Categories: AsianHealthier Options

Asian Chicken Salad

This easy Asian Chicken Salad is packed with crunchy veggies and tender chicken. Learn two ways to prep the chicken: quick cold poaching or flavorful brining and searing.

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Edited to add (May 3, 2026): I have made this asian chicken salad several times now and changed a few components of the dressing and prep of the chicken along the way. The blog post has been updated with the now frequently used recipe, and I hope you get to try it and like it as well. I have also included a few FAQs and tips/tricks below. Its a fairly simple recipe and does not require much time in the kitchen making it perfect for summer time or weeknight meal options.

Why You’ll Love This Recipe

There is a reason this asian chicken salad recipe has been a staple in my kitchen for years. Whether you are looking for a quick weeknight fix or a vibrant meal-prep option, here is why this salad hits the spot:

A Truly Balanced Meal: This salad is a nutritional powerhouse, perfectly balancing lean protein, healthy fats, and plenty of fiber from a rainbow of fresh vegetables.
Pantry-Friendly Ingredients: Aside from the fresh produce, the dressing relies on everyday asian pantry staples that you likely already have in your cupboard.
Effortless Prep: With the option to cold-poach the chicken or use a quick brine-and-sear method, the “active” kitchen time is minimal.
Fully Customizable: Think of this recipe as a blueprint. You can swap the proteins, adjust the spice level in the dressing, or throw in whatever crunchy veggies are lingering in your crisper drawer.
Stays Fresh for Days: Unlike delicate lettuce salads that wilt within an hour, the sturdy cabbage base means this salad stays crisp and delicious, making it the ultimate “make-ahead” lunch for the work week.

How to Prepare the Chicken: Two Methods

Method 1: Brining and Searing (Best Flavor)

This method is my preferred way but it does require some pre planning. Brining ensures the chicken stays juicy even after searing. But you need to have your chicken in the brine for 2 hours. The quick brine seasons the meat all the way through and prevents it from drying out in the pan, while the sear adds a depth of flavor you just can’t get from poaching.

If using chicken breasts, pounding them to be even ensures that when you sear the whole breasts is cooked evenly. While it adds an extra step, it ensures when you sear the chicken , they cook evenly.

If you are using chicken thighs, this is definitely the method to choose. Thighs have a higher fat content, which means they can handle a slightly longer sear. The result is a crispy, savory exterior and an incredibly succulent interior that pairs beautifully with the zingy ginger dressing.

Method 2: Cold Poaching (Best for Last-Minute Meals)

While brining might be my preferred method, sometimes I need last minute dinner ideas and the cold poaching method works great in such cases. You start the chicken in some aromatics and cold water, bring to a simmer, and let simmer for a few minutes. While the chicken is poaching, you have just enough time to chop the veggies and make your dressing.

Pro-Tip: Don’t toss that poaching liquid! Strain it and keep it in the fridge—it’s essentially a light, ginger-infused chicken stock that’s perfect for a quick noodle soup the next day. Or use it to make your rice, or add in your dal/curry.

Chicken Thighs vs. Breasts

While chicken breasts are traditional for this salad because they shred into beautiful, clean ribbons, chicken thighs offer more moisture and a richer flavor. If using thighs, the searing method is particularly effective to get a bit of texture on the edges. I generally use chicken breasts as it is a leaner protein.

Can You Make This Salad Ahead of Time?

Yes! This is a great meal-prep recipe. You can shred the cabbage, julienne the carrots, and prepare the chicken up to 2 days in advance.
Pro-Tip: Keep the dressing and the crunchy chow mein noodles separate until the moment you are ready to serve to prevent the salad from becoming soggy.

Storage Tips

- In the Fridge: Store the undressed salad in an airtight container for up to 3 days.
- The Dressing: The dressing can be made in a jar and kept in the fridge for up to a week. Just give it a good shake before using as the oil and vinegar will naturally separate.

Customizing Your Asian Chicken Salad:

While the classic recipe is a favorite, this salad is incredibly versatile. Here are a few ways to switch things up based on your dietary preferences or what’s in your fridge:

Make it Meat-Free:
- Crispy Tofu: Swap the chicken for extra-firm tofu. For the best texture, press the tofu to remove excess moisture, cube it, and sear it in a pan with a little soy sauce and sesame oil until golden.
- Edamame: For a quick, protein-packed vegan option, use shelled edamame. They add a lovely pop of green and are a great addition.
Vegetable Swaps:
- While Napa cabbage is what I used earlier, its not always easily available here. Purple/red cabbage works great but even green cabbage will do. You could also do a mix of both.
- Snow peas or snap peas add a great crunch if you want to swap out the bell peppers.
- Baby corn or corn also works great.
The “Crunch” Factor:
- WAI WAI works great as a topping but in case you want to make this gluten free, try toasted almond slivers, chopped peanuts, or sunflower seeds. They provide that essential crunch while adding a layer of healthy fats.
Fruit for Sweetness:
- Apple is a great addition for this asian chicken salad. And so are mandarin orange segments. The sweetness pairs beautifully with the zingy ginger dressing.
Dressing:
- Sometimes instead of the honey called in the recipe I use Kewpie’s toasted sesame dressing. It already has some sweetness, plus lands an extra toasted sesame flavor to the dressing.

Original post (dated Jan 29, 2016):

I’ve been dying to share this Asian chicken salad recipe. It has become one of my absolute favorite salads. Its quick to put together and the dressing, made with classic chinese/asian ingredients, gives a burst of flavor to the salad. Even the most hard core salad haters will enjoy it.

This Asian chicken salad is light and packed with veggies. Its a meal that you can have (and make) any night of the week, since its so easy to put together and tastes as good as any chinese take out. Plus, it doesn’t make you feel that guilty eating it. Since you make it at home you know the exact ingredients going into your body.

You can customize the salad to your liking- adding or omitting veggies you like and don’t like.

For a vegetarian version add tofu- you could marinate the tofu and grill it for added flavor.

I like salads. But for a very long time I considered it only a side. Not a complete meal. And on the occasions that I did have it as a meal it was something like this tomato and feta pasta salad I am not sure with the added carbs of pasta counts as a salad.

The case now is different. I no longer mind salads as a complete meal. And am open to the idea of ordering one at a restaurant (though I never follow that through, am now open to the idea and won’t laugh or judge you for suggesting to order a salad). I have also started experimenting with more healthy salads at home. Like this warm goat cheese salad. And now this asian style chicken salad.

The recipe is adapted from the America’s Test Kitchen’s The Complete Cooking For Two Cookbook. While the yield in the original recipes serves two, I chop more vegetables than the original recipe calls for and ziploc the extras separately, so that the next day I have a quick meal to put together for lunch.

Note: The whole salad is topped with chow mein noodles. For my indian friends, what we consider chow mein is actually lo mein noodles in the US. And chow mein is kind of like the chop suey that we are served in restaurants in India. I am not sure which version is more correct/authentic, but thought would clarify what the recipe means when it says to add chow mein noodles. These noodles are what give a slight crunch to the salad.

Chinese Style Chicken Salad

Recipe Type: salad

Cuisine: Asian

Author: Shumaila

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 2-3

This easy Asian Chicken Salad is packed with crunchy veggies and tender chicken. Learn two ways to prep the chicken: quick cold poaching or flavorful brining and searing.

Ingredients

For poaching liquid:
1 litre water (enough to cover the chicken)
10 peppercorns , crushed
3 spring onions, coarsely chopped
2 inch piece ginger, sliced and smashed
4 cloves garlic, smashed
1 tbsp soy sauce
1 tbsp shaoxing wine or Vinegar
For the brine version:
2 tbsp salt
1 tbsp brown sugar
4 cups water
oil, for searing chicken
For the salad:
500gms boneless breasts
3 cups Napa cabbage or purple cabbage, shredded
2 medium carrots, julienned or shaved into ribbons
1 yellow bell pepper, cut into 1/4 inch strips
1/2 cup chow mein or wai wai noodles (crunchy noodles- see note above)
2 green onions, sliced thin at an angle
Handful of finely chopped cilantro
Optional add-ins:
1 package bean sprouts (1 cup)
1 can baby corn, chopped into bite sized pieces
for the dressing: (adjust according to requirement)
4 tbsp rice vinegar
3 tbsp soy sauce (I use the one with less sodium- if using regular start with 1.5 tbsp and adjust accordingly)
2 tbsp toasted sesame oil
2 tsp freshly grated ginger
2 cloves garlic, minced
1- 2 tbsp vegetable oil
1/2 tsp freshly crushed black pepper
4 bird's eye chili
1 tbsp lime juice (Adjust as per your preference)
1 tsp honey
Optional add ins: 1 tsp chili oil, 1-2 tbsp kewpie toasted sesame dressing

Instructions

For cold poaching version:

Place the chicken breasts in a wide saucepan or pot. Add your aromatics and salt. Pour in enough cold water to submerge the chicken completely.
Place the pot over medium-high heat. As soon as the water reaches a gentle, dancing simmer (not a rolling boil), immediately turn the heat down to the lowest setting.
Cover the pot with a tight-fitting lid and let it simmer very gently for 8–10 minutes (depending on the thickness of the breasts).
Turn off the heat entirely, keep the lid on, and let the chicken sit in the hot water for another 5–10 minutes. This "rest" in the warm liquid ensures the centers are cooked through without becoming tough.
Remove the chicken from the liquid. Once cool enough to handle, use two forks to shred the meat into bite-sized ribbons.
Pro-Tip: Don't toss that poaching liquid! Strain it and keep it in the fridge—it’s essentially a light, ginger-infused chicken stock that’s perfect for a quick noodle soup the next day.

For the brined version:

Place the chicken breast under a piece of saran wrap or in a ziploc bag. Using a meat mallet or a rolling pin, pound the chicken on the thick upper portion to flatten the chicken until even, roughly 3/4 or 1 inch thick.
Pour cold water into a large, bowl with a fairly wide bottom.
Add the salt to the bowl. Stir until the salt is dissolved.
Mix in the brown sugar Submerge the chicken breasts into the brine giving it a quick stir.
Brine the chicken for 1-2 hours. Any longer and I have found that the chicken can become tad salty.
When ready to sear, remove the chicken from the brine and pat it very dry with paper towels. This is the secret to a good sear. If the chicken is wet, it will steam instead of browning.
Heat 1 tbsp oil in a heavy-bottomed skillet (cast iron is great here) over medium-high heat. Once the pan is shimmering, add the chicken breasts.
Let them sear undisturbed for 5–6 minutes until a golden-brown crust forms. Flip and cook for another 5–7 minutes on the other side, or until the internal temperature reaches 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for at least 5–10 minutes. This allows the juices to redistribute so they stay in the meat rather than ending up on your board.
For the "brine and sear" version, slice the chicken into thin strips against the grain rather than shredding it, as it shows off that beautiful golden crust.

Prep the veggies:

Chop all your veggies and toss together in a bowl.
Add the chicken.

Make dressing:

In a small bowl, whisk together all the ingredients except the oil. Slowly drizzle in vegetable oil, whisking constantly until emulsified. I generally like to put all the ingredients including the oil in a jar that closes with an airtight lid- and then give it a good shake to emulsify everything.

Assembly:

Drizzle the dressing over the veggies and mix. Season with salt and pepper if required. Serve in individual bowls topped with wai wai/crunchy chowmein/ slivered almonds/nuts/ toasted sesame seeds

3.5.3251

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