This easy Asian Chicken Salad combines crunchy romaine and fresh cabbage with juicy chicken, sliced almonds, crisp veggies, sweet mandarin oranges, and an irresistible Asian dressing. Packed with protein, fiber, and healthy fats, this salad recipe is satisfying and delicious.

Asian Chicken Salad in a large white bowl.

Now, just because this is a salad doesn’t mean we are missing out on flavor. In fact, this salad explodes with flavor in every bite! The homemade vinaigrette, sliced almonds, grilled chicken, and veggies make for a filling and satisfying meal.

Ingredients needed

This Asian salad is satisfying and delicious. Each bite is packed with different flavors and textures, and it’s easy to eat. This salad is gluten & grain-free, easily made vegan (just leave the chicken off), and might just be your new favorite meal. Here’s what you’ll need:

Romaine lettuce + cabbage – I like to use a mix of romaine and cabbage as the base for this salad, but you can use any leafy greens you like. A mixture of arugula, baby kale, spinach, iceberg, lettuce varieties, or a spring mix would also work well.
Red bell pepper – For extra crunch and flavor. Feel free to use orange or yellow pepper, if that’s what you have.
Carrots – shredded into thin strips for color and more crunch.
Cucumber – I like to julienne my cucumber to complement the shredded carrots in terms of shape and texture.
Scallions – Adds a sharp, somewhat spicy, peppery flavor.
Mandarin orange segments – To keep things easy, we grab mandarin oranges in a can (without added sugar). Alternatively, use fresh clementines in place of the canned mandarins. Peel the clementines, segment them, and add those to the salad.
Sliced almonds – These almonds can be thrown right from the bag into the salad or you can toast them if you’d like. See “tips” below for more info.
Asian grilled chicken breast – Sticky, sweet & spicy Asian grilled chicken with a flavorful soy-ginger glaze is the perfect addition to this salad. Grab the recipe HERE.
Asian salad dressing – This is the secret ingredient that makes this salad so good. Find out how to make it HERE.

How to make this salad recipe

This Asian chicken salad recipe could not be easier to make at home! Just prep your ingredients ahead of time, and combine romaine and cabbage in a large bowl before tossing in the peppers, carrots, cucumber, and scallions.

Divide the salad into four servings, toss each serving with about two tablespoons of salad dressing and then top each salad with a quarter of the chicken, oranges, and almonds. Alternatively, you could do this in one big bowl as well.

Adding vegetables to a large white bowl.

Pouring dressing over a grilled chicken salad.

Tips for recipe success

Asian dressing. Make the salad dressing first, so that it has plenty of time to sit and marinate before serving. You can make it up to a couple of days ahead of time and use it in other recipes like wraps, as a grilling marinade, or as a dipping sauce.
To toast almonds. This step is optional, but will really bring out the flavor. Place the almonds in a single layer in a dry heavy skillet and stir them around on medium-low heat. It only takes about 2-3 minutes (sometimes less depending on how much heat they are getting) until they are toasted and smell quite fragrant. Make sure you are stirring them around and watching constantly so they don’t have a chance to burn!
Only add dressing to the salad if it will be consumed immediately. If the romaine sits in the dressing, the leaves will eventually wilt. Dress this salad right before serving!
Make ahead. To save time before dinner; I recommend making the chicken and dressing a day or so in advance. This makes the final assembly super easy!

Variations

Looking for ways to customize this Asian salad? It’s super versatile! Here are some options:

Spice it up. Add some minced jalapeño or serrano chili peppers. Cayenne pepper and crushed red pepper flakes would also work!
Change up the protein. Tofu, shrimp, salmon, and even skirt steak would be delicious here.
Make it vegetarian and vegan-friendly. Simply leave off the chicken and bulk it up to add a plant-based protein – tofu or chickpeas would be great additions.
Amp up the veggies. Thinly sliced red onions, avocado, cherry tomatoes, sugar snap peas, or shaved Brussels sprouts would be tasty. This is a great way to clean out that vegetable crisper!
Serve this salad as a wrap. Simply layer the toppings inside a big leaf of romaine lettuce or tortilla, roll, and dip into the Asian dressing.

How to store

If you have leftovers, store the salad and dressing separately in the fridge, so the greens and veggies don’t wilt. You could also store all of the ingredients in separate containers to maximize freshness. The veggies should last up to a week, and the chicken will last for 5 days.

Store the dressing in an airtight container in the refrigerator for up to about 7 days. To enjoy it at room temperature, take it out of the fridge 30 minutes prior to use, and be sure to shake or stir well before using.

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