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asian chicken salad title image

Asian Chicken Salad

Prep Time: 20 minutes Cook Time: 7 minutes Serves 4 (main salad) 7 cups salad 1/3 cup dressing
Course Main Course, Salad
Cuisine American, Asian
Prep Time 19 minutes
Cook Time 7 minutes
Total Time 26 minutes
Servings 4 main salads (total yield: 7 cups salad + 1/3 cup dressing)
Calories 166kcal
Author Toni Dash


Spicy Asian Dressing

  • 1 tablespoon soy sauce regular or gluten-free
  • 2 tablespoons oil mild olive oil or vegetable oil
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice
  • 1 clove garlic minced
  • 2 teaspoons honey
  • 1 teaspoon finely grated fresh ginger
  • 1-2 Tablespoons sriracha
  • 2 teaspoons water


  • 2 cups cabbage shredded
  • 1 medium cucumber seeded and julienned or cut into long thin slices
  • 1-2 medium carrots peeled and julienned or cut into long thin slices
  • 1 cup cilantro chopped
  • 2-3 green onions sliced
  • 2 cups shredded chicken breast

Toppings (optional)

  • ¼ cup sesame seeds toasted, optional
  • Crispy wonton strips


  • In a small bowl add the soy sauce, oil, mirin, sesame oil, lime juice, garlic, honey, ginger, sriracha and water. Mix well.
  • In a large salad bowl, toss the cabbage, cucumber, carrots, cilantro and onions. Add the chicken and toss again.
  • Pour the dressing over the salad and toss to combine.
  • Serve the salad as is or with toasted sesame seeds and crispy wonton strips if desired.


To poach the chicken, place in a pan and cover with water. Add ½ teaspoon salt and pepper. Bring to a boil, once it has started boiling, reduce to a simmer and cook for 6-7 minutes. Turn off the heat and place a lid on the pan. Let it set for 5 minutes. Cut it in the thickest part and check for doneness. Shred the chicken.


Calories: 166kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 267mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2948IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg