Asian Chicken Salad – DAILYFRESHH

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!

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.

homemade asian salad dressing in a bowl.

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.