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Asian Chicken Salad Recipe

Asian Chicken Salad Recipe

Make Asian Chicken Salad Recipe for a bright, crunchy weeknight meal with seared chicken and tangy dressing.

Ingredients

Instructions

Step 1: Make the dressing and reserve a marinade portion

In a medium matte grey ceramic bowl, whisk together the soy sauce, rice vinegar, neutral oil, toasted sesame oil, lime juice and honey until the sweetener is fully dissolved and the mixture looks smooth and slightly glossy. Fold in the grated fresh ginger, minced garlic, sriracha (if using), salt and pepper until the dressing is emulsified and fragrant. Spoon exactly a small 3-tablespoon portion into a tiny glass bowl to become the chicken marinade, cover that bowl, and leave the larger bowl of dressing at room temperature, whisking briefly if it settles before use.

Step 2: Marinate, sear, rest and slice the chicken

Place the chicken in a shallow glass dish and pour the reserved 3-tablespoon marinade over it, turning to coat. Refrigerate for at least 20 minutes if you like, then discard excess marinade before cooking. After pan-searing until a deep golden crust forms, transfer the hot chicken to a wooden cutting board, let it rest so the juices redistribute, then slice across the grain into thin, juicy strips with a slightly caramelized exterior — set aside on the board, tented briefly so it stays warm and glossy.

Step 3: Assemble the shredded salad base

In the same matte grey ceramic bowl used for the dressing, combine the finely shredded green cabbage, shredded red cabbage, shredded carrots, very thinly sliced red bell pepper, halved-and-sliced seedless cucumber, and the thinly sliced green onions. Use tongs to lift and toss the vegetables so the pile reads as airy, crisp, and feather-light — the shredded cabbage should look dense but individual strands should still sparkle and separate.

Step 4: Add edamame and fresh herbs

Fold the cooled shelled edamame, roughly chopped cilantro and chopped mint (if using) into the cabbage mix so the salad base gains pops of green and herb texture without any dressing yet; keep the crunchy toppings separate so they remain pristine and crunchy when added later. Describe the bowl as bright, layered, and waiting for dressing — no dressing is added in this step.

Step 5: Toast the nuts and sesame seeds

Toast the sliced or slivered almonds with the sesame seeds in a dry skillet until the almonds are just golden and the sesame seeds are fragrant, then immediately transfer them to a small white plate to cool so they retain a dry, crunchy sheen and nutty amber color. Keep the crispy chow mein noodles or fried wonton strips aside on the same plate so the crunch components are grouped and ready.

Step 6: Dress, finish with crunch, plate and serve

Just before serving, pour about two-thirds of the dressing over the cabbage-herb mixture and toss thoroughly with the tongs until the vegetables are evenly and lightly coated — glossy but crisp. Sprinkle the cooled toasted almonds and sesame seeds plus the crispy noodles over the dressed salad and toss gently to distribute without crushing the crunch. Arrange the warm sliced chicken over or folded into the salad; if the chicken looks a touch dry, drizzle a little of the remaining dressing over it. Divide between shallow, wide serving bowls and offer lime wedges for squeezing.

Notes