Fresh, flavorful, and light, this Asian Chicken Salad is perfect for lunch! It’s quick to throw together and will leave you feeling satisfied without being weighed down to keep you going the rest of your day.
Asian Chicken Salad
This salad is so easy to make but has the BEST flavors, I could eat it daily. Once a week at the least. I love that there’s barely any prep time if you shop correctly. Buy pre shredded rotisserie chicken, a bag of shredded coleslaw mix, some matchstick carrots, and all you have to chop are the garlic, ginger, and green onions! The dressing does have quite a bit of ingredients but it’s so worth making it yourself. You can customize and experiment with your flavor ratios, make it spicier, make it sweeter, and you can make a batch that will stay fresh for a week in the fridge on its own. This recipe is perfect for lunches but also makes a great easy dinner at the end of the day!
Take a tour with salad flavors from all around! A new vacation for your mouth every day! Try my Mediterranean Greek Cucumber Salad or how about this Italian Chopped Salad for a jet setting lunch break?
Where can I find rice vinegar and sesame oil?
These ingredients are the standouts in the dressing but they can be a bit harder to find. I recommend checking in the international foods aisle of your supermarket. They can also occasionally be found among the other oils and vinegars, usually around the salad dressing/condiments aisle.
How To Make Asian Chicken Salad
For the dressing:
- Combine. In a bowl or jar with a lid, combine the soy sauce, olive, oil, rice vinegar, minced garlic, minced ginger, sriracha, sesame oil, and brown sugar.
- Mix. Stir or shake vigorously (with the lid very tightly on of course) until the ingredients have been thoroughly mixed.
For the salad:
- Combine. In a large serving bowl combine the shredded coleslaw mix, shredded chicken, carrots, wonton strips, and green onions.
- Toss. Drizzle the dressing over top and gently toss until coated. If you won’t be serving the salad immediately hold off on adding the dressing until ready to eat. This way the salad won’t get too soggy)
- Serve. Serve with an extra sprinkling of green onions and sesame seeds and enjoy!
Storing Asian Chicken Salad
Once assembled, the salad should be enjoyed immediately. However, the dressing can be stored separately in the fridge for up to a week and the salad ingredients (minus the wontons) can be stored in the fridge for about 3 days.
Ingredients Notes for Asian Chicken Salad
For the dressing:
- Soy Sauce – Low-sodium is my go to but use what you prefer. Tamari and coconut aminos also both work well.
- Olive Oil – A high quality olive oil for salad dressing bases is a kitchen staple! The lower quality stuff is fine for sautéing but if you can, I highly recommend indulging in the good stuff if you make a lot of homemade salad dressings.
- Rice Vinegar – This is a sweeter white vinegar that really amps up the flavor and pairs perfectly with the salty soy sauce.
- Garlic – 3-4 cloves, finely minced. Of course you can always add more as desired!
- Ginger – Freshly minced for a sharper flavor, but powdered ginger works as well.
- Sriracha – Just a touch. This doesn’t make the dressing very spicy, but it adds some depth to the flavors.
- Sesame Oil – A tiny bit packs a lot of flavor.
- Brown Sugar – For a bit of sweetness to balance out the flavors.
For the salad:
- Shredded Coleslaw Mix – This makes a great salad base with the lettuce and cabbage pieces. It’s colorful and offers a variety of flavors and textures.
- Rotisserie Chicken – A great way to save time! Shred it yourself or buy it preshredded. Of course you can make your own shredded chicken or use leftovers as well, whatever you have on hand.
- Carrots – Shredded by hand (or cheese grater) or buy a bag of matchstick carrots for less prep!
- Wonton Strips – These add a little salt and a different kind of crunch to the salad.
- Green Onions – Diced. Save some for an extra garnish while you’re at it.
- Optional Garnish – Sesame seeds.
Enjoy!
~Nichole
Asian Chicken Salad
Ingredients
For the dressing:
- 1/2 Cup Low-sodium soy sauce
- 1/2 Cup Olive oil
- 1/4 Cup Rice vinegar
- 3 Cloves Garlic minced
- 1 Tbsp Minced ginger
- 1 Tbsp Sriracha
- 1 Tbsp Sesame oil
- 1 Tbsp Brown sugar
For the salad:
- 2 16-oz Bags Shredded coleslaw mix
- 2 Cups Shredded rotisserie chicken
- 1 Cup Shredded carrots
- 1 Cup Wonton strips
- 3 Green onions sliced
Instructions
- Instructions:
- Stir all the ingredients for the dressing in a large bowl.
- Toss in the salad ingredients and serve immediately with more freshly sliced green onions, wonton strips, and sesame seeds for garnish if desired.
Notes
This Asian chicken salad should be served as soon as the salad is tossed with the dressing.
The dressing can be stored separately in an airtight container in the fridge for up to 1 week.
The salad (without the wonton strips tossed in) can be stored separately in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
