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Asian Chicken Salad

A vibrant bowl of Asian Chicken Salad with shredded chicken, lettuce, red cabbage, carrots, mandarin oranges, red chili slices, and sesame seeds.

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A fresh, vibrant, and healthy Asian Chicken Salad made with shredded chicken, crisp vegetables, juicy mandarin oranges, and a homemade ginger-sesame dressing. Perfect for meal prep, lunch, or dinner, this salad is packed with flavor and customizable to suit your diet.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie recommended)
  • 2 cups romaine lettuce, thinly chopped
  • 2 cups napa cabbage, thinly chopped
  • 1 cup carrots, julienned or shredded
  • 1/2 cup green onions, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 cup mandarin oranges
  • 1/3 cup sliced almonds (or cashews)
  • Optional: sesame seeds for garnish
  • For the Ginger-Sesame Dressing:
  • 3 tbsp rice wine vinegar
  • 2 tbsp low-sodium soy sauce
  • 2 cloves garlic, minced
  • 2 tbsp honey
  • 1 tbsp fresh grated ginger
  • 2 tsp sesame oil
  • 3 tbsp olive oil

Instructions

  1. In a jar or small bowl, combine the rice vinegar, soy sauce, garlic, honey, grated ginger, sesame oil, and olive oil. Shake or whisk well until blended.
  2. Shred cooked chicken and chop all salad ingredients: romaine, cabbage, carrots, green onions, and cilantro.
  3. In a large salad bowl, combine chopped vegetables, shredded chicken, mandarin oranges, and almonds.
  4. Drizzle the ginger-sesame dressing over the salad just before serving.
  5. Toss gently to coat everything evenly and garnish with sesame seeds if using.
  6. Serve immediately or store ingredients separately for meal prep.

Notes

  • To make the salad gluten-free, use tamari or coconut aminos instead of soy sauce.
  • For a vegan version, swap chicken for tofu and honey for maple syrup.
  • Store dressing separately and toss just before serving to avoid sogginess.
  • Use store-bought matchstick carrots to save prep time.
  • This salad is great for lunch prep and stays fresh up to 3 days if undressed.

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