asian chicken salad

Light, crispy and easy to make, Asian chicken salad is the perfect recipe for a last-minute entrée!

Asian Chicken Salad

sesame ginger dressing (or to taste, or homemade peanut dressing below)

cabbage

green cabbage

red bell pepper (sliced)

½ english cucumber (sliced)

carrot (julienned)

chicken (cooked shredded)

green onions (sliced)

cilantro (chopped)

almonds

crispy wonton strips or chow mein noodles

sesame seeds

Combine all salad ingredients in a bowl.

Add dressing and toss well.

Sprinkle with toppings and serve immediately.

A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes

Sesame chicken salad

chicken breasts

frozen soya bean

carrot

spring onions

cherry tomato

coriander

basil leaves

herb or baby salad leaves

grated zest and juice 1 small lime

tsp fish sauce

tsp sesame oil

tsp sweet chilli sauce

Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.

Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.

Transform barbecue chicken into a lively salad bursting with fresh Asian flavours.

Asian-style chicken salad

(2 cups) shredded Roast Chicken

wombok (Chinese cabbage), shredded

shallots, trimmed, thinly sliced

carrot,

red capsicum, halved, deseeded, thinly sliced

(1/2 cup) bean sprouts,

(1/2 cup) watercress sprigs

tbsp rice vinegar

soy sauce

hoisin sauce

olive oil

tsp sugar

Grilled chicken, colorful veggies, and almonds, all tossed in a sesame ginger dressing.

Asian Chopped Chicken Salad

salt and pepper

purple cabbage (chopped)

cabbage (chopped)

carrots

almonds (sliced)

rice vinegar

ginger (finely minced)

honey

sesame oil

Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste.

Grill for 4-5 minutes on each side or until cooked through.

While the chicken is cooking, combine the cabbage and carrots in a large bowl.

Cut the chicken into 1-inch pieces and add them to the vegetables.

In a small bowl combine the soy sauce, rice vinegar, ginger, honey, and sesame oil; whisk until combined. Add salt and pepper to taste if desired.

Pour the dressing over the chicken and vegetables. Add the cilantro and toss to coat.

Sprinkle the sesame seeds and almonds over the top of the salad and serve.

Asian Chicken Salad Recipe - This Asian chicken salad recipe is filled to the brim with flavor! A crisp salad topped with tender chicken, vegetables and a delicious peanut sauce for dressing!

Asian Chicken Salad Recipe

cabbage (roughly chopped)

spring lettuce mix

cucumbers (spiralized

snap peas

celery

broccoli

chicken breast (sliced)

peanut sauce

peanuts

Divide and arrange cabbage, lettuce mix, cucumbers, snap peas, carrots, celery and broccoli among large salad bowls or plates. Add a baked chicken breast to each salad and top with peanut sauce and chopped peanuts. Serve immediately.

This tasty and healthy light Chinese Chicken Salad comes together in less than twenty minutes using already cooked chicken. The six ingredient sweet ginger soy based vinaigrette can be prepared up to three days in advance.

Chinese Chicken Salad

sugar

garlic

ginger

Napa cabbage

red cabbage

chicken breast

red bell pepper

onions

chow mein noodles or crispy rice noodles

Combine the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and ginger in a mason jar or airtight container.  Shake to combine.

Combine both cabbages, carrots, chicken, red bell pepper, green onions, sliced almonds, and chow mein noodles in a large bowl.

Drizzle with the dressing and toss to coat.  For best results serve promptly.

The flavor on this salad is amazing. I could eat this everyday! Thanks!

This was really good!  Loved all the Asian flavor. :)

Another winner! I loved the flavor and especially the crunch. Definitely a salad to eat the same day it's made so that the noodles stay crunchy. But I guess it would be easy to make ahead and just add noodles and almonds just before serving. You have some of my favorite recipes and I'm glad to come back and try new ones. Thanks Beth!

What a delicious looking salad! Yum, can't wait to try this one out on the weekend!

This is one of my favorite salads, I always order the Chinese chicken salad at restaurants...or I used to. NOw I can make it at home and this dressing is so amazing I want to put it on everything!

Thanks for this brilliant idea! I'm definitely making this over the summer!

This is such a colorful, fresh delicious salad! We could eat it every day.

I've been looking for a good recipe for Asian chicken salad and this one really hits the spot. Thank you for sharing. Will try for sure!

Made this for lunch today so many yummy flavors and textures. Especially love the dressing!

This is so full of flavor and will definitely be making them again!

Wow so yummy! My family loves this salad as well!

One of our favorite salads! My kids have already asked for it again.

I absolutely love the flavors in the salad!! Definitely my new favorite!! YUM!

Such a fantastic salad! I can't wait to try it!!

Color and crunch and big flavor! This version of chicken salad is a total winner, winner!

This Chinese Chicken Salad is the cutest EVER!

This chicken salad is so good! I like how it all comes together nicely. Yummy!

Looks delicious with lots of bold flavours, looking forward to giving this salad a try.

Brought this to a family BBQ and everyone loved the tasty flavours. I've pointed them to your site so they can get the recipe as everyone wanted it! Thanks

I love how colorful and full of flavor this came perfect recipe!

What  a delicious salad! I make similar with ramen noodles but will be trying chow mein next time.

Such a lovely salad. Light and full of flavor. Love that you used sesame oil. Perfect moreover from classic chicken salad. I will defo make this.

Oh I love this salad! The dressing alone is delicious but when tossed with the salad ingredients it's perfect for satisfying any Chinese food craving. Love that it's on the healthier side too!

Yum! I love all the textures and flavors in this hearty salad!

Such a great twist on a chicken salad. It looks delicious.

This chicken salad is incredibly delicious! We loved it!

My aunt made this all the time while I was growing up. It brings back great memories of her sweet smile and yummy smelling kitchen! Thanks for this recipe Beth!

I could eat this salad any day!! Love Asian salads &amp; this one has a lot of flavor &amp; crunch!

This was delicious and everyone loved it! For the chicken I made extra dressing and made it in my slow cooker. I admit  I did cheat a little and bought a bag of coleslaw mix that had green and purple cabbage, and carrots,  already shredded. Still added everything else you recommended. Thanks for another awesome recipe!

Light crunchy Asian chicken salad with a simple Asian dressing that you can serve for lunch or dinner. It&#039;s healthy, light, and has the best flavor! Top it with crispy wonton chips for the perfect mix of texture and flavor.

teriyaki sauce

chicken thighs (skinless and boneless)

extra virgin olive oil

rice wine vinegar

honey or maple syrup

chili flakes (optional)

garlic (minced)

ginger (grated)

romaine lettuce (chopped)

red cabbage (shredded)

red bell pepper (thinly sliced)

carrots (julienned)

green onions (thinly sliced)

cilantro

cashews

wonton chips

Marinate the chicken in teriyaki sauce for 30 minutes.

Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it's charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.

For the Teriyaki Chicken:

Combine all of the ingredients in a jar, screw on the lid and shake well.

For the Dressing:

Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot.

Add the vegetables and chicken to a bowl, toss with the salad dressing.

Top with cashews and wonton chips right before serving.

For the Salad:

This hearty and flavorful Asian Chicken Salad is made with cabbage, mandarin oranges, cucumbers, bell peppers, almonds, marinated chicken and an easy homemade dressing.

Tablespoons fresh chopped ginger

Sriracha hot sauce (,

salt

red wine vinegar

green onions (, finely chopped)

boneless, skinless breasts

romaine

red, green or napa cabbage

english cucumber (sliced)

carrot (, shredded)

bell pepper ((any color), chopped)

can mandarin oranges (drained)

Crunchy chow mein noodles

Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.

Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.

To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate. 

Make marinade:

Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl. 

Grill the chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through.

Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.

Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.

For the salad:

https://content.jwplatform.com/videos/fKZfO63G.mp4

Asian-inspired Healthy Chicken Salad is great for grab-and-go lunch - plus it should last you all week. (Assuming you don&#39;t eat it all in one sitting.) A silky almond butter dressing brings tons of tangy flavor to tender shredded chicken and crisp shredded veggies. Toss it all with seeds and nuts for added crunch.

25-Minute Healthy Asian Chicken Salad

head red cabbage (shredded (or 8 oz pre-shredded))

brussels sprouts (shredded (or 8 oz pre-shredded))

bell pepper (thinly sliced)

c carrots

c sliced almonds

chicken (shredded)

almond butter

c extra virgin olive oil

c rice vinegar

maple syrup

garlic (chopped)

tsp pepper

water (as needed)

Place the cabbage, brussels sprouts, bell pepper, carrots, sesame seeds, almonds, cilantro, and chicken into a large bowl. Toss to combine.

Place the almond butter, olive oil, rice vinegar, maple syrup, sesame oil, garlic, salt and pepper into the bowl of a food processor. Process until the garlic is minced and the consistency is smooth. Turn the motor to continuous and add the water through the feed tube, a tablespoon at a time, until the consistency is smooth and pourable. Scrape down the sides at least once to ensure all ingredients are incorporated.

Pour the dressing over the chicken salad and toss thoroughly to combine. Portion into bowls and top with additional nuts and seeds if desired. Alternatively, portion into meal prep containers. This salad keeps in the fridge for up to 5 days.&nbsp;

Chao Goi Ga is a Vietnamese Chicken Salad with crisp vegetables and herbs. Use the chicken two ways in a Chicken Congee packed with flavor!

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Top Tags

Asian Chicken Salad

Sesame chicken salad

Asian-style chicken salad

Asian Chopped Chicken Salad

Asian Chicken Salad Recipe

Chinese Chicken Salad

Asian Chicken Salad

Asian Chicken Salad

25-Minute Healthy Asian Chicken Sal...

Chao Goi Ga (Vietnamese Chicken Sal...

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Asian Chicken Salad

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