Asian Chicken Salad

Asian Chicken Salad

9 Reviews
From: EatingWell Magazine, Summer 2004

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve ¾ cup of the cooking liquid to make the dressing.

Ingredients 6 servings

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  • Dressing
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons rice-wine vinegar
  • 1½ tablespoons brown sugar
  • 1½ teaspoons sesame oil
  • 1½ teaspoons chile-garlic sauce, (see Ingredient notes)
  • 3 tablespoons canola oil
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon tahini paste
  • ¾ cup reduced-sodium chicken broth, or reserved chicken-poaching liquid
  • Salad
  • 2 tablespoons sesame seeds
  • 8 cups shredded napa cabbage, (1 small head; see Ingredient notes)
  • 1½ cups grated carrots, (2-3 medium)
  • 5 radishes, sliced (about 1 cup)
  • ½ cup chopped scallions
  • 3½ cups shredded skinless cooked chicken, (about 1½ pounds boneless, skinless chicken breast) (see Tip)


  • Active

  • Ready In

  1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
  2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
  3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.
  • Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.
  • Ingredient Notes: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.
  • Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.
  • Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 1½ pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 287 calories; 14 g fat(2 g sat); 3 g fiber; 14 g carbohydrates; 27 g protein; 21 mcg folate; 63 mg cholesterol; 7 g sugars; 3 g added sugars; 6,072 IU vitamin A; 38 mg vitamin C; 121 mg calcium; 2 mg iron; 576 mg sodium; 403 mg potassium
  • Nutrition Bonus: Vitamin A (121% daily value), Vitamin C (63% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 lean meat, 2 fat

Reviews 9

September 23, 2013
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By: EatingWell User
Salad shouldn't be this complicated. It's a salad people. If you can't make it in five minutes, you are spending way too much time. Pros: Tasty Cons: Too much prep, dressing is beyond salty, too expensive
May 07, 2013
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By: EatingWell User
Tastes like the real thing! We live far from any Vietnamese restaurants, so this recipe filled the bill! I made a half recipe, used rice noodles, lettuce, green pepper, snow peas, sliced carrot, celery and cilantro (uncooked), topped it with peanuts, and it was delicious! I liked the tahini better than other recipes that used peanut butter, I subbed olive oil for canola, and used dried ginger and garlic, and it still came out delicious. Pros: Tasty
September 21, 2012
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By: bakerjunkit
Minimize the Oil Overall, this was a delight! 3 tbspn canola oil to cook ginger - we could have done without. I felt like I was eating an oil based dressing in the end (which I personally don't like). Dumped it and started over. Soooo much better w/out it. The flavors were amazing. Used 1 tbsp each toasted sesame seeds and crushed (salted) peanuts. (great suggestions by previous postings) Didn't have scallions- used chopped red onions and red bellpepper; omitted radishes. No chile-garlic paste so 1 1/2 tsp regular pepper mixed with minced garlic. Not big on spicy so it worked out great. Very versatile recipe. Almost any ingredient can be substituted and almost any veggie could work. Definitely in my EW Recipe Catalog! Pros: Very Flavorful Cons: Too Oily
July 19, 2012
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By: EatingWell User
Asian Chicken Salad Delicious. I used linguine instead of cabbage and added chopped cashews and crushed red pepper and chopped green pepper. Did not add sesame seeds.
March 06, 2012
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By: EatingWell User
Fantastic!!! Absolutely delicious! We use chopped peanuts to top it off instead of sesame seeds. To make it even easier, bottled ginger and garlic can be used with no difference in taste. Sometimes we include radishes, and sometimes not. Great leftovers, too! Pros: Tasty, Healthy, relatively easy to prepare Cons: none
January 19, 2012
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By: EatingWell User
Incredibly delicious salad! This was so good that my husband and I almost ate the entire recipe for dinner. We added peanuts to top it off. Can't wait to make it again! Pros: Just the right amount of spiciness. Nice blend of tastes.
July 31, 2010
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By: EatingWell User
The vegies combo were fine but the dressing was too salty. We had to add another 1/4 cup or more of rice vinegar to dilute the soy sauce plus more sesame oil and brown sugar to make it palatable. I added more different vegies and more meat and it tasted fine.
July 09, 2010
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By: EatingWell User
Great Recipe. I am going to make it tonight but I am going to tweek it to be more diabetic friendly.
March 25, 2010
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By: EatingWell User
This recipe sounds very inviting but with ingredients I do not have access to in a small rural community. I doubt that the whole recipe is freezable, or I'd go ahead and make it once obtaining the ingredients, as I live alone and would have to reduce the ortions significantly.
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