Name: Asian Chicken Crunch Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups cooked chicken breast, shredded; 4 cups mixed cabbage slaw (green and red cabbage with carrots); 1 cup snap peas, sliced; 1/2 cup red bell pepper, thinly sliced; 1/4 cup green onions, sliced; 1/2 cup crunchy ramen noodles or crispy wonton strips; 1/4 cup roasted peanuts or slivered almonds; For the dressing:; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced

This Salad Always Perks Me Up

I swear, every time I make this Asian Chicken Crunch Salad, I think about that picnic where my niece tried to steal the extra dressing. Nobody tells you how competitive salad-eating can get until you’re staring down a five-year-old with a fork. (She won, by the way. Scary focus from such a small person.) I’m not saying this salad is magic, but it’s the reason my family shows up on time for dinner more than twice a year.

Why I Keep Coming Back to This Salad

I make this when my brain can’t handle another pasta night or when there’s leftover rotisserie chicken hanging around, eyeing me from the fridge, judging. My family goes positively bonkers for the crunchy bits—honestly, if I don’t double the toppings, there might be some minor sibling warfare. And the best thing? It tastes sorta fresh and not like I’m just eating sad rabbit food (no offence to rabbits, but you know what I mean). There’s something about tangy-sweet dressing and the CRUNCH (seriously, it deserves all caps) that’s just… happy. Oh! And it comes together fast, which is lovely because no one in my house has patience for slow food on a weeknight. I admit, I used to mess up the dressing—either too sharp or kinda bland—but I’ve figured out a little trick (I’ll get to it later).

Stuff You Need (Substitutions & My Mum’s Opinions Included)

2-3 cups shredded chicken breast (I’ve used rotisserie—cold, hot, doesn’t really matter; one time I used leftover grilled thighs, and nobody noticed.)
4 cups napa cabbage, thinly sliced (My mum insists on using savoy, but napa is easier to find where I am—honestly, both work.)
2 cups shredded red cabbage for color (Sometimes I just use all green cabbage if that’s what’s in the fridge, it’s fine.)
1 large carrot, julienned or grated (I use pre-shredded when I’m feeling lazy, which is often.)
1 cup snow peas, sliced thinly (I’ve totally skipped these a few times. Still good.)
1/2 cup chopped cilantro (leave it out if you’re one of those folks who think it tastes like soap)
1/2 cup sliced green onions (though I’ve swapped for chives in a pinch)
1 cup crunchy stuff: toasted sliced almonds, crispy wonton strips, crispy noodles, or even crushed ramen noodles (Yup, the instant kind—don’t judge, try it.)
For the dressing:
- 1/4 cup neutral oil (canola or grapeseed; olive oil is ok in desperation, but the flavor’s heavier)
- 2 tablespoons rice vinegar (white wine vinegar works too, but it’s sharper; adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup (I’ve used agave when I ran out once—didn’t love it, but it works)
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons grated fresh ginger (sometimes I forget…not the end of the world)
- 1 clove garlic, minced or pressed
- Pinch of chili flakes or a dash of Sriracha (optional, though my sister swears by it)

How I Usually Throw It All Together

Start by mixing the dressing. I just whack everything in a jar and shake it like I’m making a cocktail. Gives me a moment to pretend I know what I’m doing. If you don’t have a jar, just whisk in a bowl—no biggie.
Grab your largest salad bowl (this thing gets big). Toss in the cabbages, carrot, snow peas, cilantro, and green onions. Hands work best for combining.
Add the chicken in. I sometimes warm it a bit first, but cold’s fine too. This is where I usually sneak a piece or two—consider it quality control.
Pour about 3/4 of your dressing over everything and toss thoroughly. Don’t freak if it looks a little, well, messy—it always comes together once you add the crunchy bits.
Just before serving, scatter your crunchies on top. Extra dressing on the side. (I’ve learned from my niece, trust me.)

Things I’ve Figured Out the Hard Way

Don’t make this too far ahead—unless you like limp cabbage, which, no thanks.
If you forget the ginger like I do, add a squeeze of lime for an extra zip.
Pre-shredded lettuce bags are totally allowed, but the texture isn’t quite as satisfying.

Stuff I’ve Tried (And What Sorta Flopped)

Once, I swapped chicken for leftover pork belly—delicious but makes it super rich. Needed more vinegar.
I threw in mango once—wow, that was a winner. But I tried it with pineapple too and it just… didn’t land. Not sure why.
One mad night, I added crumbled feta (don’t ask). Not my proudest moment.

Do You Really Need Special Equipment?

You probably want a good sharp knife to shred cabbage unless you buy it pre-chopped. Salad spinner helps, but I’ve drained wet veg in a tea towel before (no shame; just extra arm day). And yeah, a big bowl. But honestly, I once used a stockpot—just clean it well so your salad doesn’t taste like last night’s chili.

How Long Does It Last?

Technically, this’ll keep in the fridge (in a sealed container) for about two days, though honestly, in my house it never lasts more than a day! If you keep the crunchy toppings separate, they won’t go soggy overnight—if you have amazing self-control. I do not.

How I Like To Serve It

I love piling this up on a big platter for everyone to dig in, family style. We often do a little bowl of sriracha or extra lime wedges on the side. If you’re feeling fancy (rare for me), you could sprinkle sesame seeds on top. Or, just eat it right out of the mixing bowl in the kitchen if nobody’s watching.

What I’ve Learned the Hard Way (Pro Tips)

Resist the urge to overdress—salad needs to keep its crunch. I once poured the entire batch in, and it morphed into cabbage soup. Not ideal, though my cat didn’t mind.
Shred the cabbage as thin as you can. Chunky bits don’t soak up the dressing, so you end up with dressing puddles at the bottom (I mean, I eat it anyway, but still).
If you try to skip the resting step—just five minutes after dressing—things don’t meld. Actually, I find it works better if you give everything a moment to meet each other.

Real Questions I’ve Heard (Promise I Didn’t Make These Up)

Can I use tofu instead of chicken?: Sure thing—just press and cube it, maybe pan-fry for texture. I like to throw in baked tofu (if I’m feeling virtuous), but nobody yells if I use crispy tofu from the takeout place.
My salad’s kind of soggy—what gives?: Ah, yeah, been there. Best to keep crunchy stuff out till serving time, and be stingy with the first pour of dressing.
Is it weird to add fruit?: No, not weird at all! Mango is lovely. Pineapple…eh, not my fave. Orange segments work if you want to get wild.
Any brands you actually like for the crunchy bits?: I honestly just use whatever’s cheap at the local Asian market. But here’s a review of best crispy noodles if you want to get fancy. Or heck, make your own—though I rarely bother.
Where did you first try this?: First bite was actually at a friend’s potluck—she brought it in one of those giant salad spinners, which is probably not what they were designed for. I’ve been a fan ever since. There’s a fantastic recipe by Food Network that inspired me to do my own riff.

Oh, and if you want to nerd out about Asian-inspired salads in general, check this fun article from Bon Appetit—it made me feel a lot less guilty about using shortcuts. Anyway, hope you enjoy, and please—hide the dressing from any five-year-olds, just trust me on this one.

Asian Chicken Crunch Salad