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A bowl of salad with shredded cabbage, kale, grilled chicken pieces, carrots, and sprouts, served on a light-colored surface.

Asian-Style Chicken Salad

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Roasted chicken, crunchy vegetables, and a sesame-ginger vinaigrette come together in this vibrant, craveable salad.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Salad
Cuisine: Californian, Pan-Asian Inspired
Ingredients Equipment Method Notes

Ingredients
  

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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