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.
Asian Chicken Salad
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
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
- 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.
Joanna
This salad sounds so fresh and fragrant, besides being full of vitamins and antioxidants. I always add avocado in my salads as well, no matter what kind I make. It's definitely a great lunch meal.
Sarah Bailey
Oh now this sounds delicious, I always think chicken goes so well with salad and I love the idea of making it this way.
Tara Pittman
I love avocados on salad. The dressing sounds delicious.
Bona
This salad looks enticing. 🙂 I would love to try your recipe, I love avocados but I'm afraid I have to wait for the 'avocado season' before I can make this. Thanks for sharing 🙂
Linda
That salad is a feast for the eyes and it looks so healthy too. I love the idea of adding mandarins and almonds.
Carrie | Clean Eating Kitchen
I love salads like this! Packed full of flavor and healthy to boot!
Marissa Zurfluh
This salad is worthy of my list! I love the ingredients you chose!
Ada
This salad looks so yummy! I need to try making this soon.
Ruthie Ridley
My kind of salad!! DELISH!!!
Hannah Marie
I am a huge fan of salads, especially ones with fresh grilled chicken! I have never had Asian chicken salad so I'm definitely pinning this one for later!
Andrea
This looks absolutely amazing! I haven't ever mixed cabbage with kale as a salad base, but it looks delicious. Can't wait to try it!
Mommy Rockin' In Style
You have amazing photos! That salad looks delicious and satisfying! I can't wait to try this at home.
Thu Ho
Though i'm Asian, I've never tasted a fabulous salad like this before. Maybe when it is absorbed into your Western countries, it has gone through major transformations. Anyway, the chicken salad looks amazing, healthy and definitely delicious. Thanks for the ingredients.
corinne & kirsty
oh em gee this looks so delicious! I was going to go grocery shopping after work and now i know what i will get!
Fatima Torres
I always look forward to your treats. This Asian chicken salad is just what I've been craving -- a healthy version of Asian dishes.
Jennifer L
Oh wow I love the incorportion of the rice noodles in the salad. I have to make this this week..its so up my alley. yum!
Aduke Schulist
Salads and asian foods are two of my favs too. We could be besties!
Angela Ricardo Bethea
This Chicken salad looks delicious and healthy. I will definitely give this a try. Glad that you shared this recipe. Will add this to my recipe book.
Jelena
This salad looks great! Otherwise, I like Asian food and salads, so this is a great combination for me.
Lauren
Loved this salad!!!! Even my husband loved it! I cooked the chicken breasts in coconut aminos in the instapot and that added more flavor. The dressing was great but a little tart. I omitted the sugar substitute and added 1/4 cup of organic apple juice ...mainly because I had some open. The only big change I would make it omitting the rice noodles. They didn’t add much to the salad. But we will be making it again for sure. Thank you!!!