Asian Chicken Salad Recipe

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3 votes | 8906 views

The combination of colors, textures and flavors in this main dish salad are refreshing.

Prep time:
Cook time:
Servings: 4


Cost per serving $2.10 view details
  • 1 tablespoon oil
  • 1/2 cup whole almonds, cashews or walnuts
  • 2 or 3 boneless skinless chicken breasts
  • 3 cups thinly sliced bok choy
  • 3 cups thinly sliced napa cabbage
  • 1 cucumber, thinly sliced
  • 1/2 red bell pepper, chopped
  • 1/2 cup sliced green onions
  • 1/4 cup grated carrots
  • 1/2 cup minced cilantro
  • 3 cloves garlic, minced
  • 1/4 cup olive oil (can reduce amount and/or use a small amount of sesame oil as part)
  • 1/4 cup rice vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar (or Splenda or other desired sweetener )
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes, or to taste


  1. Toast nuts in oil in skillet over medium heat 4-5 minutes stirring till lightly brown and crisp; set aside.
  2. Grill chicken breasts; cool slightly and slice into strips
  3. Combine bok choy, cabbage, cucumber, bell pepper, green onions, carrots, and cilantro in a large bowl.
  4. In a shaker jar with tight fitting lid, measure dressing ingredients: garlic, oil, vinegar, lime juice, soy sauce, sugar, salt and red pepper flakes. Shake well.
  5. Dress the salad greens in the bowl with about 2/3 of the dressing, coating well and tossing lightly. Top with chicken slices and drizzle remaining dressing over all. Sprinkle with nuts and serve. (Or serve salad separate from dressing and nuts, as in photo, to allow self-service in individual salad bowls or plates. This way leftovers store well overnight without wilting.)
  6. YIELD: 4 generous main dish salads.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 289g
Recipe makes 4 servings
Calories 312  
Calories from Fat 217 70%
Total Fat 24.65g 31%
Saturated Fat 2.95g 12%
Trans Fat 0.1g  
Cholesterol 17mg 6%
Sodium 729mg 30%
Potassium 495mg 14%
Total Carbs 13.52g 4%
Dietary Fiber 2.5g 8%
Sugars 7.1g 5%
Protein 11.12g 18%
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  • Frosted Flaker
    Tried it, loved it. This will be a mainstay in my future salad endeavors. Dressing is also superb (low-cal but effective/tasty).
    I've cooked/tasted this recipe!


    • ShaleeDP
      April 7, 2014
      i know this is good coz i have my own version of it
      • judee
        April 7, 2014
        Fresh vegetables make a wonderful salad. This looks very tasty
        • Bob Vincent
          April 3, 2014
          Hi Salad Foodie:
          This sounds like a nice rendition of Asian Chicken Salad. It is very different than the Chinese Chicken Salad I posted on CES some time ago. The use of raw sliced bok choy is an interesting ingredient component. I often cook bok choy with stir fry dishes but never thought of using it raw in a salad. A great idea! I have added this to my Try Soon Folder. I don't have all of the ingredients on hand but this salad will make to our table soon. Thanks for sharing!

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