What is Asian chicken salad? Is there a recipe that works every single time? Think of it as the sophisticated cousin of a classic chicken salad, but instead of the usual mayo. What are some bright, tangy flavors with a satisfying crunch? I swear, the first time I made it, it disappeared in minutes. My family practically inhaled it. Is this perfect for meal prep?
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What is Asian Chicken Salad?
What is Asian chicken salad? What is a delicious combination of cooked chicken, crunchy veggies (think cabbage, carrots, etc.)? What are some of the best Asian dressings? What are some good crunchy toppings like toasted almonds or crispy wonton strips? What’s a lighter, brighter, and more exciting take on your grandma’s chicken salad? Think of it as a vibrant burst of umami and freshness, all in one bowl. It’s got sweet, savory, and tangy notes all dancing together. The textures are just phenomenal.
Why you’ll love this recipe?
Where do I start? Asian Chicken Salad has become a staple in my house for so many reasons. What is the flavor of sesame ginger dressing? Is it like a symphony in your mouth? What I love most about this is how easy it is to throw together. What are some of those “dump and go” type recipes, which is a lifesaver on busy weeknights? Plus, it uses ingredients that are easily accessible. If you have a half-full fridge, you probably already have half of it in your pantry. Forget ordering takeout. Is this fast, healthier, and way more delicious? What are some good ways to serve it in lettuce wraps for a light lunch, or pile it high on croissants? What are some good ways to serve cucumber slices as a party appetizer? What is a chameleon dish? I’ve tried a lot of Asian chicken salads over the years, but this one, these one hits *just* right. Is it the perfect balance of flavors and textures? Is it cheaper to make something at home than to buy it pre-made?
How do I make Asian Chicken Salad?
Quick Overview
How do I make Asian chicken salad? What are some good ways to cook leftover chicken, chop veggies, whisk together a simple but delicious meal? What is the best dressing for a salad? Is it quick, easy, and it’s incredibly satisfying? What is the key to not overdress a salad – you want everything nicely coated, but not swimming in it. How do I keep my food fresh and crunchy?
Ingredients
For the Salad:
* 3 cups cooked chicken, shredded (rotisserie chicken works great)
* 4 cups shredded cabbage (I like a mix of green and purple for color)
* 1 cup shredded carrots
* 1/2 cup thinly sliced green onions
* 1/2 cup chopped celery (adds a nice crunch)
* 1/4 cup chopped fresh cilantro (optional, but highly recommended)
* 1/2 cup toasted slivered almonds (or other nuts, like cashews or pecans)
* 1/4 cup crispy wonton strips (for that extra crunch) * 1 cup fried willon.
For the Sesame Ginger Dressing:
* 1/4 cup rice vinegar
* 2 tablespoons soy sauce (low sodium is best)
* 2 tablespoons sesame oil
* 2 tablespoons honey (or maple syrup for vegans)
* 1 tablespoon grated fresh ginger
* 1 clove garlic, minced
* 1 teaspoon sriracha (or more, to taste)
* 2 tablespoons vegetable oil
What are the steps to
Step 1: Prepare the Chicken
If you don’t have leftover cooked chicken, you can bake, grill, or poach your chicken. I often buy rotisserie chicken from the store; it’s a huge time-saver! Once the chicken is cooked, let it cool slightly, then shred it with two forks.
Step 2: Chop the Veggies
Where do I get creative? I usually stick with shredded cabbage, carrots, celery, and green onions. What are some good substitutes for Brussels sprouts? Just make sure everything is chopped into bite-sized pieces.
Step 3: Make the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and salt. Set aside. What is the difference between sriracha, and vegetable oil? Taste and adjust the seasonings as needed. I like my honey a little sweeter, so I usually add more honey.
Step 4: Combine Everything
In a large bowl, combine the shredded chicken, chopped veggies, cilantro (if using), and toasted almonds. Set aside. How does dressing work? Pour over salad and toss gently to combine. Be careful not to overdress it – you want everything coated, but not drowning.
Step 5: Chill (Optional)
Is it good to serve salad immediately? In the refrigerator for at least 30 minutes. What is the best way to get the flavors to meld and the veggies to soften?
Step 6: Add Wonton Strips and Serve
Just before serving, sprinkle the crispy wonton strips over the top of the salad. How do I keep them from getting soggy?
What should I serve it with?
What are some of the best ways to serve Asian chicken salad?
For a light lunch: Serve it in lettuce wraps or on top of mixed greens for a healthy and refreshing lunch.
For a heartier meal:Is it good to eat croissants, bagels, or even toasted bread?
As an appetizer:Serve with crackers, cucumber slices, or endive leaves for a delicious and easy appetizer.
Alongside Soup:It pairs beautifully with a creamy tomato soup or oats-based soup for an easy and satisfying meal. What is a well
My family loves having it with a side of fresh fruit, like mandarin oranges or pineapple. What are some of the best Asian flavors? What is a good salad for potlucks? I usually pack it in a large bowl with the dressing on the side to prevent it from getting soggy. I’ve even used it as a filling for spring rolls, which is always crowd-pleaser. What are the possibilities?
How do I prepare Asian Chicken Salad?
Over the years, I’ve learned a few tricks for making this Asian chicken salad absolutely perfect:
Chicken Prep: Don’t be afraid to use leftover rotisserie chicken! It’s a huge time-saver and adds a ton of flavor. Also, make sure the chicken is cooled slightly before shredding, or it can be difficult to handle.
Veggie Variations: Feel free to experiment with different veggies! I’ve added bell peppers, edamame, water chestnuts, and even some pickled ginger to mine. Just make sure everything is chopped into bite-sized pieces.
Dressing Adjustments: The dressing is the key to this salad, so don’t be afraid to adjust the seasonings to your liking. If you like it sweeter, add more honey. If you like it spicier, add more sriracha. And if you like it tangier, add more rice vinegar. I always taste it and adjust it until it’s perfect.
Nut Alternatives: If you’re allergic to nuts, you can easily substitute them with sunflower seeds or pumpkin seeds. Or, you can just leave them out altogether.
Wonton Strip Timing: This is important! Add the wonton strips just before serving, or they’ll get soggy. Trust me on this one.
Make Ahead: This salad is great for meal prepping! You can make the dressing and chop the veggies ahead of time and store them separately in the refrigerator. Then, just combine everything when you’re ready to serve.
Ginger Tip: When grating fresh ginger, use a microplane. It grates the ginger super finely and releases all of its delicious flavor. Plus, it’s much easier than using a regular grater.
Soy Sauce Choice: I always use low-sodium soy sauce in this recipe. It allows you to control the amount of saltiness and prevents the salad from becoming too salty.
Storing and Reheating Tips
Here’s how to properly store your Asian chicken salad to keep it fresh and delicious:
Refrigerator Storage: Store the salad in an airtight container in the refrigerator. It will keep for up to 3 days. However, keep in mind that the veggies will soften over time, so it’s best to eat it as soon as possible.
Dressing Timing Advice: If you’re not planning on eating the entire salad right away, store the dressing separately and add it just before serving. This will prevent the salad from getting soggy.
Freezer Instructions: I don’t recommend freezing this salad, as the veggies will become mushy when thawed. Plus, the dressing will separate and become watery. It’s best to make it fresh.
Room Temperature: Do not leave this salad at room temperature for more than 2 hours, as it contains mayonnaise and other perishable ingredients. Always store it in the refrigerator to prevent bacterial growth.
Ingredient Separation: If you have leftover chicken and veggies, store them separately in airtight containers. This will help to maintain their freshness and prevent them from getting soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Asian chicken salad recipe! It’s quick, it’s easy, and it’s bursting with flavor. I truly hope you give it a try. It’s the perfect meal for a busy weeknight, a potluck with friends, or even a light and refreshing lunch. If you love this recipe, you might also enjoy my sesame noodles or my ginger chicken stir-fry – they’re both packed with similar Asian-inspired flavors! I can’t wait to hear how yours turns out! Feel free to leave a comment below with your own variations or tips. Happy cooking!
Asian chicken salad
Ingredients
Main Ingredients
- 1.5 lbs Chicken breast Boneless, skinless
- 4 cups Mixed greens Spring mix
- 1 cup Shredded carrots
- 1 cup Shredded red cabbage
- 0.5 cup Sliced almonds Toasted
- 0.25 cup Sesame seeds
Dressing
- 0.25 cup Soy sauce Low sodium
- 0.25 cup Rice vinegar
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Ginger Grated
- 1 clove Garlic Minced
Instructions
Preparation Steps
- Cook the chicken breast. You can grill, bake, or pan-fry it until cooked through. Let it cool slightly and then slice or shred.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic for the dressing.
- In a large bowl, combine the mixed greens, shredded carrots, and shredded red cabbage.
- Add the cooked chicken to the salad. Drizzle with the dressing and toss to combine.
- Garnish with sliced almonds and sesame seeds. Serve immediately.
