Perfect for lunch or dinner, this Asian Chicken Salad is full of crisp vegetables and chunks of tender chicken. It’s finished with a homemade Asian dressing, crunchy wonton strips, and toasted almonds for contrast and texture.
Chopped salad
This chopped Asian chicken salad balances bright flavors and crunchy textures. Chopped cooked chicken combines with a variety of fresh vegetables—lettuce, cabbage, peppers, cucumber, and sugar snap peas—making a colorful, satisfying main-dish salad that’s also great for leftovers.
You can use freshly cooked chicken breasts or leftover chicken from roast or grilled preparations. Rotisserie chicken works well if you want to save time. The dressing below is quick and flavorful, but use a favorite bottled dressing if you prefer.
We often serve this as an easy weeknight dinner and set aside portions for lunch the next day. To keep the salad crisp, add dressing just before serving or before reheating individual portions.
Key ingredients
This section highlights the main ingredients and simple substitutions. For exact quantities see the recipe card below.
- Romaine — Provides crisp, sturdy leaves.
- Napa cabbage — Milder and slightly sweeter than green cabbage; regular cabbage is an acceptable substitute.
- Spinach — Adds color and a soft texture to complement the crunch.
- Red cabbage — A small amount adds color and bite.
- Red bell pepper — Adds sweetness, color, and crunch.
- Cucumber — English or Persian cucumbers work well for freshness and crispness.
- Sugar snap peas — Crisp and sweet; snow peas are a good alternative.
- Cilantro — Use fresh chopped cilantro for brightness, or omit if you don’t like the flavor.
- Almonds and sesame seeds — Lightly toasted for extra crunch and nuttiness.
- Wonton wrappers — Sliced and toasted to make crispy strips; dried chow mein noodles can be used instead.
Step-by-step directions
Below are the main steps and helpful techniques. For full measurements and formatted instructions, see the recipe card at the end.
- Mix the dressing ingredients in a jar with a lid and shake until combined.
- To make crispy wonton strips, slice wrappers into ½” strips, spread on a baking sheet, spray lightly with nonstick spray, season with a pinch of salt, and bake at 400°F for about 10–15 minutes, tossing every 5 minutes until golden and crisp.
- Chop the romaine, napa cabbage, spinach, and cilantro and place in a large bowl. Add chopped red bell pepper, cucumber, sugar snap peas, and scallions.
- Toss the salad ingredients, then add about half of the dressing and toss again to coat.
- Add chopped cooked chicken, toasted sliced almonds, and toasted sesame seeds, then top with the wonton crisps. Add more dressing as needed and toss gently to combine.
- Serve immediately after tossing to keep the textures lively.
- Leftovers keep well if the dressing and crunchy elements are stored separately.
Recipe Tips
- Cut ingredients to similar sizes so every bite has a balanced mix of textures and flavors.
- For make-ahead prep, store lettuce and cabbage together in an airtight container and keep chopped vegetables in separate containers to preserve freshness.
- Dress the salad just before serving to avoid sogginess. Start with half the dressing and add more to taste.
- Customize freely—add edamame, shredded carrots, mandarin segments, or swap almonds for peanuts for different flavor profiles.
To toast almonds and sesame seeds
Toast sliced almonds in a small sauté pan over medium heat, stirring frequently. They brown quickly, so watch closely and remove from the heat as soon as they develop color. Toast sesame seeds separately as they will brown faster than the almonds.
To make ahead of time
Chopping takes the bulk of the work. Prepping vegetables the night before and storing them separately speeds assembly later. Toast nuts and seeds ahead, and keep wonton crisps in an airtight container. When ready to serve, toss greens, vegetables, chicken, and nuts with dressing for a quick, flavorful meal.
More delicious salads
- Caesar Salad
- Italian Chopped Salad
- Tuna Cobb Salad
- Couscous Salad
- Greek Salad
- Asian Cucumber Salad
- Chicken Lettuce Wraps
If you try this recipe, leave a comment and share a photo—I’d love to see how yours turns out.
Asian Chicken Salad
Kathy Berget
Ingredients
Dressing
- ¼ cup olive oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- Pinch red pepper flakes
- Pinch salt, if needed
Wonton Crisps
- 12 wonton wrappers, sliced into ½” strips
- Pinch salt
Salad
- 1 head romaine lettuce, chopped (about 4 cups)
- 2 cups napa cabbage, chopped
- 1 cup spinach, chopped
- ½ cup red cabbage, thinly sliced
- ½ cup red bell pepper, thinly sliced
- ¼ cup cilantro, chopped
- 4 scallions, chopped
- ½ cup cucumber, chopped
- ½ cup sugar snap peas, chopped
- 1 cup cooked chicken breast, chopped
- ¼ cup sliced almonds, toasted
- 1 tablespoon sesame seeds, toasted
Instructions
Dressing
- Combine olive oil, honey, rice wine vinegar, ground ginger, soy sauce, minced garlic, red pepper flakes, and sesame oil in a jar. Shake to combine and season with a pinch of salt if needed.
Wonton Crisps
- Slice wonton wrappers into ½” strips, arrange on a baking sheet, spray lightly with nonstick spray, and sprinkle with salt.
- Bake in a preheated 400°F oven, tossing every 5 minutes, until golden and crispy, about 10–15 minutes.
Salad
- In a large bowl combine romaine, napa cabbage, spinach, red cabbage, bell pepper, scallions, cucumber, sugar snap peas, and cilantro.
- Drizzle half the dressing over the salad and toss to coat.
- Add the chopped cooked chicken, then sprinkle toasted almonds, sesame seeds, and wonton crisps over the top and toss gently. Add remaining dressing as desired.
Notes
- Cut ingredients to similar sizes for consistent texture.
- Store components separately when preparing ahead to keep elements crisp.
- Toss with dressing just before serving; start with half the dressing and add more to taste.
- Feel free to substitute or add ingredients to suit your preferences.
Nutritional Disclaimer:
Nutrition details are estimates and should be calculated with your exact ingredients if precise information is required.
Nutrition
Carbohydrates: 28 g
Protein: 18 g
Fat: 22 g
This recipe was originally posted in February 2015 and has been updated with new photos and clarified instructions.