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Overhead view of a vibrant Asian chicken salad in a dark ceramic bowl, filled with shredded green cabbage, purple cabbage, julienned carrots, sliced green onions, and mandarin orange segments, topped with glazed teriyaki chicken strips sprinkled with sesame seeds, placed on a gray textured linen with wooden salad tongs alongside and halved fresh oranges in the upper corner.

Asian Chicken Salad

A full-meal Asian chicken salad with grilled marinated chicken strips, ramen noodles, shredded purple and green cabbage, carrots, mandarin oranges, toasted sesame seeds, and green onions tossed in a balanced sesame soy ginger dressing. Ready in about 30 minutes and excellent as a make-ahead bowl.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 people
Course: Dinner, Salad
Cuisine: Asian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts or thighs Marinated briefly in soy sauce and sesame oil before grilling
  • 200 g ramen noodles or thin rice noodles, cooked and cooled Rinsed under cold water after cooking to prevent clumping
  • 2 cups shredded purple cabbage Shredded finely to integrate with the noodles
  • 1 cup shredded green cabbage or broccoli slaw
  • 1 cup shredded carrots
  • 1 can mandarin oranges, drained Patted dry before adding
  • 3 green onions, thinly sliced
  • 2 tablespoon sesame seeds, toasted Toasted in a dry skillet before using
  • fresh cilantro, roughly chopped Added at serving
  • 3 tablespoon sesame oil For the dressing
  • 3 tablespoon soy sauce For the dressing
  • 2 tablespoon rice vinegar For the dressing
  • 1 tablespoon honey For the dressing
  • 1 tablespoon fresh ginger, grated For the dressing
  • 2 garlic cloves, minced For the dressing
  • 1 teaspoon sriracha For the dressing; adjust to taste

Equipment

  • 1 grill pan or outdoor grill For the marinated chicken strips
  • 1 large black bowl For serving as shown in the image
  • 1 small whisk or fork For the sesame dressing
  • 1 Mandoline or sharp knife For finely shredding the cabbage
  • 1 small dry skillet For toasting the sesame seeds
  • 2 chopsticks For serving alongside the bowl as shown in the image
  • 1 cutting board and knife

Method
 

  1. 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.
  2. 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.
  3. Cook the noodles, drain and rinse under cold water for 30 seconds, toss with ½ teaspoon of sesame oil, and let cool completely.
  4. 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.
  5. 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.
  6. 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.
  7. Pour three quarters of the dressing over the salad and toss thoroughly so every noodle and vegetable is coated in the glossy sesame dressing.
  8. 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.

Notes

Rinse and cool the noodles completely before tossing so they do not clump. Balance the dressing by taste before adding it to the salad so no single flavor dominates. Add mandarin oranges and sesame seeds at serving rather than during tossing for the best visual and texture.