Asian Chicken Salad Recipe Tastes Better From Scratch

A Salad Full of Surprises

I have always loved a good surprise. This salad is full of them. The first time I made it, my grandson could not believe it. He said, Grandma, this is just a salad? Then he took a big bite. His eyes got wide. He asked for a second bowl right away.

That is the magic of mixing flavors. You get crunchy, sweet, and a little spicy all at once. It feels like a party in a bowl. It matters because eating should be a joy. A happy meal can turn your whole day around.

Let’s Talk About That Marinade

The secret is in the marinade. You mix soy sauce, ginger, and a few other things. It smells so good. I always take a deep breath when I whisk it together. Doesn’t that smell amazing?

You let the chicken take a bath in this sauce. It soaks up all that flavor. This step matters because it makes the chicken tender and tasty. Fun fact: letting the chicken rest after cooking keeps all the juicy goodness inside. I still laugh at that time I forgot to let it rest. The juices ran all over the cutting board!

Building Your Crunchy Masterpiece

Now for the fun part. Grab your biggest bowl. Pile in the crisp lettuce and crunchy cabbage. Add the bright orange carrots and the cool cucumber. It starts to look like a rainbow.

Then come the real treats. The juicy mandarin oranges are my favorite. They add a little sunshine. And the almonds give a nice, nutty crunch. What is your favorite thing to add for a crunch? I love hearing new ideas.

The Grand Finale

Your kitchen will smell wonderful now. The chicken is grilled and sliced. It is time to put it all together. Lay the warm chicken strips over your cool, crunchy salad.

Drizzle that reserved dressing over everything. Give it a gentle toss. The final touch is a handful of those crunchy noodles. They are like the confetti on top of your masterpiece. Do you prefer chow mein noodles or wonton strips on your salad?

Why This Recipe Sticks With You

This is more than just a list of ingredients. It is about creating something special. You took simple things and made them sing. That is a wonderful feeling.

It is a meal that feels light but keeps you full. I feel good serving it to my family. I know they are eating their veggies and loving it. What is a meal that makes you feel this happy? Share your story with me.

Ingredients:

Ingredient	Amount	Notes
Low-sodium soy sauce	1/4 cup	For marinade and dressing
Fresh chopped ginger	2 Tablespoons	For marinade and dressing
Olive oil	1/4 cup	For marinade and dressing
Hoisin sauce	2 Tablespoons	For marinade and dressing
Sesame oil	1 Tablespoon	For marinade and dressing
Sriracha hot sauce	1/2 teaspoon	Or more to taste, for marinade and dressing
Salt	1/2 teaspoon	For marinade and dressing
Red wine vinegar	1/4 cup	For the dressing
Green onions	2, finely chopped	For the dressing
Boneless, skinless chicken breasts	2	For the salad
Romaine or green leafy lettuce	1 large head, chopped	For the salad
Red, green or napa cabbage	2 cups, chopped	For the salad
English cucumber	1/2, sliced	For the salad
Carrot	1, shredded	For the salad
Sliced almonds or cashews	1/2 cup	For the salad
Bell pepper (any color)	1, chopped	For the salad
Mandarin oranges	11 ounce can, drained	For the salad
Fresh cilantro	1/2 cup, chopped	For the salad
Crunchy chow mein noodles or wonton strips	Handful	Optional, for topping

My Favorite Asian Chicken Salad

This salad is a happy memory for me. I first had it at a friend’s picnic years ago. The mix of flavors just sang. I begged her for the recipe right there. Now I make it for my own grandkids. They love the crunchy bits and sweet oranges. It feels like a party in a bowl.

Let’s get started. It’s easier than you think. We make one special sauce for both the chicken and the dressing. That’s my little secret. It saves time and makes everything taste perfect together. Are you ready? Let’s create some magic in the kitchen.

Step 1: Make the Marinade

First, we make the marinade. Grab a medium bowl and a whisk. Whisk together the soy sauce, ginger, olive oil, and hoisin sauce. Then add the sesame oil, sriracha, and salt. Doesn’t that smell amazing already? It’s a beautiful, savory mix.

Step 2: Marinate the Chicken

Now, take about three tablespoons of that marinade. Put it in a separate bowl or a big bag. We are saving the rest for our salad dressing later. Carefully slice your chicken breasts in half to make them thinner. This helps them cook fast and soak up all the flavor. Add the chicken to the marinade and pop it in the fridge. (A hard-learned tip: Don’t skip the marinating time! It makes the chicken so tender and tasty.)

Step 3: Create the Dressing

Look at the marinade we saved. We will turn it into dressing. Just stir in the red wine vinegar and chopped green onions. See how easy that was? Now put this dressing in the fridge too. It will be cool and ready for our salad.

Step 4: Build the Salad

Time to build our salad! Take a very large bowl. Add the chopped lettuce and cabbage. Then pile in the cucumber, carrots, almonds, and bell pepper. I love all the bright colors. Finally, gently add the mandarin oranges and cilantro. What’s your favorite crunchy thing to add to a salad? Share below!

Step 5: Cook the Chicken

Let’s cook the chicken. Heat your grill or a pan on the stove. Cook the chicken for about three minutes on each side. You’ll know it’s done when it is no longer pink inside. I still get excited when I see those nice grill marks.

Step 6: Assemble and Serve

Take the chicken off the heat. Let it rest on a cutting board for five minutes. This keeps all the yummy juices inside. Then, slice it up against the grain. Add the warm chicken to your beautiful salad. Pour on the dressing and give it a good, gentle toss. Top it with those crunchy noodles if you like. I always do!

Cook Time: 30–40 minutes
Total Time: 1 hour 10 minutes (includes marinating)
Yield: 4 servings
Category: Dinner, Salad

Let’s Mix It Up!

This recipe is like a good friend. It’s wonderful just as it is. But it’s also happy to change its clothes! Here are a few fun ways to make it new again. I love trying different versions.

• Go Veggie! Skip the chicken. Use crispy baked tofu or just extra almonds. It’s just as filling and delicious.
• Sweet & Spicy. Add a spoonful of peanut butter to the dressing. It makes it creamy and a little nutty. My grandson’s favorite.
• Summer Berry Twist. In the summer, I use strawberries instead of oranges. It tastes so fresh and sunny.

Which one would you try first? Comment below!

Serving Your Masterpiece

You’ve made a gorgeous salad. Now, let’s serve it. I like to put it in a big, wide bowl so everyone can see how pretty it is. For a full meal, it’s lovely with a warm bowl of miso soup. Or some simple steamed rice to soak up the extra dressing.

What about a drink? A glass of iced green tea is perfect. It’s cool and refreshing. For a special evening, a crisp glass of white wine pairs beautifully. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

Let’s talk about storing this lovely salad. Keep the dressing separate from the greens. Put it in a little jar in the fridge.

The salad itself stays crisp in a sealed container. I remember my first time making it. I dressed the whole bowl for a party.

The next day, my lettuce was so sad and wilted. It taught me a good lesson. Storing things right saves your food and your money.

You can also grill extra chicken for later. It’s perfect for a quick lunch. Just slice and toss it in when you are ready.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Sometimes the chicken can be dry. Do not cook it straight from the fridge. Let it sit out for ten minutes first.

This helps it cook evenly. I once served rubbery chicken to my grandson. He was so polite, but I knew.

Another issue is a boring dressing. Always taste it before you pour. You might want a little more vinegar or oil.

A well-balanced dressing makes the whole salad sing. If your greens get soggy, spin them dry after washing. This small step makes a huge difference.

It keeps your salad light and crunchy. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use tamari instead of soy sauce. Check your hoisin sauce label too.

Q: Can I make parts ahead? A: The dressing and marinade are great made a day early. The flavors get even better.

Q: What if I don’t have an ingredient? A: No cabbage? Use more lettuce. No almonds? Try cashews or peanuts.

Q: Can I double the recipe? A: Of course! It is perfect for a big family dinner or a potluck.

Q: Are the crunchy noodles a must? A: They are optional but so fun. They add a wonderful crunch that everyone loves. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this colorful salad. It always brings a smile to my table. Food is best when shared with others.

*Fun fact: The mandarin oranges in this salad are a great source of vitamin C!* I would love to see your creation. Your version might give me a new idea.

Have you tried this recipe? Tag us on Pinterest! I always look for your beautiful photos. Happy cooking!

—Grace Ellington.