Crunchy Asian Chicken Salad

This Crunchy Asian Chicken Salad delivers restaurant-quality flavor right in your own kitchen. It's fresh, satisfying, and packed with textures that make every bite exciting. The combination of crispy vegetables, tender chicken, and an irresistible sesame dressing creates a flavor explosion that keeps everyone coming back for more.

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Prep Time 20

Total Time 20

Servings: 6 servings servings

Course: Main Course

Cuisine: Asian

Calories: 320

Ingredients Method Notes

Ingredients

4 cups Napa cabbage, shredded
2 cups red cabbage, shredded
2 cups cooked chicken breast, shredded
1 cup carrots, julienned
1 cup edamame, shelled
4 stalks green onions, sliced
½ cup sliced almonds, toasted
1 cup wonton strips
¼ cup cilantro, chopped (optional)
¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon lime juice
¼ cup vegetable oil

Method

Prepare the dressing by whisking together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice. Gradually whisk in vegetable oil until smooth.
Prepare all vegetables: shred Napa and red cabbage, julienne carrots, slice green onions, and chop cilantro if using.
In a large bowl, combine shredded cabbages, julienned carrots, edamame, and green onions. Toss to distribute evenly.
Add shredded chicken to the vegetable mixture and gently toss to combine.
Pour about three-quarters of the dressing over the salad and toss thoroughly to coat. Adjust dressing to taste.
Just before serving, add toasted almonds, wonton strips, and cilantro. Toss gently to keep crunchy elements crispy.
Transfer to a serving bowl or plates, garnish with extra green onions or sesame seeds if desired, and serve immediately.

Notes

Add crunchy toppings just before serving to maintain crispiness. Store undressed salad and dressing separately for meal prep.