Asian Chicken Salad with Ginger Dressing

5.0 from 1 vote

This crunchy, colorful salad is a great way to use up leftover chicken. Crisp vegetables, tender noodles, and sweet mandarin orange segments sit under a bold ginger‑sesame dressing that you shake together in a jar.

The dressing is the star here. It’s tangy from rice vinegar, a little sweet from brown sugar, and savory from soy sauce and hoisin. Grated fresh ginger and garlic give it a gentle kick. Make it once, and you’ll want to keep a jar in the fridge for quick salads all week.

What You Need

You’ll need cooked chicken—rotisserie, roasted, or grilled all work well. For crunch, use romaine lettuce or napa cabbage, plus sugar snap peas, red bell pepper, and shredded carrots. Chow mein noodles add a pleasant crisp texture, and mandarin orange segments bring a bright, sweet note.

The dressing comes together from everyday pantry items: oil, rice vinegar, brown sugar, soy sauce, hoisin sauce, fresh ginger, garlic, sesame seeds, and sesame oil.

Equipment

Chef’s knife: To slice the bell pepper, chop the green onions, and cut the chicken into bite‑size pieces.
Cutting board: To give you a safe, steady surface for chopping all the vegetables and chicken.
Measuring cups: To measure the oil and rice vinegar for the dressing.
Measuring spoons: To measure the brown sugar, soy sauce, hoisin sauce, grated ginger, minced garlic, and sesame seeds.
Glass jar with a lid: To shake the dressing ingredients together until well combined. A small bowl and a whisk also work.
Large mixing bowl: To toss the vegetables, noodles, chicken, and dressing together without spilling.
Salad servers or tongs: To lift the salad onto plates or into bowls.

How to Make Asian Chicken Salad with Ginger Dressing

Step 1: Make the Dressing

Put the oil, rice vinegar, brown sugar, soy sauce, hoisin sauce, grated ginger, minced garlic, roasted sesame seeds, and sesame oil into a glass jar. Add a dash of salt and pepper. Screw the lid on tightly and shake well until the sugar dissolves and everything is combined.

Step 2: Let the Dressing Rest

For the best flavor, let the dressing sit in the refrigerator for about 1 hour before using. This gives the ginger and garlic time to infuse the liquid. If you’re short on time, you can use it right away, but the flavor will be a little sharper.

Step 3: Prepare the Salad Ingredients

Wash and dry the lettuce or napa cabbage, then tear or chop it into bite‑size pieces. Slice the red bell pepper into thin strips. Trim the sugar snap peas and cut them in half if they are large. Chop the green onions. Peel the mandarin oranges and separate the segments. If you’re using chow mein noodles, break them into smaller pieces.

Step 4: Toss and Serve

Put the lettuce, cabbage, bell pepper, sugar snap peas, carrots, green onions, and mandarin orange segments into a large bowl. Add the cooked chicken and chow mein noodles. Pour the dressing over the top and toss gently until everything is coated. Serve immediately.

Cooking Tips

Use leftover chicken: This salad is a great way to use up roast chicken, grilled chicken, or even leftover turkey. Cut it into bite‑size pieces so it mixes evenly.
Make the dressing ahead: The dressing keeps well in the refrigerator for up to a week. Shake again before using.
Customize the vegetables: The recipe is flexible. You can add cucumber slices, shredded red cabbage, or bean sprouts if you have them.

How to Serve

Serve the salad as a light main course for lunch or a side dish with grilled meat. It pairs well with Cambodian noodle salad with sesame dressing if you’re feeding a crowd. For extra crunch, sprinkle a few more sesame seeds on top just before serving.

Recipe Notes

Storage: If you have leftovers, store the salad and dressing separately in the refrigerator. Toss only the portion you plan to eat. The dressed salad is best eaten the same day, but it will keep for 1 day in the fridge.
Food safety: According to the USDA Food Safety and Inspection Service, cooked chicken should be used within 3 to 4 days when stored in the refrigerator at 40°F or below.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. You can prepare the dressing, cook the chicken, and chop the vegetables up to a day in advance. Keep everything separate in the refrigerator and toss just before serving. This keeps the vegetables crisp and the noodles from getting soggy.

What can I use instead of chow mein noodles?

If you don’t have chow mein noodles, you can use crushed ramen noodles (discard the seasoning packet), or skip the noodles altogether for a lower‑carb salad.

Is this salad gluten‑free?

It can be if you use gluten‑free soy sauce and gluten‑free hoisin sauce. Check the labels on your sauces, as brands vary.

Final Thoughts

This Asian chicken salad is the kind of dish that feels light but satisfying. The ginger dressing ties everything together with its sweet‑tangy‑savory balance. It’s perfect for a quick lunch or a potluck, and it’s flexible enough to use whatever crunchy vegetables you have on hand. Try it with Ginger Cabbage Salad for a full spread of fresh, flavorful sides.

For more salad ideas, explore our collection of Cambodian salad recipes.