For an extra layer of flavor, try toasting the almonds lightly before adding them to the salad. Feel free to adjust the amount of sugar to your liking, depending on your preferred level of sweetness. Crispy fried wonton strips make an excellent addition for added crunch and texture. If you don't have time to bake the chicken, grilled or pan-fried chicken also works well. This salad is best served fresh, but can be stored in the refrigerator for up to 24 hours. Keep the dressing separate until ready to serve to prevent the salad from becoming soggy.
Amazing Asian Chicken Salad
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS139
Experience an explosion of flavor with this vibrant Asian-inspired chicken salad. A delightful slaw-like creation, it's even better than the traditional version. Packed with fresh vegetables, tender chicken, and a zesty dressing, it's the perfect light yet satisfying meal. Don't forget the crispy noodles for the ultimate crunch!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol46 mg
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Fiber4 g
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Protein22 g
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Saturated Fat2 g
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Sodium391 mg
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Sugar9 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a mixing bowl, whisk together the rice vinegar, sesame oil, 3 chopped green onions, minced garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard until the sugar is fully dissolved. (5 minutes)
02 Step
Recipe View 2 mins Pour half of the dressing into a separate container and refrigerate for later use. (2 minutes)
03 Step
Recipe View 1 hrs Place the chicken breasts into the remaining dressing in the mixing bowl, ensuring they are well-coated on all sides. Cover and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. (1 hour)
04 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
05 Step
Recipe View 2 mins Remove the chicken breasts from the marinade, shaking off any excess. Discard the remaining marinade. Place the chicken in a baking dish. (2 minutes)
06 Step
Recipe View 45 mins Bake the chicken breasts in the preheated oven until they are no longer pink in the center and the juices run clear. This should take approximately 45 minutes. To ensure they are fully cooked, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). (45 minutes)
07 Step
Recipe View 10 mins Remove the chicken from the oven and allow it to cool slightly. Once cooled, shred the chicken using two forks and set aside. (10 minutes)
08 Step
Recipe View 5 mins In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, the remaining 3 chopped green onions, cilantro, almonds, and the cooled, shredded chicken. (5 minutes)
09 Step
Recipe View 5 mins Pour the reserved dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately or chill for later enjoyment. (5 minutes)
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Misty Effertz
Apr 16, 2025I added some mandarin oranges for extra sweetness and it was delicious!
Jedidiah Jerde
Feb 9, 2025Easy to make and a great way to use up leftover chicken.
Twila Simonis
Oct 23, 2024This salad is so refreshing and flavorful! I love the combination of textures and the dressing is perfect.
Gillian Bailey
Sep 15, 2024The dressing is amazing! I use it on other salads too.
Samson Heller
May 11, 2024I made this for a potluck and it was a huge hit! Everyone raved about it.