Hey friends! Let’s have a heart-to-heart about salads. I know, I know—sometimes the word ‘salad’ just screams ‘diet food’ or ‘boring rabbit food,’ right? But I promise you, this Asian Chicken Salad is absolutely neither of those things. In fact, it is one of those rare unicorn recipes that makes you genuinely excited to eat your vegetables. If you have ever ordered the Chinese Chicken Salad at The Cheesecake Factory or California Pizza Kitchen and thought, ‘I could eat this every single day,’ then this recipe is going to be your new best friend.

As a busy mom trying to juggle work, school drop-offs, and keeping the household from turning into total chaos, I am always on the hunt for meals that check three boxes: they have to be nutritious (we need that energy!), they have to be fast (who has time for complicated techniques?), and they have to taste indulgent. This salad hits the trifecta. It is loaded with a rainbow of crunchy cabbage, carrots, and edamame, giving you a massive boost of vitamins and fiber. But the real magic? It is all about the dressing. This honey sesame vinaigrette is savory, sweet, and tangy all at once. It coats every strip of cabbage and chicken perfectly without weighing it down.

I love making a huge batch of this on Sunday. I keep the dressing in a mason jar and the chopped veggies in airtight containers. Throughout the week, I just toss a portion into a bowl, shake up the dressing, and boom—a gourmet lunch in under two minutes. It is a total game-changer for avoiding the drive-thru trap!

History & Origins

While we often call this an ‘Asian Chicken Salad’ here in the States, its roots are actually firmly planted in American culinary history, specifically the fusion cuisine movement of California. While the flavors—soy sauce, ginger, sesame oil, rice vinegar—are undeniably drawn from Chinese and Japanese pantries, the salad as a composed main dish is a Western invention.

Many food historians trace the popularity of this dish back to the 1960s and 70s, but it really exploded in the 1980s thanks to celebrity chef Wolfgang Puck. He introduced his famous Chinois Chicken Salad at his Santa Monica restaurant, Chinois on Main. It featured Napa cabbage, radicchio, and a mustard-based vinaigrette, bridging the gap between European salad techniques and Asian flavor profiles. It became an instant sensation among the Hollywood elite and quickly trickled down to casual dining chains and home kitchens across the country.

Today, it stands as a classic example of American comfort food—a dish that brings together the best of fresh Californian produce with the bold, umami-rich flavors of the East. It is a testament to how food travels, adapts, and becomes a beloved staple in family homes just like ours.

Why This Recipe Works

There is a specific culinary reason why this salad is so addictive, and it all comes down to texture and balance. Our brains are hardwired to enjoy crunch; it signals freshness. In this salad, we are layering multiple types of crunch: the watery crispness of Napa cabbage, the sturdy snap of red cabbage and carrots, the nutty bite of almonds, and the airy crisp of wonton strips. This variety keeps your palate engaged with every bite.

Secondly, the dressing is a masterclass in flavor balancing. You have the salt from the soy sauce, acid from the rice vinegar, sweetness from the honey, and fat from the sesame and olive oils. When you emulsify these ingredients (whisk them until creamy), they coat the textured vegetables perfectly. Because cabbage is hardier than delicate lettuce like spinach or arugula, it holds up beautifully against the dressing without turning into a soggy mess immediately, making it ideal for meal prep.

Why You’ll Love This Recipe

• ✓Ready in under 30 minutes
• ✓Better than the restaurant version
• ✓Packed with 30g of protein per serving
• ✓Perfect for meal prep lunches
• ✓Dairy-free and easily gluten-free
• ✓Kid-friendly sweet and savory flavor

Equipment You’ll Need

• ✓Large mixing bowl
• ✓Small mason jar or whisk
• ✓Sharp chef’s knife
• ✓Cutting board
• ✓Small skillet (for toasting nuts)
• ✓Tongs

Ingredients

• ✓For the Salad Base:
• ✓4 cups Napa cabbage, thinly sliced
• ✓2 cups Red cabbage, thinly sliced
• ✓1 cup Carrots, shredded or julienned
• ✓2 cups Cooked chicken breast, shredded or cubed (rotisserie works great!)
• ✓1 cup Shelled edamame (thawed if frozen)
• ✓3 Green onions, thinly sliced
• ✓1/2 cup Fresh cilantro, chopped
• ✓1/2 cup Sliced almonds or roasted peanuts
• ✓1 cup Mandarin oranges, drained (optional for sweetness)
• ✓1/2 cup Wonton strips or crunchy chow mein noodles
• ✓For the Honey Sesame Dressing:
• ✓1/3 cup Rice vinegar
• ✓1/4 cup Soy sauce (low sodium recommended)
• ✓1 tbsp Toasted sesame oil
• ✓1/4 cup Olive oil or neutral vegetable oil
• ✓2 tbsp Honey or maple syrup
• ✓1 clove Garlic, minced
• ✓1 tsp Fresh ginger, grated
• ✓1 tsp Sesame seeds

Instructions

1. Prepare the Chicken: If you are not using leftover or rotisserie chicken, season 2 chicken breasts with salt and pepper. Pan-sear them over medium heat for about 6-7 minutes per side until fully cooked (internal temp 165°F). Let them rest for 10 minutes, then shred with two forks or chop into bite-sized cubes.
2. Toast the Nuts: While the chicken cools, place your sliced almonds in a small dry skillet over medium-low heat. Stir constantly for 2-3 minutes until they are golden brown and fragrant. Watch them closely—they burn fast! Remove from heat immediately.
3. Chop the Veggies: Wash your cabbages thoroughly. Slice the Napa cabbage and Red cabbage into thin ribbons. Shred the carrots if you didn’t buy them pre-shredded. Chop the green onions and cilantro.
4. Make the Dressing: In a small mason jar, combine the rice vinegar, soy sauce, sesame oil, olive oil, honey, minced garlic, grated ginger, and sesame seeds. Screw the lid on tight and shake vigorously until the dressing is emulsified and creamy looking. Alternatively, whisk briskly in a small bowl.
5. Assemble the Base: In a very large bowl, combine the Napa cabbage, red cabbage, carrots, edamame, green onions, and cilantro. Toss well to mix the colors.
6. Add Protein and Crunch: Top the greens with the shredded chicken, toasted almonds, and mandarin oranges (if using).
7. Dress and Serve: If serving immediately, pour the dressing over the salad and toss with tongs until everything is evenly coated. Top with wonton strips right before eating to ensure they stay crunchy.

Expert Cooking Tips

• ✓Rotisserie Hack: To save time, buy a rotisserie chicken from the deli. It adds great flavor and cuts 20 minutes off your prep time.
• ✓Bagged Slaw: In a rush? You can use two bags of pre-mixed coleslaw mix instead of chopping your own cabbage. It’s a mom-saver!
• ✓Flavor Melding: The dressing tastes even better if you make it an hour ahead of time, allowing the ginger and garlic to infuse the oil.
• ✓Wonton Strips: If you can’t find wonton strips in the salad aisle, crushed uncooked ramen noodles (discard the packet) add a great crunch too!

Substitutions and Variations

This recipe is super flexible! If you are gluten-free, swap the soy sauce for Tamari or Coconut Aminos and ensure your wonton strips are GF (or sub with sunflower seeds). For a vegetarian version, swap the chicken for baked tofu cubes or chickpeas. If you have a nut allergy, skip the almonds and use pumpkin seeds or sunflower seeds for that necessary crunch. Not a fan of cilantro? Fresh parsley or Thai basil works wonderfully as a fresh herb substitute.

Common Mistakes to Avoid

The biggest mistake people make is over-dressing the salad too early. Cabbage is sturdy, but the salt in the soy sauce will eventually draw out moisture and make it soggy if it sits for hours. Only dress what you plan to eat right away. Another mistake is skipping the herbs. The cilantro and green onions provide a fresh ‘pop’ that cuts through the savory sesame oil; without them, the salad can feel a bit heavy.

Serving Suggestions

This salad is a complete meal on its own, but if you want to stretch it for a dinner party, it pairs beautifully with some vegetable spring rolls or potstickers. For a beverage, serve with a crisp iced green tea or a light white wine like a Sauvignon Blanc. It also makes a fantastic side dish for grilled teriyaki salmon.

Storage and Reheating Tips

To Store: Store the chopped vegetable base, the chicken, and the dressing in three separate containers. The veggies will stay crisp in the fridge for up to 4-5 days. The dressing will keep for 2 weeks in the fridge (just shake before using).
Mason Jar Method: Put the dressing at the very bottom of the jar, then chicken, then edamame/carrots, and pack the cabbage on top. When you dump it into a bowl, the dressing is on top and ready to toss!

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! This is one of the best salads for meal prep. Just keep the dressing separate until you are ready to eat to maintain the crunch.

Is this salad spicy?

Not at all. It is savory and sweet. If you want some heat, add a teaspoon of Sriracha or red pepper flakes to the dressing.

What kind of oil should I use?

I use a mix of olive oil (for health) and toasted sesame oil (for flavor). The sesame oil is potent, so don’t use it as the only oil or it will be too overpowering.

How do I shred the cabbage so thinly?

A sharp chef’s knife is key! Cut the cabbage head in half, remove the core, and slice as thinly as possible. You can also use a mandoline slicer, but watch your fingers!

Can I use frozen edamame?

Absolutely. Just buy the shelled frozen edamame. You can thaw them by running them under warm water in a colander for a minute.

Is this healthy?

Yes! It is loaded with fiber, vitamins A and C from the cabbage and carrots, and lean protein. It is a very balanced meal.

My dressing separated, is that normal?

Totally normal. Oil and vinegar naturally separate. Just give it a vigorous shake or whisk before pouring.

Can I use peanut butter in the dressing?

Yes! If you want a creamier, peanut-style dressing, whisk in 1 tablespoon of creamy peanut butter.

Conclusion

There you have it, mamas! The Asian Chicken Salad that is going to save your lunch hour. It is fresh, it is crunchy, and it is honestly so delicious that you might forget you are eating something healthy. I hope this recipe brings a little brightness to your busy week. Don’t forget to pin this recipe for later and tag me on Instagram if you make it—I love seeing your beautiful creations!