Whip up this delish Asian Chicken Salad and serve it as a hearty main dish or a side salad at a picnic or on the buffet table!

Got last-minute company? Then this salad will be ideal! Lettuce and cabbage slaw are mixed with cooked chicken and sliced almonds and then tossed in a tangy peanut-ginger sesame dressing for an insta-worthy salad that you’ll get requests for again and again!

quick asian chicken salad in a bowl

Asian Chicken Salad


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Quick Asian Salad Recipe

  • This Asian salad recipe is ready in minutes with ingredients that are pre-made, affordable, and quick to assemble!
  • A few ingredients and only three steps make this Asian salad recipe a stunner on any table and for any occasion!
  • Nutritious, healthy, and a low calorie, low-fat dish, Asian chicken salad has a uniquely delicious flavor that will impress your guests!

ingredients assembled to make this asian chicken salad recipe

Ingredients & Variations

DRESSING: Pre-made ginger sesame dressing is punched up with the addition of peanut butter. Crunchy peanut butter is called for in the recipe, but creamy will work as well. And why not add a dash of sriracha for a little bit of heat?

GREENS BASE: Chopped romaine and firm, crunchy cabbage slaw is what makes this salad so filling and nutritious! Switch out the romaine for any combination of mixed greens, kale, or arugula.

CHICKEN: Use up leftover chicken or shredded pork or beef. Make it a vegetarian salad with a can of drained, chopped water chestnuts instead.

TOPPINGS: Sliced green onions, sliced or chopped almonds, and chopped cilantro make this salad so flavorful. Baby corn, bean sprouts, drained mandarin oranges, and crispy chow mein noodles will add crunchy bulk to Asian chicken salad. PRO TIP: Toast sliced almonds (or cashews or peanuts) in a dry sauté pan to make them extra crunchy and intensify their flavors.

asian chicken salad recipe in a bowl, and the dressing pouring over the salad.

How to Make Asian Chicken Salad

  1. Whisk together dressing and peanut butter.
  2. Toss romaine with coleslaw mix, add chicken and dressing.
  3. Garnish with almonds, sliced green onions and cilantro.

PRO TIP: Garnish with a sprinkle of toasted sesame seeds for extra flavor.

Serving Suggestions

Serve on its own as an entrée salad, or alongside slow cooker beef broccoli, teriyaki chicken & rice casserole, or this deliciously easy Instant Pot ribs recipe.


  • Leftover Asian chicken salad makes a perfect sandwich or wrap. Serve it with a little extra peanut dressing or a dash of soy sauce and a bit of sriracha for some heat!
  • Keep leftovers in a covered container in the refrigerator up to 3 days.
  • Drain the salad in a colander, add some fresh lettuce or coleslaw and it’s ready to serve again!
  • Lettuce-based dishes don’t freeze well, so it’s best to serve this one fresh!

above view of asian chicken salad

Other Delish Salads To Try!

quick asian chicken salad in a bowl
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Quick Asian Chicken Salad

Make this asian salad recipe with simple ingredients that are easy to assemble, for a crispy and delicious salad perfect for a hearty lunch or light dinner.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Holly


  • 4 cups romaine lettuce chopped
  • 4 cups coleslaw mix
  • ½ cup ginger sesame dressing
  • 2 tablespoons crunchy peanut butter
  • 2 cups cooked chicken
  • 2 green onions sliced
  • 2 tablespoons almonds toasted optional
  • ¼ cup chopped cilantro


  • Whisk ginger dressing and peanut butter in a small bowl.
  • Combine romaine and coleslaw mix in a large bowl. Add chicken and dressing. Toss well to combine.
  • Top with green onions, cilantro and almonds to serve.


  • Try adding Asian chicken salad to a sandwich or wrap.
  • Refrigerate leftovers in a covered container for up to 3 days.
  • Freezing lettuce-based dishes is not recommended.
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 179kcal | Carbohydrates: 6g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 211mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2131IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Salad, Side Dish
Cuisine American, Asian

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