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My Asian chicken salad recipe features juicy chicken tenders tossed with crisp vegetables and a tangy, creamy Asian dressing. It’s our most made salad.
If your family loves fresh Asian flavors as much as mine does, try my Asian cucumber salad or summer rolls next!
Table of Contents
My family knows I’m not much of a salad eater, and if I’m going to make one, it has to have a lot of flavor and a crunchy texture. Oh, and protein is non-negotiable!
Que, my Chinese chicken salad recipe. After trying a decent but not memorable version of this salad at Applebee’s, I knew I could make a far tastier version at home. Now, it’s my family’s favorite salad recipe! Well, I guess it’s a tie between this and my kani salad…
Why I love this recipe
- Loaded with texture. Like my ramen noodles salad, this salad explodes with crunchy, crispy textures and a creamy dressing to tie it all together.
- Make it ahead. I usually keep the dressing and vegetables separate, then toss them together whenever I’m hungry. Everything will stay fresh for up to three days!
- Nutritious. There’s lean protein, healthy fats, and tons of fiber.
Key ingredients
- Chicken tenders. As pictured, I make either my breaded chicken cutlets, panko chicken, or air fryer chicken cutlets. For something sans-breading, I like to use grilled chicken tenders. If you don’t have tenders, use baked chicken breast instead. Of course, store-bought tenders work just as well.
- Chopped vegetables. For maximum color and texture, I used a mixture of napa cabbage, red cabbage, carrots, romaine lettuce, and greens. Feel free to omit or swap any of these veggies as desired.
- Almonds. Slivered almonds for more crunch and nutty flavor.
- Sesame seeds. A must for Asian-style cooking!
- Crispy chow mein noodles (optional). While not the healthiest salad topping, I like the texture and flavor they add.
For the salad dressing:
- Almond butter. To provide a creamy base for the dressing. If you have a bag of almonds in your pantry, try my homemade almond butter!
- Chilli sauce. For spice. Add more or less, depending on your preference.
- Soy sauce. To add a savory and salty flavor to the sauce. You can use coconut aminos for a gluten-free dressing or low-sodium soy sauce if you’re cutting back on salt.
- Ketchup. Adds acidity and a touch of sweetness.
- Cayenne pepper. For some heat. This is completely optional and I tend to only add this if I’m making it for myself.
- Water. To thin out the sauce.
How to make Asian chicken salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the chicken. Prepare the chicken tenders as needed and slice them into chunks.
Step 2- Mix the dressing. Combine the dressing ingredients in a jar and shake until smooth. Add water until it reaches your desired consistency.
Step 3- Toss. Toss the veggies in a large bowl with half of the dressing. Add the chicken and toss to combine.
Step 4- Serve. Serve the salad in bowls with extra dressing and garnish.
Arman’s recipe tips
- Save time. When I’m on a time crunch, I’ll use a pre-made slaw mix instead of chopping the veggies by hand, and I’ll use rotisserie chicken.
- Taste the dressing first. So you can add any extra salt or pepper as needed.
- Garnish. Top the salad with cashews and cilantro for added flavor.
Variations
- Nut-free. Use tahini instead of nut butter.
- Aromatics. Whisk freshly minced garlic or ginger into the dressing.
- Oranges. When I have canned Mandarin oranges on hand, I find they add a lovely citrus flavor and aroma. Just make sure to use juice-packed ones, as they’re the sweetest.
- Extra veggies. Add snap peas, red bell pepper, or green onions.
- Vegetarian. Swap the chicken for tofu or edamame beans.
Frequently asked questions
You can make the dressing and store it in an airtight container for up to 1 week.
Asian Chicken Salad
Video
Ingredients
- 2 chicken tenders pre-cooked or homemade * See notes
- 4 cups mixed greens
- 2 tablespoon slivered almonds
- 1 tablespoon sesame seeds
- 1/4 cup crispy noodles optional
Asian chicken salad dressing
- 1/4 cup almond butter
- 2 tablespoon chilli sauce
- 2 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 pinch cayenne pepper
Instructions
- Prepare your crispy chicken tenders as instructed. Slice into bite sized pieces and set aside.
- In a mixing bowl, combine all the dressing ingredients and mix until fully incorporated. Using a tablespoon, add water until a thick dressing is formed. Set aside.
- In a large mixing bowl, combine the chopped veggies and mix well. Add half the dressing and mix through until all the veggies are coated. Add the chopped chicken and mix until fully combined.
- Serve in bowls and top with extra dressing, sesame seeds, and slivered almonds.
Notes
Nutrition
More protein-packed salads
Originally published September 2023, updated and republished January 2025
Hm I see now it is really Asian dish. Sesames and all other ingredients. Perfect meal really.
Made a salad with what was in the fridge, then the dressing as written. Delicious! I scooped up some dressing with garlic flatbread, and next I’m going to dip into it with popcorn.
What type of chili sauce did you use?
I used a sweet chilli sauce, but any would work (sriracha, chilli garlic etc)