Asian Chicken Salad Recipe with crisp veggies, crunchy noodles, and a creamy dressing you’ll want on everything!
Author’s Notes
Lunch, But Make It Fun!
I’m a lunch girl through and through. Soups, salads, and sandwiches are my favorites. While all of these can work for dinner, they’ve always felt more like lunch to me. Honestly, I start counting down to lunch the second breakfast is over!
Right now I’m obsessed with mason jar salads. I cook up some protein at the start of the week (usually these baked chicken thighs) and then stack a few salads in jars so they’re ready to grab. Lately my lineup has been Greek quinoa salad, my kale sweet potato salad, and this Asian chicken salad recipe.
They all make amazing mason jar lunches that I’m so excited to eat. This one is extra good with its creamy dressing, crisp veggies, and crunchy chow mein noodle topping (which is my favorite part!).
Ingredients In This Asian Chicken Salad Recipe
| Ingredient | Swaps & Tips |
|---|---|
| Green & Red Cabbage | Or in a pinch, use pre-shredded coleslaw mix. Tightly pack it in to measure! |
| Cooked Chicken | Grab some rotisserie chicken or leftover baked or grilled chicken. |
| Carrot | Swap for shredded bell pepper or cucumber. |
| Crispy Chow Mein Noodles | Try sliced almonds, wonton strips, or crushed ramen instead! |
| Creamy Sesame Dressing | Adjust vinegar or sugar to taste. Grab toasted sesame seeds and oil for more flavor! |
More Salads That Eat Like Meals:
Salads
Steak Salad Recipe
Salads
BBQ Chicken Salad
Pasta Salads
Marry Me Chicken Pasta Salad
Salads With Meat
Coconut Shrimp Salad
Asian Chicken Salad Recipe
Video
Equipment
Ingredients
- 4 cups green cabbage finely shredded
- 1-1/2 cups red cabbage finely shredded
- 1 cup grated carrot peeled & grated on the large holes of a box grater
- 2 cups cooked chicken shredded
- 1/2 cup thinly sliced green onions
- Crispy chow mein noodles added to preference
- 1/4 cup olive oil or use vegetable oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 cup mayo
- 1 teaspoon salt
- 1-1/2 teaspoons toasted sesame seeds
Instructions
- In a small blender jar, combine olive oil, sesame oil, vinegar, sugar, garlic powder, mayo, and salt. Blend until smooth and creamy, about 35 seconds. Stir in sesame seeds. Refrigerate until ready to use.
- In a large bowl, combine both cabbages, carrot, chicken, and green onions. If storing for later, keep the dressing separate (see notes). When ready to serve, drizzle with dressing to taste (you likely won’t need it all) and toss until evenly coated, adding more dressing if desired.
- Divide onto plates. Top with chow mein noodles (as many as you like) and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Storage: Once made, this Asian chicken salad recipe is best enjoyed promptly.
For meal prep: Layer in wide-mouth mason jars: dressing first, then chicken, cabbage, carrots, and green onions. Add chow mein noodles just before eating. Store jars in the fridge for up to 3 up to 4 days. Toss well before serving.
Variations
Make This Asian Chicken Salad Recipe Your Own
- Swap the protein: Try shrimp, tofu, chickpeas, or edamame instead of chicken.
- Add fruit: Mandarin oranges or pineapple chunks for a sweet touch.
- Go nutty: Sprinkle with sliced almonds, cashews, or peanuts.
- Spice it up: Add some red pepper flakes to the dressing.
- Extra veggies: Bell peppers, snap peas, or cucumber for more crunch!
Asian Chicken Salad Recipe Tips
- Chill the veggies: Keep cabbage and carrots cold before assembling for max crunch.
- Mix dressings ahead: Let the dressing sit for at least 30 minutes so flavors blend.
- Shred chicken finely: Smaller shreds mix better with the veggies and dressing.
- Serve immediately after tossing: This keeps the salad from getting soggy.
