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Asian Chicken Salad

Asian Chicken Salad

Asian Chicken Salad – Clean & Delicious®

This is the salad that I have been addicted to for the past two weeks.

It’s a simple spin-off of a Chinese Chicken Salad; it’s crispy, crunchy, spicy, sweet, savory, and even a bit salty.  It satisfies on so many different levels and it’s super easy to make.

I marinated and grilled my own chicken breasts for the recipe (Simple Ginger-Soy Chicken Breasts) but if you wanted to cut back on time even more you could easily use some shredded rotisserie chicken or see if your local grocery store has some pre-cooked chicken either at a salad bar or by the hot prepared food section.

Another major time saver for me was using a bag of pre-shredded cabbage (I bought mine at Trader Joe’s).  I always forget how much I love raw cabbage in a salad; so crunchy!

This salad was a big hit… Beng and I loved it and were more than happy to have the leftovers for lunch the next day.

Asian Chicken Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 0 mintes

Total Time: 15 minutes


  • 1 heart of romaine lettuce, thinly sliced
  • 2 cups of shredded cabbage
  • 1 red pepper, cut into thin strips
  • 2 carrots cut into thin strips
  • ½ cucumber, cut into thin strips
  • 2 scallions, sliced
  • 1/4 cup slivered almonds
  • 1 cup mandarin orange slices (I used canned)
  • 2 COOKED chicken breasts, cut into bite sized pieces


  • Dressing:
  • ¼ cup rice wine vinegar
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 1 tbsp plus 1 tsp of hoisin sauce
  • 1 tbsp of grapeseed oil
  • 1 tsp sesame oil


Combine all ingredients in a small bowl and whisk until everything is well combined.

Combine romaine and cabbage in a large bowl before tossing in the peppers, carrots, cucumber, and scallions.

Toss each serving with two tablespoons of salad dressing and then top each salad with a quarter of the chicken, oranges, and almonds.  Enjoy!

Serves 4.

Nutrients per 1/4th of recipe: Calories: 247; Total Fat: 10.7g; Saturated Fat: 1.1g; Cholesterol: 30mg; Sodium: 158mg; Carbohydrate: 23.2g; Dietary Fiber: 5.2g; Sugars: 13.1g; Protein: 18.3g

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15 comments on “Asian Chicken Salad

  1. Just an FYI, this does look delicious but I know you are trying to breastfeed and cabbage can really lower your milk supply, cooked or raw (or they even suggest topical if you are engorged…). Anyway, just thought you should know if you don’t already.

  2. Don’t see the oranges or almonds in the ingredirnt list.

  3. Evelyn – I did NOT know that! Thanks so much for the scoop:).

    Dad – Thanks… I fixed it. Can I use lack of sleep as an excuse??

  4. That is one nice looking chicken salad!

  5. This looks wonderful! I have fond childhood memories of enjoying a similar salad at the Nordstrom’s Cafe with my mother whenever we would go shopping. Can’t wait to try this out!

  6. So happy you posted this Dani! I really don’t like salads unless it’s made with spinach or cabbage so this is perfect!
    I looove Asian salads. It’s the only salad I’ll order if I go out. :)

  7. Dani this salad looks delish! Can’t wait to try this thanks!

  8. Kevin – It tastes really good too:)!

    Phoo-D – Hope you like it!

    Wani – If you like Asian salads… you’ll definitely like this!

    Marcia – Can’t wait to hear what you think.

  9. Cool salad. I just happened to have bought most of these ingredients today. Thanks.

  10. Tried this last night and it’s a keeper!

    This recipe is going in the front of my book!!!

  11. Made this on the weekend and it is my new favourite salad. I love the combination of vegetables and the dressing is so good. I just started making some of your recipes and I have to tell you I’m hooked. I don’t know what to make next!!!

  12. This is AMAZING!!

  13. Thanks fir saving me from my own lack of imagination!!!! This will be what’s for dinner for my three local granddaughters tonight and big win/win….I know they’ll love helping assemble it!!!!

  14. What is plus?

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