Asian Chicken Salad Recipe I Make Every Week
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
I do my best to stay on top of my health and fitness, but I’ve learned something about myself over the years. If I don’t have a healthy, delicious lunch ready to go, all bets are off. I’ll tell myself I’ll make something later. Then work gets busy. Life happens. Suddenly I’m standing in the kitchen grabbing the first thing I can find, only to feel ravenous an hour later. That’s exactly why I love recipes like this Asian chicken salad recipe. And it’s so easy to turn it into a super easy chopped chicken salad sandwich recipe if that’s more your thing.
It’s packed with protein, takes less than 10 minutes to make, and tastes like something you’d order from your favorite takeout spot. It’s creamy, salty, crunchy, a little spicy from the chili crisp, and loaded with flavor from sesame oil, soy sauce, rice vinegar, fresh cilantro, and toasted almonds.
The best part?
It starts with leftover rotisserie chicken and one large bowl. That’s it.
No cooking.
No complicated prep.
And no excuses.
Just a big bowl of deliciousness waiting in the fridge when you need it.
This Asian chicken salad recipe has become one of my favorite meal prep lunches because it keeps well, travels beautifully, and somehow tastes even better after the flavors have had a chance to mingle together.
At a Glance
- Ready in under 10 minutes
- High protein lunch or snack
- Uses rotisserie chicken
- Perfect for meal prep
- Great for sandwiches, crackers, and lettuce wraps
- Inspired by Asian takeout flavors
Ingredients:
For the Salad
- 2 tbsp toasted sesame seeds or everything bagel spice
- 1 tbsp chili crisp
- 3 cups rotisserie chicken, finely shredded
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/3 cup toasted sliced almonds
For the Dressing
- 1/3 cup mayonnaise
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp minced shallots
Instructions:
- In a large bowl, combine the shredded rotisserie chicken, green onions, cilantro, toasted almonds, sesame seeds, and chili crisp.
- In a separate bowl, whisk together the mayonnaise, sesame oil, lime juice, rice vinegar, soy sauce, and minced shallots.
- Pour the dressing over the chicken mixture.Toss until everything is evenly coated.
- Transfer to a serving bowl or airtight container.
- Refrigerate until ready to serve.
- Serve with crackers, cucumber slices, lettuce cups, or tucked into a sandwich.
- Don’t forget to rate this recipe and leave a comment!
Why This Asian Chicken Salad Recipe Works
There are a lot of chopped chicken salads out there.
Some are creamy. Some are sweet. And some are loaded with fruit.
This Asian chicken salad takes a completely different approach.
The dressing combines mayonnaise, sesame oil, soy sauce, rice vinegar, lime juice, and shallots to create something rich, tangy, savory, and incredibly satisfying.
Then you add:
- Shredded chicken
- Green onions
- Cilantro
- Toasted almonds
- Sesame seeds
- Chili crisp
Every bite has crunch, flavor, protein, and texture.
It’s the kind of chopped chicken salad that keeps you coming back for one more bite.
Asian Chicken Salad Recipe: Notes From My Kitchen
I make this recipe constantly.
Not because it’s fancy.
Not because it’s trendy.
Because it solves a problem (and because it’s delicious!)
When I know this is sitting in my fridge, lunch becomes easy.
I can pile it onto crackers, tuck it into lettuce wraps, stuff it into a sandwich, or simply eat it straight from a bowl.
No judgment.
The chili crisp is what really makes this recipe special for me. It adds just enough heat and flavor without overwhelming the other ingredients.
And because it uses leftover rotisserie chicken, it feels almost effortless.
Those are my favorite kinds of recipes.
Ingredient Tips For This Asian Chicken Salad Recipe
Rotisserie Chicken Is Your Friend
This recipe was practically designed for leftover rotisserie chicken.
The shredded chicken absorbs the dressing beautifully and keeps the prep incredibly simple.
Toast The Almonds
Toasted almonds add incredible crunch and bring out a deeper nutty flavor.
It’s worth the extra minute.
Fresh Cilantro Matters
Fresh cilantro adds brightness and freshness that balances the richness of the dressing.
Chili Crisp Adds Magic
The chili crisp provides texture, heat, and flavor all at once.
Don’t skip it.
Let It Rest
If you have time, let the salad sit in the fridge for 30 minutes before serving.
The flavors get even better.
The Dressing Makes The Difference
What separates this Asian chicken salad recipe from many other chicken salads is the dressing.
The combination of:
- Sesame oil
- Soy sauce
- Rice vinegar
- Lime juice
- Mayonnaise
- Shallots
creates something creamy while still feeling bright and fresh.
It’s the kind of salad dressing that makes people immediately ask what’s in it.
The sesame oil brings richness, the rice vinegar adds acidity, and the lime juice keeps everything tasting fresh.
Make This Asian Chicken Salad Recipe Your Own
One of the reasons I love this chopped chicken salad recipe is how adaptable it is.
Add More Crunch
Try adding:
- Wonton strips
- Crunchy noodles
- Chow mein noodles
- Peanuts
- Minced white onion, garlic or ginger for some extra heat
- Mandarin oranges for colour and extra oomph
Add More Vegetables
This salad works beautifully with most salad ingredients:
- Shredded carrots
- Red cabbage
- Napa cabbage
- Lettuce
- Scallions
Make It A Bowl
Serve it over:
- Rice
- Greens
- Chopped romaine
- Mixed veggies
for an easy lunch bowl.
Swap The Protein
Not feeling rotisserie chicken?
Try:
- Tofu
- Grilled chicken breast
- Tuna
An Asian Chicken Salad That’s Perfect For Meal Prep
This Asian chicken salad recipe is one of my favorite meal prep recipes.
Store it in an airtight container in the refrigerator and enjoy it throughout the week.
Because there are no delicate greens mixed directly into the salad, it holds up surprisingly well.
It’s the kind of lunch that makes future-you very happy.
If you’re looking for a more traditional chicken salad sandwich recipe, this version looks fantastic. It has a completely different vibe but looks equally delicious.
Asian Chicken Salad Recipe: FAQ
Can I make Asian chicken salad ahead of time?
Absolutely. It’s actually even better after a few hours in the fridge.
How long does it last?
Stored in an airtight container, it keeps well for 3–4 days.
Can I use chicken breast?
Yes. Cooked chicken breast works perfectly.
Is this spicy?
The chili crisp adds a little heat, but you can adjust it to your taste.
What can I serve it with?
Crackers, cucumber slices, lettuce wraps, sandwiches, bowls, or even straight from the container.
Final Thoughts On This Asian Chicken Salad Recipe
This Asian chicken salad sandwich recipe is proof that healthy lunches don’t have to be boring.
It’s creamy, crunchy, packed with protein, loaded with flavor, and comes together in less time than it takes to order takeout.
I love having it ready to go in the fridge because it makes busy days so much easier.
And if you’re anything like me, you’ll quickly find yourself making a double batch.
Because once you start eating it, it’s very hard to stop.
Other Recipes You Will Love!
Asian Inspired Sesame Chop Salad
Edamame White Bean Salad with Asian Style Dressing
Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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12 Comments
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Very good recipe. Easy to make and the flavours came together nicely after an hour in the fridge. I’m expecting the leftovers will be even better.
Love this, Dawn! So happy you enjoyed this one!
OMG! This is absolutely delicious…. So good!
Just made up a bowl for lunch and I can’t stop sneaking a taste.
Made exactly to recipe. Will be a regular for lunches.
Love this, Sue! It’s a keeper for sure!
This chicken salad is absolutely amazing! I made it exactly as written. Perfect for my lunches this week- if it makes it that long! I’ve already been back to the fridge twice to take a couple of sample bites. Yum! I will make this on repeat, thanks!
Love that Sue! Everyone loves it around here, too!
I love that you listed ‘Chili Crisp’ twice in the ingredients! I’ve been using Lao Gan Ma ‘Fried Chili in Oil’ (the original chili crisp) for decades before it was trendy, and it sends this recipe over the top. I’ve always loved chicken salad, and this is my new favorite. I put it over carrots, Persian cucumbers, and raw, sliced baby bok choi for my ultimate healthy meal. Thanks for this recipe!
Thanks for pointing that out, Carter! Chili crisp really I the best!
Does the salad recipe take 2 tablespoons chili crisp, because 1 tablespoon chili crisp is repeated twice in the ingredients list? Does the salad recipe take 4 tablespoons toasted sesame seeds, because 2 tablespoons toasted sesame seeds is repeated twice in the ingredients list? Thank you since this recipe looks delicious.
You answered my question about the chili crisp (1 Tablespoon), but what about the toasted sesame seeds. 4 Tablespoons or 2 Tablespoons?
Hi Earline! It should be 2 tablespoons! Sorry about the typo!
s=Sorry about that-typo! 1 tbsp is all you need!