Why You’ll Love this Asian-Inspired Chicken Salad
Three reasons you’ll love this Asian-Inspired Chicken Salad: it’s invigorating, versatile, and packed with incredible flavor. The combination of crisp romaine lettuce, tender shredded chicken, and crunchy almonds creates a texture paradise that’ll make your taste buds dance.
The homemade dressing ties everything together—that perfect balance of sweet sugar, tangy rice wine vinegar, and aromatic sesame oil. Can you imagine a more satisfying lunch? The ginger and garlic notes add depth that store-bought dressings simply can’t match.
This salad works for practically any occasion. Casual weeknight dinner? Absolutely. Impressive lunch for guests? You bet. The make-ahead dressing (it needs those 4 hours to develop flavor) makes preparation a breeze.
What Ingredients are in Asian-Inspired Chicken Salad?
This Asian-inspired chicken salad combines crisp romaine lettuce with tender chicken and a sweet-tangy dressing that’s absolutely bursting with flavor. The combination of sesame oil, ginger, and soy sauce creates that distinctive Asian flavor profile we all crave, while the crunch from almonds and celery provides wonderful textural contrast. Ready to make this delicious salad? Let’s gather our ingredients.
For the dressing:
- 2 cups sugar
- 4 teaspoons dry mustard
- 1½ cups rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1-2 cloves garlic, minced
- 2 tablespoons sesame oil
- 4 tablespoons vegetable or canola oil
- 1 tablespoon fresh lemon juice
- 1½ teaspoons salt
- 2 teaspoons cracked black pepper
For the salad:
- 2 heads romaine lettuce, chopped
- 1½ cups shredded cooked chicken breast
- ¼ cup toasted slivered almonds
- ¼ cup diced celery
- 2 tablespoons sesame seeds
- ¼ cup cooking oil (for crisping certain elements, if desired)
When shopping for these ingredients, quality matters—especially for the chicken and oils. Pre-cooked rotisserie chicken works beautifully as a time-saver, and toasting the almonds and sesame seeds before adding them brings out their nutty flavors. The dressing makes quite a large batch, so you might consider halving it unless you’re serving a crowd or planning to store some for future salads. And remember, the dressing needs to chill for at least 4 hours, so plan accordingly.
How to Make this Asian-Inspired Chicken Salad
To begin making this vibrant Asian-Inspired Chicken Salad, you’ll first need to prepare the dressing, which honestly might be my favorite part. Sift together 2 cups of sugar and 4 teaspoons of Coleman dry mustard until well combined. Then, gradually whisk in 1½ cups of rice wine vinegar until the mixture becomes smooth. Transfer this to a double boiler (or use a regular pot with a diffuser underneath if you’re like me and don’t have fancy equipment lying around). Cook over low heat, stirring occasionally, until the sugar completely dissolves.
Once your sugar has melted, stir in 2 tablespoons of soy sauce, 2 teaspoons of peeled grated fresh ginger (pro tip: freeze your ginger first and peel it with a potato peeler), and 1 minced garlic clove. Blend these ingredients well before adding 2 tablespoons of sesame oil and 4 tablespoons of vegetable or canola oil. Finally, incorporate 1 tablespoon of fresh lemon juice, 1½ teaspoons of salt, and 2 teaspoons of cracked black pepper. Remove the dressing from heat, allow it to cool, and then refrigerate for at least 4 hours to let those flavors get to know each other.
While waiting, you can prepare the salad itself by combining 2 heads of romaine lettuce, ¼ cup toasted slivered almonds, ¼ cup diced celery, 1½ cups of shredded cooked chicken breasts, and 2 tablespoons of sesame seeds. For an even quicker meal preparation, you could use an electric pressure cooker to perfectly cook your chicken breasts in just minutes. A quick toss with the chilled dressing just before serving, and you’ve got a restaurant-worthy salad right at home.
Asian-Inspired Chicken Salad Substitutions and Variations
While the basic recipe for this Asian-Inspired Chicken Salad is absolutely delicious as-is, one of my favorite things about it’s how incredibly adaptable it can be to whatever ingredients you have on hand or dietary needs you’re accommodating.
For protein variations, try swapping the chicken with seared tofu, grilled shrimp, or even thinly sliced beef. Vegetarians can simply omit the meat and add edamame for protein. The romaine lettuce can be replaced with napa cabbage, mixed greens, or crunchy iceberg. Not a fan of almonds? Cashews, peanuts, or wonton strips make excellent substitutes.
For a lower-sugar dressing, reduce the sugar by half and add a splash of orange juice. Can’t find rice wine vinegar? Apple cider vinegar works in a pinch, though with a slightly different tang.
What to Serve with Asian-Inspired Chicken Salad
Three perfect pairings can transform your Asian-Inspired Chicken Salad from a simple meal to an impressive spread. I always reach for crispy wonton strips or vegetable spring rolls first—that contrasting crunch against the tender chicken and crisp romaine is absolutely divine.
A light miso soup makes an excellent companion, too. The warm, umami-rich broth balances the cool, tangy flavors of the salad dressing, creating a harmonious temperature contrast that keeps your palate engaged.
For a more substantial meal, consider adding steamed jasmine rice or chilled sesame noodles. The neutral rice soaks up any extra dressing, while noodles extend the Asian theme. Can you imagine a more satisfying combination? Trust me, your guests will be asking for seconds before they’ve finished their firsts.
Final Thoughts
After all is said and done, this Asian-Inspired Chicken Salad remains one of my go-to recipes whenever I’m craving something light yet satisfying. The balance of sweet, tangy, and savory elements creates a perfect harmony that keeps you coming back for more.
I love how customizable it is, too. Don’t have almonds? Swap in cashews or peanuts. Need a vegetarian version? The dressing works beautifully with tofu or edamame instead of chicken.
What really makes this salad special is that homemade dressing. Sure, store-bought would be faster, but nothing compares to the fresh ginger and garlic flavors you create yourself. Trust me, that extra few minutes of prep work pays off in dividends of flavor.