Asian chicken salad

Want a light & refreshing lunch option? Have some leftover chicken that you don’t know what to do with? Here’s my Asian chicken salad recipe!!

I am NOT a salad person. I do not like salads. With THAT said, WHEN I want a salad that will actually fill me up, I eat this or my recipe for the brussel sprout salad that I shared before. If you want that recipe, click here. I tasted an Asian chicken salad for the first time in one of my trips to panera. It was COMPLETELY random, since I got a salad by mistake and I just went for it. Best mistake ever.

2 years later, I thought I would give it a try, since I knew I would be on the run this week between meetings and just sitting and realizing 4 hours later “I should eat something”. Also, its almost summer, so I wanted to try something that was “refreshing”.

Here’s how I made it

I use my rotisserie chicken recipe for the protein. I also chickened out and I used a prepackaged version of the salad, didn’t like it (at all) and try to fully make my own. Obviously the latter part was the right call.


  • 1 big piece of romaine lettuce, chopped
  • Half of a a head of red cabbage
  • Sliced almonds (as many as you want)
  • Wonton pieces (I had mine from the prepackaged pack)
  • 1 thigh from my rotisserie chicken recipe
  • Carrots (I used 1 big carrot; in my second try to this recipe I used 5 baby carrots)
  • Toasted sesame seeds (optional)

The salad:

  • Chop everything together (carrots, cabbage, lettuce) and combine in a bowl. Leave the wontons until you’re ready to serve (like I had in the picture below).

Asian sesame dressing

Since I had the prepackaged stuff, I used half of that as a base, but in my second time around, I used the following ingredients.

  • 1/2 cup of rice vinegar
  • 1/4 cup of sugar
  • 1/2 tablespoon of garlic powder
  • 1/4 cup of canola oil
  • 3 tablespoons of soy sauce
    Grated ginger (as much or as little as you want)
    1/2-1 tablespoon of honey
    Salt and pepper to taste
    Peanut sauce from the Asian market (I used around 2-4 tablespoons)

I put all of the ingredients together in a mason jar, close it and then mix it all together.

Peanut sauce from my local Asian market


Here’s how it looks in the end!

Use the same bowl where you have the salad to mix up with the dressing. Add as much or little of the dressing as you like! Top with the toasted sesame seeds (I did after I took the picture)


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