Why You’ll Love This Recipe

Asian Chicken Salad with Ginger Dressing is a vibrant, crunchy, and refreshing dish packed with crisp vegetables, tender chicken, and a zesty homemade ginger dressing. It’s light yet satisfying, making it perfect for lunch, dinner, or meal prep. The combination of savory, tangy, and slightly sweet flavors delivers a well-balanced and nutritious salad that’s anything but boring.

ingredients

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

shredded cooked chicken (rotisserie or grilled)
napa cabbage or romaine lettuce
red cabbage
carrots
red bell pepper
green onions
cilantro
sliced almonds or chopped peanuts
crispy wonton strips or chow mein noodles (optional)
sesame seeds

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 chicken, napa cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro.

In a blender or small bowl, whisk together the ginger, garlic, soy sauce, rice vinegar, sesame oil, honey, lime juice, olive oil, salt, and pepper until smooth.

Pour the dressing over the salad and toss until everything is evenly coated.

Top with sliced almonds, sesame seeds, and crispy wonton strips or chow mein noodles if desired.

Serve immediately for maximum crunch or chill for 15–20 minutes to let flavors meld.

Servings and timing

Serves 4
Preparation time: 15 minutes
Cooking time (if not using pre-cooked chicken): 10–15 minutes
Total time: 25–30 minutes

Variations

Use grilled shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
Add mandarin orange slices or mango for a touch of sweetness.
Include cucumber or edamame for extra texture and protein.
Make it spicy by adding sriracha or red pepper flakes to the dressing.

storage/reheating

Store salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
If already mixed, consume within 1–2 days to preserve crunch.
No reheating required—best served cold or at room temperature.

FAQs

Can I use bagged coleslaw mix?

Yes, it’s a convenient shortcut and works well in place of shredded cabbage.

Is the dressing gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I make the dressing ahead of time?

Absolutely, it can be made 3–4 days in advance and stored in the fridge.

What if I don’t have fresh ginger?

You can use 1/2 teaspoon ground ginger as a substitute, though fresh is more flavorful.

How do I cook the chicken?

Grilled, baked, or poached chicken breasts work great—or use store-bought rotisserie chicken.

Can I make it vegan?

Yes, substitute chicken with tofu or tempeh and use maple syrup instead of honey.

Conclusion

Asian Chicken Salad with Ginger Dressing is a crisp, colorful, and deliciously healthy meal that’s easy to prepare and endlessly customizable. The homemade ginger dressing ties it all together with a bold, tangy kick. Perfect for busy weekdays or light entertaining, this salad is sure to become a go-to favorite.