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Asian Chicken Crunch Salad with Sesame Ginger Dressing

Asian chicken crunch salad with sesame ginger dressing featuring crisp napa and red cabbage, tender shredded chicken, crunchy wonton strips, and a sweet-savory-tangy sesame-ginger vinaigrette. Toss-and-serve method keeps wontons crisp while the vegetables stay bright and crunchy.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cup shredded napa cabbage
  • 2 cup shredded red cabbage
  • 2 cooked chicken breast shredded
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 1 cup shelled edamame
  • 4 green onions sliced
  • 0.5 cup sliced almonds
  • 1 cup crispy wonton strips
  • 2 tbsp sesame seeds
For the Sesame Ginger Dressing
  • 0.25 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp fresh ginger grated
  • 2 garlic cloves minced
  • 1 tsp sriracha optional

Method
 

Make the salad
  1. In a large serving bowl, combine napa cabbage, red cabbage, shredded carrots, red bell pepper, shelled edamame, and green onions.
  2. Add the shredded chicken and toss gently until evenly distributed.
Mix the sesame ginger dressing
  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, grated ginger, minced garlic, and sriracha until smooth.
Assemble and finish
  1. Pour the dressing over the salad and toss until the vegetables and chicken are evenly coated.
  2. Sprinkle with sliced almonds, sesame seeds, and crispy wonton strips, then serve immediately for maximum crunch.

Notes

For the crunchiest salad, keep the wonton strips separate and add them right before serving. Store leftovers covered in the refrigerator up to 2 days (the wontons will soften). Freezing is not recommended. For a dairy-free option, this recipe already fits; for a soy-free swap, replace soy sauce with tamari or coconut aminos and adjust the salt to taste.