Why You’ll Love This Recipe

Asian Chicken Salad with Ginger Dressing is a vibrant, refreshing dish packed with crisp vegetables, tender chicken, and a zesty homemade ginger dressing. It offers a perfect balance of flavors—savory, tangy, and slightly sweet—making it a satisfying yet light meal. Ideal for lunch, dinner, or meal prep, this salad is a colorful and nutritious way to enjoy classic Asian-inspired ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken (grilled or rotisserie works well)
napa cabbage or green cabbage
red cabbage
carrots
red bell pepper
cucumbers
green onions
cilantro
sliced almonds or chopped peanuts
crispy wonton strips or crunchy noodles (optional)
sesame seeds (optional)

For the Ginger Dressing

fresh ginger
garlic
soy sauce
rice vinegar
sesame oil
honey or maple syrup
lime juice
olive oil
salt and pepper

directions

In a large bowl, combine shredded napa cabbage, red cabbage, carrots, red bell pepper, cucumbers, green onions, and cilantro.

Add the shredded cooked chicken to the bowl.

In a blender or jar, combine ginger, garlic, soy sauce, rice vinegar, sesame oil, honey, lime juice, olive oil, salt, and pepper. Blend or shake until smooth and emulsified.

Pour the ginger dressing over the salad and toss everything to coat evenly.

Top with sliced almonds or chopped peanuts, sesame seeds, and crispy wonton strips or crunchy noodles if desired.

Serve immediately, or chill briefly for enhanced flavor.

Servings and timing

This recipe serves 4 as a main course or 6 as a side dish.
Preparation time: 20 minutes
No cooking required (assuming chicken is pre-cooked)
Total time: 20 minutes

Variations

Use grilled shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
Add mandarin oranges or mango for a fruity twist.
Incorporate edamame or snap peas for added texture and protein.
Use a spicy chili oil in the dressing for extra heat.
Swap almonds with cashews for a creamier crunch.

storage/reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
If dressed, the salad should be eaten within 24 hours for best texture.
Do not reheat; enjoy cold or at room temperature.

FAQs

Can I make this salad ahead of time?
Yes, prep all the vegetables and chicken ahead of time and store separately. Dress just before serving.

Is the dressing spicy?
The ginger gives it a mild kick, but you can add chili flakes or sriracha if you prefer it spicier.

Can I use store-bought dressing?
Yes, but homemade dressing gives a fresher, more vibrant flavor.

Can I freeze the salad?
No, the vegetables will lose their crunch and become watery when thawed.

What type of chicken is best?
Grilled, poached, or rotisserie chicken all work well—just ensure it’s tender and well-shredded.

Can I omit nuts?
Absolutely, just skip them or replace with sunflower seeds for a nut-free option.

What if I don’t have sesame oil?
You can use olive oil, but sesame oil adds a key toasty flavor that’s recommended.

How do I make it vegan?
Swap the chicken for tofu and honey for maple syrup in the dressing.

Can I add noodles?
Yes, rice noodles or ramen can be added for a more filling salad.

Does the dressing store well?
Yes, keep it in the fridge for up to 5 days in a sealed jar.

Conclusion

Asian Chicken Salad with Ginger Dressing is a deliciously crisp, wholesome dish that comes together quickly and satisfies with bold, fresh flavors. Whether for a quick lunch, light dinner, or picnic fare, it’s a go-to salad that offers both nutrition and taste in every bite.