Best 7 Quick Asian Chicken Salad Recipes

**Indulge in a symphony of flavors with our quick and easy Asian chicken salad, a culinary journey that will tantalize your taste buds.**

This vibrant dish is a harmonious blend of tender chicken, crisp vegetables, and a tantalizing dressing that captures the essence of Asian cuisine. With three unique recipes to choose from, you can tailor the salad to your personal preferences and dietary needs.

**The classic Asian chicken salad** features a delightful combination of shredded chicken, crunchy carrots, refreshing cucumbers, and a tangy dressing made with rice vinegar, sesame oil, and soy sauce. For a lighter option, **the low-carb Asian chicken salad** replaces the rice with cauliflower rice, creating a guilt-free indulgence that maintains the irresistible flavors of the original.

**Dive into the world of bold flavors with the spicy Asian chicken salad**, a fiery rendition that adds a kick of heat with Sriracha sauce and red pepper flakes. This salad is perfect for those who crave a little extra excitement in their meals.

No matter which recipe you choose, this quick Asian chicken salad promises a delightful culinary experience that will leave you feeling satisfied and invigorated. So, let's embark on this flavor-filled journey and discover the perfect Asian chicken salad for you.

Here are our top 7 tried and tested recipes!

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

Steps:

Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's Note
1 tablespoon toasted white or black sesame seeds*
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Steps:

1/2 cup chow mein noodles, for garnish
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

QUICK ASIAN CHICKEN SALAD

Quick Asian Chicken Salad image

Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. -Vivian Miller, Sonora, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 package (10 ounces) frozen green beans, thawed
1 cup bean sprouts
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons minced fresh parsley
DRESSING:
1/3 cup sour cream
2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt, optional
1/4 teaspoon ground ginger
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

ASIAN CHICKEN SALAD

Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories Salad Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Steps:

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

QUICK CHINESE CHICKEN SALAD

Quick Chinese Chicken Salad image

Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup rice vinegar
1 tablespoon sugar
3 tablespoons Kikkoman Soy Sauce
2 tablespoons vegetable oil
1 teaspoon Oriental sesame oil
1 (16 ounce) package mixed salad greens, washed and drained
¼ cup chopped fresh cilantro or parsley
2 medium-size cooked chicken breast halves, skinned, boned and shredded

Steps:

Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
Add salad mixture and cilantro, tossing to coat all pieces.
Add chicken; toss to combine. Serve immediately.

Nutrition Facts : Calories 210.9 calories, Carbohydrate 6.5 g, Cholesterol 41.3 mg, Fat 12.4 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 2.4 g, Sodium 753.9 mg, Sugar 3.9 g

QUICK ASIAN CHICKEN SALAD

Quick Asian Chicken Salad image

Make and share this Quick Asian Chicken Salad recipe from Food.com.

Provided by SassyMom3

Categories Salad Dressings

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups chopped bok choy
3 cups diced cooked chicken breasts (1 pound boneless skinless chicken breast meat)
1 cup shredded carrot
2 tablespoons minced chives or 2 tablespoons green onions
2 tablespoons hot chile sauce with garlic (is available in the Asian foods section of most supermarkets)
2 tablespoons sesame oil or 2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon minced fresh ginger

Steps:

Place bok choy, chicken, carrots and chives in serving bowl.
Combine chili sauce, oil, vinegar, soy sauce and ginger in small bowl; mix well.
Pour over chicken mixture and toss gently.

Nutrition Facts : Calories 296.7, Fat 15.4, SaturatedFat 3.6, Cholesterol 88.7, Sodium 428.4, Carbohydrate 5.3, Fiber 1.6, Sugar 2.1, Protein 33.2

EASY ASIAN CHICKEN SALAD

Easy Asian Chicken Salad image

This is a staple dinner in my home. It's extremely quick, easy, and cheap to make. To make life super easy buy a rotisserie chicken and make this the next day from the leftovers.

Provided by tinytonks

Categories One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced chicken
1 head green cabbage, shredded
3 green onions, chopped
1 (3 ounce) package oriental flavored ramen noodles, do not cook
1/3 cup rice wine vinegar
1/3 cup vegetable oil
1/4 cup sugar
1 tablespoon soy sauce
1 seasoning packet from the ramen noodles
salt and pepper
1 tablespoon sesame seeds

Steps:

Combine the chicken, cabbage, and onions in a large bowl. Crush the dry noodles into small pieces and combine in salad.
In a separate bowl or dressing container, combine all ingrediants for the dressing and mix well. Pour over salad and toss.
Hints: You can add any combination of extra veggies to this salad. I have used pea pods, oranges, water chestnuts, avocados, etc. You can also adjust the fat by adding less oil and more vinegar. You may need to add extra sugar though.

Nutrition Facts : Calories 378.8, Fat 23.2, SaturatedFat 4.2, Sodium 540.9, Carbohydrate 40.7, Fiber 5.8, Sugar 21, Protein 6.3

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your salad the best flavor.
Don't overcook the chicken: Overcooked chicken will be tough and dry. Cook it until it is just cooked through, or to an internal temperature of 165 degrees Fahrenheit.
Use a variety of vegetables: This will give your salad more flavor and texture. Some good options include shredded carrots, cucumber, bell peppers, and edamame.
Make your own dressing: A simple dressing made with soy sauce, rice vinegar, sesame oil, and honey is all you need to dress this salad. You can also use a store-bought dressing, but be sure to choose one that is low in sugar and sodium.
Serve the salad immediately: This salad is best served immediately after it is made. If you need to make it ahead of time, store the dressing and chicken separately from the vegetables. Then, assemble the salad just before serving.

Conclusion:

This quick Asian chicken salad is a healthy, flavorful, and easy-to-make meal. It is perfect for a quick lunch or dinner, and it can also be served as a side dish. With its combination of fresh vegetables, tender chicken, and flavorful dressing, this salad is sure to please everyone at your table.

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