I first made this Asian chicken salad on a humid summer evening when I wanted something bright, crunchy, and ready in under 20 minutes. Crisp cabbage, toasted almonds, and a ginger-forward dressing give every forkful a little snap and warmth. Use store-bought rotisserie chicken or poach breasts quickly — or try a pan-seared chicken breast for a richer, caramelized option if you prefer (see my go-to pan-seared chicken breast recipe with butter sauce for a simple upgrade: pan-seared chicken breast).
Why you’ll love this dish
This salad feels like summer in a bowl. It’s fast to pull together, packs well for lunches, and balances sweet, savory, and tangy flavors so it satisfies picky eaters and adults alike. The toasted almonds and sesame seeds add a toasty depth that lifts the simple cabbage and greens. Make it for a weeknight dinner with leftover chicken, a potluck where you need a crowd-pleaser, or a light lunch that still fills you up.
"Light, crunchy, and perfectly balanced—this salad became my go-to for quick dinners. The ginger dressing is the star."
Preparing Asian Chicken Salad with Ginger Dressing
Step-by-step overview
- Toast seeds and almonds for extra flavor.
- Toss the slaw, greens, herbs, scallions, and chicken in a large bowl.
- Whisk a quick ginger-sesame dressing and coat the salad.
- Finish with mandarin oranges and crunchy chow mein noodles just before serving.
This overview keeps the work efficient: a few minutes at the stove for toasting, a quick whisk for the dressing, and simple assembly.
What you’ll need
- 1/3 cup sliced almonds
- 1 tablespoon sesame seeds
- 12 ounces coleslaw mix or shredded cabbage (can use pre-shredded for speed)
- 2 cups leaf lettuce (romaine or any leafy green), torn
- 1/2 cup cilantro, chopped
- 1–2 green onions, thinly sliced
- 2 cups chopped cooked chicken (rotisserie, poached, or pan-seared)
- 1/2 cup mandarin oranges, drained (canned or fresh segments)
- 1/3 cup chow mein noodles (for crunch)
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 2 tablespoons honey (maple syrup works for vegan)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 clove garlic, grated or finely minced
- 1 1/2 inch knob ginger, grated (about 1–1 1/2 teaspoons grated)
- 1/8 teaspoon red pepper flakes
Notes: Swap almonds for cashews if preferred. If you want a creamier dressing, whisk in 1–2 tablespoons plain yogurt or a tablespoon of mayo. For a gluten-free salad, use tamari and check the chow mein noodles or replace them with crispy rice noodles.
Step-by-step instructions
- Heat a small skillet over medium. Add the sliced almonds and sesame seeds. Toast, stirring often, until the nuts and seeds are golden and fragrant, about 4–5 minutes. Transfer to a plate to cool.
- In a large bowl, combine the coleslaw mix, torn leaf lettuce, chopped cilantro, and thinly sliced green onions. Add the chopped cooked chicken and toss gently to distribute.
- In a separate bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, sesame oil, grated garlic, grated ginger, and red pepper flakes until emulsified.
- Drizzle the ginger dressing over the salad. Toss gently, coating everything evenly but not crushing the greens.
- Scatter the mandarin oranges, toasted almonds, sesame seeds, and chow mein noodles over the top. Serve immediately so the noodles stay crisp.
Best ways to enjoy it
Serve this salad in a wide shallow bowl so the dressing spreads evenly. It pairs beautifully with steamed rice or cold noodle sides, and makes a lively centerpiece at a casual lunch. For a heartier meal, serve alongside a warm, creamy soup—try this rich, creamy marry-me chicken soup with gnocchi as a cozy partner on chillier nights: creamy chicken and gnocchi soup.
Storage and reheating tips
Store components separately for best texture. Keep the dressed salad in the fridge for up to 24 hours, but expect the greens and chow mein noodles to soften. If you plan to save leftovers, keep the dressing in a sealed container and toss just before eating. Cooked chicken will keep 3–4 days refrigerated. Freezing is not recommended for the assembled salad because the texture of the cabbage, oranges, and dressing will change.
Helpful cooking tips
- Grate fresh ginger with the small holes on a box grater or a microplane for the most aromatic dressing.
- Toasting the almonds and sesame seeds brings out oils and adds noticeable depth—don’t skip it.
- If using canned mandarin oranges, drain them well and pat dry to avoid diluting the dressing.
- Make the dressing ahead and refrigerate up to 3 days. Bring it to room temperature and whisk before using.
- For evenly chopped chicken, slice against the grain for tenderness.
Creative twists
- Vegetarian: Swap chicken for pan-fried tofu or crispy chickpeas and replace honey with maple syrup.
- Extra heat: Add a teaspoon of sriracha to the dressing or increase the red pepper flakes.
- Citrus swap: Use segmented fresh oranges or grapefruit for a brighter citrus note.
- Grain bowl: Serve the salad over cooked quinoa or brown rice for a more filling bowl.
- Crunch alternative: Use toasted pepitas or crushed wonton strips if chow mein noodles aren’t available.
Common questions
How long does this salad take to make?
Active time is about 15–20 minutes if you use pre-cooked chicken and pre-shredded cabbage. Toasting nuts and whisking the dressing are the only stove-top steps.
Can I use leftover chicken or rotisserie chicken?
Yes. Leftover or rotisserie chicken works perfectly. Chop it into bite-sized pieces and toss into the salad cold or slightly warmed.
Can I make this salad ahead of time?
You can prepare all components up to 24 hours ahead: keep the dressing refrigerated and store the crunchy toppings separately. Assemble and toss the salad right before serving for the best texture.
Is this salad freezer-friendly?
No. Freezing will ruin the texture of the greens, mandarins, and dressing. Store refrigerated for up to 24 hours instead.
How do I keep the salad crunchy for lunch?
Pack the dressing and crunchy toppings (chow mein noodles, toasted almonds) separately. Dress the greens only when you’re ready to eat.
Asian Chicken Salad with Ginger Dressing
Ingredients
Method
- Heat a small skillet over medium. Add the sliced almonds and sesame seeds. Toast, stirring often, until the nuts and seeds are golden and fragrant, about 4–5 minutes. Transfer to a plate to cool.
- In a large bowl, combine the coleslaw mix, torn leaf lettuce, chopped cilantro, and thinly sliced green onions. Add the chopped cooked chicken and toss gently to distribute.
- In a separate bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, sesame oil, grated garlic, grated ginger, and red pepper flakes until emulsified.
- Drizzle the ginger dressing over the salad. Toss gently, coating everything evenly but not crushing the greens.
- Scatter the mandarin oranges, toasted almonds, sesame seeds, and chow mein noodles over the top.
- Serve immediately so the noodles stay crisp.
