Bring fresh flavors to your table with this vibrant Asian Chicken Salad that combines crunchy vegetables, tender chicken, and a creamy peanut dressing.
Perfect for quick lunches or light dinners, this crowd-pleasing dish delivers restaurant-quality taste with homemade goodness. Follow our simple steps to create this flavor-packed meal that balances sweet, savory, and tangy elements in every bite.
Why You’ll Love This Asian Chicken Salad
This Asian Chicken Salad stands out from typical salad recipes for several exciting reasons. First, the marinated chicken absorbs rich flavors from its savory marinade, creating juicy morsels that pair perfectly with crisp vegetables.
Second, the homemade peanut dressing adds luxurious creaminess without overwhelming other ingredients. Finally, this dish comes together faster than takeout when using pre-prepped components.
Perfect Balance of Textures
Crunchy cabbage, crispy chow mein noodles, and buttery cashews create delightful contrasts against tender chicken and juicy mandarin oranges.
These textural layers keep every forkful interesting and satisfying. If you enjoy flavor-packed chicken dishes, you might love our Easy Garlic Chicken Bites for another quick protein option.
Meal Prep Friendly
You can prepare all components ahead for easy weekday lunches. Simply store the dressing separately and toss everything together when ready to eat. This makes the salad ideal for busy households needing healthy options.
Recipe
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Asian Chicken Salad Ricipe
- Total Time: 2 hr 25 min
- Yield: 6 servings 1x
Description
A vibrant Asian-inspired salad featuring marinated grilled chicken, fresh vegetables, and creamy peanut dressing.
Ingredients
- 2 pounds boneless skinless chicken thighs (908 g)
- 1 cup soy-based marinade (240 ml)
- 1 1/2 tablespoons canola oil (22 ml)
- Kosher salt and freshly ground black pepper to taste
- 1 head romaine lettuce, roughly chopped (about 8 cups)
- 2 cups shredded red cabbage (140 g)
- 1 1/2 cups julienned carrots (135 g)
- 3/4 cup crunchy chow mein noodles (45 g)
- 1 11-ounce can mandarin oranges, drained (312 g)
- 1/2 cup roasted cashews (75 g)
- 1/2 cup chopped fresh cilantro leaves (8 g)
- 4 green onions, thinly sliced (40 g)
- 5 tablespoons peanut butter (80 g)
- 2 tablespoons reduced sodium soy sauce (30 ml)
- 1 1/2 tablespoons rice vinegar (22 ml)
- 1 tablespoon brown sugar (12 g)
- 1 clove garlic, minced
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in refrigerator until ready to serve.
- In a gallon-size resealable bag or large bowl, combine chicken and soy-based marinade; marinate 2 hours to overnight, turning occasionally. Drain chicken.
- Preheat grill to medium heat (about 375°F/190°C).
- Brush chicken with oil; season with salt and pepper. Grill chicken, turning occasionally, until internal temperature reaches 165°F (74°C), about 10 minutes.
- To assemble salad: Place romaine in large bowl; top with chicken, cabbage, carrots, noodles, oranges, cashews, cilantro and green onions.
- Pour peanut dressing over salad and toss gently to combine. Serve immediately.
Notes
- For best flavor, marinate chicken overnight
- Toasted cashews add deeper nutty flavor
- Dressing can be made 3 days ahead
- Substitute almond butter for peanut allergies
- Prep Time: 2 hr 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients and Substitutions
Our Asian Chicken Salad uses easily accessible ingredients while offering flexibility for dietary preferences. Below you’ll find explanations of key components and suggested alternatives.
Base Components
- Chicken: Boneless skinless chicken thighs provide richer flavor than breasts, but you can substitute breasts if preferred
- Vegetables: Romaine offers sturdy crunch while shredded cabbage adds vibrant color
- Crunch Elements: Chow mein noodles give classic texture, but fried wonton strips work too
Dressing Essentials
- Peanut Butter: Forms the creamy base – substitute almond butter for nut-free options
- Soy-Based Marinade: Delivers umami depth – use tamari for gluten-free needs
- Sweet Elements: Brown sugar balances acidity – honey or maple syrup work well
How to Make Asian Chicken Salad
Follow these straightforward steps to build your flavorful salad masterpiece. We’ll break down each phase from marinade preparation to final assembly for foolproof results.
Step 1: Create the Dressing
Whisk together peanut butter, reduced sodium soy sauce, rice vinegar, brown sugar, and minced garlic with warm water until completely smooth. Chilling the dressing allows flavors to meld beautifully while you prepare other components.
Step 2: Marinate the Chicken
Combine chicken pieces with soy-based marinade in a resealable bag or container. Refrigerate for at least 2 hours, turning occasionally to ensure even coating. Longer marinating intensifies flavors up to overnight.
Step 3: Cook the Chicken
Preheat your grill to medium heat. Remove chicken from marinade and discard leftover liquid. Brush chicken lightly with oil and season with salt and pepper. Grill for approximately 10 minutes, turning occasionally, until internal temperature reaches 165°F. For alternative cooking methods, try our Oven-Roasted Chicken Breast technique using these same marinades.
Step 4: Assemble the Salad
Chop cooked chicken into bite-sized pieces. In a large bowl, layer romaine lettuce, shredded cabbage, julienned carrots, and remaining salad components. Top with warm chicken, crunchy noodles, cashews, and fresh herbs. Drizzle with chilled dressing and toss gently to combine all elements without crushing delicate ingredients.
Pro Tips for Success
Elevate your Asian Chicken Salad from good to exceptional with these professional kitchen secrets. Little adjustments make big differences in flavor presentation.
- Pat chicken dry before marinating for better sauce adhesion
- Toast cashews briefly in a dry skillet for intensified nutty flavor
- Add dressing gradually to avoid overdressing greens
- Slice vegetables uniformly for balanced texture distribution
Flavor Variations
Customize this versatile salad to match your preferences or use available ingredients. Below are popular adaptations that maintain the dish’s signature appeal while offering new twists.
Protein Swaps
- Shrimp: Marinate large shrimp in the soy-based sauce for 30 minutes before grilling
- Tofu: Use extra-firm tofu pressed and cubed for vegetarian options
- Pork: Substitute with lean pork tenderloin slices using the same method
Vegetable Additions
- Snap Peas: Add fresh crunch with whole or halved pods
- Bell Peppers: Introduce color with thinly sliced red or yellow varieties
- Avocado: Creamy slices complement the peanut dressing beautifully
Serving Suggestions
While delicious alone, this Asian Chicken Salad pairs wonderfully with complementary dishes. Consider these serving ideas to create complete meals.
- Appetizers: Serve with vegetable spring rolls or edamame pods
- Sides: Offer steamed jasmine rice or crispy vegetable dumplings
- Beverages: Pair with iced green tea or sparkling water with lemon
For heartier meals, consider our Instant Pot Creamy Italian Chicken as an alternative main dish when craving different flavors.
Storage and Freezing Instructions
Proper storage maintains freshness and food safety. Follow these guidelines for best results with leftovers.
Refrigeration
Store undressed salad components in separate airtight containers for up to 3 days. Keep dressing refrigerated in sealed jars. Combine just before serving to prevent sogginess.
Freezing
Freeze cooked marinated chicken for up to 3 months in freezer-safe bags. Thaw overnight in refrigerator before reheating. Fresh vegetables and dressing don’t freeze well.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 420 | 22g | 32g | 28g | 5g | 14g | 980mg |
FAQs About Asian Chicken Salad
Get answers to common questions about preparing and customizing this popular dish.
Can I make this salad ahead?
Yes! Prepare components separately and combine within 2 hours of serving. Chilling undressed salad keeps vegetables crisp while letting flavors develop.
What if I’m allergic to peanuts?
Substitute sunflower seed butter in the dressing for similar creaminess without nuts. Top salad with toasted sunflower seeds instead of cashews.
How can I reduce sodium content?
Use low-sodium soy-based marinade and reduced-sodium soy sauce. Omit added salt during chicken seasoning and choose unsalted nuts.
Final Thoughts
This Asian Chicken Salad recipe delivers restaurant-worthy flavors with home kitchen convenience. Perfect for meal prepping, potlucks, or family dinners, it satisfies diverse palates with its harmonious blend of textures and tastes.
Remember to customize components based on dietary needs while maintaining the essential sweet-savory balance that defines this beloved dish. Enjoy creating this colorful, nutrient-packed meal that proves salads can be both healthy and exciting!
