Asian Chicken Salad

Ingredients

• about 280 g (2 cups)shredded rotisserie chicken
• about 140 g (2 cups)shredded Napa cabbage
• about 70 g (1 cup)shredded red cabbage
• about 90 g (2 cups)chopped romaine lettuce
• about 150 g (1 cup)chopped cucumber
• about 55 g (½ cup)carrot matchsticks
• about 125 g (½ cup)canned mandarin orange segments
• ½red onion, thinly sliced
• about 30 g (½ cup)wonton sticks
• about 25 g (¼ cup)chopped spring onions
• about 10 g (¼ cup)broccoli microgreens
• 60 ml (¼ cup)grapeseed oil
• 60 ml (¼ cup)rice vinegar
• 60 ml (¼ cup)juice from the canned mandarin oranges
• 37.5 ml (2½ tablespoons)sesame oil
• 15 ml (1 tablespoon)soy sauce
• 5 ml (1 teaspoon)ginger paste or freshly minced ginger
• 5 ml (1 teaspoon)garlic paste or freshly minced garlic, about 2 medium cloves
• 2.5 ml (½ teaspoon)ground black pepper
• 2.5 ml (½ teaspoon)red pepper flakes

Instructions

1. 1

   Shake the dressing

   Put all the dressing ingredients in a jar with a lid and shake well to combine.

2. 2

   Build the salad

   Add all the salad ingredients except the chicken and wonton sticks to a large bowl.

3. 3

   Coat the chicken

   Measure out 60 ml (¼ cup) of dressing, toss it with the shredded chicken, then add the chicken to the salad bowl.

4. 4

   Toss and top

   Toss the salad, then scatter the wonton sticks over the top.

5. 5

   Dress and serve

   Drizzle with dressing and serve straight away.

What is Asian chicken salad?

This is an American-style salad inspired by the sweet, savoury and tangy flavours often associated with Asian-inspired dressings. It brings together cooked chicken, crunchy vegetables, citrus and crisp wonton sticks.

The mix of Napa and red cabbage gives the salad plenty of crunch and colour, while mandarin juice and sesame oil make the dressing lively and aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 35g protein, 14g carbs, 32g fat.

The chicken supplies most of the protein, while the vegetables, mandarin and wonton sticks contribute carbohydrates. Grapeseed and sesame oils account for much of the fat; serve with extra leafy greens or cucumber if you would like a more vegetable-forward plate.

Why use two kinds of cabbage?

Napa cabbage: Its mild flavour and tender leaves add volume without overpowering the dressing.

Red cabbage: Thin shreds bring a firmer bite and a vivid colour contrast. Slice it finely so it is easy to eat alongside the lettuce and chicken.

Getting the dressing right

Oil and vinegar: Grapeseed oil keeps the dressing relatively neutral, while rice vinegar supplies a gentle tang. Shake them together with the other ingredients just before dressing the salad.

Mandarin and sesame: Mandarin juice adds a fruity note, and sesame oil gives the dressing its distinctive savoury aroma. Taste the dressing before using it and shake again if it has separated.

Coat the chicken first

Chicken: Tossing the shredded chicken with 60 ml (¼ cup) of dressing helps flavour it throughout, rather than leaving all the dressing on the vegetables.

Keep the remaining dressing separate until serving, then add enough to suit the salad. This helps preserve the vegetables' crispness.

Keep the textures crisp

Vegetables: Cut the cabbage, lettuce, cucumber, carrot and onion into manageable pieces so each forkful can include several ingredients.

Wonton sticks: Add these at the end, just before serving. Once dressed, they soften quickly and lose their crunch.

A quick meal to assemble

The recipe takes 20 minutes in total, using ready-cooked rotisserie chicken and canned mandarin segments. Prepare and combine the dressing while arranging the salad ingredients.

If you are making the salad ahead, keep the dressing and wonton sticks separate and combine them with the salad shortly before eating.

What to serve with it

The chicken and vegetables make this a substantial salad on its own. For a larger meal, serve it with plain rice or noodles on the side.

For a lighter accompaniment, offer extra cucumber or leafy greens. Add the dressing gradually so the salad stays crisp and balanced.

Recipe notes & tips

• Drain the mandarin segments well, reserving 60 ml of their juice for the dressing.
• Slice the onion thinly so its sharpness does not dominate the other ingredients.
• Shake the dressing in a sealed jar until the oil and other ingredients are well combined.
• Add the wonton sticks at the last moment to keep them crisp.
• Start with some of the remaining dressing and add more to taste.

Variations

• Add toasted nuts: Sprinkle chopped cashews or almonds over the salad for extra crunch.
• Use prawns: Replace the chicken with cooked prawns and coat them with dressing before adding.
• Make it spicier: Increase the red pepper flakes to suit your preference.
• Swap the greens: Use extra romaine or another crisp salad leaf in place of some of the cabbage.
• Add noodles: Serve the salad with cooked, cooled noodles for a more filling bowl.

Common mistakes to avoid

• Dressing too early: The greens and wonton sticks soften; dress the salad just before serving.
• Skipping the reserved juice: Measure the mandarin juice before discarding the tin liquid so the dressing has its intended citrus note.
• Adding all the dressing at once: Start with the amount for the chicken, then drizzle the rest on gradually.
• Cutting vegetables too thickly: Large pieces are harder to combine; shred or chop them into bite-sized pieces.
• Leaving the dressing unshaken: The oil can separate; shake it well again just before pouring.

How to store

Store undressed salad and dressing separately in covered containers in the fridge for up to 2 days. Keep the wonton sticks dry and separate, and add them only when serving; toss dressed leftovers before eating.

Frequently asked questions