Can I make this salad ahead of time?

Yes. Keep each component (chicken, veggies, dressing, toppings) in separate containers. Assemble just before serving to keep everything crisp and fresh.

What’s the best substitute for sesame oil?

Toasted sesame oil gives this dish its signature flavor, but in a pinch, you can use a mix of olive oil and a few drops of tahini. It won’t be identical, but it keeps the nuttiness.

How long can Asian Chicken Salad be stored in the fridge?

Once assembled, eat within 24 hours. The dressing will start to soften the cabbage. Unassembled, the components will last 3–4 days refrigerated.

Can I use rotisserie chicken instead of cooking fresh?

Absolutely. It’s a great shortcut. Just shred it and season lightly with soy sauce and sesame oil before adding to the salad for an extra punch of flavor.

Asian Chicken Salad – The Best Crunchy & Flavorful Recipe

Asian Chicken Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Asian Chicken Salad is a vibrant, crunchy, and flavor-packed dish made with marinated soy chicken, fresh vegetables, and a creamy sesame dressing—perfect for healthy lunches or easy meal prep.

Author: Emily
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Grilling, Tossing
Cuisine: Asian-Inspired
Diet: Low Calorie

Ingredients

Scale

2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 cup shelled edamame (thawed)
1/2 cup sliced green onions
2 boneless, skinless chicken breasts
2 tbsp soy sauce (for marinade)
1 tbsp sesame oil (for marinade)
1 clove garlic, minced
1 tbsp honey (for marinade)
1 tbsp rice vinegar (for marinade)
2 tbsp sesame oil (for dressing)
2 tbsp soy sauce (for dressing)
1 tbsp rice vinegar (for dressing)
1 tbsp honey (for dressing)
1 clove garlic, minced (for dressing)
1 tsp freshly grated ginger
1 tbsp mayonnaise (optional)
1 tsp sriracha (optional)
Chow mein noodles or slivered almonds (for topping)
Sesame seeds or chopped peanuts (optional toppings)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk together soy sauce, sesame oil, garlic, honey, and rice vinegar for the marinade.
Place chicken breasts in the marinade and refrigerate for 30 minutes to 2 hours.
Grill or pan-sear the chicken until fully cooked (internal temp 165°F), then slice thinly.
Shred the green and red cabbage, julienne carrots, and slice green onions. Thaw edamame.
In a large bowl, combine all chopped vegetables.
In a jar or small bowl, whisk together all dressing ingredients until smooth.
Place sliced chicken over salad base. Drizzle with sesame dressing.
Top with crispy noodles, almonds, or other toppings of choice.
Toss gently before serving and enjoy immediately.

Notes

For meal prep, store dressing and toppings separately.
Swap soy sauce with tamari for gluten-free version.
Use rotisserie chicken for a quick prep option.
Add fruits like mandarin oranges or mango for a sweet contrast.

Nutrition

Serving Size: 1 bowl (about 2.5 cups)
Calories: 350
Sugar: 7g
Sodium: 710mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg

Find it online: https://recipeshots.com/asian-chicken-yummy-salad/