Max looked into the black bowl and said "there is a lot going on in there." He was right. The noodles were tangled with shredded purple cabbage, the mandarin oranges were sitting on top, the grilled chicken strips were scattered across everything, and the sesame dressing had coated the entire bowl in a glossy sheen. Making Asian Chicken Salad for the first time produced something that looked like a restaurant dish and tasted even better cold the next day.
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Why This Recipe Is Special
This salad earns its place because every component contributes something distinct. The noodles add body and chew. The purple cabbage and shredded carrots bring color and crunch. The mandarin oranges add a sweet, juicy pop against the savory sesame dressing. And the grilled chicken strips give it enough protein to be a complete meal rather than a side dish.
Max said after the first bowl that he wanted to eat salad more often if it looked like this. That is the kind of conversion this recipe consistently produces at any table it appears on.
How To Make Asian Chicken Salad
My first attempt at the dressing used too much rice vinegar and not enough sesame oil and the whole salad tasted sharp and flat rather than balanced. Max tried a forkful, made a considered face, and said "the dressing is trying to be two things at once." He was right.
Once I balanced the sesame oil, soy sauce, honey, and rice vinegar so no single flavor dominated, the dressing came together into the glossy, savory-sweet coating visible throughout the bowl in the image. The dressing is what holds every element of this salad together and it deserves the same attention as any component.
Main Ingredients
- 2 boneless skinless chicken breasts or thighs — grilled and sliced into strips visible scattered throughout the bowl in the image; marinate briefly in soy sauce and sesame oil before grilling for a more pronounced flavor that stands up to the dressing
- 200g ramen noodles or thin rice noodles, cooked and cooled — the noodle base that gives the salad body and makes it a full meal; cook according to package instructions and rinse under cold water before tossing so they do not clump
- 2 cups shredded purple cabbage — the vivid purple color visible throughout the bowl in the image; shred finely so it integrates with the noodles rather than sitting in large, separate chunks
- 1 cup shredded green cabbage or broccoli slaw — adds a different texture and a slightly lighter green color that contrasts with the purple cabbage throughout the bowl
- 1 cup shredded carrots — the orange carrot shreds visible throughout the salad adding sweetness and color
- 1 can mandarin oranges, drained (or 2 fresh mandarin oranges segmented) — the bright orange circles placed on the surface of the finished bowl in the image; they add a sweet, juicy element that contrasts with the savory dressing
- 3 green onions, thinly sliced — the bright green rings scattered throughout and visible across the surface of the salad in the image
- 2 tablespoon sesame seeds — the white sesame seeds visible scattered across the entire bowl in the image; toasted briefly in a dry pan for extra depth of flavor
- Fresh cilantro, roughly chopped — the herb visible throughout the salad in the image for a fresh, slightly citrusy note
- For the sesame dressing: 3 tablespoon sesame oil, 3 tablespoon soy sauce, 2 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon fresh ginger grated, 2 garlic cloves minced, 1 teaspoon sriracha — whisked together into the glossy, savory-sweet dressing that coats every element in the bowl
Step-by-Step Instructions
Step 1 — Marinate and Grill the Chicken
- Combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and ½ teaspoon of garlic powder in a shallow dish and add the chicken, turning to coat on all sides
- Let the chicken marinate for at least 15 minutes at room temperature while you prepare the remaining ingredients and make the dressing so no extra time is required for marinating separately
- Grill the chicken on a preheated grill pan or outdoor grill over medium-high heat for 5 to 6 minutes per side until the internal temperature reads 165°F and the exterior has visible char marks from the grill
- Let the cooked chicken rest for 5 minutes then slice against the grain into strips approximately ½ inch wide so the pieces are similar in size and spread evenly throughout the bowl when tossed
Step 2 — Cook the Noodles and Make the Dressing
- Cook the ramen or rice noodles according to the package instructions, then drain and rinse under cold running water for 30 seconds so they stop cooking, cool completely, and do not clump together when they sit in the bowl
- Toss the cooled noodles with ½ teaspoon of sesame oil immediately after rinsing so each strand is coated and stays separated rather than sticking as they cool further
- Whisk the sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sriracha together in a small bowl until fully combined and the honey has dissolved completely into the liquid rather than settling in a separate pool at the bottom
- Taste the dressing and adjust the honey for more sweetness, rice vinegar for more brightness, or sriracha for more heat before using; the dressing should taste balanced and complex rather than dominated by any single flavor
Step 3 — Prepare the Salad Components
- Shred the purple cabbage and green cabbage finely by hand or with a mandoline so the pieces are thin enough to integrate with the noodles throughout the bowl rather than sitting in separate sections
- Prepare the shredded carrots, sliced green onions, sesame seeds, and chopped cilantro and place each in a small separate container so the assembly comes together quickly at the end
- Drain the mandarin orange segments and pat them gently dry on a paper towel so they add juice to the salad on the first bite rather than releasing liquid immediately and diluting the dressing before the bowl is tossed
- Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until golden and fragrant, then set aside to cool before adding to the finished salad
Step 4 — Assemble and Dress
- Combine the cooled noodles, shredded purple cabbage, green cabbage or broccoli slaw, and shredded carrots in a large black bowl as shown in the image and toss gently so the vegetables are evenly distributed through the noodles
- Pour three quarters of the dressing over the combined salad and toss thoroughly so every strand of noodle and every piece of vegetable is coated in the glossy sesame dressing
- Add the grilled chicken strips, sliced green onions, chopped cilantro, and toasted sesame seeds and toss once more gently so the chicken and herbs are distributed without the chicken strips breaking apart into small pieces
- Arrange the mandarin orange segments across the top of the finished bowl so they are visible on the surface the way they appear in the image, then drizzle the remaining dressing over the top and serve immediately from the large black bowl
Asian Chicken Salad Variations
Crunchy Asian Chicken Salad with Ramen Noodles
- Toast the dry, uncooked ramen noodles in a dry skillet with a drizzle of sesame oil over medium heat for 2 to 3 minutes until golden and fragrant, then let them cool completely before adding to the salad
- Use the toasted dry noodles as a crunchy topping scattered over the finished salad rather than cooking them so they add texture rather than chew throughout the bowl
- Keep some toasted noodles in a small bowl on the side so they can be added individually at serving rather than going soft from the dressing during storage
- Max considers the crunchy toasted noodle version the superior option and applies them with a level of generosity that reduces the amount available for the rest of the bowl significantly
Keto or Low-Carb Asian Chicken Salad
- Replace the ramen noodles entirely with spiralized zucchini, thinly sliced cucumber ribbons, or shredded daikon radish for a noodle-free version that keeps the same volume and visual in the bowl
- Double the cabbage quantities to compensate for the removed noodle bulk and add ¼ cup of sliced almonds or cashews for texture and fat that works with the sesame dressing
- Use a keto-friendly sweetener in place of honey in the dressing for a version that keeps all the flavor with a fraction of the carb count
- This version works for anyone avoiding grains while still producing a bowl that looks nearly identical to the image
Sesame Chicken Salad with Teriyaki Glaze
- Replace the plain soy and sesame marinade for the chicken with a teriyaki glaze made from 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 teaspoon of sesame oil reduced briefly in a pan before brushing onto the chicken as it grills
- The teriyaki-glazed chicken develops a stickier, more caramelized surface than the plain marinated version and adds a sweeter, more pronounced flavor contrast against the tangy sesame dressing
- Keep the salad components and dressing identical to the original recipe so only the chicken preparation changes
- This version is what this kitchen makes when the bowl is going to a gathering where the sesame dressing flavor needs a sweeter companion from the protein side
Substitutions
Ramen noodles substitute: Thin rice noodles, soba noodles, or even cooked and cooled spaghetti broken in half before cooking produce the same noodle base with slightly different textures. Rice noodles produce the lightest, most delicate result. Soba noodles add a nutty, slightly earthy flavor that pairs naturally with the sesame dressing.
Mandarin orange substitute: Fresh orange segments peeled and separated replace canned mandarin oranges for a slightly less sweet, more acidic citrus note. Blood orange segments add a dramatic deep red color to the bowl that contrasts beautifully with the purple cabbage and the grilled chicken.
Sesame oil substitute: A combination of 2 tablespoons of neutral oil and 1 tablespoon of tahini replaces sesame oil in the dressing for a similarly nutty, slightly thick result. The flavor is slightly richer and less clean than pure sesame oil but works well when sesame oil is unavailable.
Grilled chicken substitute: Rotisserie chicken pulled into strips and tossed briefly in the soy and sesame marinade replaces the grilled chicken for a faster version that requires no cooking and still produces the same flavor contribution to the finished bowl.
Equipment
- Grill pan or outdoor grill for the chicken
- Large black bowl for serving as shown in the image
- Small whisk or fork for the dressing
- Mandoline or sharp knife for the cabbage
- Small dry skillet for toasting the sesame seeds
- Chopsticks for serving alongside the bowl as shown in the image
- Cutting board and knife
Storage Tips
Make Ahead Strategy
- This salad actually improves after a few hours as the dressing settles into the noodles and vegetables, making it an excellent make-ahead dish for gatherings
- Prepare all components separately and store covered in the refrigerator for up to 24 hours before tossing together just before serving so the noodles do not become soggy from extended dressing contact
- Add the mandarin oranges, sesame seeds, and fresh cilantro only at the moment of serving so they stay fresh and the garnish looks as vivid as it does in the image
Refrigeration
- Store the dressed and assembled salad in an airtight container in the refrigerator for up to 2 days; the noodles continue to absorb the dressing during storage and the flavor becomes more pronounced with each passing day
- Add a small drizzle of fresh sesame oil and a splash of rice vinegar before serving leftovers since the noodles absorb the dressing overnight and the salad can taste slightly flat without a small refresh
- Store the toasted sesame seeds and any crunchy noodle topping from the variation separately so they stay crunchy
Freezing
- This salad does not freeze well since the cabbage and noodles change texture permanently after freezing and the dressing separates on thawing
- The grilled chicken component freezes well on its own for up to 2 months; thaw overnight in the refrigerator and slice just before adding to a freshly made salad base
- Always assemble the salad fresh from raw components for the best texture and the appearance visible in the image
Family Secret Worth Sharing
The dressing in this recipe came from years of my mother making a version of this salad every summer that she called her "fast bowl." She never wrote the dressing recipe down and made it by taste every time, adding sesame oil first and adjusting everything else against it until it smelled right before she tasted it. She said the smell of the dressing told you most of what you needed to know before the first taste. I think about that every time I make this. When the sesame and ginger and the vinegar are all present in the bowl without any one of them announcing itself above the others, the dressing is ready. Max smelled the bowl once before tasting it and said "that smells like dinner should smell." That is exactly what my mother would have said was right.
Asian Chicken Salad FAQs
How do I make the sesame dressing for Asian chicken salad?
Whisk together 3 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 tablespoon of freshly grated ginger, 2 minced garlic cloves, and 1 teaspoon of sriracha until the honey has fully dissolved and no separate pools of oil or vinegar remain. The finished dressing should be slightly thick, glossy, and smell balanced between sweet, savory, and tangy. Taste before using and adjust any single element that is jumping ahead of the others.
What makes the best crunchy Asian chicken salad?
The crunch comes from two sources in this recipe: the shredded purple and green cabbage which stay crisp when the dressing is added just before serving, and the option of toasted ramen noodles added as a crunchy topping on the finished bowl. Keep the dressing separate from the salad until the last possible moment before serving so the cabbage and noodles do not soften from extended contact with the liquid. The mandarin oranges and sesame seeds also add textural contrast and are best added fresh rather than stored in the dressed salad.
What cabbage is best for Asian chicken salad?
Purple cabbage produces the most vivid visual contrast in the bowl and has a slightly more peppery flavor than green cabbage. A combination of purple and green or broccoli slaw produces the most interesting texture and color variety visible in the image. Both varieties shred well and stay crisp in the dressing for several hours, though purple cabbage holds its color and crunch longer than green when dressed.
The Bowl That Changed His Mind About Salad
Max finished his first bowl, looked at what remained in the black serving bowl, and said "is there enough for another one?" There was. He served himself a second bowl without being asked and ate it in the same time it took me to finish my first. When he finished he said "salad should always be like this." That is the review. That is the only review this bowl ever needs to earn its permanent place in the rotation.
If you are building a chicken dinner collection where every recipe produces that kind of enthusiastic second serving, Air Fryer Honey Butter Garlic Chicken Tenders bring the same satisfying pile of golden chicken in a completely different format that disappears from the plate just as fast. Garlic Butter Chicken with Asparagus is the weeknight one-pan dinner that delivers the same golden, sauced chicken energy in a plated format with lemon butter pooling around bright green asparagus. And for a dinner that earns the table pause before anyone picks up a fork, Grilled California Avocado Chicken is the colorful plated dish with fresh avocado, mozzarella, and balsamic glaze that makes a white plate look exactly like a restaurant.
Don't forget to snap a picture of your Asian Chicken Salad before that first forkful disappears (trust me, it will disappear quickly!), and leave a rating below. We'd love to hear how this recipe becomes part of your dinner story.
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- Grilled California Avocado Chicken1 Hours
- Turkish Chicken with Creamy White Sauce1 Hours 5 Minutes
Asian Chicken Salad
Ingredients
Equipment
Method
- Combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon garlic powder in a shallow dish, add the chicken, and marinate for 15 minutes while preparing the other components.
- Grill the chicken over medium-high heat for 5 to 6 minutes per side until the internal temperature reads 165°F, rest for 5 minutes, then slice against the grain into strips.
- Cook the noodles, drain and rinse under cold water for 30 seconds, toss with ½ teaspoon of sesame oil, and let cool completely.
- Whisk the sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sriracha together until the honey has fully dissolved, then taste and adjust before using.
- Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes stirring constantly until golden and fragrant, then set aside to cool.
- Combine the cooled noodles, shredded purple cabbage, green cabbage or broccoli slaw, and shredded carrots in a large black bowl and toss gently until evenly distributed.
- Pour three quarters of the dressing over the salad and toss thoroughly so every noodle and vegetable is coated in the glossy sesame dressing.
- Add the grilled chicken strips, green onions, cilantro, and sesame seeds and toss once gently, then arrange the mandarin orange segments across the top and drizzle remaining dressing over the surface before serving.
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