Go Back
Jessica T. Brown

Healthy Asian Chicken Salad

A crunchy, flavorful Asian Chicken Salad featuring soy-marinated chicken, shredded vegetables, edamame, almonds, and crispy chow mein noodles, tossed in a sweet-savory dressing.
Perfect for weeknight meals or meal prep.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients:
  • 2 –3 cups shredded lettuce or slaw raw grated Brussels sprouts optional
  • 2 cups shredded carrots
  • 2 cups cooked shelled edamame
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/2 cup whole almonds chopped
  • 2 cups dry crunchy chow mein noodles
  • Toasted sesame seeds optional
Chicken & Marinade:
  • 2 chicken breasts
  • 1/2 cup soy sauce
  • 2 cloves garlic minced
  • 1 tablespoon minced ginger
  • 2 tablespoons sugar
  • 2 tablespoons Chinese 5 spice seasoning
Optional Homemade Dressing:
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup oil
  • 3 tablespoons white vinegar
  • 1/2 cup chunky peanut butter
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • About 1/3 cup water

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 baking dish
  • 1 Chef’s Knife
  • 1 food processor (optional)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.