WHAT’S FOR DINNER?
Asian Chicken Salad
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COOK TIME
TOTAL TIME
10 min
SERVINGS
2-4 servings
This simple Asian Chicken Salad is loaded with crunchy lettuce, chicken, colorful veggies, and a creamy sweet-and-tangy dressing that you could honestly eat with a spoon. Crispy wonton strips on top bring it all together to make this delicious restaurant style salad right at home!
This Asian chicken salad is one of those staple recipes that’s been around in my family forever. My mom has been making it for years, and it always shows up at parties, bridal showers, family get-togethers, and pretty much any event where people need to be fed. Everyone likes it and somebody always asks for the recipe before the day is over. It’s super easy to throw together and the dressing is a cinch so it’s good for a quick weeknight meal too!
To make this salad filling and satisfying, I usually add chicken to turn it into a meal. And if I’m short on time, a rotisserie chicken works perfectly. And can we all agree that Costco rotisserie chickens deserve some kind of award for the number of dinners they’ve saved over the years? *raises hand*
The crunchy lettuce, cabbage, carrots, green onions, and crispy wonton strips give this salad so much texture. Then everything gets tossed with a sweet, tangy dressing that brings it all together. You can thank my mom for this recipe because she’s responsible for quite a few of my favorites, and between her, my grandma, and me, we’ve got the food department pretty well covered, especially salads!
Ingredients You’ll Need
Cooked Chicken Breast – Turns this salad into a filling meal with plenty of protein. Shredded rotisserie chicken works perfectly here and saves a lot of prep time.
Romaine Lettuce – Adds a fresh, crisp texture and holds up well after being tossed with dressing. Romaine has sturdy leaves that help keep the salad from becoming soggy too quickly.
Iceberg Lettuce – Brings extra crunch and a light, refreshing bite. Using both romaine and iceberg creates a better mix of textures throughout the salad.
Red Cabbage – Adds vibrant color and crunch along with a mild peppery flavor. I usually buy pre-shredded cabbage to save time.
Carrots – Provide natural sweetness that balances the tangy dressing. Shredded carrots also add another layer of texture.
Green Onions – Add a mild onion flavor that complements the other ingredients without overpowering them. Both the white and green portions can be used.
Cilantro Leaves – Bring a fresh, bright flavor that pairs well with the sweet and tangy dressing. If not everyone loves cilantro, it’s easy to serve it on the side.
Wonton Strips – Add the signature crunch that makes this salad so good. Sprinkle them on just before serving to keep them crisp.
Honey Sesame Dressing
Dijon Mustard – Helps create a smooth, creamy dressing while adding a subtle tangy flavor. It also helps the ingredients blend together more evenly.
Honey – Gives the dressing its sweetness and balances the vinegar. It also helps create a smooth texture when whisked with the other dressing ingredients.
Mayonnaise – Creates the rich, creamy base for the dressing. It helps coat the lettuce and vegetables evenly without making the salad watery.
Rice Wine Vinegar – Adds a mild acidity that brightens the dressing without being overly sharp. It has a slightly sweet flavor that works well here.
Sesame Oil – Gives the dressing its Asian-inspired taste. A small amount goes a long way!
How To Make Asian Chicken Salad with Honey Sesame Dressing
Prepare the salad ingredients: Shred the romaine lettuce, iceberg lettuce, red cabbage, and carrots if they are not already prepared. Chop the green onions and cilantro, then dice or shred the cooked chicken breast into bite-sized pieces.
Assemble the salad: Add the prepared ingredients including the cooked chicken to a large salad bowl. Toss everything together until the ingredients are evenly distributed.
Make the honey sesame dressing: In a medium mixing bowl, add the Dijon mustard, honey, mayonnaise, rice wine vinegar, and sesame oil. Whisk until the dressing is smooth, creamy, and fully combined with no streaks of mayonnaise remaining.
Dress the salad: Pour the dressing over the salad and toss until the lettuce, vegetables, and chicken are lightly coated. If you’re serving the salad for a party or meal prep, you can also serve the dressing on the side and let everyone add their own.
Add the crunchy topping: Sprinkle the wonton strips over the top of the salad just before serving. Adding them at the last minute keeps them crisp and prevents them from softening in the dressing. This salad is best enjoyed fresh while the vegetables are crisp and the wonton strips are crunchy. Serve and enjoy!
Expert Tips
Dry the lettuce thoroughly after washing. A salad spinner works great, but even a few extra minutes on clean kitchen towels makes a noticeable difference because excess water can dilute the dressing. This salad is best when as crunchy as possible!
Shred the lettuce, cabbage, and carrots into similarly sized pieces. This makes the salad easier to eat and helps every forkful include a little bit of everything.
Make the dressing a few minutes before serving and give it another quick whisk right before using. The honey and mayonnaise blend together more smoothly after they’ve had a little time to sit and the flavors get even better.
Use a bowl that’s larger than you think you’ll need. Tossing a salad in a crowded bowl usually sends ingredients flying onto the counter instead of mixing evenly.
If you’re using rotisserie chicken, remove the skin before shredding the meat. The chicken mixes more evenly throughout the salad and keeps the texture light and fresh.
Toss the salad with only part of the dressing at first. It’s much easier to add more dressing than it is to rescue an overdressed salad, especially when serving a bunch of people.
Save the wonton strips until the very last minute. Even a few extra minutes sitting in dressed salad can take away the crunch that makes this recipe so good.
For the best presentation, reserve a small handful of green onions, cabbage, and wonton strips to sprinkle over the top just before serving. It makes the salad look fresh and inviting without any extra work.
Ways To Customize
Protein
Grilled chicken thighs
Shrimp
Salmon
Baked tofu
Edamame
Grilled steak
Pulled pork
Veggies
Napa cabbage
Broccoli slaw
Snap peas
Snow peas
Cucumber
Bell peppers
Bean sprouts
Mandarin oranges
Avocado
Dressing Mix Ins
Fresh ginger
Soy sauce
Coconut aminos
Lime juice
Orange juice
Sriracha
Garlic
Hoisin sauce
Peanut butter
Chili crisp
Toppings
Chow mein noodles
Sliced almonds
Chopped peanuts
Cashews
Toasted sesame seeds
Crispy fried onions
Sunflower seeds
Pumpkin seeds
Storage Instructions
Salad :This salad is best enjoyed fresh, but it can be prepped ahead. For the best texture, store the chopped lettuce, cabbage, carrots, green onions, cilantro, and cooked chicken in an airtight container in the refrigerator and keep the dressing and wonton strips separate until serving. Once assembled and dressed, the salad will begin to soften and is best eaten within a few hours. Undressed salad ingredients will stay fresh for up to 3 days when properly refrigerated.
Dressing: Store the honey sesame dressing in an airtight container or mason jar in the refrigerator for up to 1 week. The dressing may thicken slightly as it chills, so give it a good shake or whisk before serving to bring it back together. If any separation occurs, that’s completely normal and only takes a few seconds to mix back into a smooth, creamy consistency.
FAQ
Where do I get wonton strips?
Most grocery stores carry wonton strips near the salad toppings, croutons, or Asian food section. If you can’t find them, chow mein noodles make a great substitute.
How do I make wonton strips myself?
Cut wonton wrappers into thin strips and fry them in a small amount of hot oil for 30 to 60 seconds until golden brown. Transfer them to a paper towel-lined plate and sprinkle with a little salt while they’re still warm. Let them cool to get crispy.
What else can I use the dressing for?
This honey sesame dressing works well as a dip for raw vegetables, a spread for wraps and sandwiches, or a sauce for grilled chicken, shrimp, or salmon. It’s also delicious drizzled over coleslaw, grain bowls, or roasted vegetables.
Can I make the dressing ahead of time?
Yes. The dressing can be prepared several days in advance and stored in the refrigerator until needed. Giving it a quick shake or whisk before serving helps bring everything back together.
Why is my salad getting watery after it’s mixed?
Excess moisture from freshly washed lettuce is usually the culprit. Drying the vegetables thoroughly before assembling the salad helps the dressing cling to the ingredients instead of sliding off.
More Easy Salad Recipes
More Salad Recipes to Try
Creamy Cucumber Salad
Midwest Taco Salad
Broccoli Pasta Salad
Buffalo Chicken Salad
Print
Asian Chicken Salad
Salad filled with chicken and veggies and a homemade dressing. So good!
Ingredients
2 cups cooked Chicken Breast, shredded or diced
1 head Romaine Lettuce, shredded
1 head Iceberg Lettuce
1 cup Red Cabbage, shredded
1 cup carrots, shredded
1/2 bunch green onions, chopped
Cilantro leaves, chopped (optional)
Wonton Strips for topping
Dressing
2 teaspoons Dijon Mustard
6 Tablespoons Honey
1/2 cup Mayo
3 Tablespoons Rice Wine Vinegar
1/4 teaspoon Sesame Oil
Instructions
- Combine all salad ingredients besides wonton strips and dressing, in a large bowl. Toss to combine.
- Dressing: In a medium bowl, combine all dressing ingredients. Whisk to combine until smooth and creamy.
- Pour over salad and toss to combine or serve and then drizzle over individual salads. Top with wonton strips. Enjoy!
Notes
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