4.89 from 9 votes
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This Asian Chicken Salad Recipe is big on flavor and my go-to main course salad recipe. Crisp Napa cabbage, sturdy kale, shredded chicken, green onions, and carrots combine perfectly with tender rice noodles, creamy avocado, and sesame seeds for a refreshing blend of texture and taste that never gets old. This salad is such a satisfying meal.
If you love a good, hearty salad, this Asian Chicken Salad is for you.
It has become my go-to lunch because it is the perfect blend of a healthy salad and a touch of pasta that I find so satisfying. (Because pasta makes any meal better.)
This salad is fabulous if you are trying to meal prep because everything but the avocado holds well in the fridge. I've even tossed the salad ahead of time (sans the avocado), and it was still amazing.
Ingredients for Making Asian Salad with Chicken
- Napa Cabbage: Look for fresh colors. When cabbages develop a dull exterior, it is a sign that they have been sitting too long. Napa Cabbage is more perishable than red cabbage or green cabbage, so don't plan to store it for too long.
- Kale: Kale should have a vibrant, deep green color with firm leaves. Look for a bunch that doesn't have yellowing or browning. For the most tender leaves, look for thin stems. You can use either curly kale or Tuscan kale for this recipe. To store, wrap in paper towels and place them inside an open plastic bag.
- Chicken: I cooked boneless chicken breast, but you could use chicken thighs. Save time by picking up a rotisserie chicken at the grocery store.
- Carrots: Look for small to medium-sized carrots. Larger ones are often tough and don't have as much flavor. If you can find them with greens attached that are perky, get those, as they will likely be the freshest. They will keep for up to a week in the refrigerator.
- Avocado: If you are prepping this recipe ahead of time, wait to cut the avocado until just before serving.
- Scallions: Look for firm stalks with healthy-looking roots and dark green tops. They will keep in the refrigerator for up to a week.
- Sesame Seeds: You can use white sesame seeds, black, or a blend.
- Asian Salad Dressing: This homemade Asian chicken salad dressing takes the flavors of this healthy Chinese chicken salad to the next level. With sesame oil, rice vinegar, garlic, tamari, and fresh ginger, this one will surely leave your taste buds singing. Feel free to use soy sauce or coconut aminos if you prefer.
Variations
- Skip the pasta and use crispy wontons instead.
- Add mandarin oranges and red pepper.
- Use sliced almonds instead of sesame seeds. (Or go crazy and use both!)
Tips & Tricks
- If you are making this ahead of time but don't plan on tossing it until the last minute, I recommend tossing the rice noodles with a touch of olive oil to keep them soft. Alternatively, you can store them in a container filled with water and drain them at the last minute.
- Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks fantastic.
- Short on time? You can use a bag of coleslaw mix to make this recipe.
Frequently Asked Questions
How long can you store chopped cabbage?
If stored properly, chopped cabbage will last 3-5 days in the fridge.
How do you shred cabbage?
You can shred cabbage by hand with a sharp knife or using a food processor. If using a food processor, fitted with the shredding attachment, shred on the medium to fine setting.
How do you keep kale fresh longer?
To store kale, wrap it in paper towels and place them inside an open plastic bag.
How do you keep Chinese Chicken Salad crisp?
The best way to keep this Chinese chicken salad recipe crisp is to store the ingredients separately and toss everything together just before serving. The dressing can also be made ahead of time and stored in a separate container.
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- I've been making this Avocado Pesto Quinoa Pasta for years, and it never gets old. This is one of my go-to weeknight meals.
- is such a special salad that is a perfect side for company. When your kids come looking for seconds you know it is a keeper!
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If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, Instagram, and PINTEREST to see all my delicious recipes.
Print Recipe
4.89 from 9 votes
Asian Chicken Salad
This Asian Chicken Salad makes the perfect weekday lunch! You can toss everything except the avocado ahead of time making it perfect for your busy work week.
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time25 minutes mins
Course: Main Course, Salad
Cuisine: Chinese, Gluten Free, Healthy
Keyword: Asian, asian dressing
Servings: 4
Calories: 353kcal
Author: Wendy Polisi
Ingredients
- 3.5 ounces Napa Cabbage shredded, about ½ head
- 3.5 ounces Kale shredded, about 1 small bunch
- 16 ounces chicken cooked and shredded
- 1 cup carrots grated
- 4 ounces rice noodles cooked according to package directions
- 2 scallions sliced
- 1 avocado peeled, pitted and diced
- 2 tablespoon sesame seeds
- Asian Dressing for Serving
US Customary - Metric
Instructions
Combine cabbage, kale, chicken, carrots and rice noodles in a large bowl.
Toss with Asian Dressing.
Top with scallions, avocado, and sesame seeds and serve.
Notes
Tips:
- If you are making this ahead of time but don't plan on tossing it until the last minute, I would recommend tossing the rice noodles with a touch of olive oil to keep them soft. Alternatively, you can store them in a container filled with water and drain at the last minute.
- Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks amazing.
- Short on time? Use a purchased salad dressing. I really like Newman's own Sesame Ginger Dressing.
Nutrition
Calories: 353kcal | Carbohydrates: 35g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 128mg | Potassium: 627mg | Fiber: 5g | Sugar: 2g | Vitamin A: 8100IU | Vitamin C: 39.4mg | Calcium: 115mg | Iron: 2.3mg
Filed Under:
Chicken RecipesGluten Free RecipesSalad Recipes
More Salad Recipes
- Strawberry Goat Cheese Salad with Pecans
- 10-Minute Spinach Arugula Salad
- 10-Minute Arugula Burrata Salad
- Kale and Wild Rice Salad
About Wendy Polisi
Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.
Reader Interactions
Comments
Joanna
This salad sounds so fresh and fragrant, besides being full of vitamins and antioxidants. I always add avocado in my salads as well, no matter what kind I make. It's definitely a great lunch meal.
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Sarah Bailey
Oh now this sounds delicious, I always think chicken goes so well with salad and I love the idea of making it this way.
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Tara Pittman
I love avocados on salad. The dressing sounds delicious.
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Bona
This salad looks enticing. 🙂 I would love to try your recipe, I love avocados but I'm afraid I have to wait for the 'avocado season' before I can make this. Thanks for sharing 🙂
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Linda
That salad is a feast for the eyes and it looks so healthy too. I love the idea of adding mandarins and almonds.
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Carrie | Clean Eating Kitchen
I love salads like this! Packed full of flavor and healthy to boot!Reply
Marissa Zurfluh
This salad is worthy of my list! I love the ingredients you chose!Reply
Ada
This salad looks so yummy! I need to try making this soon.
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Ruthie Ridley
My kind of salad!! DELISH!!!
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Hannah Marie
I am a huge fan of salads, especially ones with fresh grilled chicken! I have never had Asian chicken salad so I'm definitely pinning this one for later!
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Andrea
This looks absolutely amazing! I haven't ever mixed cabbage with kale as a salad base, but it looks delicious. Can't wait to try it!
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Mommy Rockin' In Style
You have amazing photos! That salad looks delicious and satisfying! I can't wait to try this at home.Reply
Thu Ho
Though i'm Asian, I've never tasted a fabulous salad like this before. Maybe when it is absorbed into your Western countries, it has gone through major transformations. Anyway, the chicken salad looks amazing, healthy and definitely delicious. Thanks for the ingredients.
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corinne & kirsty
oh em gee this looks so delicious! I was going to go grocery shopping after work and now i know what i will get!
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Fatima Torres
I always look forward to your treats. This Asian chicken salad is just what I've been craving -- a healthy version of Asian dishes.
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Jennifer L
Oh wow I love the incorportion of the rice noodles in the salad. I have to make this this week..its so up my alley. yum!Reply
Aduke Schulist
Salads and asian foods are two of my favs too. We could be besties!
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Angela Ricardo Bethea
This Chicken salad looks delicious and healthy. I will definitely give this a try. Glad that you shared this recipe. Will add this to my recipe book.Reply
Jelena
This salad looks great! Otherwise, I like Asian food and salads, so this is a great combination for me.
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Lauren
Loved this salad!!!! Even my husband loved it! I cooked the chicken breasts in coconut aminos in the instapot and that added more flavor. The dressing was great but a little tart. I omitted the sugar substitute and added 1/4 cup of organic apple juice ...mainly because I had some open. The only big change I would make it omitting the rice noodles. They didn’t add much to the salad. But we will be making it again for sure. Thank you!!!Reply
Robin
This salad was sooo good!Reply
Phoebe
I've made a recipe similar to this without the rice noodles. They are such a great addition to this salad!Reply