Asian Chicken Crunch Salad is the kind of dish that delivers big flavor with minimal effort. It’s vibrant, textured, and deeply satisfying—crisp vegetables, juicy chicken, crunchy toppings, and a bold sesame-style dressing that ties everything together. This isn’t a bland “diet salad.” It’s a crave-worthy meal that feels light yet filling, fresh yet indulgent.
What makes this salad so popular is balance. You get crunch from cabbage and toppings, protein from chicken, freshness from herbs and greens, and richness from a savory-sweet dressing. It works just as well for weeknight dinners as it does for lunches, meal prep, or entertaining.
Why Asian Chicken Crunch Salad Is So Popular
This salad checks nearly every box:
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High in protein and texture
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Easy to prep ahead
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Customizable with pantry-friendly ingredients
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Bold flavors without being heavy
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Naturally appealing to a wide range of eaters
It’s inspired by Asian-style flavors rather than tied to one traditional cuisine, which makes it flexible and approachable while still exciting.
Equipment
Prepare these kitchen tools before starting:
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Large mixing bowl
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Medium bowl or jar for dressing
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Sharp knife
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Cutting board
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Measuring cups and spoons
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Skillet or grill pan (for chicken)
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Tongs or salad servers
Ingredients List for Asian Chicken Crunch Salad
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3 cups shredded green cabbage
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2 cups shredded red cabbage
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1 cup shredded carrots
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3 cups cooked chicken breast, sliced or shredded
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3 green onions, thinly sliced
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¼ cup chopped cilantro (optional)
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¼ cup sliced almonds or peanuts
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¼ cup crunchy wonton strips or chow mein noodles
For the Asian-Style Dressing
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¼ cup neutral oil (avocado or vegetable)
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2 tablespoons rice vinegar
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2 tablespoons soy sauce or tamari
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1 tablespoon sesame oil
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1–2 tablespoons honey or maple syrup
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1 teaspoon grated fresh ginger or ginger paste
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1 small garlic clove, finely minced
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 10–12 minutes (if cooking chicken fresh)
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Total Time: About 30–35 minutes
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Servings: 4–6 servings
How to Make Asian Chicken Crunch Salad
Step 1. Cook the Chicken
Season chicken lightly with salt and pepper. Cook in a skillet or grill pan over medium heat until fully cooked and lightly golden. Let rest for a few minutes, then slice or shred.
Using rotisserie chicken is a great shortcut and works perfectly here.
Step 2. Prepare the Vegetables
Thinly shred both cabbages and carrots. Slice green onions and chop cilantro if using. Add everything to a large mixing bowl.
Uniform slicing matters—thin vegetables give the salad its signature crunch without feeling bulky.
Step 3. Make the Dressing
In a medium bowl or jar, whisk together oil, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until fully emulsified. Taste and adjust sweetness or saltiness as needed.
The dressing should taste bold on its own—it mellows once mixed with the salad.
Step 4. Assemble the Salad
Add cooked chicken to the vegetables. Pour about two-thirds of the dressing over the salad and toss gently until evenly coated.
Top with almonds (or peanuts) and crunchy wonton strips just before serving to maintain texture.
Step 5. Final Adjustments
Taste again and add remaining dressing if needed. Finish with extra green onions or herbs if desired.
Pro Tips for Maximum Crunch and Flavor
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Keep crunchy toppings separate until serving
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Use freshly shredded cabbage for best texture
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Don’t overdress—this salad should feel light, not soggy
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Let the salad rest 5–10 minutes before serving so flavors meld
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Slice chicken against the grain for tenderness
Easy Variations to Try
Spicy Asian Chicken Crunch Salad
Add chili crisp, sriracha, or red pepper flakes to the dressing.
Sesame Peanut Version
Whisk 1–2 tablespoons peanut butter into the dressing for richness.
Low-Carb Option
Skip the wonton strips and add extra nuts or seeds.
Vegetarian Version
Swap chicken for baked tofu or edamame.
Serving Suggestions
Asian Chicken Crunch Salad works as a complete meal or a hearty side. Serve it with:
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Steamed rice or jasmine rice
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Spring rolls or dumplings
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Miso soup or clear broth
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Fresh fruit or citrus-based desserts
It’s also excellent packed into meal-prep containers for weekday lunches.
Nutritional Facts (Per Serving, Approximate)
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Calories: 420–480
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Protein: 28–35g
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Fat: 24–28g
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Carbohydrates: 20–25g
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Fiber: 4–6g
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Sugar: 6–9g
Values vary depending on dressing amount and toppings used.
Make-Ahead and Storage Tips
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Prep vegetables and chicken up to 2 days ahead
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Store dressing separately in an airtight container
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Add crunchy toppings only when serving
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Refrigerate leftovers for up to 2 days
The cabbage base holds up better than leafy greens, making this salad ideal for advance prep.
This dish complements other refreshing salads like Turkey Caesar Salad, Peach Panzanella Salad, or Curried Chickpea Salad.
Asian Chicken Crunch Salad
Ingredients
Equipment
Method
- Season chicken lightly with salt and pepper. Cook in a skillet or grill pan over medium heat until fully cooked and lightly golden. Let rest for a few minutes, then slice or shred.
- Using rotisserie chicken is a great shortcut and works perfectly here.
- Thinly shred both cabbages and carrots. Slice green onions and chop cilantro if using. Add everything to a large mixing bowl.
- Uniform slicing matters—thin vegetables give the salad its signature crunch without feeling bulky.
- In a medium bowl or jar, whisk together oil, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until fully emulsified. Taste and adjust sweetness or saltiness as needed.
- The dressing should taste bold on its own—it mellows once mixed with the salad.
- Add cooked chicken to the vegetables. Pour about two-thirds of the dressing over the salad and toss gently until evenly coated.
- Top with almonds (or peanuts) and crunchy wonton strips just before serving to maintain texture.
- Taste again and add remaining dressing if needed. Finish with extra green onions or herbs if desired.
Conclusion
Asian Chicken Crunch Salad is proof that salads can be exciting, filling, and full of flavor. With crisp vegetables, tender chicken, crunchy toppings, and a bold sesame-style dressing, it delivers restaurant-quality results at home.
Whether you’re making lunch for the week or serving guests, this is a dependable, crowd-pleasing recipe you’ll come back to again and again.
Recipe FAQs
1. Can I make this salad ahead of time?
Yes, just keep dressing and crunchy toppings separate until serving.
2. What’s the best chicken to use?
Grilled, pan-seared, or rotisserie chicken all work well.
3. Is this salad gluten-free?
Use tamari instead of soy sauce and skip wonton strips.
4. Can I use bagged coleslaw mix?
Absolutely—it’s a great time-saving option.
5. How do I make it more filling?
Add extra protein, avocado, or serve with rice.