Sweet & Spicy Grilled Asian Chicken Salad

Looking for a fresh take on chicken salad? This Asian-inspired version has become my go-to lunch option, especially during warm summer days. I first tried making it when I was tired of the same old sandwich routine, and now it’s on regular rotation at our house.

What I love most about this grilled Asian chicken salad is how it combines familiar ingredients in a new way. The smoky flavor from the grill adds something special to the chicken, while the Asian-style dressing gives everything a nice kick. It’s the kind of meal that feels light but keeps you satisfied all afternoon.

If you’ve got leftover grilled chicken from yesterday’s dinner, this salad comes together in minutes. And trust me, it’s so much better than ordering takeout. Plus, you can adjust the ingredients based on what you’ve got in your fridge – I do it all the time!

What Kind of Chicken Should I Use?

For this Asian salad, boneless skinless chicken breasts are the way to go, though you could swap in chicken thighs if that’s what you have on hand. Look for breasts that are roughly the same size and thickness – this helps them cook evenly on the grill. If your chicken breasts are particularly thick, you might want to butterfly them or pound them to an even thickness of about 1/2 inch. Fresh chicken works best here, but if you’re using frozen, make sure it’s completely thawed and patted dry before marinating to help get that nice grilled exterior.

Options for Substitutions

This Asian-inspired salad is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken breasts: You can easily swap chicken breasts with chicken thighs, or go meatless with grilled tofu or tempeh. Shrimp works great too!
• Napa cabbage/lettuce: Any crunchy greens work here – try regular green cabbage, romaine lettuce, or even a mix of pre-packaged coleslaw mix to save time.
• Water chestnuts: If you can’t find water chestnuts, try using diced jicama or bamboo shoots for that nice crunch. You can even skip them altogether.
• Peanut butter: For those with nut allergies, try sunflower seed butter or tahini. The dressing might be slightly different but still tasty!
• Chow mein noodles: These can be replaced with broken rice noodles, crushed ramen noodles, or even sliced almonds if you want to keep that crunch.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar – just use a bit less as they’re slightly stronger.
• Sweet chili sauce: Mix honey and sriracha as a substitute, or use any Asian-style sweet and spicy sauce you have on hand.

Watch Out for These Mistakes While Grilling

The biggest challenge when making this Asian chicken salad is getting the chicken just right – many people end up with dry, overcooked meat by grilling it at too high a temperature or for too long. For perfectly juicy chicken, grill it over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 155°F (it will continue cooking to 165°F while resting). Another common mistake is tossing the salad too early with the dressing, which can make the lettuce and noodles soggy – instead, dress the salad right before serving and keep the chow mein noodles separate until the last minute to maintain their crunch. To make your marinade work harder, don’t skip the 30-minute minimum marinating time (though 2-4 hours is even better), and remember to pat the chicken dry before grilling to achieve those beautiful grill marks and prevent flare-ups.

What to Serve With Asian Chicken Salad?

Since this salad is already packed with protein and veggies, I like to round out the meal with some simple Asian-inspired sides. A bowl of steamed edamame sprinkled with sea salt makes a perfect starter, while some warm jasmine or brown rice on the side helps soak up the tasty dressing. For extra crunch and flavor, you might want to add some crispy spring rolls or warm dumplings on the side. If you’re serving this for a casual dinner party, putting out some warm miso soup in small cups lets everyone start with something cozy before diving into the fresh salad.

Storage Instructions

Keep Components Separate: For the best results, store the grilled chicken, salad ingredients, and dressing separately. Keep the chicken in an airtight container in the fridge for up to 3 days. The crispy noodles should stay in their original packaging or an airtight container at room temperature to maintain their crunch.

Prep Ahead: You can prep most components of this salad in advance! Grill the chicken and mix the dressing up to 3 days ahead. Chop the veggies the day before, but wait to add the dressing until you’re ready to serve. The dressing will stay good in a sealed jar in the fridge for up to a week.

Assemble: When you’re ready to eat, just toss your chilled ingredients together with the crispy noodles and dressing. If you’re packing this for lunch, layer the ingredients in your container with the dressing in a separate container – this keeps everything fresh and crispy until mealtime!

Preparation Time	120-180 minutes
Cooking Time	15-20 minutes
Total Time	135-200 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 140-150 g

Ingredients

• 3 boneless, skinless chicken breasts
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons olive oil
• 2 minced garlic cloves
• 2 teaspoons sesame oil
• 2 teaspoons honey
• 1 head lettuce or napa cabbage, either torn or sliced thin
• 3 green onions, sliced thinly
• 1 cup carrots, shredded
• 1 (8-ounce) can of water chestnuts, drained and chopped
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/4 cup sliced almonds
• 1-2 cups crispy chow mein noodles
• 1/4 cup canola or olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon plus 1 teaspoon soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut butter, creamy
• 1/4 cup sweet chili sauce
• 1 tablespoon water

Step 1: Marinate the Chicken

In a gallon-sized zip-top bag, combine soy sauce, olive oil, minced garlic, sesame oil, and honey.

Add the chicken to the bag, seal it, and ensure the chicken is well-coated with the marinade.

Let it marinate in the refrigerator for 2-3 hours, or preferably overnight, for maximum flavor infusion.

Step 2: Grill and Prepare the Chicken

Remove the chicken from the marinade.

Grill the chicken over medium heat until fully cooked, with an internal temperature reading 165 degrees F.

Once cooked, allow the chicken to cool slightly, then slice it into bite-sized pieces.

Set the prepared chicken aside while you assemble the rest of the salad.

Step 3: Make the Dressing

In a small bowl, whisk together canola oil, rice vinegar, soy sauce, sesame oil, peanut butter, chili sauce, and water.

Mix until the dressing is smooth and creamy.

Set it aside for when you assemble the salad.

Step 4: Toast the Seeds and Almonds

Place sesame seeds, poppy seeds, and sliced almonds in a small non-stick pan.

Cook over medium heat, stirring frequently until they are lightly toasted and fragrant.

Once toasted, remove them from the heat and set aside to cool.

Step 5: Assemble the Salad

In a large bowl, combine chopped lettuce, sliced green onions, shredded carrots, and sliced water chestnuts.

Toss these ingredients together to mix evenly.

Add the toasted sesame and poppy seeds, along with the almonds, to the salad.

Top with the sliced, grilled chicken pieces.

Drizzle the dressing over the top, and toss everything to combine well.

Step 6: Serve and Enjoy

Finish off the salad by adding a generous handful of crunchy chow-mein noodles on top.

Serve immediately to enjoy the fresh, flavorful crunch of this Asian-inspired chicken salad.