Recipe

Asian Chicken Salad

Crunchy cabbage, tender chicken, and a punchy sesame-ginger dressing that makes everything taste like you tried harder than you did.

By Matt Campbell

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4.8

A large bowl of Asian chicken salad with shredded cabbage, sliced chicken, carrots, cucumbers, scallions, sesame seeds, and a glossy sesame-ginger dressing on a bright kitchen counter

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This is my kind of salad: crisp edges, cozy protein, and a sauce that makes you pause mid-bite like, okay wow. It’s crunchy in all the right places, bright without being sour, and filling enough that nobody’s wandering back into the kitchen 20 minutes later hunting for chips.

The whole thing runs on a simple sesame-ginger dressing that tastes like it came from your favorite takeout spot, but you can whisk it together in a minute. From there, it’s just smart chopping and a quick toss. Use rotisserie chicken for the true weeknight win, or cook your own if you’re feeling slightly more responsible than usual.

Measured ingredients for Asian chicken salad arranged on a wooden cutting board, including shredded cabbage, carrots, cucumbers, scallions, cilantro, toasted sesame seeds, and cooked chicken

Why It Works

Big crunch, no sadness: A cabbage base stays crisp longer than delicate greens that quit on you overnight.
Fast flavor layering: Toasty sesame oil, ginger, and a little sweetness balance the salty soy and tangy rice vinegar.
Flexible and forgiving: Swap veggies, use leftover chicken, or change the nuts. The dressing still holds it all together.
Meal-prep friendly: Keep dressing separate and you get a lunch that still has snap on day three (especially if you store cucumber separately).

A small bowl of sesame-ginger dressing being whisked until glossy on a light kitchen counter

Pairs Well With

Storage Tips

Best method: Store the salad and dressing separately. Keep the chopped veggies and chicken in an airtight container, and the dressing in a small jar.

Fridge: Salad base (undressed, without cucumber) keeps 3 to 4 days. If you mix cucumber in, it’s best within 2 to 3 days since it can weep and soften. Dressing keeps 5 to 7 days refrigerated. Shake or whisk before using.
Crunch insurance: Add nuts, wonton strips, and sesame seeds right before serving so they stay snappy.
Meal-prep tip: Portion into containers with dressing on the side. Toss when you’re ready to eat.

Two meal-prep containers filled with undressed Asian chicken salad, with a small lidded cup of dressing placed beside them

Common Questions

What makes it taste like restaurant Asian chicken salad?

Toasted sesame oil plus fresh ginger and garlic does most of the heavy lifting. Also, don’t skip the little bit of sweetness. Honey or brown sugar rounds out the soy and vinegar so it tastes finished, not sharp.

Can I use rotisserie chicken?

Absolutely. Shred it, slice it, whatever makes you happy. If the chicken is heavily seasoned, go lighter on the soy sauce at first, then taste and adjust.

How do I keep the cabbage from getting watery?

Cabbage is naturally sturdy, which is why it’s the MVP here. The main thing is keeping the dressing separate until serving. If you’re adding cucumber, scoop out the watery seed center or slice it and pat it dry. For maximum crunch over a few days, store the cucumber separately and add it right before eating.

Is this spicy?

Not unless you make it spicy. Add sriracha, chili crisp, or a pinch of red pepper flakes to the dressing if you want heat.

Can I make it gluten-free?

Yes. Use tamari or certified gluten-free soy sauce. Double-check any crunchy toppings like wonton strips, since those usually contain wheat.

What nuts work best?

Sliced almonds and cashews are classic. Peanuts are great too. Toast them over medium heat in a dry skillet for 3 to 5 minutes, stirring often, until they smell nutty and turn lightly golden. Don’t walk away, they go from perfect to scorched fast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Must-haves:

Large mixing bowl
Cutting board and sharp knife
Box grater or julienne peeler (optional, for carrots)
Small bowl or jar for dressing
Whisk or fork

Nice-to-have:

Skillet (for toasting nuts or cooking chicken)

I built this salad during a phase of my life where I wanted dinner to feel like a win, but I also wanted it to stop asking so much of me. I’d come home, toss cabbage with whatever was in the fridge, add chicken, and then make a dressing that was basically my way of saying, I care, even if I’m tired.

Now it’s the one I pull out when I want something fresh but still satisfying. It’s the salad that convinces people who claim they don’t do salads to take a second helping. And if you spill a little dressing on the counter while you whisk, congrats. You’re cooking like a real person.