Light crunchy Asian chicken salad with a simple Asian vinaigrette that you can serve for lunch or dinner. It’s healthy, light, and has the best flavor! Top it with crispy wonton chips for the perfect mix of texture and flavor.
This is by far one of my favorite chicken salads, it’s so light but satisfying at the same time. Teriyaki chicken is marinated, then cooked in a pan or grilled on a grill pan (or an outdoor grill!) and sliced. The result is juicy and flavorful chicken.
The chicken is tossed with raw crunchy shredded vegetables and a simple Asian salad dressing. It makes a great entree that you can enjoy all year round. At home, we call it Chinese chicken salad, but you can definitely call it the crunchiest chicken salad!
Why You’ll Love This Recipe
- It’s so easy to make and comes together in just 30 minutes.
- The chicken turns out so tender and flavorful, using boneless chicken thighs will ensure that the chicken stays juicy.
- It’s crunchy, savory, sweet, and tangy at the same time. A chicken salad with BIG flavors!
- Add your favorite protein – you can change this up and switch the chicken with steak, fish, or tofu!
- Perfect for making ahead and meal prep! I like to make a large batch of this Asian salad and keep it in the fridge until serving. Just make sure that you’re storing the dressing separately and only dress the salad before serving.
- It’s great for potlucks, parties, BBQ, picnics, you name it!
The Ingredients
Chicken – I used chicken thighs for juicy meat that were marinated in teriyaki sauce. You can serve the chicken hot off the grill, or as a cold salad. If you want to use chicken breast, that’s fine but remember that chicken thighs contain more fat so they’re super tender, juicy, and hold a ton of flavor.
Romaine lettuce – Romaine lettuce hearts give this salad a great crunch and flavor. If you’re making this salad ahead and worried that the lettuce will get soggy, you can substitute it with shredded cabbage. I also like to add shredded red cabbage for color.
Vegetables – Crunchy red bell pepper, carrots, green onions, and cilantro.
Toppings – I made my own homemade wonton chips, but you can also buy them. I also like to add roasted cashews for an extra crunch!
Salad dressing – I make a very simple Asian-inspired salad dressing, you can find the dressing recipe here. Avoid using store-bought dressings as this is so easy, and tastes much better than what you can get at the store.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Teryaki Chicken
You can, of course, use leftover shredded chicken or rotisserie chicken if you like. But honestly, it will lack flavor. To start with raw chicken, go for boneless skinless chicken thighs and marinate them in teriyaki sauce for 30 minutes.
Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it’s charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.
How to Make Asian Chicken Salad
Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot (I used this prep julienne peeler). This Asian chopped salad requires lots of chopping, but it’s all worth it in the end!
Add the vegetables and grilled chicken to a large bowl, toss with the salad dressing. Top with cashews and wonton chips right before serving.
Top Tips
- You can make this Asian salad with chicken or without! That’s totally up to you. If you’re vegan, use tofu or tempeh in place of chicken.
- If you’re making this salad chicken teriyaki salad a day ahead, I recommend tossing with the dressing and adding the wonton chips right before serving to avoid soggy vegetables and wonton chips.
- If you’re packing this lunch and would like to add the dressing beforehand, I recommend switching the romaine lettuce with cabbage and still keep the Wonton chips aside to add before serving.
- The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Storing Tips
Fridge: Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting.
Freezer: Due to the high water content in the vegetables, freezing is not recommended as it will change the texture of the salad and you’ll end up with soggy vegetables when thawed.
Common Questions
Despite its name, Chinese chicken salad is an American dish! Its name comes from the Chinese seasonings that it uses such as soy sauce, ginger, and garlic.
Yes! You can replace the crunchy wontons with toasted ramen noodles infused with sesame oil for extra flavor. Find my Ramen Noodle Salad Recipe here.
Yes! You can make it 3 days ahead, but I recommend adding the dressing, the chicken, and the wonton chips to the prepped vegetables right before serving.
More Salad Recipes You Will Love
- Ramen Noodle Salad
- Crab Kani Salad
- Creamy Red Potato Salad
- Mediterranean Chickpea Salad
- The Best Ever Caesar Salad
I hope that you LOVE this Asian chicken salad recipe as much as I do! It’s a truly delicious and filling meal that you’ll be making over and over again. Don’t forget to pin this recipe to make later or share for others to enjoy.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Asian Chicken Salad
Ingredients
For the Teriyaki Chicken:
- ¼ cup teriyaki sauce
- 3 chicken thighs skinless and boneless
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon chili flakes optional
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
For the Salad:
- 2 hearts of romaine lettuce chopped
- 1 cup red cabbage shredded
- 1 red bell pepper thinly sliced
- 1 cup carrots julienned
- 4 green onions thinly sliced
- ¼ cup cilantro
- ¼ cup roasted cashews
- ½ cup fried wonton chips
Instructions
For the Teriyaki Chicken:
- Marinate the chicken in teriyaki sauce for 30 minutes.
- Add a little bit of oil to a pan, and on medium-high heat cook the chicken until it’s charred and reaches 165-170°F (74°C) internal temperature. Remove it from the pan or grill, and slice it into bite-size pieces.
For the Dressing:
- Combine all of the ingredients in a jar, screw on the lid and shake well.
For the Salad:
- Chop up the vegetables! Slice the romaine hearts, shred the red cabbage, roughly chop the cilantro, and thinly slice or julienne the carrot.
- Add the vegetables and chicken to a bowl, toss with the salad dressing.
- Top with cashews and wonton chips right before serving.
Notes:
- Storing: Store any leftover salad in the fridge for 1-2 days in an airtight container. It’s best to keep the salad separate from the dressing if possible to avoid the crunchy vegetables from wilting. Due to the high water content in the vegetables, freezing is not recommended as it will change the texture of the salad and you’ll end up with soggy vegetables when thawed.
- The dressing can be made 2-3 days ahead of time if it’s stored in an airtight container or jar with a lid and properly sealed. Shake or whisk up before using.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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