Asian-Style Chicken Salad

Roasted chicken, crunchy vegetables, and a sesame-ginger vinaigrette come together in this vibrant, craveable salad.

Why You'll Love Asian-Style Chicken Salad

It's bold and bright with balanced sweet, salty, and tangy flavors. A clean, satisfying salad you'll actually look forward to eating.

Tips and Tricks

• Let the chicken cool fully before shredding to keep it juicy.
• Blend your dressing until creamy-this emulsifies the oils and gives it body.

Variations

• Add toasted cashews or almonds for crunch.
• Use rotisserie chicken to save time.
• Swap in Thai basil or mint for added herbal brightness.

Substitutions

• Use shredded rotisserie chicken or leftover grilled chicken.
• Swap tamari for soy sauce if gluten isn't a concern.
• Maple syrup works in place of honey.

Best served with

• Steamed jasmine rice or vermicelli noodles
• A crisp Sauvignon Blanc or chilled oolong tea
• Fresh fruit like mango or citrus to round out the plate

How to Store Leftovers

• Store undressed salad and dressing separately in airtight containers for up to 3 days.
• Recombine just before serving to avoid sogginess.

Common Questions

Asian-Style Chicken Salad

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Roasted chicken, crunchy vegetables, and a sesame-ginger vinaigrette come together in this vibrant, craveable salad.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dinner, Salad

Cuisine: Californian, Pan-Asian Inspired

Ingredients Equipment Method Notes

Ingredients

  

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For the chicken

• 2 Chicken breasts shredded cooked chicken
• 1 tablespoon Avocado oil
• Kosher salt and black pepper to taste

For the dressing

• ⅓ cup Unseasoned rice vinegar
• ¼ cup Tamari
• 3 tablespoon Honey
• ¼ cup Sesame oil
• ⅓ cup Avocado oil
• 4 Garlic cloves grated or minced
• ½ tablespoon Ginger roughly chopped

To assemble

• ¼ cup Cilantro roughly chopped
• 1 Carrot shredded
• 2 Scallions thinly sliced
• ¼ cup Shredded red or white cabbage
• A few handfuls of your favorite Asian greens

Equipment

• Baking Sheet
• Large Mixing Bowl
• Blender or food processor

Method

 

Roast the Chicken

1. Preheat oven to 350°F.
2. Place chicken breasts on a foil-lined baking sheet. Rub with 1 tablespoon avocado oil and season with salt and pepper.
3. Roast for 40 minutes or until cooked through and juices run clear. Set aside to cool.

Make the Dressing

1. In a blender, combine rice vinegar, tamari, honey, sesame oil, avocado oil, garlic, and ginger. Blend for 1 minute until emulsified and smooth.

Assemble the Salad

1. Once chicken is cool, remove skin and shred meat into bite-sized pieces using your hands or a fork.
2. In a large bowl, combine chicken with cabbage, scallions, carrot, cilantro, and Asian greens.
3. Drizzle with dressing to taste and toss gently. Serve immediately.

Notes

Storage: this salad is best assembled and eaten the same day, since the greens and cabbage wilt once dressed. Roast the chicken and make the dressing up to a few days ahead and keep them separately in the fridge, then toss everything together right before serving.

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