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Asian Chicken Salad

9 reviews / 5 average

One of my strengths as a teacher is the impromptu game.

And since you asked, one such game that I often pull out of my back pocket is called Password.

Here are the rules: you get one word clues that will help you guess the “password”. I think I might have stolen that from a real game, but I’m still considering it mine, and impromptu, especially since I’m going to make impromptu use of it right now. Ready? Good luck.








Asian chicken on a plate.













Do you have a guess yet?

Asian chicken salad in a wooden bowl with a fork.
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A picture of Asian Chicken Salad

Asian Chicken Salad


This Asian chicken salad is a healthy favorite in our family! Chow mein noodles, cabbage, edmame, carrots, chicken, marinated chicken, and Asian dressing.


  • 1/4 cup chopped green onions
  • 23 cups shredded lettuce or slaw (I used raw grated brussel sprouts)
  • 1/2 cup whole almonds, chopped
  • 2 cups shredded carrots
  • 1/4 cup chopped cilantro
  • 2 cups cooked, shelled edamame
  • toasted sesame seeds (optional)
  • 2 chicken breasts
  • 1/2 cup soy sauce
  • 2 cloves garlic, minced
  • 1 piece minced ginger (about 1 tbs. for me)
  • 2 tablespoons sugar
  • 2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part Garam Masala and part Cajun seasoning)
  • 2 cups chow mein noodles (dry crunchy kind)


  1. Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.
  2. Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.
  3. Toss with dressing of your choice and chow mein noodles just before serving.


Dressing: I used Panera’s Asian Sesame bottled dressing – yum! I also made my own quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, 1/4 cup oil, 3 tablespoons white vinegar, 1/2 cup chunky peanut butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and about 1/3 cup water.

DON’T add the chow mein noodles until you are ready to eat the salad – the moisture from the vegetables and chicken will make the noodles lose their crunch.

Nutritional Information includes my peanut dressing!

  • Prep Time: 1 hour 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: Asian-Inspired

Keywords: asian chicken salad, asian salad, chicken salad, salad recipe

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If you’re guessing the password was Asian Chicken Salad, you win!

Since I hereby promise to eat this salad forever, I WIN MORE!

I’m not competitive, though.

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  1. Pinch of Yum Logo

    Ahhh! I think that Password game is an old show I used to watch on Game Show Network (because I was prematurely old at age 12). What a blast from the past!

    Anyway, this Asian chicken salad looks like a delicious lunch recipe to keep in mind. Definitely saving this one!

  2. Pinch of Yum Logo

    Haha, love this. Being in front of children makes me super duper nervous that I won’t come up with anything fun or interesting to do (and yet, I give presentations to CFOs and presidents of colleges all the time, go figure) with them. I’m stealing this game for the next time I’m in that situation!

  3. Pinch of Yum Logo

    It looks and sounds delicious. I’ve tried to cook Asian inspired food before, but it never really worked out. I should give this a try!

    1. Pinch of Yum Logo

      You should! This is kind of hodge-podge Asian, a little bit of Chineses, Japanese, and Thai influence… but a good place to start! 🙂 None of the ingredients are too overwhelming.

  4. Pinch of Yum Logo

    Love the pics and the salad surely sounds delicious and healthy. I also have a special reason to thank you. Just today I had my first acceptance by tastespotting and I submitted to that site after reading the resources section from your blog. I had no luck at foodgawker but I’ll keep trying. Thanks guys for this amazing site 🙂

  5. Pinch of Yum Logo

    This recipe looks amazing, I just love your blog! Do you think you could make this recipe using tofu or seitan in place of the chicken? Im a vegetarian 🙂

    1. Pinch of Yum Logo

      Absolutely! Actually, I made half with chicken for my husband and left the chicken out of the other half… since there’s edamame in there, I didn’t miss the meat at all! I mean, I like it both ways, but you can easily leave out the meat or sub something else if you need it to be vegetarian. It’s actually loosely vegan, too, if you leave out the meat, since there’s no other dairy in it! 🙂

    1. Pinch of Yum Logo
      Erica S.

      So excited to make this! Looks like a winner! I JUST LOVE BIG SALADS!
      So what kind of dressing do u use Lindsay?

  6. Pinch of Yum Logo

    Thank you for this–it came at just the right time! I made it for dinner last night, expecting it would be just me eating it, then my honey came home in the middle of putting it together and announced that his doctor told him that he’s borderline diabetic, his cholesterol’s too high, and he needs to eat healthier. So he was feeling a little lost and overwhelmed with all this new info and all the lifestyle changes he has to make, and I was able to say, “well, we’ve got dinner covered–you can have some of this salad with me!” We both loved it and I think he felt better knowing that there are lots of good things to eat that aren’t trying to kill you. 😉

  7. Pinch of Yum Logo

    I write this comment as I am eating this salad. Its so fresh and flavorful, not to mention relatively guilt free! I promise it is as good as it looks. Thank you Lindsay for posting, its a new favorite.

  8. Pinch of Yum Logo
    dawn lindblade

    Making this salad right now for some friends coming over later. I’m so excited to taste it. Thanks for the recipe! Love the site.

  9. Pinch of Yum Logo

    This dish is sooooo good! I just made it for lunch tomorrow and I can’t wait to eat it all! I made the peanut dressing with almond peanut butter ( that’s what I had) and it still worked out. Thank you 🙂