Asian Chicken Salad Recipe

This Asian Chicken Salad Recipe is big on flavor and my go-to main course salad recipe. Crisp Napa cabbage, sturdy kale, shredded chicken, green onions, and carrots combine perfectly with tender rice noodles, creamy avocado, and sesame seeds for a refreshing blend of texture that never gets old. This is such a satisfying and easy meal.

Asian Chicken Salad is Such a Satisfying Meal!

If you’ve been around here long, you know that I love salad.

But this Asian Chicken Salad….

I L-O-V-E.

I first threw this salad together on a whim late last year. It was one of those days when my holiday to-do list was getting to me.  I knew I needed to make something healthy, but I was also in dire need of something yummy.

I pulled out some rice noodles from the pantry and dug around in the produce drawer to see what I could find, and before I knew it, I was one happy girl.

It has become my go-to lunch because it is the perfect blend of a healthy salad and a touch of pasta that I find so satisfying.  (Because pasta makes any meal better.)

This salad is fabulous if you are trying to meal prep, because everything but the avocado holds really well in the fridge.  I’ve even tossed the salad ahead of time before and it was still amazing.

Variations

• Skip the pasta and use crispy wontons instead.
• Add mandarin oranges and red pepper.
• Use sliced almond instead of the sesame seeds. (Or go crazy and use both!)

Tips for Making This Recipe:

• If you are making this ahead of time but don’t plan on tossing it until the last minute, I would recommend tossing the rice noodles with a touch of olive oil to keep them soft.  Alternatively, you can store them in a container filled with water and drain at the last minute.
• Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks amazing.

Picking the Freshest Ingredients

• Napa Cabbage – Look for fresh colors. When cabbages develop a dull exterior, it is a sign that they have been sitting too long. Napa Cabbage is more perishable that red or green cabbage, so don’t plan to store it for too long.
• Kale – Kale should have a vibrant, deep green color with firm leaves. Look for a bunch that doesn’t have yellowing or browning. For the most tender leaves, look for a bunch with thin stems. To store, wrap in paper towels and place them inside an open plastic bag. You can use either curly kale or Tuscan kale for this recipe.
• Carrots – Look for small to medium-sized carrots. Larger ones are often tough and don’t have as much flavor. If you can find them with greens attached that are perky, get those as they will likely be the freshest. They will keep for up to a week in the refrigerator.
• Scallions – Look for firm stalks, with healthy-looking roots and dark green tops. They will keep in the refrigerator for up to a week.

If You Like This Asian Chicken Salad You May Also Like:

• Pear Quinoa Salad with Walnuts & Goat Cheese is an elegant salad that is perfect for healthy entertaining.
• Asian Quinoa Salad is surprisingly flavor packed and makes such a satisfying lunch.
• I’ve been making this Avocado Pesto Quinoa Pasta  for years and it never gets old. This is one of my go-to weeknight meals.
• Cranberry Avocado & Blue Cheese Salad is such a special salad that is a perfect side for company. When your kids come looking for seconds you know it is a keeper!
• Spaghetti Squash Pad Thai is comforting in a way that are usually reserved for pasta dishes.

Print Recipe

4.84 from 6 votes

Asian Chicken Salad

This Asian Chicken Salad makes the perfect weekday lunch! You can toss everything except the avocado ahead of time making it perfect for your busy work week.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Main Course, Salad

Cuisine: Chinese, Gluten Free, Healthy

Keyword: Asian, asian dressing

Servings: 4

Calories: 353kcal

Ingredients

• 3.5 ounces Napa Cabbage shredded, about 1/2 head
• 3.5 ounces Kale shredded, about 1 small bunch
• 16 ounces chicken cooked and shredded
• 1 cup carrots grated
• 4 ounces rice noodles cooked according to package directions
• 2 scallions sliced
• 1 avocado peeled, pitted and diced
• 2 tablespoon sesame seeds
• Asian Dressing for Serving

US Customary – Metric

Instructions

• Combine cabbage, kale, chicken, carrots and rice noodles in a large bowl. 
• Toss with Asian Dressing. 
• Top with scallions, avocado, and sesame seeds and serve.

Notes

Tips:

• If you are making this ahead of time but don’t plan on tossing it until the last minute, I would recommend tossing the rice noodles with a touch of olive oil to keep them soft.  Alternatively, you can store them in a container filled with water and drain at the last minute.
• Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks amazing.
• Short on time?  Use a purchased salad dressing.  I really like Newman’s own Sesame Ginger Dressing.

Nutrition

Calories: 353kcal | Carbohydrates: 35g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 128mg | Potassium: 627mg | Fiber: 5g | Sugar: 2g | Vitamin A: 8100IU | Vitamin C: 39.4mg | Calcium: 115mg | Iron: 2.3mg