Name: Asian Chicken Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs (excess fat trimmed); 4 tablespoons soy sauce or tamari sauce; 4 tablespoons olive oil; 1 1/2 tablespoons sesame oil; 1 1/2 tablespoons rice vinegar; 2 teaspoons honey; 1/2 teaspoon Kosher salt; 1/2 teaspoon garlic powder; 1/8 teaspoon ground black pepper; 1/8 teaspoon crushed red pepper flakes; 1 cup cashews; 2 tablespoons white sesame seeds; 2 tablespoons chili garlic sauce; 2 teaspoons honey; 1/4 teaspoon Kosher salt; 5 ounce container baby spring mix (mixed greens or romaine lettuce); 1/2 medium red cabbage (thinly sliced); 1/2 english cucumber (halved lengthwise and thinly sliced); 1 red bell pepper (thinly sliced); 1 15 ounce can mandarin oranges (drained); 4 scallions (thinly sliced); 1/4 cup fresh cilantro (chopped); 1 1/2 cups frozen shelled edamame (defrosted)

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Looking for a fresh and flavorful meal that checks all the boxes? This Asian Chicken Salad is a hearty, crunchy, sweet-and-savory dish that makes a perfect lunch or dinner. Packed with protein, bright veggies, and an irresistible nutty crunch, this salad will become your go-to for warm-weather meals or meal prepping!

Asian chicken salad in a white bowl with a wooden spoon.

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This recipe is far from your basic salad and is anything but boring. No sad salads here. This one combines marinated chicken thighs with a punchy, well-balanced dressing that also serves as a marinade. And don’t skip the sesame cashews! They’re tossed in a chili-honey mix and roasted until golden and crisp. The finished Asian Chicken Salad is loaded with texture and flavor in every bite.

Close up shot of Asian Chicken Salad showing all of the colors and different ingredients.

How to make Asian Chicken Salad

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to.

To make this Asian Chicken Salad recipe, you will need the following ingredients:

For the Chicken & Dressing

Boneless skinless chicken thighs
Soy sauce or tamari
Olive oil
Sesame oil
Rice vinegar
Honey
Kosher salt
Garlic powder
Ground black pepper
Crushed red pepper flakes

For the Sesame Cashews

Cashews
White sesame seeds
Chili garlic sauce
Honey
Kosher salt

For the Salad

Spring mix, mixed greens, or romaine
Red cabbage
English cucumber
Red bell pepper
Mandarin oranges
Scallions
Fresh cilantro
Shelled edamame

Looking to switch things up? This salad is super flexible! Swap the chicken thighs for grilled chicken breast or even rotisserie chicken if you’re short on time. You can also trade out the cashews for peanuts or almonds if that’s what you have on hand.

Not a fan of cilantro? Try fresh mint or basil instead.

For extra crunch, throw in some crispy wonton strips or sliced radish. And if you’re skipping soy, coconut aminos are a great alternative.

Making Asian Chicken Salad

Asian Chicken Salad is a simple recipe that can be made in just a few steps. Here is how to make it.

Make the Chicken & Dressing

In a container or bowl, whisk together all the dressing ingredients (except the chicken).

Marinate Chicken

Remove 3 tablespoons of the dressing and combine it with the chicken thighs. Toss to coat and let marinate in the fridge for 15 minutes.

Chicken in a large rectangular container next to a dish of the sauce.

Preheat Oven

Preheat oven to 425°F. Line a baking sheet with foil and spray lightly with cooking spray.

Bake

Place marinated chicken on the baking sheet and bake for 23-28 minutes, or until internal temp reaches about 175°F.

Let the chicken cool slightly, then chop it into cubes.

Chicken for Asian chicken salad after being cooled and cubed.

Make the Sesame Cashews

Preheat oven to 415°F and line a baking sheet with parchment paper.

In a bowl, mix cashews, sesame seeds, chili garlic sauce, honey, and salt.

Cashews after being mixed with the seasoning blend before getting toasted.

Spread in an even layer on the baking sheet.

Cashews coated with the sauce before being toasted.

Bake for about 15 minutes, stirring halfway through, until golden and toasty. Watch closely so they don’t burn!

Cashews after being sauced and toasted on a baking sheet.

Let cool completely before using.

Assemble the Salad

Add all the salad ingredients to a large bowl.

Ingredients for Asian Chicken Salad in a large bowl before being mixed together.

Top with chopped chicken, sesame cashews, and the remaining dressing.

Asian Chicken Salad with cashews and chicken added.

Toss everything together and serve.

Recipe Tips

Make ahead: You can cook the chicken and make the cashews in advance. Just store separately and assemble when ready.
Dressing note: Save the salad dressing until right before serving to keep your greens crisp!
Customize it: Add avocado, use almonds instead of cashews, or throw in some chopped mint for a fresh twist.

Leftovers

Store leftovers in a covered container for 3-4 days, max.

Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.

I hope y’all enjoy this homemade Asian-style chicken salad recipe! Let me know if you try it.

Asian Chicken Salad in a large white bowl with a gold spoon.

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Asian Chicken Salad

This flavorful Asian Chicken Salad is perfect for meal prep, a light dinner, or a side dish at your next party or BBQ!

Course Main Course, Salad

Cuisine Asian

Keyword asian chicken salad

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6 servings

Calories 494 kcal

Author Marjorie @APinchOfHealthy