This Asian Chicken Salad is a vibrant and satisfying dish that stands out for its crunchy textures, fresh flavors, and protein-packed ingredients.
Tender, soy-marinated chicken delivers a hearty source of lean protein, while shredded slaw, carrots, and edamame provide fiber and essential vitamins, making each bite both nourishing and filling.
The addition of crunchy chow mein noodles adds a playful texture contrast, while whole almonds and sesame seeds contribute heart-healthy fats.
This salad is versatile enough for weeknight dinners, meal prep, or a refreshing lunch option, as it combines convenience with wholesome nutrition.
With its balance of lean protein, plant-based fiber, and moderate healthy fats, it’s a recipe that feels indulgent yet guilt-free, appealing to both family members and guests.
Must-Have Tools for Perfect Results
Mixing Bowl
Essential for tossing the slaw, carrots, edamame, and other salad ingredients together evenly. A durable mixing bowl is a staple in any kitchen for preparing salads, batters, and marinades.
Whisk
Perfect for blending the soy-marinated sauce, ensuring that garlic, ginger, sugar, and spices integrate fully. A whisk is invaluable for sauces, dressings, and emulsifying ingredients smoothly.
Baking Dish
Needed to bake the marinated chicken evenly at 400°F. A high-quality, oven-safe dish ensures consistent cooking and prevents sticking, making cleanup easy.
Chef’s Knife
Ideal for chopping almonds, cilantro, green onions, and shredding chicken once cooked. A sharp, versatile knife is a long-term investment for precise cuts and efficient prep.
Food Processor (Optional)
Great for whipping up a homemade Asian-style dressing quickly. Beyond this recipe, it’s perfect for nut butters, dips, and finely chopped vegetables.
Healthy Asian Chicken Salad
Ingredients
Equipment
Method
- Prepare the Vegetables and Salad Base: Start by gathering all your fresh vegetables. Wash and dry the lettuce or slaw thoroughly. If using Brussels sprouts, grate them finely to create a tender, crisp base. Shred the carrots and chop the green onions and cilantro. In a large mixing bowl, combine the shredded lettuce or slaw, shredded carrots, green onions, chopped cilantro, and cooked edamame. Sprinkle in the chopped almonds and optional toasted sesame seeds. Gently toss everything together with clean hands or salad tongs to ensure an even distribution of flavors and textures. This combination creates a crunchy, fresh foundation for your salad that balances both flavor and nutrition.
- Make the Soy-Marinated Chicken: In a medium-sized bowl, whisk together the soy sauce, minced garlic, minced ginger, sugar, and Chinese 5-spice seasoning until the sugar dissolves and the mixture is uniform. Place the chicken breasts in a shallow dish or a resealable plastic bag, then pour the marinade over the chicken, making sure each piece is fully coated. Cover the dish or seal the bag and refrigerate for at least 1 hour. This step allows the chicken to absorb deep umami flavors and a subtle hint of sweetness and spice, making it juicy and flavorful once cooked.
- Cook the Chicken to Perfection: Preheat your oven to 400°F (200°C). Transfer the marinated chicken, along with any remaining marinade, to an oven-safe baking dish. Bake for 20–30 minutes, turning occasionally to ensure even cooking and caramelization on all sides. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for fully cooked, safe chicken. Once cooked, remove the chicken from the oven and allow it to cool slightly for 5–10 minutes.
- Shred the Chicken: Place the cooled chicken on a cutting board. Using two forks or your hands, shred the chicken into bite-sized pieces. Make sure each piece is tender and evenly shredded, so it integrates seamlessly into the salad. This step ensures every forkful of salad has a balanced mix of protein and vegetables.
- Prepare the Dressing (Optional Homemade Version): If making the dressing from scratch, combine sugar, salt, oil, white vinegar, chunky peanut butter, hoisin sauce, soy sauce, and water in a food processor. Blend until smooth and creamy, adjusting water as needed to reach a pourable consistency. Taste and adjust seasoning to your preference. The dressing should be flavorful and slightly sweet, with a nutty, tangy profile that complements the crunch of the salad ingredients.
- Assemble the Salad: Place the shredded chicken on top of the tossed salad base. Drizzle your chosen dressing evenly over the salad, then toss gently to coat all ingredients without crushing the delicate vegetables. Right before serving, add the crunchy chow mein noodles on top to preserve their texture. This final assembly ensures a satisfying crunch in every bite and a visually appealing presentation.
- Serve and Enjoy: Transfer the salad to a large serving platter or individual plates. Optionally, sprinkle additional toasted sesame seeds or chopped almonds for an extra touch of flavor and texture.Serve immediately to enjoy the freshness, or store in an airtight container in the refrigerator for up to 24 hours if making ahead.This Asian Chicken Salad is perfect as a wholesome lunch, light dinner, or meal-prep option that delivers protein, fiber, and vibrant flavors in every bite.
Notes
- For best flavor, marinate the chicken for at least 1 hour; overnight marination intensifies the taste.
- To maintain the salad’s crunch, add chow mein noodles just before serving.
- Feel free to swap almonds for cashews, peanuts, or sunflower seeds for variety.
- Shredded Brussels sprouts, Napa cabbage, or a mix of colorful slaws can replace lettuce.
- Homemade dressing can be prepared in advance and stored in the fridge for up to 3 days.
- Leftover chicken can be refrigerated and used in wraps, sandwiches, or other salads.
- Toast sesame seeds lightly for a more aromatic flavor.
Chef’s Secrets For Flavorful Salad
The key to a standout Asian Chicken Salad lies in balancing textures and layers of flavor.
Start with fresh, crisp vegetables and lightly toast the nuts and sesame seeds to enhance their nutty aroma.
Marinating the chicken allows it to soak up a mix of sweet, savory, and aromatic spices, creating juicy, flavorful bites.
When tossing the salad, gently fold the ingredients to preserve the crunch while ensuring every piece is coated with dressing.
Small touches, like freshly chopped herbs or a sprinkle of chili flakes, can elevate the salad without overpowering its natural flavors.
Using a high-quality soy sauce and fresh ginger makes a subtle but noticeable difference in depth and authenticity.
Serving Suggestions For Family Meals
This Asian Chicken Salad is versatile and pairs well with a variety of sides.
Serve it as a main course for lunch or dinner, accompanied by steamed jasmine rice or quinoa for extra fiber. It also works beautifully alongside light soups or spring rolls for a complete Asian-inspired meal.
For entertaining, consider serving the salad in a large platter, topped with extra almonds and chow mein noodles for a visually appealing presentation.
Individual servings in mason jars make for attractive, grab-and-go lunches.
A drizzle of extra dressing or a wedge of lime on the side allows diners to adjust flavors to taste, adding a personal touch.
Storage Tips For Fresh Ingredients
Store the prepared salad components separately for maximum freshness. Keep the shredded vegetables, nuts, and chow mein noodles in airtight containers in the fridge.
The chicken can also be stored separately to prevent sogginess. Homemade dressing should be refrigerated in a small jar or bottle for up to three days.
Assemble the salad just before serving to preserve crunch and texture.
If planning meal prep, portion the salad base and protein into individual containers and add dressing and noodles at the last minute.
Avoid leaving the salad at room temperature for extended periods, as the fresh vegetables will lose their crispness.
Common Questions About This Recipe
1. Can I use cooked rotisserie chicken?
Yes! Pre-cooked rotisserie chicken can be shredded and tossed with the salad for a quicker preparation. Simply adjust the dressing and seasoning to taste since the chicken is already seasoned.
2. How can I make this salad vegan?
Replace the chicken with baked tofu, tempeh, or chickpeas. Use a soy-based or nut butter dressing without honey to maintain the Asian flavor profile.
3. Can I make this salad ahead of time?
You can prep all components except the crunchy noodles and dressing up to a day in advance. Add these elements just before serving to retain texture and freshness.
4. What substitutions work for Chinese 5-spice?
If you don’t have Chinese 5-spice, try a mix of cinnamon, star anise, cloves, fennel, and pepper. A smaller amount works well to mimic the aromatic flavor.
5. How should I reheat leftover chicken?
Reheat chicken gently in the oven at 350°F (175°C) or in a skillet over medium heat with a splash of water or broth to prevent drying. Avoid microwaving for long periods to maintain juiciness.
This recipe is inspired by pinchofyum and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.