This quick and easy Asian chicken salad is perfect for a weeknight meal, especially when it’s hot or you don’t feel like using the stove. It’s made with leftover cooked chicken or Rotisserie chicken, wombok cabbage (aka napa cabbage), crunchy veggies, aromatic herbs and a delicious ginger garlic dressing. Optional fried noodles give it an extra crunch!
Quick & Easy Asian Chicken Salad
Looking for a quick and easy dinner option that doesn’t require cooking? Try this Asian-inspired chicken salad! It’s perfect for hot summer nights or when you just don’t feel like turning on the stove.
Made with cooked chicken (leftovers or rotisserie), crisp napa cabbage (wombok/Chinese cabbage), crunchy veggies, fragrant herbs, and a flavourful ginger garlic dressing, it’s a satisfying and healthy meal that comes together in no time. Top it off with some crispy fried noodles for an extra crunch that’s sure to please!
You can make a Paleo/Whole30 or vegetarian version of this salad. See notes in the recipe card below.
How To Make Asian Chicken Salad
I make a variation of this salad almost every week and use up whatever vegetables I have on hand. We often have rotisserie chicken in the fridge for quick and easy meals, so that’s usually the protein but you can also use cooked shrimp/prawns, grilled sliced beef steak or pork. Tofu or tempeh would be a great vegetarian alternative.
The full recipe card with ingredients and a nutritional breakdown is below. You will also find some tips for making the best couscous under the recipe. Here are some step-by-step photos and video to guide you along.
Ginger Garlic Sesame Dressing
Step 1. Make the garlic ginger dressing first. This can be done ahead of time and the dressing will keep for up to 4-5 days in the fridge.
If using palm sugar, add about a tablespoon of shaved sugar or sugar granules to a mixing bowl and pour in the hot water. This will dissolve it so you don’t get any grainy sugar bits. You can do the same with any sugar you might be using, brown or coconut will work well as an alternative.
Then combine this sugary water with lime juice, fish sauce, grated or minced garlic and ginger, and about 1/4 cup of a store-bought Japanese sesame dressing. This is my little trick for adding delicious sesame flavour. I use a brand called Kewpie, you can find many different ones in Asian grocery stores and online. This dressing is usually called Goma dressing. My friend Chihyu at I Heart Umami has a great paleo/Whole30 recipe for this dressing.
Salad Vegetables & Chicken
Step 2. Prepare the vegetables. I like to use a combination of wombok cabbage (also known as Napa cabbage or Chinese cabbage) and some other leafy greens like baby gem lettuce or cos lettuce. White or red cabbage can be used instead of wombok, which I often do. I find that 1/4 of a wombok cabbage is usually enough for 3-4 salad servings.
Cut everything into strip shapes and grate the carrots; slice the onion very thinly (you can use white onion or green onions instead of red). I only had coriander (cilantro) on hand but I often add mint as well.
Step 3. Shred or slice the chicken or whatever protein you’re using.
Step 4. Add all vegetables to a large mixing bowl. Pour in half of the dressing and mix through.
Divide salad between bowls and top with a generous handful of sliced chicken and sprinkle with a tablespoon or two of crunchy fried noodles. Finish with a drizzle of the remaining dressing and sprinkle some chopped chili or chili oil over the top, if you like a little extra spice.
More Asian Salad Recipes
Full Recipe
Find the full list of ingredients, instructions, and nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
PrintDescription
Looking for a quick and easy dinner option that doesn’t require cooking? Try this Asian chicken salad with wombok cabbage, ginger garlic dressing and crunchy fried noodles.
1/4 wombok cabbage, sliced thinly
7 baby gem lettuce leaves, cut lengthways and sliced thinly (about 2 cups)
1/4 red onion, finely sliced
1 medium carrot, grated
1 medium cucumber, sliced into strips
Large handful of coriander (cilantro), chopped
300 g / 10 oz cooked chicken meat, shredded (e.g. Rotisserie chicken, grilled chicken breast)
2/3 cup crunchy fried noodles (like these ones)
For the dressing
2 tablespoons hot water
1 tablespoon grated palm sugar (or granules, brown or coconut sugar can be used)
Juice of 1 lime
3 tablespoons fish sauce
1 garlic clove, grated or minced
1 teaspoon of grated or minced ginger
1/4 cup Japanese sesame dressing (e.g Kewpie)
- Make the garlic ginger dressing first. This can be done ahead of time and the dressing will keep for up to 4-5 days in the fridge. If using palm sugar, add about a tablespoon of shaved sugar or sugar granules to a mixing bowl and pour in the hot water. This will dissolve it so you don’t get any grainy sugar bits. You can do the same with any sugar you might be using, brown or coconut will work well as an alternative.
- Then combine with lime juice, fish sauce, and a few tablespoons of the store-bought Japanese sesame dressing. This is my little trick for adding delicious sesame flavour.
- Prepare the vegetables. I like to use a combination of wombok cabbage (also known as Napa cabbage or Chinese cabbage) and some other leafy greens like baby gem lettuce or cos lettuce. White or red cabbage can be used instead of wombok, which I often do. I find that 1/4 of a wombok cabbage is usually enough for 3-4 salad servings.
- Cut everything into strip shapes and grate the carrots; slice the onion very thinly (you can use white onion or green onions instead of red). I only had coriander (cilantro) on hand but I often add mint as well.
- Shred or slice the chicken or whatever protein you’re using.
- Add all vegetables to a large mixing bowl. Pour in half of the dressing and mix through. Divide salad between bowls and top with a generous handful of sliced chicken and sprinkle with a tablespoon or two of crunchy fried noodles.
- Finish with a drizzle of the remaining dressing and sprinkle some chopped chili or chili oil over the top, if you like a little extra spice.
Notes
Gluten-free version: Omit the fried noodles, you can replace them with cooked rice noodles for extra carbohydrates. You can also use crunchy roasted peanuts or other nuts/seeds.
Paleo version: Use coconut sugar or honey instead of palm sugar, omit the fried noodles and replace those with toasted coconut flakes or toasted peanuts or other nuts/seeds.
Vegetarian version: Replace fish sauce with soy sauce and use grilled tofu or tempeh in place of chicken.
Nutrition
- Serving Size: A third of the salad
- Calories: 375
- Sugar: 10 g
- Sodium: 1766.2 mg
- Fat: 19.5 g
- Carbohydrates: 21.2 g
- Fiber: 2.8 g
- Protein: 29.7 g
- Cholesterol: 75 mg
Keywords: Chicken salad, Wombok Salad, Napa Cabbage Salad, Asian Salad, Ginger Garlic Dressing
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