Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup rice vinegar (not seasoned); 2 tablespoons soy sauce; 2 tablespoons honey mustard; 1 tablespoon grated peeled ginger; 3 tablespoons vegetable oil; 3 tablespoons sesame oil; 1 pound skinless, boneless chicken thighs; 1 small head napa cabbage (about 1 pound), cut into bite-size pieces; 1 medium carrot, thinly sliced; 4 scallions, thinly sliced; 1/4 pound snow peas, cut crosswise into thirds; Kosher salt; 1/2 cup chow mein noodles

Servings: persons

1/3 cup rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
Kosher salt
1/2 cup chow mein noodles

1
Preheat a grill or grill pan to medium high.
2
Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.
3
Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature.
4
Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side.
5
Transfer to a cutting board; let rest 5 minutes.
6
Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl.
7
Cut the chicken into 1/2-inch pieces and toss with the salad.
8
Season with salt.
9
Top with the chow mein noodles.
10
Per serving: Calories 489; Fat 35 g (Saturated 5 g); Cholesterol 94 mg; Sodium 492 mg; Carbohydrate 16 g; Fiber 5 g; Protein 30 g
11
Photograph by Antonis Achilleos

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup rice vinegar (not seasoned), 2 tablespoons soy sauce, 2 tablespoons honey mustard, 1 tablespoon grated peeled ginger, and more.

Yes, Asian Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions