Asian Chicken Salad Recipe
This Asian Chicken Salad is crisp, colorful, and full of flavor with shredded chicken, crunchy noodles, and a sweet-savory sesame dressing—perfect for a refreshing lunch or light dinner any day.
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.
