This Asian chicken salad combines shredded iceberg lettuce, grilled chicken, julienned cucumber, scallions, and toasted slivered almonds into a crisp, satisfying bowl that comes together in about five minutes. It serves three at roughly 243 calories per serving. The real reason to make it: nearly everything in it can be swapped for what you already have on hand.
Smart swaps
- Iceberg lettuce: Napa cabbage is the closest swap โ it holds up longer without wilting. Romaine works too, though the texture is less crunchy.
- Cucumber: Any variety works. No cucumber? Thinly sliced celery adds a similar cool crunch.
- Slivered almonds: Cashews, peanuts, or sunflower seeds all work. Toasting is the important part โ raw nuts taste flat here.
- Grilled chicken breast: Rotisserie chicken, leftover baked thighs, or canned chicken all sub in cleanly. Thighs actually shred more easily and stay moist.
- Scallions: Thinly sliced red onion or a small shallot works fine. Soak in cold water for five minutes first if you want a milder bite.
What makes this version work
Two things matter most here. First, shred the lettuce as thin as you can โ wide chunks donโt catch the dressing and the whole salad ends up underdressed at the bottom of the bowl. Second, dress it at the table โ a pre-dressed salad goes limp fast. Toss with just enough dressing to coat, then add the almonds last so they stay crunchy rather than soaking up moisture before anyone takes a bite.
What can go wrong
- Watery bowl at the bottom: Cucumber releases moisture quickly once cut. Pat the julienned pieces dry with a paper towel before adding them, or salt lightly and drain for a few minutes.
- Almonds go soft: Adding them too early lets them absorb dressing. Always add nuts right before serving.
- Chicken tastes dry and bland: Season the chicken lightly with salt before shredding, even if it was already cooked. Unseasoned chicken disappears into the salad rather than contributing flavor.
- Dressing pools instead of clinging: If your dressing is too thin, whisk in a small amount of sesame oil or a teaspoon of nut butter โ both add body and help it coat the greens instead of sliding off.
- Salad tastes flat overall: Taste after tossing and adjust with a small splash of rice vinegar or a pinch of salt. Iceberg and cucumber are mild, so the dressing needs to carry the seasoning load.
Asian Chicken Salad with Sesame Ginger Dressing
Equipment
- Large salad bowl
- Sharp chefโs knife or mandoline
- 10-inch dry skillet (for toasting almonds)
- Vegetable peeler
- Small jar with lid (for shaking dressing)
Ingredients
For the Salad
- 2 cups cooked chicken shredded or sliced, about 10 oz / 280g โ use grilled, poached, or rotisserie
- ยฝ head iceberg lettuce thinly shredded, about 4 cups / 200g
- 1 small jicama or cucumber peeled and julienned, about 8 oz / 225g
- ยผ cup scallions thinly sliced, about 3-4, 25g
- ยฝ cup slivered almonds toasted, 45g
For the Sesame Ginger Dressing
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon fresh ginger finely grated
Instructions
- In a small jar, combine the soy sauce, rice vinegar, sesame oil, honey, and grated ginger. Seal and shake vigorously until emulsified. Set aside.2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon fresh ginger
- Spread the slivered almonds in a dry skillet over medium heat. Stir constantly for 3-4 minutes until evenly golden. Transfer immediately to a plate and let cool completely โ they will crisp up as they cool.1/2 cup slivered almonds
- Add the shredded iceberg lettuce to a large salad bowl. Top with the julienned jicama (or cucumber), chicken, and scallions.2 cups cooked chicken, 1/2 head iceberg lettuce, 1 small jicama or cucumber, 1/4 cup scallions
- Drizzle about two-thirds of the dressing over the salad and toss gently until the lettuce is lightly coated.
- Scatter the toasted almonds over the top, drizzle with the remaining dressing, and serve immediately.1/2 cup slivered almonds
Notes
Nutrition
FAQ
Can I make this salad ahead of time?
You can prep all the components up to a day ahead, but keep them stored separately and toss only when ready to eat. Dressed iceberg wilts within 20 minutes, and the almonds go soft if they sit in dressing overnight.
What dressing goes with this salad?
A simple sesame-ginger vinaigrette works well โ soy sauce, rice vinegar, sesame oil, a little honey, and fresh ginger. A store-bought ginger or sesame dressing is a perfectly reasonable shortcut and keeps this a true five-minute meal.
How do I keep the almonds crunchy if Iโm toasting them from raw?
Spread them in a dry skillet over medium heat and stir constantly for three to four minutes until golden โ they go from pale to burnt quickly. Let them cool completely on a plate before adding to the salad, since they crisp up as they cool.
Can I use a different protein to make this stretch further?
Yes โ edamame or a drained can of chickpeas both work if you want to skip the chicken or make the salad go further for more servings. They keep the salad filling and absorb the dressing well.