Quick and Easy Asian Chicken Salad

by Phoebe Green
asian chicken salad

Introducing our vibrant and flavorful Asian Chicken Salad! Bursting with fresh ingredients and tossed in a zesty dressing, this salad is a delightful fusion of colors and tastes. Tender roasted chicken, crunchy red cabbage, matchstick carrots, and protein-packed edamame are combined with aromatic cilantro and mint, along with a sprinkle of green onions for extra bite. Topped with crunchy slivered almonds and nutty sesame seeds, every bite offers a symphony of textures and flavors. 

The dressing, a perfect balance of tangy lime juice, savory soy sauce, toasted sesame oil, and a hint of sweetness from honey, ties it all together beautifully. Whether as a light lunch or a refreshing side dish, this Asian Chicken Salad is sure to impress with its vibrant presentation and irresistible taste.

asian chicken salad

Quick and Easy Asian Chicken Salad

Indulge in the vibrant flavors of Asia with our Asian Chicken Salad, a tantalizing blend of tender roasted chicken, crisp vegetables, and a tangy-sweet dressing. Perfect for a light lunch or a refreshing dinner, this salad is a feast for the senses, bringing together a harmonious balance of textures and tastes in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Salad
Cuisine Asian
Servings 4 people
Calories 494 kcal


For the salad:

  • 2 medium chicken breasts
  • 2 tablespoons olive oil extra virgin
  • 4 cups red cabbage (about 1/2 medium head), shredded
  • 1 cup carrots cut into matchsticks (about 2 large carrots)
  • 1 cup edamame shelled, (thawed if frozen)
  • ¼ cup cilantro leaves fresh and chopped
  • ¼ cup mint leaves fresh and chopped
  • ¼ cup green onions (green parts only), sliced
  • ¼ cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 pinch salt
  • 1 pinch black pepper freshly ground

For the dressing:

  • ¼ cup lime fresh, juice (from 3 limes)
  • 3 tablespoons soy sauce
  • ¼ cup sesame oil toasted
  • 1 tablespoon honey


  • Preheat the oven to 400°F. Arrange Chicken breasts on a baking sheet covered with parchment paper, followed by a light coating of olive oil and a generous sprinkle of salt and pepper for seasoning.
  • Roast until fully cooked, about 35 minutes. Set aside until cool enough to handle, then shred into small pieces using your fingers (if not skinless and boneless chicken, discard skin and bones) and refrigerate the chicken until thoroughly cooled.
  • Combine lime juice and soy sauce in a bowl, whisking them together. Stir in toasted sesame oil and honey until combined; set aside.
  • Add cabbage, carrots, edamame, cilantro, mint, green onion, and chicken to a large bowl and toss well to combine.
  • Drizzle with dressing (as much as you like) and toss to coat.
  • Sprinkle with almonds and sesame seeds, and serve immediately.


Calories: 494kcalCarbohydrates: 26gProtein: 34gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 72mgSodium: 945mgPotassium: 1028mgFiber: 7gSugar: 10gVitamin A: 3591IUVitamin C: 61mgCalcium: 140mgIron: 4mg

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