Go Back
+ servings

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.
Course Main Course, Salad
Cuisine Chinese, Gluten Free, Healthy
Keyword Asian, asian dressing
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 353kcal


  • 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


  • 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.


  • 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.


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