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This Asian Chicken Salad is the perfect combination of great color, texture and flavor! An amazing main dish salad.
Why You’ll Love This Recipe!
The perfect salad not only tastes good but it looks good and it has great texture. This Chinese chicken salad hits all the marks. It gets its crunch from peanuts and carrots, the great color comes from the spinach and carrots and the flavor is from the marinated chicken and the dressing which is flavorful and fresh thanks to the lime juice, red pepper and cayenne pepper. The dressing is not hot at all, just enough heat to give it some good flavor.
Ingredients Needed
- Chicken Breasts, you could substitute with skinless boneless chicken thighs if desired.
- Napa Cabbage
- Baby Spinach. You could also use kale or romaine lettuce
- Shredded Carrots
- Peanuts
- Lime, zest and juice
- Olive Oil
- White Wine Vinegar, Red wine vinegar or rice vinegar
- Sugar
- Cilantro or green onions for garnish
- Crushed Red Pepper Flakes
- Cayenne Pepper
- Chili Powder
- Salt and Pepper
How To Make Asian Chicken Salad
- For the salad dressing, Combine olive oil, lime juice, cilantro, cayenne, red pepper flakes, salt and pepper and whisk together.
- Cut chicken breasts into thin strips
- Add chicken and marinade and put in the refrigerator for 30 minutes.
- Heat pan and sauté chicken until cooked through.
- Set chicken aside to cool.
- Mix together olive oil, lime juice, lime zest, vinegar, chili powder, sugar, salt and black pepper in a bowl to make dressing.
- Add cabbage, spinach, carrots, cilantro, chicken and peanuts to a large serving bowl.
- Add in dressing and chicken and toss.
Tips from leigh Anne for Asian Chicken Salad
- The salad uses napa cabbage which I like better than the traditional green or red cabbage. It’s softer and prettier in a salad.
- Cut the chicken into bite size pieces before marinating. This allows the marinade to cover more of the chicken for better flavor and allows it to cook quicker.
- To save time you could use store bought rotisserie chicken and just cut it up.
- The dressing is not spicy, but feel free to leave out the red pepper flakes if you desire. I found that it gives the dressing great flavor.
- I like to reserve a bit of a few of the ingredients like the carrots, cilantro and peanuts to sprinkle some on top right before serving. Always dress the salad right before serving.
- You could also add in some mandarin oranges, sliced almonds, crunchy chow mein noodles, wonton strips, diced bell peppers, snap peas, snow peas or ramen noodles or your favorite veggies.
Frequently Asked Questions
What other meat can I put on Asian chicken salad?
This salad would be delicious with shrimp, salmon, tofu or sliced steak. You can also serve it without any protein too.
Can I make this salad ahead of time?
I recommend preparing the components, mixing up the dressing, cooking the chicken, dicing any veggies you are using and then combine the ingredients and toss with dressing right before serving. Store the individual ingredients of the salad separately and refrigerate until ready to combine and serve.
How do I store leftover?
Any leftover Asian Chicken Salad can be stored in an airtight container in the fridge for a day or so. The salad is best enjoyed fresh, the day of.
Is this Asian Chicken Salad gluten-free?
It is gluten free as long as you don’t add in chow mein noodles, Won ton strips or any other add ins that might contain gluten.
Check out more of my favorite salads:
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Asian Chicken Salad
Ingredients
- 1 lb. chicken breasts skinless and boneless
- 3 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 Tbsp cilantro chopped fine
- 1 tsp salt and pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp cayenne pepper
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1 Tbsp grated lime peel
- 3 Tbsp white wine vinegar
- 1/4 tsp chili powder
- 2 Tbsp sugar
- 1 tsp salt and pepper
- 3 cups Napa Cabbage
- 3 cups Baby Spinach
- 1 cup carrots shredded
- 1 bunch cilantro chopped
- 1 cup chopped peanuts
Instructions
- Cut chicken breasts into thin strips
- In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro,cayenne, red pepper flakes, salt and pepper
- Add chicken and marinate for 30 minutes
- Heat pan and saute chicken until cooked through
- Set aside to cool
- In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper
- In a large bowl, add together cabbage, spinach, carrots, cilantro, chicken and peanuts
- Add in dressing mixture and toss
Tips & Notes:
- The salad uses napa cabbage which I like better than the traditional green or red cabbage. It’s softer and prettier in a salad.
- Cut the chicken into bite size pieces before marinating. This allows the marinade to cover more of the chicken for better flavor and allows it to cook quicker.
- To save time you could use store bought rotisserie chicken and just cut it up.
- The dressing is not spicy, but feel free to leave out the red pepper flakes if you desire. I found that it gives the dressing great flavor.
- I like to reserve a bit of a few of the ingredients like the carrots, cilantro and peanuts to sprinkle some on top right before serving. Always dress the salad right before serving.
- You could also add in some mandarin oranges, sliced almonds, crunchy chow mein noodles, wonton strips, diced bell peppers, snap peas, snow peas or ramen noodles or your favorite veggies.
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Nutrition Facts:
Kim says
I made this for dinner tonight and it was really yummy. Thanks for the recipe.
Cat says
I was going to give this a try but then I saw the dreaded ingredient, “cilantro”. I am not sure why this tastes like soap to me when so many others love it. Have you substituted anything else for this with success? How about peanuts – we have a peanut allergy – can you suggest a nut? Could you even leave it out? I think the crunch is so nice with nuts/peanuts.
Leigh Anne says
I am sure it will still be great without the cilantro or you could use fresh Italian parsley instead. For a nut substitution try using almonds or cashews.
FoodontheTable says
I can see how this would be a hit. It looks delicious!
kristenm says
Oh that looks good. I am putting the ingredients on my next shopping list. I have been focusing on increasing my vegie/fruit intake this month. This is perfect!
Diana Specht Saavedra says
Sounds yummy, Leigh Anne. Just gotta plod through the snow to go get the Napa cabbage…maybe tomorrow! 😉
Leigh Anne says
Hope you thaw out soon! It’s 60 degrees here in Portland and I wouldn’t mind a snow day or two!