Asian,  Dressings & Marinades,  Gluten Free,  Healthy Choices,  Poultry,  Recipes,  Salads & Side Dishes

Asian Chicken Salad with Asian Vinaigrette

A rainbow of colorful and healthy ingredients, delightful textures, and savory Asian flavors makes this Asian Chicken Salad a favorite.

My favorite.

I’m not sure if it’s all the delicious salad ingredients or the dressing I love more.

But I’m hooked!

Jump to Recipe

To begin, give your chicken a nice soak in this easy Asian Marinade.

Chicken thighs will take on flavor within 30 minutes. You want to marinate chicken breasts 5-6 hours, but any amount of time is better than no marinade at all.

After marinating the chicken, you can pan sear or oven roast the chicken. Always allow the chicken 5-10 minutes resting time before slicing. This allows the juices time to redistribute.

Your Asian Chicken Salad should include a variety of colorful veggies. I like purple cabbage, shredded carrots and lettuce as the base.

Sliced scallions, fresh cilantro, and edamame are key.

And don’t forget mandarin oranges, a signature ingredient.

Sliced almonds or roasted cashews are a wonderful addition. Crispy wonton strips bring a crave-worthy crunch factor.

The marinated chicken is super tender and juicy and full of flavor. The Asian Marinade brings a subtle heat that’s balanced by the other savory ingredients.

Asian Vinaigrette makes this salad. It’s bursting with sesame, soy and ginger flavors, and just a touch of sweetness from honey.

You can easily make this salad a day in advance. You’ll just wait to slice the chicken and add the crispy wonton strips and dressing. A great lunch option is to stuff your favorite wrap with this delicious salad!

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All my best,
xo Libby

Asian Chicken Salad

Libby with Lemony Thyme
A rainbow of colorful & healthy ingredients, delightful textures, and savory Asian flavors makes this Asian Chicken Salad an all-time favorites.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad Entree
Cuisine Asian
Servings 4


For the Chicken

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • Asian Marinade See recipe link post

For the Salad

  • 3 hearts of romaine chopped
  • 1-2 cups purple cabbage thinly sliced
  • 1 cup carrots shredded
  • 1 cup cooked edamame
  • 1/2 cup fresh cilantro leaves
  • 2 scallions thinly sliced
  • 1/2 cup sliced almonds
  • 1/2 cup crispy wonton strips
  • 1 cup mandarin orange segments
  • 1/2 – 3/4 cup Asian Vinaigrette See recipe link in post
  • 1 Tablespoon sesame seeds for garnish


For the Chicken

  • Combine marinade ingredients in a zipper top bag or bowl. Add chicken and turn to coat well. Refrigerate chicken breasts for 5-6 hours (preferred) or chicken thights from 30 minutes – 2 hours.
  • Remove chicken from marinade and grill, pan sear, or oven bake until cooked through. Allow to rest 5-10 minutes before slicing. Serve on top of Asian Salad.

For the Salad

  • In a large bowl, add all salad ingredients including sliced cooked chicken. Toss with Asian Vinaigrette, garnish with sesame seeds and serve in individual bowls or plates.


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