This refreshing, colorful salad was born from fridge leftovers and has since become a go-to for easy, satisfying meals.
With tender chicken, crisp vegetables, tangy dressing, and a satisfying crunch, it’s versatile, healthy, and perfect for busy weeknights or meal prep.
Why You’ll Love It
- Uses rotisserie or leftover chicken for a stress-free start
- Combines textures—crunchy, crisp, tender—for a vibrant bite
- Bold flavors: savory, tangy, rich nuttiness
- Ideal for make-ahead lunches or light dinners
- Protein-rich yet light enough for any diet
What You’ll Need
For the Salad
- Chicken: Shredded rotisserie, grilled thighs, or poached/roasted chicken—thighs stay tender, breast is fine too.
- Cabbage: A mix of green and red works best, but you can substitute with store-bought coleslaw mix.
- Carrots: Julienne or grate fresh carrots for sweetness and color.
- Bell Pepper: Red, yellow, or orange peppers add freshness and bright visual appeal.
- Herbs: Thinly sliced green onions and chopped cilantro—skip cilantro only if you dislike it.
- Crunch: Chopped peanuts or cashews, toasted until fragrant.
- Extra Texture: Optional crispy wonton strips or crushed ramen noodles
For the Dressing
- Soy Sauce: Base of savory depth.
- Rice Vinegar: Brings tanginess without harshness.
- Sesame Oil: Adds warm, nutty aroma.
- Sweetener: Honey or maple syrup to balance flavors.
- Garlic & Ginger: Fresh is best; bottled versions work in a pinch.
- Citrus: Lime juice brightens everything—lemon can substitute.
- Neutral Oil: Grapeseed or avocado oil smooths the blend.
Step-by-Step Instructions
- Prep Veggies & Extras
Shred cabbage (or toss in coleslaw mix), grate carrots, slice bell pepper, chop green onions and cilantro. Roughly chop nuts and toast in a dry skillet until aromatic. - Mix the Dressing
Combine soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, and ginger in a jar. Add neutral oil, shake or whisk well, then taste and adjust the salty, sweet, tangy balance. - Toss It All Together
In a large bowl, combine chicken and vegetables. Add dressing and toss thoroughly. Let it sit for about 10 minutes—this helps the cabbage soften and flavor to meld. - Finish with Crunch
Just before serving, sprinkle toasted nuts and optional crispy toppings over the salad to retain their crisp texture.
Pro Tips
- Toast nuts: This step intensifies flavor—don’t skip it.
- Let it rest: Waiting a few minutes after tossing helps everything meld.
- Let cold chicken warm: Room temperature chicken blends best in texture and taste.
- Fine-tune the dressing: Always taste and tweak—sometimes you’ll add extra lime or honey last minute.
Variations & Swaps
- Swap protein: Turkey, crispy tofu, or any leftover cooked meat.
- Sub vinegar: Apple cider vinegar mixed with a bit more sweetener works well.
- Sesame swap: Try tahini in place of sesame oil for extra creaminess.
- Heavier variation: Add quinoa or rice noodles to make it a more substantial dish.
Serving Ideas
Enjoy as a light main course on porch evenings, pair with cold iced tea, fresh fruit like watermelon or pineapple, or serve alongside grilled meats or seafood. For school or office meals, pack in jars for a grab‑and‑go lunch that feels special.
Storage & Make-Ahead Tips
- Keeps well for up to 3–4 days if dressing stays separate; pre-dressed salad best within 2 days.
- Store crunchy toppings separately to preserve texture.
- No reheating needed—best served chilled or at room temperature. Stir before serving if dressing has settled.
Common Questions
Can I prep this ahead?
Yes! Chop everything in the morning, store components separately, then toss with dressing just before eating.
Is it spicy?
Not unless you want it to be—stir in sriracha or sliced chiles for heat.
Best chicken choice?
Grilled or rotisserie thighs shine, but any cooked chicken works great.
Is this gluten-free?
Yes—just use tamari or coconut aminos instead of soy sauce, and check labels on other ingredients.
How long will leftovers last?
Pre-dressed, enjoy within 2 days. Store dressing separately for a 3–4 day fridge life.
Nutrition (Estimated per Serving)
- Calories: ~370
- Protein: ~26 g
- Fat: ~22 g
- Carbs: ~18 g
- Fiber: ~4 g
- Sugar: ~6 g
- Sodium: ~520 mg
This Asian Chicken Salad is proof that simple pantry items and leftovers can come together into something delicious, nutritious, and satisfying. Whether you stick with the classic version or experiment with substitutions and toppings, it always delivers. Let me know how you customize it—I’d love to hear your twist!