Keep this Asian Chicken Salad in your back pocket for when you want something fresh, crunchy, colorful, and full of flavor—without even turning the oven on. It’s quick, easy, meal-prep friendly, and flexible enough to handle whatever’s in your fridge. Best of all? That toasted sesame soy dressing is everything. Salty, sweet, nutty, tangy—it hits every note.
Whether you’re packing lunch for the week, feeding a crowd, or just need to use up that leftover rotisserie chicken, this recipe has your back.
Why You’ll Love This Salad
- Meal prep superstar – It keeps beautifully in the fridge for a few days (just store the dressing separately).
- Balanced and filling – Packed with protein, veggies, and healthy fats.
- Better than takeout – Lighter, cheaper, and probably faster, too.
- Totally customizable – Make it with what you have. No napa cabbage? No problem. No chicken? Go vegetarian or substitute with your protein of choice. Add avocados for creaminess, or go with a peanut dressing if that’s what you’re feeling.
Ingredients You’ll Need
For the Salad:
- Cooked chicken – shredded or chopped. Use rotisserie chicken, grilled chicken, or any leftover chicken you’ve got. This is one of my favorite ways to use up leftover Costco rotisserie chicken.
- Napa cabbage and red cabbage – for crunch and color. I recommend napa cabbage as it tends to be more delicate and milder in flavor, but you can go with regular cabbage shredded very finely. This pairs well with the red cabbage which has peppery and earthy notes.
- Carrots – julienned or shredded. Adds a bit of sweetness and texture. You can of course purchase pre-shredded carrots from the grocery store as a quick shortcut.
- Bell pepper – for freshness and extra crunch.
- Edamame – adds plant-based protein and a bit of bite.
Garnishes:
- Fresh cilantro – for that herby freshness.
- Toasted sesame seeds – for that nutty pop.
- Roasted peanuts – chopped for texture and a salty crunch.
For the Dressing:
- Garlic – fresh minced or sub with garlic powder for a milder, longer-lasting option.
- Ginger – fresh or ground.
- Soy sauce – the base of the dressing
- Rice vinegar – gives it that tangy punch.
- Toasted sesame oil – don’t skip it! It’s the key flavor.
- Honey – sub with maple syrup or agave to make it vegan.
- Black pepper – to round it all out.
How to Make It
1. Shake up the dressing – Add all the dressing ingredients to a jar, screw the lid on tight, and shake it like you mean it. Set it aside.
2. Toss the salad – In a big bowl, combine the chicken, cabbage, carrots, bell peppers, and edamame. Add garnishes and toss.
3. Drizzle and serve – Add dressing just before serving and toss to coat. Done!
Substitutions and Customizations
This salad is endlessly flexible. Here’s how to make it work with what you’ve got:
- No chicken? Substitute with your protein of choice. Beef, pork, shrimp. or tofu are great options.
- No napa cabbage? Use green cabbage, romaine, bean sprouts, or even a bag of slaw mix.
- Out of bell peppers? Cucumber, snap peas, or radishes would be great.
- No peanuts? Toasted cashews or almonds are great alternatives. If going nut-free, you can also use sunflower seeds or crunchy noodles for a satisfying crunch.
- Want more heat? Add chili flakes, sriracha, or thinly sliced chili peppers to the dressing.
Try a Different Dressing
This salad offers a simple base of veggies and proteins that pairs well with a variety of dressings. If you’re meal prepping this and want to change up the flavors, try these dressing variations:
- Make it creamy: The Sesame Soy Dressing is tangy and bright, but if you prefer a creamier version, try adding a few dollops or about two tablespoons of kewpie mayo before shaking it up.
- Peanut Dressing: You can also opt to go with this Peanut Sauce for a richer and nuttier flavor profile.
- Ginger Dressing: If you’re craving something fresh and vibrant, try it with this Japanese Ginger Dressing.
Make It Vegetarian or Vegan
- For vegetarian: Just leave out the chicken and add extra edamame, tofu, or tempeh.
- For vegan: Same as above, and swap honey in the dressing for maple syrup or agave. Easy!
- Want it soy-free? Use coconut aminos instead of soy sauce and skip the edamame.
How to Meal Prep It
This is one of those recipes that gets better the longer it sits (as long as the dressing is separate). Here’s how to prep it for the week:
- Divide the salad and garnish ingredients into meal prep containers.
- Store the dressing in a separate container or small jar.
- Drizzle dressing and toss just before eating.
Storage Notes:
- Salad (undressed) will keep for about 3 days in the fridge.
- Dressing with fresh garlic/ginger: good for 2 days.
- Want it to last longer? Use garlic powder and ground ginger instead for the dressing.
- You can also opt to meal prep the salad without the chicken, and the salad on its own should last about 4-5 days in the fridge (as long as the dressing is separate).
Pairings for Asian Chicken Salad
While this salad makes for light and balanced meal on its own, I like to pair it with soup or dumplings to make it more of a complete meal.
Try it with these dishes:
Make this Asian Chicken Salad Today
This Asian Chicken Salad with Sesame Soy Dressing is the kind of no-recipe recipe that works every time. It’s bright, crunchy, and super satisfying—but still light. It’s the salad you crave and will actually look forward to having for lunch/dinner, not the salad you feel obligated to eat.
And once you try that dressing? You’ll want to pour it over everything.
Perfect for lunch. Dinner. Potlucks. Or just when you want something quick and nourishing. Make it today and leave a comment below!
More Salad Recipes
Asian Chicken Salad with Sesame Soy Dressing (Easy + Meal Prep Friendly)
Ingredients
SALAD
- 4 cups cooked chicken shredded
- 6 cups napa cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrot julienned
- 1 cup bell pepper thinly sliced
- 1 cup shelled edamame beans
GARNISHES
- 2 tsp toasted sesame seeds
- 1 cup roasted peanuts chopped
SESAME SOY DRESSING
- 2 cloves garlic grated
- 1 tsp ginger grated
- 1/2 cup soy sauce
- 1/4 rice rice vinegar
- 3 tbsp toasted sesame oil
- 3 tbsp honey
- 1/4 tsp black pepper
Instructions
- Add the ingredients for the dressing to a jar with a lid and shake until fully mixed. Set aside.
- Add the salad ingredients to a large salad bowl. Top with garnishes and drizzle with dressing. Toss and serve.
Notes
Printable Grocery List
Click here for the printable grocery list for this recipe
