This Asian Chicken Salad combines shredded slaw, carrots, edamame, and crunchy chow mein noodles with shredded chicken marinated in soy sauce. It’s a tasty, easy-to-make salad with a mix of fresh and crunchy textures. Perfect for a quick meal or side dish.
Why You Will Love This Asian Chicken Salad
This salad stands out because it’s both healthy and full of bold flavors. The mix of fresh vegetables with crunchy nuts and noodles keeps each bite interesting. Marinating the chicken in soy sauce with garlic, ginger, and five-spice seasoning adds a rich depth that complements the light salad base. It’s a versatile dish that works great for lunch, dinner, or even a party platter. You can prepare much of it in advance, making it a convenient option for busy days.
Ingredients for Asian Chicken Salad
- 1/4 cup chopped green onions
- 2 to 3 cups shredded lettuce or slaw (raw grated Brussels sprouts work well)
- 1/2 cup whole almonds, chopped
- 2 cups shredded carrots
- 1/4 cup chopped cilantro
- 2 cups cooked, shelled edamame
- Toasted sesame seeds (optional)
- 2 chicken breasts
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons Chinese five-spice seasoning
- 2 cups dry crunchy chow mein noodles
How to Make Asian Chicken Salad
Start by preparing the salad base. Toss together the green onions, shredded lettuce or slaw, chopped almonds, shredded carrots, cilantro, cooked edamame, and sesame seeds if you’re using them. This fresh mix will form the crunchy and colorful foundation of your salad.
Next, marinate your chicken. In a bowl, whisk together the soy sauce, minced garlic, ginger, sugar, and Chinese five-spice seasoning. Add the chicken breasts and make sure they’re well coated in the marinade. Let them soak in the flavors for at least one hour to absorb the savory and aromatic notes.
Once the chicken has marinated, preheat your oven to 400°F (about 200°C). Place the chicken breasts in a baking dish and pour the marinade over them. Bake for 20 to 30 minutes, turning occasionally, until the chicken is cooked through and tender. After baking, let the chicken cool before shredding it into bite-sized pieces.
Finally, just before serving, toss the salad with your favorite dressing and sprinkle in the crunchy chow mein noodles for a delightful texture contrast. The noodles add a satisfying crisp that complements the tender shredded chicken and fresh vegetables perfectly.
How to Serve Asian Chicken Salad
This salad works great served chilled or at room temperature. You can enjoy it on its own as a full meal or serve it alongside steamed rice or noodles for a heartier option. It pairs well with light, tangy dressings that enhance the flavors without overpowering the ingredients. Adding a wedge of lime or a dash of chili flakes can brighten the dish and give it a little extra kick.
Asian Chicken Salad is also a fantastic choice for potlucks or picnic meals because it holds up well without getting soggy. To keep the crunch, keep the chow mein noodles separate until right before eating. You can serve this salad in large bowls or on individual plates, garnished with extra cilantro or sesame seeds for a pretty finish.
Expert Tips for Perfect Asian Chicken Salad
Marinating the chicken long enough is key to infusing flavor deeply. If you have time, let it sit for a few hours or even overnight in the fridge. Make sure not to overcook the chicken so it stays juicy and tender when shredded.
If you want to make your own dressing, try mixing peanut butter with soy sauce, rice vinegar, a little sugar, and sesame oil. This creates a creamy and savory dressing that complements the salad well.
Using raw grated Brussels sprouts instead of lettuce or cabbage adds a unique texture and a slight bitterness that balances the sweetness from the carrots and dressing. Toasting your almonds before chopping can also enhance their nutty flavor.
To keep the salad fresh, add crunchy ingredients like chow mein noodles and almonds just before serving. This will prevent them from becoming soggy and losing their texture.
How to Store Asian Chicken Salad
If you need to store leftovers, keep the salad ingredients and dressing separate from the crunchy toppings like chow mein noodles and almonds. Store the salad base and shredded chicken in an airtight container in the fridge for up to three days.
When ready to eat, toss everything together again and add the crunchy toppings fresh. This will keep the salad crisp and flavorful. Avoid storing the salad already mixed with dressing for too long, as the vegetables can become soggy and lose their appealing texture.
Variation of Asian Chicken Salad
You can switch up the proteins to keep this salad interesting. Try grilled shrimp, tofu, or even thinly sliced beef marinated in the same soy-ginger mixture. This offers a fresh twist on the flavors while keeping the salad light and nutritious.
For a different crunch, substitute the almonds with cashews or peanuts, or add some toasted pumpkin seeds. You can also vary the vegetables by adding thinly sliced bell peppers, snap peas, or radishes for extra color and bite.
If you prefer a spicier salad, add chopped fresh chili peppers or a drizzle of sriracha into your dressing. A splash of lime juice or zest can brighten the whole dish and give it a refreshing twist.
FAQs About Asian Chicken Salad
What dressing works best for Asian Chicken Salad?
A peanut-based dressing with soy sauce, vinegar, and a touch of sweetness is ideal. You can also use store-bought Asian dressings if you’re short on time.
Can I make this salad ahead of time?
Yes, you can prepare most parts in advance, but keep the crunchy noodles and nuts separate until serving to maintain texture.
Is this salad suitable for meal prep?
Definitely. It stores well and makes for a healthy, quick lunch option during busy weekdays.
Can I substitute the chicken with other proteins?
Absolutely! Tofu, shrimp, or beef can be used as delicious alternatives.
How long does the salad keep in the fridge?
Stored properly in separate containers, the salad base and chicken will keep for about three days.
Asian Chicken Salad
Equipment
- Oven
- Mixing Bowl
- Baking Dish
Ingredients
- 1/4 cup chopped green onions
- 2 to 3 cups shredded lettuce or slaw raw grated Brussels sprouts work well
- 1/2 cup whole almonds chopped
- 2 cups shredded carrots
- 1/4 cup chopped cilantro
- 2 cups cooked, shelled edamame
- Toasted sesame seeds optional
- 1/2 cup soy sauce
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons Chinese five-spice seasoning
- 2 cups dry crunchy chow mein noodles
Instructions
- Toss together green onions, shredded lettuce or slaw, chopped almonds, shredded carrots, cilantro, cooked edamame, and sesame seeds in a large bowl.
- In a bowl, whisk together soy sauce, minced garlic, ginger, sugar, and Chinese five-spice seasoning. Add chicken breasts and coat well; marinate for at least one hour.
- Preheat oven to 400°F (200°C). Place chicken in a baking dish and pour the marinade over. Bake for 20 to 30 minutes until cooked through. Let cool before shredding.
- Just before serving, toss the salad with your favorite dressing and sprinkle in the crunchy chow mein noodles.