Asian Chicken Salad

Asian Chicken Salad That Healed My Soul

because I needed something crunchy, tangy, and just a little bit dramatic

Listen, I wasn’t planning on making a salad that day. Girl, I was halfway through scrolling food reels and aggressively craving something that felt like a hug and a fresh start. You ever get that kind of craving? Where you’re like, “OK, my life’s a mess, but maybe if I chop some veggies and drizzle something zesty over chicken, everything will make sense again”? Yeah… that kind of day.

So I opened the fridge like it owed me answers and found leftover grilled chicken, half a cabbage (that was honestly on its last chance), and this sad little lime. My brain went full “Asian Chicken Salad, but make it Maria.” And babe, let me tell you—it snapped. It’s crunchy, it’s juicy, it’s tangy with a lil’ sweetness, and it made me feel like the main character in a self-care montage. Total glow-up salad moment.

There were a few bumps along the way (spoiler alert: I may or may not have added way too much sesame oil at first—my kitchen smelled like stir fry for a full day), but it ended up being a win. So here we are, bestie. I had to share this one with you.

Why I Keep Coming Back to This Asian Chicken Salad

There’s just something about this salad that feels like emotional therapy with every bite. Maybe it’s the crunch, maybe it’s the way the dressing hits that perfect sweet-sour balance, or maybe it’s just because it makes me feel like I’ve got my life together (even if it’s only for 15 minutes).

My girls tried it last weekend at my place, and they literally wouldn’t shut up about it. One of them even asked if I bought it from a fancy café. Babe… that was the moment. I felt like a culinary goddess in yoga pants.

Also? It’s my go-to when I need to reset after a weekend of questionable eating choices. Like, she forgives you and feeds you at the same time.

What You’ll Need (your grocery love list)

Here’s what you’re grabbing at the store (or pulling from your half-forgotten fridge stash). And yes, you can swap a few things—I’ve got you, babe.

• 2 cups cooked, shredded chicken (rotisserie totally counts—lazy girl win)
• 2 cups shredded red cabbage (so pretty, so crunchy)
• 1 cup shredded carrots (I used a bag of matchstick ones because… energy)
• ½ red bell pepper, thinly sliced (adds the sweet crunch we live for)
• ¼ cup chopped cilantro (non-negotiable—it’s in the name, honey)
• 3 green onions, sliced (optional but gives it that lil’ bite)
• ¼ cup chopped roasted peanuts (or almonds—go wild)
• Sesame seeds for garnish (because we’re fancy now)

Dressing (aka the star):

• 3 tbsp soy sauce
• 1 ½ tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil (a little goes a long way, trust me)
• Juice of 1 lime
• 1 garlic clove, minced
• 1 tsp grated ginger (optional but chef’s kiss)

Maria’s Pro Tip: If you like heat, add a dash of sriracha to the dressing. Just a little. She sneaks up on you.

How to Make My “Crispy-Crunchy Soul Hug Salad”

Step 1 – Shred Like You’re Mad at Your Ex

Start by shredding that chicken. If you’re using rotisserie, girl, bless your smart soul. Toss it in a big mixing bowl and pretend you’re hosting a cooking show for one.

Step 2 – Chop It Like It’s Self-Care

Slice up your veggies and herbs like you’ve got your life together. Red cabbage, carrots, bell pepper, green onion, cilantro… they all go into the bowl. Don’t stress about perfect sizes—this salad is not a perfectionist.

Step 3 – Whisk It Like You Mean It

In a small bowl or mason jar, throw in all your dressing ingredients. Shake or whisk until smooth. Taste it. Adjust. Add a lil’ more lime if you’re feeling zesty or more honey if it’s too salty. This is your moment.

Step 4 – Toss and Shine

Pour that liquid gold over the salad and toss it like you’re at a beach party. Add peanuts, sesame seeds, and maybe a few extra cilantro leaves on top. She’s done, she’s gorgeous, she’s ready for her close-up.

Maria’s Tricks That Take It Next-Level

• Add crispy wonton strips on top if you want restaurant vibes. I found some in the salad aisle and almost cried from joy.
• Marinate the chicken in the dressing overnight if you’re an overachiever. It slaps the next day.
• Swap the chicken for grilled tofu or tempeh for my plant-based babes. Still delish, I swear.
• Presentation hack: Serve it in a cute shallow bowl with chopsticks. Everyone will think you have your life together (even if you’re eating in bed).

FAQ (Stuff I Learned the Messy Way)

Final Thoughts from Maria (and her messy kitchen)

If you made it this far, girl—bless you. We’ve chopped, whisked, spilled sesame oil (just me?), and made something that honestly feels like a little celebration in a bowl. This salad isn’t just food—it’s a whole vibe.

So go ahead: try it, tweak it, toss it in your lunchbox, or serve it to your besties. And if you do, tell me! I live for your versions. Tag me, message me, send pics of your mess and your magic.

Until the next mess, stay delicious.
With love,
Maria

Asian Chicken Salad

This Asian Chicken Salad is crunchy, tangy, lightly sweet, and emotionally healing (not kidding). Packed with shredded chicken, fresh veggies, zesty dressing, and that perfect peanut-sesame crunch — it’s the ultimate glow-up meal for your taste buds and your mood.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Lunch

Cuisine Asian-Inspired

Servings 3 servings

Calories 300 kcal

Equipment

• Large salad bowl
• Small bowl or mason jar for dressing
• Cutting board + sharp knife
• Grater for ginger
• Citrus juicer optional, but fab
• Whisk or fork for dressing
• Tongs or clean hands for tossing messy queens unite

Ingredients

  

• 2 cups cooked shredded chicken (rotisserie totally counts—lazy girl win)
• 2 cups shredded red cabbage so pretty, so crunchy
• 1 cup shredded carrots I used a bag of matchstick ones because… energy
• ½ red bell pepper thinly sliced (adds the sweet crunch we live for)
• ¼ cup chopped cilantro non-negotiable—it’s in the name, honey
• 3 green onions sliced (optional but gives it that lil’ bite)
• ¼ cup chopped roasted peanuts or almonds—go wild
• Sesame seeds for garnish because we’re fancy now

Dressing (aka the star):

• 3 tbsp soy sauce
• 1 ½ tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil a little goes a long way, trust me
• Juice of 1 lime
• 1 garlic clove minced
• 1 tsp grated ginger optional but chef’s kiss

Instructions

 

Shred Like You’re Mad at Your Ex

• Start by shredding that chicken. If you’re using rotisserie, girl, bless your smart soul. Toss it in a big mixing bowl and pretend you’re hosting a cooking show for one.

Chop It Like It’s Self-Care

• Slice up your veggies and herbs like you’ve got your life together. Red cabbage, carrots, bell pepper, green onion, cilantro… they all go into the bowl. Don’t stress about perfect sizes—this salad is not a perfectionist.

Whisk It Like You Mean It

• In a small bowl or mason jar, throw in all your dressing ingredients. Shake or whisk until smooth. Taste it. Adjust. Add a lil’ more lime if you’re feeling zesty or more honey if it’s too salty. This is your moment.

Toss and Shine

• Pour that liquid gold over the salad and toss it like you’re at a beach party. Add peanuts, sesame seeds, and maybe a few extra cilantro leaves on top. She’s done, she’s gorgeous, she’s ready for her close-up.

Notes

• Too much sesame oil? Balance it out with extra lime juice or honey. Learned this the hard way.
• No chicken? Sub with tofu, tempeh, or even chickpeas!
• Want more crunch? Crispy wonton strips or broken ramen noodles on top = heaven.
• Meal prep tip: Store veggies and dressing separately until ready to eat so the salad stays snappy.

Keyword asian chicken salad