The asian chicken salad recipe is perfect, because it’s a salad that is also a complete meal in itself. Its bold flavors, bright colors and irresistible crunch makes it a dish I return to more and more depending on whether it’s for a quick lunch or a there can be nothing better centerpiece of a dinner party. I’d love to put this salad into perspective and why this salad is here to stay in my recipe rotation.
The First Bite That Changed Everything
I will never forget the first time I had Asian chicken salad. The setting was a cramped, dark little café with my first friend, I really wasn’t looking for much more than a regular old bowl of greens and chicken. I was hooked from the first bite, though. Tender and flavorful chicken, crisp vegetables and umami rich dressing was a revelation. It wasn’t your usual salad—I had not come for your regular salad but for an adventure in textures and tastes.
I was inspired to create this magic at home. After a couple experiments, I found a good one that’s easy to make, and deep satisfaction.
The Ingredients for a Winning asian chicken salad recipe
It’s the balance of flavors and textures (and not too warm so that the leafy greens don’t wilt) that makes this salad so lovely. Here’s what you’ll need:
Salad Base:
Chicken breast: 2 large, grilled or shredded
Mixed greens or Napa cabbage: 5 cups
Carrots: 1 cup, julienned
Red bell pepper: 1, thinly sliced
Cucumber: 1, thinly sliced or julienned
Edamame: ½ cup, shelled
Green onions: 2, thinly sliced
Cilantro: ¼ cup, chopped
Crunchy toppings: ½ fried wonton strip or crispy noodle
Optional: Addition of sliced almonds or sesame seeds for a crunchy bite
Dressing:
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey (or brown sugar)
1 tbsp lime juice
1 clove garlic, minced
1 tsp ginger, grated
Depending on the kick you are looking for, 1 tsp Sriracha or chili flakes.
My Go-To Preparation Method
Step 1: Cook the Chicken
Grill or pan sear the chicken marinated a bit of soy sauce, sesame oil, and garlic to give it more flavor. After cooking shred or cut it into bite size pieces. Bold flavors from the marinade shine through in the pot of salad.
Step 2: Prep the Vegetables
Cut the vegetables into sections and julienned them. The fresh crunchy base is one of the joys of this salad, so don’t take any shortcuts with the prep—its worth it.
Step 3: Make the Dressing
To help emulsify, put all the dressing ingredients in a bowl or into a jar and whisk together. You will definitely understand from the dressing what makes the dress of this type of salad — salty, sweet, tangy, spicy.
Step 4: Assemble the Salad
But combine the greens, chicken and cooked vegetables in a large bowl. Sprinkle the dressing over the top and toss gently to coat. If you want those crispy wonton strips or noodles, add that just before serving.
Why This Salad Stands Out
What makes this Asian chicken salad special is the harmony it brings to the table:
Flavor: Its bold, tangy sweetness, and hint of spice tie it all together.
Texture: Tender chicken, crunchy toppings, crisp vegetables make all of it exciting.
Versatility: You can make it infinitely customizable. Swap the chicken for the shrimp, or the cabbage for kale, or the juice for mango.
Always A Dish That Delivers.
I’ve made this salad my go to for potlucks, quick weeknight meals, and meal prep. Both the vibrant colors as well as flavors pull people right back for seconds.
Among the memories is serving it to friends at summer barbecue. I wasn’t really sure how this would go over, but at the end of the meal, the bowl was scraped clean and everyone was wanting the recipe. And that’s the power of this dish: It always brings people together and always impresses.
Try It for Yourself
This recipe is about as fresh as you can make Asian chicken salad. This is quick to make, full of flavor, and jam packed with nutrition! It’s also one of those meals that feels good both inside and outside.
Go on then, try it for yourself and watch it redefine for you what a salad can be. Maybe you’ll end up craving it just like I did.
IF YOU WANT , YOU CAN VISIT MY Recipe
