I have been loving the delicious flavors and texture from this Asian chicken salad. It makes an incredible lunch option or even a quick dinner.
It’s loaded with shredded chicken, and fresh and crunchy veggies like cabbage, carrots, bell peppers and more…all tossed in a creamy sesame peanut butter dressing!
This chicken salad recipe is so full of vibrant colors and amazing texture. It all comes together in just 20 minutes and it is prep-ahead friendly.
One of the things that I love about this Asian chicken salad is the amazing crunch factor. All the fresh and crisp vegetables, along with the crushed peanuts and wonton strips, are so delicious with every single bite.
And if the ingredients were not enough, let me tell you about the incredible sesame peanut butter dressing! It’s made with creamy peanut butter, soy sauce, sesame oil, and a touch of honey. It really takes this recipe to the next level!
This Asian chicken salad is prep-ahead friendly and great for meal prep. It comes together in just 20 minutes. I like to eat it as is, or with lettuce wraps or flour tortillas.
If you are looking for more Asian-inspired quick lunch ideas, check out Asian Chicken Lettuce Wraps, Thai Chicken Salad, and Soba Noodle Salad.
Why I love this Asian chicken salad:
- Easy prep ahead: Every component in this recipe can be made ahead.
- Great for meal prep: It stores really well in the fridge, so make a big batch for the week’s lunch.
- Quick: Using rotisserie chicken makes this salad super quick and easy. Ready in just 20 minutes.
- Amazing texture and crunch: Fresh and crisp vegetables, fried wonton strips and crushed peanuts all contribute to the best crunch ever.
- Packed with flavor: This salad is a perfect blend of sweet, savory, and tangy.
Jump to:
Ingredient Notes
This Asian chicken salad is an excellent way to enjoy fresh vegetables along with ample protein to fill you up.
Below I included a few ingredient notes from recipe testing. As always, the full ingredient quantity list can be found in the recipe card down below.
For the salad:
- Rotisserie chicken: I love using shredded rotisserie chicken because it’s quick and easy. You can also use leftover chicken here.
- Napa cabbage and red cabbage: This recipe calls for both napa and red cabbage bringing lots of vibrant colors to the salad. Cabbage adds lots of crunch!
- Carrots: Sliced into thin matchsticks. You can also use store-bought ones to make prep even easier.
- Red bell pepper: Thinly sliced and you can also use any color pepper that is on hand.
- Scallions: Sliced diagonally.
- Cilantro: I love how well cilantro complements the flavors of the dressing. If you don’t like cilantro, use Italian parsley.
- Mandarin oranges: I like using canned, but you can use fresh too.
- Fried wonton strips: For garnish, adding another depth to the crunch. I use store-bought.
- Crushed peanuts: Adds that final touch of texture and flavor!
For the peanut butter dressing:
- Peanut butter: Creamy peanut butter adds so much great flavor, and makes this dressing smooth and creamy.
- Soy sauce: I like using low-sodium soy sauce here because it is lighter.
- Rice vinegar: Adds a tangy flavor to the salad.
- Lime juice: Freshly squeezed juice from one lime. Adds a touch of bright freshness.
- Minced garlic and grated ginger: The aromatics provide hints of spice and fragrance.
- Sesame oil: Adds amazing flavor and fragrance.
- Honey: Adds a little sweetness to balance out the dressing.
Step-by-Step Tutorial
This chicken salad recipe is super easy to assemble and requires no cooking. Although I often use rotisserie chicken, whenever I have leftovers from my Dutch oven chicken, I use that too. Let me show you how to make it!
Step 1 | Make the peanut butter dressing
Combine all peanut dressing ingredients in a mason jar. Seal the jar and shake vigorously until well-combined.
Step 2 | Assemble
In a large bowl, combine all sliced and chopped cabbage, red bell peppers, scallions, carrots, cilantro, mandarin oranges, and crushed peanuts. Then top with the shredded rotisserie chicken.
Step 3 | Toss with dressing
Pour the prepared peanut dressing over salad then toss until all is combined evenly.
Finally, garnish with wonton strips, and additional cilantro for that extra pop of color, as well as crushed peanuts for even more crunch.
Prep Ahead Tips
Like I mentioned earlier, this recipe is super make-ahead friendly! Whether it’s for a quick lunch, a light dinner, or a potluck, this Asian chicken salad is just amazing!
If making ahead or for meal prep, I’d recommend tossing with the dressing right before serving, but you can slice all the vegetables and other ingredients ahead of time.
Refrigerate the sliced or chopped ingredients in containers, ideally separate, for up to 3 days. This prevents everything from getting soggy.
The dressing will last in the refrigerator for about 3 to 5 days in a sealed jar. Let it sit on the counter for 15 minutes at room temperature before using since it may solidify a bit when refrigerated.
More Prep-Ahead Friendly Recipes
These are a few of my favorite prep-ahead friendly lunch options:
- Avocado Tuna Salad: This super simple salad comes together in just 10 minutes.
- Korean Beef Lettuce Wraps: The bulgogi beef here is flavor-packed!
- Chicken Salad with Grapes: It comes together in just 15 minutes. I love that it’s creamy, sweet, and savory. I serve it on croissants or lettuce wraps.
- Curried Chicken Salad: This one is loaded with flavor like no other!
- Strawberry Chicken Salad: You’ll love the creamy balsamic dressing in this one.
- Chicken Caesar Wraps: My go-to salad in wrap form.
Recipe FAQs
I like using one because they are simple and easy. You can also use leftover or pan seared chicken.
Without the dressing, this salad will last up to 3 to 5 days. Once you add the dressing, it will be good for 1-2 days (after that, it can get soggy). So if making ahead, I’d highly recommend adding the dressing right before serving.
Yes, absolutely! I’d recommend slicing it very thin.
You can top with diced jalapeños, or add sriracha or chili crisp to the dressing.
Tips for Success
- Use the freshest ingredients possible for the best flavors and texture.
- Thinly slice the cabbage for best texture. Use a sharp knife or a mandoline slicer. You can also try using a food processor if you have the shredding blades.
- Use a shredded rotisserie chicken or leftover chicken to make this recipe quick and easy.
- The sesame peanut butter dressing can be made ahead and refrigerated. If it solidifies, let it sit on the counter for 15 minutes before using.
- Serve as is, with flour tortilla wraps, or lettuce wraps.
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Asian Chicken Salad
Equipment
- Mason jar for the dressing
- Large mixing bowl
Ingredients
- 2 cups shredded rotisserie chicken
- 3 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 1 cup matchstick carrots - or very thinly sliced
- 1 medium red bell pepper - thinly sliced and seeds removed
- 2 scallions - sliced
- ⅓ cup roughly chopped cilantro - plus more for garnish
- ½ cup canned mandarin oranges, drained - or fresh
- ¾ cup crushed peanuts - salted or unsalted
- 1 cup fried wonton strips - store-bought, plus more to taste
Sesame peanut butter dressing
- ⅓ cup creamy peanut butter
- ¼ cup soy sauce (low-sodium)
- ½ teaspoon sesame oil - plus more to taste
- 3 tablespoons rice vinegar
- Juice of ½ a lime
- 1 clove garlic - finely minced
- 1 teaspoons freshly grated ginger
- 1 teaspoon honey
Instructions
- Make the sesame peanut butter dressing: In a mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Adjust seasoning and consistency to taste, if needed.
- In a large salad bowl, combine napa cabbage, red cabbage, matchstick carrots, red bell pepper, scallions, cilantro, mandarin oranges, and peanuts. Then top with the shredded rotisserie chicken.
- Pour some dressing (amount to taste) over the salad and toss to combine evenly. Finish with the wonton strips on top, and garnish with more cilantro and crushed peanuts. Serve immediately.
Notes
- Use a shredded rotisserie chicken or leftover chicken for ease.
- Make ahead and meal prep: The veggies and all the other ingredients can be sliced and chopped up to 3 days ahead, stored in individual airtight containers to maintain freshness. Same with the dressing. Store them separately to prevent sogginess.
- If the dressing solidifies in the fridge (this is normal), let it sit on the counter for 15 minutes at room temperature.
- If preparing ahead, store ingredients in individual airtight containers in the fridge to maintain freshness.
- Store leftovers in an airtight container. It should be refrigerated and good for up to 1-2 days. Refrigerate any leftover dressing in an individual container for up to 5 days.
- Chicken: Leftover chicken, or pan-seared chicken.
- Red bell pepper: Any color can be used.
- Rice vinegar: White vinegar.
- Peanut butter: Almond or cashew butter.
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