This Asian Chicken Salad became a staple in my kitchen the summer I decided to clean up my lunches without sacrificing flavor. It’s got everything I crave in one bowl—tender shredded chicken, crisp iceberg lettuce, a tangy-sweet sesame soy dressing, and that addictive crunch from toasted sesame seeds and crispy rice noodles.
The best part? It keeps me full for hours without feeling heavy. If you’re trying to eat lighter (hello, weight management!) while still loving every bite, this salad delivers. One of the most common challenges I hear from readers is that “healthy salads” leave them hungry an hour later.
That’s not the case here. Thanks to a protein-packed combo of lean chicken and healthy fats from the oil-based dressing, this dish provides sustained energy—something backed by research showing meals high in protein can help reduce cravings and support long-term weight goals.
Try pairing it with this refreshing Iced Tea or crunchy Jicama Slaw for a fresh, easy meal that checks all the boxes. It’s bright, crisp, and layered with flavor. And it’s perfect for lunch, dinner, or meal prep.
Whether you’re looking to lighten things up or simply want something vibrant and satisfying, give this one a go. I’d love to hear how you make it your own—drop your twist in the comments!
What Makes This Salad a Repeat Favorite!
- It cured my boring-lunch rut: I started making this salad after one too many lifeless lunches. It’s now the midweek meal I actually look forward to.
- Sweet, savory, and crunchy—without being “just salad:” The combo of juicy chicken, crispy noodles, and that sesame dressing gives it so much texture and flavor, I never feel like I’m settling.
- Incredibly easy to customize: I’ve swapped in grilled shrimp, tossed in mandarin oranges, and even wrapped it up in lettuce leaves. It adapts to whatever I have on hand.
- Light, but keeps me full: It’s perfect for anyone trying to eat healthier without feeling deprived. The protein and healthy fats make it surprisingly satisfying.
- Toasted sesame seeds = tiny flavor bomb: Such a small step, but toasting those seeds adds a nutty richness that ties everything together. I never skip it now.
Asian Chicken Salad Recipe
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk or fork (for mixing dressing)
- Tongs or salad serving spoons
- Frying pan (for toasting sesame seeds and crisping noodles)
- Paper towels (optional, for drying lettuce or chicken)
Ingredients
Dressing:
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil Optional
- 2 teaspoons soy sauce
Salad:
- 1 head iceberg lettuce – rinsed dried and chopped
- 4 boneless chicken breast halves cooked and shredded
- 3 green onions chopped
- 1 tablespoon sesame seeds toasted
- 1 ½ tablespoons olive oil or as needed
- 1 8 ounce package dried rice noodles
Instructions
- In a small bowl, whisk together vegetable oil, rice vinegar, brown sugar, sesame oil (optional), and soy sauce.
- Cook and shred the chicken breast if not already done.
- In a pan, toast sesame seeds until golden, then set aside.
- In the same pan, crisp rice noodles in hot oil for a few seconds until puffed.
- Chop iceberg lettuce and place it in a large mixing bowl.
- Add shredded chicken, chopped green onions, and toasted sesame seeds to the bowl.
- Pour the dressing over the salad and toss everything gently.
- Top with crispy rice noodles just before serving for maximum crunch.
Nutrition Info:
| Nutrition | Value |
| Calories | 414kcal |
| Carbohydrates | 39g |
| Protein | 23g |
| Fat | 18g |
| Sugar | 6g |
| Sodium | 225mg |
My Secret Tips For Maximum Flavor!
1. Crisp the rice noodles in very hot oil for instant puff:
Don’t just toss them in warm oil—make sure it’s sizzling hot (350–375°F). Drop a few noodles at a time, and they’ll puff in seconds. Overcrowding can lead to chewy, oily results.
2. Balance the dressing based on the sweetness of your soy sauce:
Some soy sauces (especially low-sodium or certain Asian brands) are sweeter or saltier than others. Taste your dressing before tossing, and adjust with a dash of extra vinegar or sugar if needed.
3. Chill everything before serving—it makes a difference:
The salad tastes so much better when the lettuce, chicken, and dressing are all cold. It sharpens the flavor and enhances the texture, especially on warm days.
4. Use iceberg for crunch, but add romaine or Napa cabbage for depth:
Mixing leafy greens gives your salad more body and bite without losing that signature crispness.
5. Toast your sesame seeds fresh, not store-bought:
Pre-toasted sesame seeds tend to go stale quickly. Toast them in a dry skillet for a few minutes until golden—they’ll smell nutty and taste way better.
6. Make the dressing in advance—it intensifies the flavor:
Letting it sit for 20–30 minutes allows the garlic, soy, and vinegar to mellow and blend beautifully. You can store it in the fridge for up to a week.
Quick Questions?
Q. Can I use rotisserie chicken instead of cooking chicken breasts?
Ans: Yes! It’s a great time-saver. Just shred the breast meat and skip the cooking step.
Q. What kind of lettuce works best?
Ans: Iceberg gives the classic crunch, but you can mix in romaine or Napa cabbage for extra texture and flavor.
Q. Can I make this salad ahead of time?
Ans: You can prep all the components in advance, but don’t toss it with the dressing or add the crispy noodles until just before serving to keep everything fresh and crunchy.
Q. Is the sesame oil necessary in the dressing?
Ans: It’s optional, but adds a rich, toasty depth. If you have it, use it—even just a few drops go a long way.
Q. Can I make this salad spicy?
Ans: Absolutely! Add a splash of sriracha, a pinch of chili flakes, or thinly sliced red chili to the dressing for a kick.
Q. What’s a good substitute for rice noodles?
Ans: Crispy wonton strips or crushed ramen noodles work well if you don’t have rice noodles on hand.
