The most delicious Asian Chicken Salad recipe, topped with my juicy ‘Teriyaki Chicken Breast’! This incredible salad is made with a mix of red and Napa cabbage, romaine lettuce, carrots and so much more! Plus, an easy homemade sesame dressing to top it off! This chicken salad is crunchy, delicious, and refreshing!
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Starting with the Cabbage
This incredible Asian salad is made with not one, not two but three varieties of cabbage and lettuce to give you the best texture and flavor experience! I use about ½ a head of red cabbage, ½ a head of Napa cabbage and 1 large head of lettuce. For the cabbage, first peel away the outer leaves to expose the clean and fresh layers inside. Then, grab a sharp knife and thinly slice the cabbage into strips. For the lettuce, wash the leaves first, then slice into thin strips as well.
I recommend assembling the salad in an extra-large bowl, so you have enough room to toss everything together!
All the Best Fillings!
No Asian Chicken Salad would be complete without a load of incredible fillings! For my video recipe, I went with a combination of grated carrots, chopped green onions, freshly chopped cilantro, edamame beans, canned mandarins, and sliced almonds. Feel free to add even more fillings and toppings! I also recommend sliced cucumber, sliced avocado, broccoli, sliced bell pepper or even bean sprouts!
Top the completed salad with crispy wonton strips or crispy noodles!
The Best Teriyaki Chicken!
I make my delicious Asian salad recipe with an equally incredible and juicy teriyaki chicken! I have a separate video recipe and post for this delicious recipe! I use large chicken breasts marinated in a teriyaki marinade. The chicken is fried, then finished in the oven, resulting in super juicy chicken breasts. The chicken is then glazed in a homemade teriyaki sauce.
I recommend making my teriyaki chicken first when making this salad recipe. Just keep it covered and warm while you’re chopping and prepping the salad ingredients.
Easy Sesame Dressing
To bring everything together and add the best flavor, I use an easy, homemade salad dressing for my Asian Chicken Salad! It comes together in just a minute! It’s made with soy sauce, rice vinegar, sesame seed oil, honey, garlic, ginger and sesame seeds. Just combine all the ingredients in a small measuring cup or bowl and whisk together briefly. Once you have the salad ready, pour the dressing over the salad and use two large spoons to toss everything together!
Add the crispy wonton strips and sliced chicken on top of the salad.
Make Ahead Instructions
Want to enjoy this salad but later? It’s super easy to do food prep with this recipe. I recommend placing all the salad ingredients into a large bowl and keep it covered and refrigerated. Do not add the dressing or crisps until ready to serve. The dressing will make the lettuce soft after about an hour. You can also make the chicken ahead of time and reheat it when ready to enjoy with the salad!
Enjoyed this delicious salad recipe? Check out some of my other recipes you’re sure to enjoy!
- Spinach Chicken Salad – another great chicken salad, with pears, blue cheese and a creamy dressing!
- Teriyaki Chicken Stir Fry – the one and only recipe you need for the best ever stir fry with chicken and veggies!
- Mango Shrimp Salad – juicy shrimp, mango and avocado combine together for this amazing and refreshing salad!
- Teriyaki Salmon Bowl – enjoy teriyaki salmon over steamed rice and fresh veggies!
- Mango Chicken Curry – aromatic, creamy and delicious coconut mango curry with juicy chicken! This dish is a must-try!!
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Asian Chicken Salad Recipe (video)
For Asian Salad:
- 1 large head of romaine or butter lettuce
- ½ small head red cabbage
- ½ small head Napa cabbage
- 2 to 3 large carrots, grated
- 3 green onions, chopped
- ¼ cup freshly chopped cilantro
- 1 cup cooked edamame beans
- 1 cup canned mandarins, drained of juices
- ¼ cup sliced almonds
- 1 cup wonton crisps
For Sesame Dressing:
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seed oil
- 1 to 2 tbsp honey
- 1 tbsp sesame seeds
- 1 pressed garlic clove
- 1 tsp grated or pureed ginger
For Teriyaki Chicken:
- 4 large boneless, skinless chicken breasts
- 1 tbsp cooking oil
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tbsp sesame seed oil
- 1 tbso rice vinegar
- 5 to 6 garlic cloves, finely minced or pressed
- 1 tbsp ginger, pureed or grated
- 1 1/2 tbsp cornstarch, or 1 tbsp arrowroot powder
- 2 tbsp water
- sesame seeds, for garnish
- Before starting the salad, I recommend preparing my Teriyaki Chicken Breast recipe. I have a separate video and recipe page for the chicken, linked above in the post. Once you have the chicken done, keep it covered and warm until ready to serve on top of the salad.
- For the salad, start with the cabbage and lettuce first. Peel away the outer leaves of the red and Napa cabbage to expose fresh leaves. Cut the cabbage in half and cut out the hard core. Use a sharp knife to shred the cabbages into thin strips. For the lettuce, wash and dry the leaves first. Stack the leaves and use a knife to cut the lettuce into thin strips. Place the cabbage and lettuce into an extra-large mixing bowl.
- Prepare the salad fillings: grate the carrots; chop the cilantro and green onion; clean the cooked edamame beans, if needed. Add the carrots, cilantro, green onion, edamame, almonds, and mandarins into the salad. Keep the wonton strips on the side until ready to serve.
- For the salad dressing: combine the soy sauce, rice vinegar, sesame seed oil, honey, garlic, ginger and sesame seeds in a small measuring cup or bowl. Whisk for 30 seconds until the ingredients are well combined.
- Pour the prepared salad dressing over the salad and use two large spoons to toss everything together.
- For serving, spoon the salad into large bowls and top with crispy wonton strips. Slice the prepared teriyaki chicken breast into bite sized slices and add on top of the salad. Sprinkle with sesame seeds and more cilantro on top, if desired.
- I recommend enjoying this salad right away. If you wish to make it ahead of time, keep the salad dressing, wonton crisps and chicken separate. Dress the salad when ready to enjoy.
For Teriyaki Chicken:
- For my video recipe, I used 4 large chicken breasts. This recipe will also work with bone-in or boneless chicken thighs; chicken drumsticks; or even chicken party wings.
- First, prepare the teriyaki sauce marinade. In a small bowl or measuring cup, combine the soy sauce, water, sugar, sesame seed oil, rice vinegar, garlic and ginger. Whisk for about 30 seconds until the ingredients are well combined.
- Arrange the chicken in a deep casserole tray or place into a ziplock bag (doubled!). Pour the prepared marinade over the chicken and turn until it's well coated all over. Marinate the chicken for a minimum of 1 hour, turning after 30 minutes. Ideally, I recommend marinating the chicken overnight. Once the chicken is marinated, remove it from the sauce and lightly pat dry with paper towels. Reserve the leftover marinade!
- Preheat the oven to 425F/218C. Preheat a large stainless steel or cast iron pan over medium-high heat and add a few tablespoons of oil. Once the pan and oil are extra hot, carefully add in the marinated chicken. For chicken breasts, fry them on each side for about 5 to 6 minutes, until well browned all over. For other cuts of chicken, do the same: fry on all sides until the outside is well browned.
- Pour the remaining teriyaki sauce over the browned chicken and let the sauce come up to a simmer; simmer for 2 to 3 minutes. Transfer the chicken into the preheated oven and finish cooking in the oven. Whichever cut of meat you use, the internal temperature needs to reach 165F/74C. For smaller chicken breasts, bake for 7 to 10 minutes; for larger breasts, bake for 15 to 18 minutes. Bone-in drumsticks and chicken thighs can take 18 to 22 minutes. Boneless chicken thighs bake in approximately 6 to 8 minutes. Bone-in party wings will take approximately 10 to 12 minutes. All timing is approximate and may increase or decrease depending on size!
- Once the chicken is done cooking, remove it from the pan onto a clean tray and bring the sauce back up to a simmer over medium heat. In a small ramekin, combine the cornstarch and water and stir to combine. Add the slurry to the sauce and whisk it in; the sauce will start to thicken immediately. Whisk the sauce for about 1 minute, then remove it from heat. Return the prepared chicken back into the pan and turn until it's well coated in the teriyaki glaze. Enjoy the chicken immediately for best flavor.