This Asian chicken salad is what happens when you refuse to make a boring salad. No lettuce, no wilted greens, no complicated dressing you have to blend. Just crisp cucumber, tender shredded chicken, and a chili crunch dressing that comes together in one bowl.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
I always have rotisserie chicken sitting in my fridge and zero interest in turning on the stove. It takes maybe 10 minutes, and it actually tastes like heaven. I have made this a few times this week already because it is so easy.
Jump to:
How to make (VIDEO)
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Hate ads?
Asian Chicken Salad with Chili Crunch Dressing
Ingredients
Equipment
Method
- In a large bowl, add the soy sauce, kewpie mayo, chili crunch, honey, a squeeze of lemon juice, and a drizzle of sesame oil directly into the bowl.
- Remove the seeds from your cucumbers and dice them along with the carrot. Slice the green onion.
- Add the shredded chicken, cucumber, carrot, and green onion to a large bowl.
- Toss everything together until well coated.
- Top with sesame seeds and serve immediately, or refrigerate until ready to eat.
Notes
- Remove the cucumber seeds. This is the step most people skip and then wonder why their salad is watery. Scoop them out with a spoon before dicing and your salad stays crisp.
- Don't skip the sesame oil. A small drizzle at the end adds a nutty depth that ties the whole dressing together.
- Rotisserie chicken is the move. Pull it apart into rough, uneven pieces rather than finely shredded so you get good texture in every bite.
- Taste your dressing before mixing. Everyone's chili crunch has a different heat level. Start with 1 tablespoon and add more if you want it spicier.
- Let it sit for 5 minutes after tossing. The chicken absorbs the dressing and every bite gets better.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for
Can I make this Asian chicken salad ahead of time? Yes. Mix everything and store in an airtight container in the fridge for up to 2 days. If you want it extra fresh, keep the dressing separate and toss right before serving.
What kind of chicken works best? Rotisserie chicken is the easiest and most flavourful option. Leftover grilled or baked chicken works great too. Just make sure it's fully cooked and shredded or pulled into pieces.
Is this Asian chicken salad spicy? The chili crunch adds mild heat. If you're sensitive to spice, start with half a tablespoon and taste as you go. If you love heat, add more.
Can I add more vegetables? Absolutely. Edamame, sliced cabbage, snap peas, or shredded purple cabbage all work really well in this salad.
Does this need to be refrigerated? Yes. Store it covered in the fridge. It's not a salad that sits well at room temperature for long.
What is kewpie mayo and can I find it at a regular grocery store? Kewpie is a Japanese mayo that's creamier and slightly tangier than regular mayo. Most large grocery stores carry it in the Asian foods aisle, or you can find it at any Asian grocery store. It's worth picking up.
Leave a Reply