If you’re looking for a fresh, crunchy, flavor-packed meal, this Asian Chicken Salad is one of the easiest healthy recipes to make for lunch or dinner.
This colorful salad combines tender shredded chicken, crisp cabbage, romaine lettuce, carrots, fresh herbs, and toasted almonds, all tossed in a vibrant sesame ginger dressing made with tamari, garlic, honey, and toasted sesame oil.
The result is a restaurant-quality Asian chicken salad that’s packed with protein, full of crunch, and incredibly satisfying.
Even better? This healthy chicken salad comes together in about 25 minutes, making it perfect for busy weeknights, meal prep, or a refreshing summer dinner.
Why You’ll Love This Asian Chicken Salad
This salad is everything a great meal should be — nutritious, satisfying, and loaded with flavor.
It combines lean protein, crunchy vegetables, and a bold homemade dressing that ties everything together.
Why this recipe works:
✔ High-protein and nutrient-dense
✔ Packed with crunchy vegetables
✔ Naturally gluten-free (with tamari)
✔ Perfect for meal prep lunches
✔ Better than takeout Asian salads
Thanks to ingredients like cabbage, romaine, carrots, and fresh herbs, this salad delivers both texture and bright flavor in every bite.
Aside from the obvious fact that it’s a protein and veggie-packed dish, let me quickly highlight a few nutritious benefits of this salad. Both the cabbage and romaine lettuce are high in vitamin C, which is great for immunity. Plus, they’re a great source of fiber.
Cilantro helps to rid the body of heavy metals, and the dressing is made with antioxidant and anti-inflammatory ingredients like fresh ginger, toasted sesame seeds + garlic, and natural sweeteners like raw honey. A yummy bowl of health, if you ask me!
High-Protein Meal Prep Salad
One of the best things about this Asian Chicken Salad is how well it works as a high-protein meal prep recipe. With shredded chicken, crunchy cabbage, and a sesame ginger dressing, it’s a salad that actually keeps you full for hours.
Each serving delivers a solid boost of protein from the chicken, plus fiber from the vegetables and healthy fats from the almonds and sesame dressing. It’s the kind of balanced meal that works perfectly for busy weekday lunches or quick dinners when you want something nutritious but still satisfying.
Another reason I love this recipe is that it’s incredibly easy to prep ahead of time. You can chop all the vegetables, cook the chicken, and mix the dressing in advance, then simply toss everything together when you’re ready to eat. The sturdy ingredients like cabbage and carrots also hold up really well in the fridge, making this a great option for meal prepping a few days of lunches at once.
Ingredients for Asian Chicken Salad
This healthy Asian chicken salad uses simple, whole ingredients that create amazing flavor.
For the Salad
- Cooked chicken breasts (shredded or sliced)
- Purple cabbage
- Green cabbage
- Romaine lettuce
- Carrots
- Fresh cilantro
- Green onions
- Sliced almonds
- Fresh oranges
The mix of cabbage and romaine gives the salad a perfect balance of crunch and freshness. The oranges add a natural sweetness that pairs beautifully with the savory sesame dressing.
Sesame Ginger Dressing
The homemade dressing is what truly makes this salad shine.
Ingredients include:
- Extra-virgin olive oil
- Toasted sesame oil
- Tamari or gluten-free soy sauce
- Fresh grated ginger
- Garlic
- Raw honey
- Rice vinegar
- Toasted sesame seeds
- Sea salt and pepper
This dressing is savory, slightly sweet, and packed with bold Asian-inspired flavor.
How to Make Asian Chicken Salad
1. Cook the Chicken
Season chicken breasts with salt and pepper and cook:
- On the grill for 4–5 minutes per side
- Or in a skillet over medium-high heat
Once cooked, shred or slice into bite-size pieces.
2. Prepare the Vegetables
Chop and prepare:
- Purple cabbage
- Green cabbage
- Romaine lettuce
- Carrots
- Green onions
- Cilantro
Add everything to a large mixing bowl along with sliced oranges.
3. Toast the Almonds
In a small skillet over medium heat, toast sliced almonds for about 2 minutes, until lightly golden.
This adds extra crunch and nutty flavor.
4. Make the Dressing
Whisk together:
- Olive oil
- Sesame oil
- Tamari
- Ginger
- Garlic
- Honey
- Rice vinegar
- Sesame seeds
Mix until well combined.
5. Toss and Serve
Add the cooked chicken and toasted almonds to the salad.
Drizzle the dressing over the top and toss until everything is evenly coated.
For best flavor, chill the salad slightly before serving and top with fresh avocado if desired.
Tips for the Best Asian Chicken Salad
Use shredded chicken
Shredded chicken holds the dressing better and distributes protein evenly.
Slice vegetables thinly
Thin slices give the salad the classic “chopped Asian salad” texture.
Chill before serving
Letting the salad sit for 10–15 minutes allows the dressing to soak into the ingredients.
Toast the almonds
This simple step adds big flavor.
Variations
Make it vegetarian
Swap the chicken for:
- Tofu
- Tempeh
- Edamame
Add more vegetables
Great additions include:
- Bell peppers
- Cucumbers
- Snap peas
- Bean sprouts
SHOP THIS RECIPE
What’s the difference between cabbage and lettuce?
The main differences between cabbage and lettuce are in the texture and flavor. Cabbage is crunchier and denser than lettuce, and has a stronger flavor that tends to be a little bit more peppery. Lettuce, on the other hand, generally has a softer, leaf-like texture, and a milder, more refreshing kind of taste.
Cabbage is more often cooked and used in dishes like stir-fries, soups, kimchi and coleslaw, whereas lettuce is generally used as the base of salads, or as a garnish on burgers and sandwiches.
Is it better to make salad dressings at home?
While there are definitely some better options out there for storebought salad dressings, it’ll generally always be the healthier option to make at home. Storebought, shelf-stable salad dressings tend to be made with a lot of inflammatory, seed oils, added gums, sugars and unnecessary ingredients. Whereas dressings you make at home will of course be fresher and can be made with avocado or extra virgin olive oils, fresh herbs/seasonings, and natural sweeteners like raw honey.
LOVE THIS ASIAN-INSPIRED CHICKEN SALAD? HERE’S MORE SALADS YOU’LL LOVE:
Crispy Hot Honey Chicken Caesar Salad
Protein-Packed Chicken and Edamame Salad
Sheet Pan Greek Chicken and Chickpea Salad
Click here to watch the reel I made of this recipe 🙂
Asian Chicken Salad
Ingredients
For the Salad:
- 2 large organic chicken breasts
- 3 loose carrots, peeled and sliced thin
- 1/3 head purple cabbage, chopped thin
- 1/3 head green cabbage, chopped thin
- 1 head romaine lettuce, chopped thin
- 1 cup chopped, fresh cilantro
- 1 bunch chopped green onion, ends trimmed
- 1/2 cup sliced almonds
- 3 oranges, skins removed, sliced
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari sauce, (gluten-free soy sauce)
- 1 tablespoon fresh, peeled and grated ginger
- 1 tablespoon toasted white and/or black sesame seeds
- 1 1/2 tablespoons raw honey
- 2 teaspoons rice vinegar
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ground pepper
- 1 teaspoon sea salt
Instructions
- Trim, tenderize, and season your chicken with salt and pepper. Cook chicken either on the grill at 500 F for about 4-5 minutes per side (flipping once) or in avocado oil in a skillet over medium-high heat, for about 4 minutes per side, depending on thickness. Once cooked, shred (using two forks) or slice the chicken into bite-sized pieces and set aside.
- Heat a small skillet to medium heat. Slice almonds and toast for 2 minutes, or until lightly toasted. Remove from heat and set aside.
- Chop your purple and green cabbage, red onion, romaine, green onions and cilantro. Slice carrots into matchsticks, and peel and slice the oranges into bite-sized pieces. Add all veggies + the orange pieces to a large mixing bowl.
- In a small bowl, whisk together all of the dressing ingredients. If you don’t have store-bought toasted sesame seeds, you can easily throw them in a heated skillet for about 1 minute, until they become fragrant.
- Pour the dressing over the ingredients in the large mixing bowl and toss well, until evenly coated. Add the chicken and toasted, sliced almonds. For best results, chill, then serve with sliced avocado. Enjoy!
- If prepping in advance, store the lettuce + cabbage, and dressing, separately from the rest of the ingredients, in airtight containers in the fridge (so nothing gets wilted/soggy), for up to 2-3 days.
This was great! I cubed my chicken and added a little sauce and also added some cashews on top! It was delicious!