main
- Method: Chopping / Mixing
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: asian chicken salad, chinese chicken salad, healthy lunch ideas, nappa cabbage recipes, sesame ginger dressing, rotisserie chicken recipes, crunchy noodle salad
