Perfect for lunch or dinner, this Asian Chicken Salad is loaded with veggies and chunks of chicken! It's topped with a homemade Asian dressing, crunchy wontons, and toasted almonds.
Chopped salad
A chopped Asian chicken salad is a delightful and refreshing dish that combines vibrant flavors and textures. This salad features chopped chicken that is combined with a colorful assortment of crisp vegetables, creating a visually appealing and nutritious meal.
You can use leftover chicken or quickly cook up a couple of breasts. I often use leftover chicken from my lemon rosemary grilled chicken or from my beer can chicken, but leftover chicken from a store-bought rotisserie chicken works well too!
I've made an easy tasty dressing, but if you have a favorite dressing, feel free to use it!
We often make this salad as a main dish for dinner. I like to set aside a bit for lunch the next day too. I just add the dressing to my leftover salad just before eating.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Romaine - Adds crunch and flavor
- Napa Cabbage - This cabbage is slightly sweeter and less pungent than traditional green cabbage. If you have trouble locating Napa cabbage, use regular green cabbage.
- Spinach - Adds another texture and color and amps up the nutritional level!
- Red Cabbage - I've added just a touch to add a bit of color to the salad.
- Red Bell Pepper - Adds flavor, crunch, and color.
- Cucumber - I used an English cucumber. Adds freshness and crunch to the salad.
- Sugar Snap Peas - Adds flavor and crunch. You can also use snow peas.
- Cilantro - Use fresh chopped cilantro. If you're not a fan, just leave it out.
- Almonds and Sesame Seeds - The lightly toasted nuts add delicious texture and flavor. Find out more about toasting almonds!
- Wonton Wrappers - The wrappers are sliced and toasted adding great texture to the salad. Dried chow mein noodles can also be used.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Make the dressing by adding everything to a jar with a lid. Shake well until fully mixed.
- Make the crispy wontons by placing sliced wonton wrappers on a baking sheet. Spray lightly with a non-stick spray and sprinkle with salt. Place in a preheated 400°F oven for 10-15 minutes, stirring every 5 minutes until nicely browned and crispy.
- Chop lettuce, cabbage, spinach, and cilantro. Add to a large mixing bowl.
- Chop peppers, cucumbers, peas, and green onions and add to the lettuce.
- Toss everything together.
- Add half the dressing to the salad and toss.
- Add chicken, almonds, sesame seeds, and toasted wonton strips. Toss again until everything is well mixed. If needed, add a bit more dressing.
Recipe Tips
- Try to cut everything into similar-sized pieces
- If making ahead of time, store lettuce and cabbage together in an airtight container and store the chopped veggies in individual containers.
- Toss the salad with the dressing just before serving to avoid the ingredients becoming soggy. Start with just half the amount of dressing and add more as needed.
- Get creative! Don't be afraid to experiment with different flavor combinations. Add your favorite veggies or other ingredients.
To toast almonds and sesame seeds
To toast the sesame seeds and sliced almonds, use a small sauté pan on medium heat. Add the almonds. Keep a close eye on the pan and stir or shake often.
These will only take a couple of minutes and they go from done to burnt in no time flat. As soon as they brown, remove them from the pan.
Repeat with the sesame seeds - they will cook even quicker than the almonds. Because the almonds and sesame seeds cook at different times, I always do them separately.
To make ahead of time
Preparing a chopped Asian chicken salad requires some chopping, but with a bit of planning, it can be a quick and convenient weeknight meal. To simplify the process, I recommend prepping all the vegetables and salad ingredients the night before and storing them in separate containers.
Additionally, you can toast the almonds and sesame seeds in advance, saving you time when you're ready to assemble the salad. When it's mealtime, all you need to do is toss everything together, whip up the dressing, and voila! You have a delicious, healthy, and hassle-free dinner.
Taking a little time for prep work the night before can make dinner preparation a breeze and ensure a satisfying and delicious meal
More delicious salads
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you love this recipe you'll LOVE all the others in this category. Check out all my salad recipes here!
Asian Chicken Salad
Equipment
Ingredients
Dressing
- ¼ cup olive oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (low sodium )
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon garlic (minced)
- 1 pinch red pepper flakes
- 1 pinch salt (if needed)
Wonton Crisps
- 12 Wonton Wrappers
- 1 pinch salt
Salad
- 1 romaine lettuce (chopped, about 4 cups)
- 2 cups napa cabbage (Chopped)
- 1 cup spinach (Chopped)
- ½ cup red cabbage (thinly sliced)
- ½ cup red bell pepper (thinly sliced)
- ¼ Cup cilantro (chopped)
- 4 scallions (chopped)
- ½ cup cucumber (chopped)
- ½ cup sugar snap peas (chopped)
- 1 cup cooked chicken breast (chopped)
- ¼ cup sliced almonds (toasted)
- 1 tablespoon sesame seeds (toasted)
Instructions
Dressing
- Mix together olive oil, honey, vinegar, ginger, soy sauce, garlic, red pepper flakes and sesame oil together in a glass jar. Taste and add a pinch of salt if needed.¼ cup olive oil, 1 tablespoon honey, 3 tablespoons rice wine vinegar, 1 teaspoon ginger powder, 2 tablespoons soy sauce, 1 teaspoon garlic, 1 pinch red pepper flakes, 2 teaspoons sesame oil
Wonton Crisps
- Slice wonton wrapers into ½" strips. Sprinkle strips onto a baking sheet. Spray lightly with a nonstick cooking spray. Sprinkle with salt.12 Wonton Wrappers, 1 pinch salt
- Place in a preheated 400 degree oven. Toss wonton strips every 5 minutes until they are golden brown, about 10 - 15 minutes.
Salad
- Mix lettuce,cabbage, spinach, bell pepper, scallions, cucumbers, snap peas, and cilantro into a large bowl.1 romaine lettuce, 2 cups napa cabbage, 1 cup spinach, ½ cup red bell pepper, ¼ Cup cilantro, 4 scallions, ½ cup cucumber, ½ cup sugar snap peas, ½ cup red cabbage
- Drizzle ½ of dressing over salad.
- Toss to mix and add chicken.1 cup cooked chicken breast
- Sprinkle Almonds, sesame seeds, and wonton crisps onto salad and mix.¼ cup sliced almonds, 1 tablespoon sesame seeds
- Add remaining dressing over salad, if needed
Notes
- Try to cut everything into similar-sized pieces
- If making ahead of time, store lettuce and cabbage together in an airtight container and store the chopped veggies in individual containers.
- Toss the salad with the dressing just before serving to avoid the ingredients becoming soggy. Start with just half the amount of dressing and add more as needed.
- Get creative! Don't be afraid to experiment with different flavor combinations. Add your favorite veggies or other ingredients.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally posted in February 2015. The pictures and recipe have been updated
Mary Ann | The Beach House Kitchen says
Great idea for a nice light, flavorful salad Kathy. Great combo of ingredients!
Kathy says
Thanks, Mary Ann!
Dawn - Girl Heart Food says
This is my kinda salad! All sorts of flavours and textures goin' on! YUM! Love those wontons! Such a yummy touch 🙂
Kathy says
This salad is pretty versatile too. You can add or leave out whatever you want.
annie@ciaochowbambina says
Love those crispy wontons! They wouldn't make it to the table in my house either! 😉 Fabulous salad!!
Kathy says
I could eat just a bunch of the crispy wontons and be totally happy!
David @ Spiced says
I love the idea of making your own crispy wontons for this salad! And I hear ya about the chopping for salads. It might take a bit of prep, but it's so worth it when you have easy meals for the whole week. All of the fresh ingredients in those photos are making me hungry for salad...and I'm still sipping on my morning coffee! Love this recipe, Kathy!
Kathy says
I hate to admit it, but the crispy wontons are my favorite part! 🙂
Adina says
Oh, what a beautiful salad. I love those crispy wonton wrappers and the napa cabbage, that's always amazing in salads.
Kathy says
They are my favorite part!
Emily @ SageRecipes says
Looks so fresh and delicious! Great idea for leftover chicken!
Kathy says
Thanks Emily! It is perfect for using left over chicken.
Erin @ Miss Scrambled Egg says
I am totally digging this salad. I made a cabbage salad a few weeks ago and it made a huge amount, so I had lunches for the rest of the week. The dressing looks fantastic.
Kathy says
Thanks Erin!
Rachelle says
There's nothing better than a fast weeknight meal. I totally love of all things sesame too! This salad looks and sounds great!
Kathy says
I am always trying to find quick and easy weeknight meals. Thanks Rachelle.
Lori from LL Farm says
This looks delicious and sounds healthy. Thanks for sharing.
Lori
Kathy says
Thanks Lori....It was delicious!