I just made an Asian Chicken Salad Recipe with juicy teriyaki chicken, piles of crunchy veg, and a dressing so addictive you’ll be secretive about how much you eat.

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I am obsessed with this Asian Chicken Salad Recipe because the chicken is juicy and the whole bowl is loud in the best way. I love that crunchy sliced almonds and a hit of toasted sesame oil make every bite nutty and smoky.

It’s one of those salads I want on repeat after a long day. Bright, crunchy, messy, and not trying too hard.

And the dressing? Creamy Asian Chicken Salad vibes without being cloying.

I make it when I want big flavor, lots of textures, and zero boring lettuce. Pure crave city.

Serious lunch energy, no apologies, all day.

Ingredients

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Chicken thighs or breasts: the meaty protein that keeps you full and tastes better warm.
Soy sauce: salty backbone, adds quick savory depth to the dressing.
Brown sugar: a hint of caramel sweetness to balance salty notes.
Honey: sticky sweetness that makes the dressing glossy and rounded.
Rice vinegar: bright acidity that cuts through richness, keeps it fresh.
Toasted sesame oil: nutty aroma, a little goes a long way.
Garlic, minced: punchy bite that wakes up the whole salad.
Ginger, grated: zippy warmth and freshness, slightly spicy feel.
Cornstarch: helps the sauce cling so it isn’t runny.
Napa cabbage: soft crunch and tender leaves, really salad-friendly.
Green cabbage or romaine: sturdy crunch that holds up to dressing.
Carrot: sweet, crunchy ribbons for color and texture.
Red bell pepper: juicy crunch and sunny color pop.
Cucumber: cool, hydrating crunch that lightens each bite.
Scallions: mild oniony zing, great scattered on top.
Cilantro leaves: fresh, herby lift if you’re a fan.
Mint leaves: bright pop that makes it taste lively.
Sliced almonds or peanuts: toasty crunch and nutty richness.
Crispy wonton strips or chow mein noodles: fun, crunchy guilty pleasure.
Sesame seeds: tiny toasty bits that add subtle nuttiness.
Vegetable or neutral oil: smooth body for the dressing.
Lime or lemon juice: lively citrus that brightens everything.
Sriracha or chili garlic sauce: spicy kick if you want heat.
Salt and black pepper: basics that bring everything into balance.

Ingredient Quantities

1.5 lb boneless skinless chicken thighs or breasts

1/3 cup low sodium soy sauce

2 tablespoons brown sugar

1 tablespoon honey

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon cornstarch

4 cups napa cabbage, thinly sliced

2 cups green cabbage or romaine, thinly sliced

1 large carrot, julienned or shredded

1 red bell pepper, thinly sliced

1 cup cucumber, thinly sliced

3 scallions, thinly sliced

1/2 cup cilantro leaves (optional)

1/4 cup fresh mint leaves (optional)

1/4 cup sliced almonds or chopped peanuts, toasted

1/2 cup crispy wonton strips or chow mein noodles (optional)

2 tablespoons sesame seeds, toasted

3 tablespoons vegetable oil or neutral oil (for dressing)

2 tablespoons lime juice or lemon juice

1 tablespoon sriracha or chili garlic sauce (optional)

Salt and black pepper, to taste

How to Make this

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1. Make the teriyaki marinade: whisk together soy sauce, brown sugar, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger and cornstarch until smooth. Reserve about 1/3 cup of that for the dressing later, set aside.

2. Marinate the chicken: put chicken thighs or breasts in a shallow dish or zip bag, pour most of the marinade over (leave the reserved bit), toss to coat and chill for at least 20 minutes, or up to 2 hours if you got time.

3. Cook the chicken: heat a skillet over medium high with a little oil, remove excess marinade, then sear chicken 5 to 7 minutes per side until golden and cooked through (internal temp 165 F). You can also grill it. Pour the leftover pan juices into a small saucepan and simmer 1 minute to thicken, or brush more cooked sauce on the chicken.

4. While chicken cooks, prep the salad veg: thinly slice napa and green cabbage or romaine, julienne or shred the carrot, thinly slice red bell pepper and cucumber, and slice scallions. Pick cilantro and mint leaves if using.

5. Make the dressing: whisk the reserved marinade with vegetable oil, lime or lemon juice, sriracha if you want heat, a pinch of salt and pepper. Taste and adjust: add more lime if it needs brightness, more sriracha for heat.

6. Toast seeds and nuts: in a dry skillet over medium heat toast sesame seeds and your almonds or peanuts until fragrant and slightly golden, about 2 to 4 minutes, shake the pan so they dont burn. Cool.

7. Slice the cooked chicken thinly against the grain and toss it with a little of the dressing so it stays juicy.

8. Assemble the salad: in a big bowl combine both cabbages, carrot, bell pepper, cucumber, scallions, cilantro and mint. Toss with most of the dressing, reserve a little to drizzle on top.

9. Top and finish: arrange sliced chicken over the salad, sprinkle toasted nuts, sesame seeds and crispy wonton strips or chow mein noodles for crunch. Drizzle remaining dressing, add salt and pepper to taste.

10. Serve right away: this keeps the crunchy bits crisp. If you need to prep ahead keep the dressing and crunchy toppings separate until serving. Enjoy it warm or chilled, its great either way.

Equipment Needed

1. Large mixing bowl (for the salad and tossing everything together)
2. Large skillet or grill pan (to cook the chicken and toast nuts/seeds)
3. Small saucepan (to simmer the reserved marinade and thicken)
4. Cutting board and a good chef knife (for slicing chicken and veg)
5. Measuring cups and spoons (for soy sauce, oils, cornstarch etc)
6. Whisk (for the marinade and dressing)
7. Tongs or spatula (to turn chicken and transfer to a plate)
8. Vegetable peeler or julienne peeler and a box grater or mandoline (for the carrot and thin slicing)

FAQ

Q: Can I use chicken breasts instead of thighs and will it change the flavor?

A: Yes, you can swap breasts for thighs. Breasts cook a bit drier and have milder flavor, so watch cooking time and don’t overcook. If you want more juiciness, pound them slightly thinner or brine quick for 15 minutes with salt and sugar.

Q: How do I make this vegetarian?

A: Replace chicken with tofu or tempeh. Press firm tofu, cut into cubes and pan fry or bake until crisp. Tempeh can be sliced and marinated the same way as chicken. Use vegetable broth or skip cornstarch if you want it lighter.

Q: Can I make the dressing ahead of time?

A: Totally. Make the dressing up to 3 days ahead and store in the fridge. Shake well before using, the oil and vinegar will separate. If you add sesame seeds or crunchy toppings wait until right before serving.

Q: How long will the salad stay fresh?

A: If tossed with dressing, it’s best eaten within 6 to 8 hours or the greens get soggy. If you store components separately—dressing in one container, veggies and chicken in another—you can keep them for 3 to 4 days in the fridge.

Q: My dressing is too salty or sweet, how do I fix it?

A: For too salty, add more rice vinegar or lime juice and a splash of water. For too sweet, add a little more vinegar or a pinch of salt and some lime juice. Balance is the goal, so add small amounts and taste as you go.

Q: Any tips for getting a smoky grilled flavor if I only have a skillet?

A: Yep. Use a cast iron pan and get it really hot, sear the chicken well on both sides to get char lines. Add a tiny bit of smoked paprika or a drop of liquid smoke to the marinade for extra smoky notes. Let the meat rest a few minutes before slicing.

Asian Chicken Salad Recipe (video) Substitutions and Variations

Boneless skinless chicken thighs or breasts: swap for cooked shredded rotisserie chicken, firm tofu (press and pan-fry for texture), or cooked shrimp (peeled and cooled).
Low sodium soy sauce: use tamari for gluten free, coconut aminos for lower sodium and milder sweetness, or regular soy sauce if you dont have low sodium.
Toasted sesame oil: sub with 1 teaspoon toasted sesame seeds plus neutral oil, or use peanut oil for a nutty note, or omit and add extra sesame seeds for flavor.
Sliced almonds or chopped peanuts: replace with toasted cashews, pumpkin seeds for a nut free option, or crispy fried shallots for crunch without nuts.

Pro Tips

1) Marinate at least 20 minutes but no more than 2 hours. Longer makes the chicken mushy because of the acid in the vinegar. If you forget, even a quick 20 minute soak will still add flavors.

2) Pat the chicken very dry before searing. Moisture = steam, and you want a nice brown crust. If you’re cooking breasts, pound them a bit for even thickness so they finish at the same time.

3) Save crunch for last. Keep the toasted nuts, sesame seeds and wonton strips separate until just before serving so they stay crisp. If you must prep ahead, toss the salad with just enough dressing to flavor, not drown, and add the rest right before plating.

4) Use the reserved marinade two ways: simmer it briefly (at least 1 minute) to fully cook it, then brush some on the chicken for glossy flavor, and whisk the rest into the dressing. Taste and bump acidity with lime if it tastes flat.

Asian Chicken Salad Recipe (video)

Recipe by Jot Punji

0.0 from 0 votes

I just made an Asian Chicken Salad Recipe with juicy teriyaki chicken, piles of crunchy veg, and a dressing so addictive you’ll be secretive about how much you eat.

Servings

servings

Calories

607

kcal

Equipment: 1. Large mixing bowl (for the salad and tossing everything together)
2. Large skillet or grill pan (to cook the chicken and toast nuts/seeds)
3. Small saucepan (to simmer the reserved marinade and thicken)
4. Cutting board and a good chef knife (for slicing chicken and veg)
5. Measuring cups and spoons (for soy sauce, oils, cornstarch etc)
6. Whisk (for the marinade and dressing)
7. Tongs or spatula (to turn chicken and transfer to a plate)
8. Vegetable peeler or julienne peeler and a box grater or mandoline (for the carrot and thin slicing)

Ingredients

1.5 lb boneless skinless chicken thighs or breasts
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cornstarch
4 cups napa cabbage, thinly sliced
2 cups green cabbage or romaine, thinly sliced
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1 cup cucumber, thinly sliced
3 scallions, thinly sliced
1/2 cup cilantro leaves (optional)
1/4 cup fresh mint leaves (optional)
1/4 cup sliced almonds or chopped peanuts, toasted
1/2 cup crispy wonton strips or chow mein noodles (optional)
2 tablespoons sesame seeds, toasted
3 tablespoons vegetable oil or neutral oil (for dressing)
2 tablespoons lime juice or lemon juice
1 tablespoon sriracha or chili garlic sauce (optional)
Salt and black pepper, to taste

Directions

Make the teriyaki marinade: whisk together soy sauce, brown sugar, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger and cornstarch until smooth. Reserve about 1/3 cup of that for the dressing later, set aside.
Marinate the chicken: put chicken thighs or breasts in a shallow dish or zip bag, pour most of the marinade over (leave the reserved bit), toss to coat and chill for at least 20 minutes, or up to 2 hours if you got time.
Cook the chicken: heat a skillet over medium high with a little oil, remove excess marinade, then sear chicken 5 to 7 minutes per side until golden and cooked through (internal temp 165 F). You can also grill it. Pour the leftover pan juices into a small saucepan and simmer 1 minute to thicken, or brush more cooked sauce on the chicken.
While chicken cooks, prep the salad veg: thinly slice napa and green cabbage or romaine, julienne or shred the carrot, thinly slice red bell pepper and cucumber, and slice scallions. Pick cilantro and mint leaves if using.
Make the dressing: whisk the reserved marinade with vegetable oil, lime or lemon juice, sriracha if you want heat, a pinch of salt and pepper. Taste and adjust: add more lime if it needs brightness, more sriracha for heat.
Toast seeds and nuts: in a dry skillet over medium heat toast sesame seeds and your almonds or peanuts until fragrant and slightly golden, about 2 to 4 minutes, shake the pan so they dont burn. Cool.
Slice the cooked chicken thinly against the grain and toss it with a little of the dressing so it stays juicy.
Assemble the salad: in a big bowl combine both cabbages, carrot, bell pepper, cucumber, scallions, cilantro and mint. Toss with most of the dressing, reserve a little to drizzle on top.
Top and finish: arrange sliced chicken over the salad, sprinkle toasted nuts, sesame seeds and crispy wonton strips or chow mein noodles for crunch. Drizzle remaining dressing, add salt and pepper to taste.
Serve right away: this keeps the crunchy bits crisp. If you need to prep ahead keep the dressing and crunchy toppings separate until serving. Enjoy it warm or chilled, its great either way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.