This Asian Chicken Salad with Ginger Dressing is going to be your go-to lunch this spring! It is full of crunchy cabbage, sliced almonds and sweet mandarin oranges tossed with a flavorful ginger dressing. This salad will leaving you feel satisfied without weighing you down!
Why You'll Love This Asian Chicken Salad With Ginger Dressing
I love salads and eat them very regularly. But I need a salad with lots of flavor, filling yet nutritious and plenty of crunch. This Asian Chicken Salad also called a Chinese Chicken Salad fits all of my salad requirements. It is such a fresh and delicious salad with lots of flavor from the light ginger dressing, sweet mandarin oranges and crunchy chow mein noodles.
This chicken salad is on regular lunch rotation at my house because I can make a big batch and have it ready for a few days. It is great for meal prep and takes no time to whip together.
It is also easily customizable. Depending if I have extra vegetables in my refrigerator I'll add those for some extra vitamins. I love using rotisserie chicken in this salad but it's also delicious with grilled shrimp!
Nutritious- This light salad has plenty of protein and veggies for a complete meal.
Customizable- Add what you like to make the salad your own.
Meal Prep Friendly- Pack the dressing and the salad separate for the perfect make ahead meal for lunch or dinner during the work week.
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large mixing bowl
coleslaw mix- this can be found in the produce section of the grocery store. I like to use slaw mix because it makes the salad even easier because I don't have to slice the cabbage myself. Plus most mixes have a nice assortment of both green and purple cabbage and a bit of carrot added for color.
green leaf lettuce-adds a little textural difference.
cilantro- really adds a fresh herbaceous flavor to the salad.
chicken- you can use leftover cooked chicken or shred rotisserie chicken for the recipe.
sliced almonds- toasted sliced almonds add a great crunch to the salad.
sesame seeds- you can buy these in the spice isle at the grocery store.
mandarin oranges- you can use fresh or jarred mandarin oranges.
garlic- adds great flavor to the dressing.
ginger root- fresh ginger root gives the dressing amazing flavor.
olive oil-balances the tanginess of the vinegar.
rice vinegar- this is a mild flavored vinegar that is found in the grocery store near the olive oils and vinegars. There are different flavors but I get the plain variety.
soy sauce- adds a bit of salty umami flavor to the dressing.
honey-adds a natural sweetness to the dressing.
red pepper flakes- adds a bit of spice. You could also add a small amount of Sriracha to the dressing instead.
chow mein noodles-yes I forgot to include this in the picture for you but these little crunchy noodles I usually find in a can along with other Asian ingredients in the grocery store.
Heat a small skillet over medium-low heat. Dry toast the sliced almonds and sesame seeds to bring out their flavor. This will take around 5 minutes and you will want to stir often to make sure they evenly toast and do not burn.
While the almonds and sesame seeds are toasting, add the chicken, coleslaw mix, lettuce, cilantro, and sliced green onion to a large mixing bowl.
To make the salad dressing add the olive oil, rice vinegar, honey, soy sauce, red pepper flakes and sesame oil to a small bowl. Use a Microplane or fine grater to grate the ginger root and garlic clove into the dressing. Stir well to combine and pour over the salad mixture and toss well.
Top the salad with mandarin oranges and crunchy dried chow mein noodles and serve immediately.
If you are planning to make this ahead, it is best to store the salad separate from the dressing. This way the salad stays nice and crunchy. After combining all of the salad ingredients portion into individual airtight containers for 3-4 days. This is a great salad for meal prep for lunch during the week.
Substitutions And Additions
You can really customize this salad to suit your tastes or to use up what you already have on hand.
veggies- I always love extra vegetables added to my salad so you can add red bell pepper, broccoli, or snow peas.
almonds and sesame seeds- if you have an allergy to nuts feel free to leave these out of your salad.
chow mein noodles- I love the crunch of these but you can leave these out or substitute with wonton strips.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Asian Chicken Salad With Ginger Dressing
- ⅓ cup sliced almonds
- 1 tablespoon sesame seeds
- 12 ounces coleslaw mix or shredded cabbage
- 2 cups leaf lettuce, romaine or any leafy green
- ½ cup cilantro, chopped
- 1-2 green onion, thinly sliced
- 2 cups chopped cooked chicken, rotisserie or poached
- ½ cup mandarin oranges, drained
- ⅓ cup chow mein noodles
- ¼ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, grated (see notes)
- 1 ½ inch knob ginger grated (see notes)
- ⅛ teaspoon red pepper flakes
- Heat a small skillet over medium heat. Add the sliced almonds and sesame seeds and toast dry for about 5 minutes stirring frequently to make sure they do not burn. Set aside to cool.
- Meanwhile add the coleslaw mix, lettuce, cilantro, green onion and chopped chicken to a large bowl. Toss to combine. Add the cooled almonds and sesame seeds to the bowl.
- In a small bowl add the dressing ingredients. Grate the garlic and ginger into the bowl using a Microplane or grater. (see notes) Whisk well and drizzle over salad.
- Top the salad with mandarin oranges and chow mein noodles and serve right away. If meal prepping keep the salad and dressing separate until serving. The dressing may separate and will need to be shaken or stirred.