Asian Chicken Salad Recipe

This ramen-inspired Asian Chicken Salad Recipe simply rocks. The savory chicken, seasoned with sesame oil, fresh garlic, and ginger, contrasts beautifully with the bright flavors of pickled onions and cilantro. The crisp peppers and Napa cabbage add crunch to the creamy egg, and the flavorful Asian dressing brings it all together. Served warm or cold, this recipe is sure to please.

this recipe!

Why you will love this Asian Chicken Salad

This recipe is a flavorful and nutritious salad that combines some of my favorite Asian flavors and textures. The Napa cabbage, also known as Chinese cabbage, makes a crunchy, sweet, refreshing base for the other flavors. The ramen-inspired salad packs a lot of protein and veggies into one bowl, which makes it a winner in my book. Try it out in place of your usual chopped salad or bowl of Ramen noodles; I think you’ll find it absolutely delicious!

*If you are looking for the classic salad with mandarin oranges, check out this Mandarin Orange Salad Recipe.

Ingredients you will need:

1) Protein: Chicken Breast, Chicken Thigh, Egg, or Tofu

I used chicken tenderloins in this recipe because for my kids, they are the perfect serving size. You can use whole chicken breasts, thighs, or tofu in the recipe. Leftover grilled chicken breasts or rotisserie chicken could be used for a quick prep option, as could shredded chicken. As an homage to traditional ramen, I added a hard boiled egg to the salad, which adds a lovely creaminess.

2) Vegetables: Napa cabbage, Carrot, Green Onions, Bell Peppers, Pickled Onions

Crunchy veggies like carrots, bell peppers, and green onions add freshness and great texture texture. Not to mention the nutrition they add to the meal. I recently made a batch of pickled red onions and they made an awesome addition for both crunch and bright bite. The Napa cabbage base provides a delicious, low-calorie base. Napa cabbage has a crisp, sweet, mild flavor which makes it a great base for building salads. Red cabbage, spinach, or iceberg lettuce also work well in this Asian Chicken Salad Recipe.

3) Savory Dressing: Tamari (or Soy Sauce), Sesame Oil, and Fresh Ginger & Garlic

This recipe calls for a sauce made from Tamari, toasted sesame oil, honey, fresh garlic and ginger to create a sweet and savory sauce. A dash of dried red pepper flakes adds a pleasing amount of heat.

Note:*Tamari is a gluten-free alternative to soy sauce, so that’s what we use in our kitchen. Bragg’s Amino’s could also be used in place of Tamari.

How to make the Perfect Asian Chicken Salad

Cooking and Chilling the Chicken

I prefer to cook chicken and chill it before assembling the salad, but it can be added warm to the salad if you prefer. If you make it first before chopping the veggies and making the dressing, it will have time to chill before serving. Sauté the chicken in a little olive oil with a clove of chopped garlic and some grated ginger. Set aside.

Prepping the Vegetables

Quarter the Napa cabbage and remove the outermost leaf. If the cabbage is extremely large, like the most recent one I purchased, you may only use one quarter for this recipe. Chop the cabbage into bite-sized pieces for easy eating.

Chop the peppers and finely slice the green onions, using the green and white parts. Use a vegetable peeler to shave slices of carrot for the salad. You could also add vegetables like shaved Brussels sprouts, broccoli, snow peas, or sliced celery in this recipe.

Make the Sesame Ginger Dressing:

Combine the Tamari, grated fresh ginger, minced fresh garlic, sesame oil, olive oil, rice wine vinegar, and honey in a small bowl. Whisk to combine. I know it sounds like a lot of ingredients, but it’s worth it! Pro Tip: double or triple the sauce and freeze it in a jelly jar so you have it next week when you are craving the salad again! Alternatively, you can use a store-bought sauce like : Annie’s Asian Salad Dressing or this one. We won’t judge if you need to take a shortcut! We’ve all been there, friend:)

Assemble the salad:

Place a generous amount of the Napa cabbage in each bowl. Top with some of the peppers, carrots, pickled red onions and a piece of chicken. Place one half of a hard boiled egg in each bowl. Drizzle the dressing on top and garnish with green onion and cilantro. Enjoy!

How Long Does Asian Chicken Salad Last in the Fridge?

If dressed with the dressing, this salad is best the same day. Sorry! If dressed, the next day the salad will be totally safe to eat, but the greens will be wilted by the dressing. If you anticipate not eating all of the salad, store it undressed in an airtight container for up to 3 days.

Can this Salad be Prepped in Advance?

Yes, the salad can be prepped in advance to make it easy to assemble and serve as long as you don’t dress the salad! Store the vegetables and dressing in separate containers to prevent wilting.

What about those pickled red onions?

Oh, they are the best and so easy! 5 minute prep for so much deliciousness. For this recipe I used my Asian Style recipe. The pickles soak in the usual vinegar and peppercorns, but with the addition of ginger, garlic, and scallions to impart even more flavor. Give them a try!

Variations

• Salmon, tofu, grilled chicken breasts or thighs make great substitutions in this salad.

• Likewise, go crazy with the fresh veggies. Like broccoli? Add it! Prefer kale? Go for it. Sliced celery, shaved Brussels sprouts, radishes… all could make great appearances in this salad.

• If you want to add even more pizazz, toast sesame seeds and sprinkle on top of the salad. Or add crispy wonton strips.

• If it’s noodles you crave, I like vermicelli rice noodles with this Asian Chicken Salad or these incredibly delicious and silky Rice Ramen. Swirl them up with a little sesame oil and chili flakes. They are gluten free and taste just like Soba noodles. YUM.
• My daughter loves to make spring rolls and the combination in this salad would make amazing spring rolls. That’s a recipe for another day, but if you try it, let me know!

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