Crunchy, fresh & flavor-packed
This Asian Chicken Salad is packed with crunchy cabbage, fresh vegetables, tender chicken, and tossed in the yummiest tangy-sweet dressing. It’s an absolute explosion of textures and flavors that feels light yet satisfying. Perfect for meal prep, quick lunches, or a refreshing dinner, this salad keeps beautifully for days and tastes just as good on day three as it does fresh.
- Prep: 45 minutes
- Cook: 0 minutes
- Total: 45 minutes
- Servings: 6
Ingredients
- 4–5 cups finely shredded Napa cabbage
- 3 cups diced cooked chicken
- 1 cup finely shredded red cabbage
- 1 cup matchstick carrots
- 1 cup julienned red bell pepper
- 2 green onions, finely chopped
- ¼–½ cup chopped fresh cilantro
- Chow mein noodles, for topping
- Toasted sesame seeds, for topping
Dressing
- ¼ cup unseasoned rice vinegar
- ¼ cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon creamy peanut butter
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- Pinch of salt and pepper
Kitchen Tools
- Large mixing bowl
- Sharp knife & cutting board
- Blender
- Measuring cups & spoons
- Salad tongs
Step-by-Step Instructions
- Prepare the salad: Add Napa cabbage, red cabbage, carrots, red pepper, green onions, cilantro, and chicken to a large bowl.
- Make the dressing: Add all dressing ingredients to a blender and blend until smooth and creamy.
- Taste & adjust: Add more honey, salt, or pepper if needed.
- Combine: Pour dressing over the salad and toss until evenly coated.
- Finish: Top with chow mein noodles and sesame seeds just before serving.
Pro Tips
- Make-ahead: Store vegetables, chicken, and dressing separately for best texture.
- Crunch factor: Add chow mein noodles right before serving.
- Allergy-friendly: Omit peanut butter if needed for a lighter vinaigrette.
- Storage: Keeps well refrigerated for up to 3 days.
Main Body
What makes this Asian Chicken Salad so special is its balance of textures. Crisp cabbage forms the base, while tender chicken adds protein and heartiness without weighing the salad down.
The dressing is truly the star. Tangy rice vinegar, salty soy sauce, sweet honey, and creamy peanut butter blend into a smooth, crave-worthy vinaigrette that clings perfectly to every shred of cabbage.
Napa cabbage is ideal here because it stays crunchy yet tender, even after being dressed. Combined with carrots and red bell pepper, it creates a vibrant, colorful bowl that’s as beautiful as it is delicious.
This salad fits seamlessly into busy weeknights. Everything can be chopped ahead of time, making assembly fast and stress-free when hunger hits.
Best of all, leftovers are something to look forward to. Unlike lettuce-based salads, this one only gets better as the flavors meld.
Variation Recipes
- Spicy Asian Chicken Salad: Add chili garlic sauce or sriracha to the dressing.
- Sesame Ginger Shrimp Salad: Replace chicken with cooked shrimp.
- Vegetarian Crunch Salad: Swap chicken for baked tofu or edamame.
Conclusion
This Asian Chicken Salad is refreshing, crunchy, and bursting with flavor. Whether you meal prep it for the week or serve it fresh for dinner, it’s a recipe you’ll come back to again and again.
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 197 | 19g | 11g | 9g | 2g | 7g |
Disclaimer: Nutrition values are estimates.