Crunchy Asian Chicken Salad with Sesame Ginger Dressing

The crunch of fresh vegetables combined with the savory taste of chicken creates a delightful scene in this vibrant dish. This Crunchy Asian Chicken Salad with Sesame Ginger Dressing comes together in just 30 minutes and works beautifully as a light dinner or lunch. Its array of textures and flavors makes it irresistible, ensuring each bite is as satisfying as the last.

This recipe is perfect for anyone looking to incorporate a healthy meal into their day without sacrificing flavor. It’s ideal for meal prepping on busy days, and the salad can be stored in the fridge for up to three days, allowing you to enjoy it over time.

Why You’ll Love This Recipe

• The combination of crunchy vegetables and tender chicken creates a satisfying texture.
• It’s a quick, 30-minute meal perfect for busy weeknights.
• The homemade sesame ginger dressing brings a unique flavor that elevates the dish.
• Versatile enough to serve as a main course or side salad.

What You’ll Need

Here’s everything you need to make this flavorful salad:

For the Salad

• 2 cups cooked chicken breast, shredded or chopped (leftover rotisserie chicken recommended)
• 2 cups green cabbage, shredded
• 1 medium red bell pepper, thinly sliced
• 1 cup carrots, shredded
• 3 stalks green onions, thinly sliced
• ½ cup fresh cilantro leaves, chopped (optional)
• ½ cup toasted sliced almonds
• 1 cup wonton strips or crispy chow mein noodles

For the Dressing

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh ginger, finely grated
• 1 clove garlic, minced
• 2 teaspoons toasted sesame oil
• 2 tablespoons vegetable oil or light olive oil

For Serving

• 1 teaspoon toasted sesame seeds (optional garnish)

Substitutions available for some ingredients below.

Substitutions & Swaps

• Swap chicken with tofu for a vegetarian option.
• Use apple cider vinegar instead of rice vinegar.
• Almonds can be replaced with sunflower seeds.
• Wonton strips can be omitted for a low-carb version.

How to Make It

Prepare this delicious salad in just a few simple steps.

Cook chicken

Season raw chicken breast lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side or until juices run clear. Let rest for 5 minutes, then shred or chop into bite-sized pieces. (Skip if using leftover rotisserie chicken.)

Prep vegetables

While chicken cooks, shred green cabbage finely, shred carrots, thinly slice red bell pepper and green onions, and chop cilantro if using.

Make dressing

In a small bowl or jar, combine soy sauce, rice vinegar, honey, grated ginger, minced garlic, toasted sesame oil, and vegetable oil. Whisk or shake vigorously until well blended.

Combine salad

In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, green onions, and cilantro. Pour about two-thirds of the dressing over the salad and toss gently to coat all ingredients. Taste and add more dressing if needed.

Serve with toppings

Just before serving, sprinkle toasted sliced almonds and wonton strips over the top for crunch. Optionally, garnish with toasted sesame seeds. Serve immediately for best texture.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the salad won’t maintain texture.
Reheat: not recommended; serve cold.

Tips for Best Results

• For added crunch, toast the almonds lightly in a skillet.
• Adjust the sweetness of the dressing by adding more honey if desired.
• Serve the salad right after combining for optimal freshness and crunch.
• Feel free to mix in other vegetables like cucumber or snap peas for variety.

Serving Suggestions

• Serve alongside grilled shrimp or chicken for a hearty meal.
• Pair with rice or quinoa for a complete lunch.
• Enjoy at a summer picnic or outdoor gathering for a refreshing treat.