Amazing Asian Chicken Salad

Amazing Asian Chicken Salad

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emilyk 0

"This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!"
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1 h 35 m servings 306 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  2. Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  4. To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.


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This was a tasty, colorful salad. Next time I will save more dressing to put on the salad. The chicken was delicious! Easy to put together.

I cooked the chicken in the crock pot instead - just dumped half the dressing/marinade in there with frozen chicken tenders. The dressing wasn't as sweet as I was expecting it to be, but adding...

This was really tasty! I made this vegan by substituting the chicken with seitan and even tossed in some chopped up good!

This was delicious even before it was chilled. The only substitutions I made were chives and red onion (in place of the green onions). Absolutely fabulous - a perfect summer meal!

I can only rate the dressing, which was excellent. Next time I will use just a tad less ginger. Otherwise it's nice and tangy. I put it over some green lettuce with chicken (sauted w/ a little...

This is the best Asian Chicken Salad recipie I have used. I used to have one from a long time ago and lost it and this is the closest one. The only thing I do different is that I don't marinad...

yummy I didn't use any chicken because I didn't have time to cook it that day but it was very good. I am sure it will be even better next time with chicken. I also added some uncooked ramen n...

VERY good!! Used all green cabbage and since I did not have corriander I left it out. The hubby loved it!!

This was awesome. I loved it, it was very yummy!!!!

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