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Asian Chicken Crunch Salad

Asian chicken crunch salad with shredded napa and purple cabbage, mandarin oranges, crispy ramen or chow mein noodles, and sesame-glazed chicken. Tossed in a tangy sesame ginger dressing for a crunchy Asian coleslaw-style salad with bold sesame flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 2 cup cooked chicken shredded or sliced
  • 3 cup napa or green cabbage thinly shredded
  • 1 cup purple cabbage shredded
  • 1 cup shredded carrots
  • 1 cup mandarin orange segments
  • 0.5 cup sliced almonds toast before adding
  • 0.5 cup crispy chow mein noodles or crushed ramen choose one
  • 3 green onions sliced
Sesame ginger dressing
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 0.25 tsp red pepper flakes
  • sesame seeds for garnish add at the end

Equipment

  • 1 sheet pan

Method
 

Make the dressing
  1. Whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes until combined and smooth, with no honey streaks visible.
  2. Taste and adjust by whisking a little more honey for sweetness or vinegar for tang if needed, then set aside while you prep the salad components.
Toast the crunchy toppings
  1. Spread sliced almonds on a sheet pan and toast at 350°F for 6 to 8 minutes, shaking once halfway, until lightly golden and fragrant.
  2. Cool the toasted almonds for 2 minutes so they stay crisp, then set them aside for topping.
Toss the salad
  1. In a large bowl, combine shredded napa or green cabbage, shredded purple cabbage, shredded carrots, mandarin orange segments, sliced chicken, and sliced green onions.
  2. Pour the sesame ginger dressing over the salad and toss until everything looks evenly coated, with cabbage glistening lightly.
  3. Top with toasted almonds, crispy chow mein noodles or crushed ramen, and sesame seeds just before serving for maximum crunch.
  4. Toss gently once more and serve immediately so the noodles remain crisp throughout.

Notes

For best crunch, keep the toasted almonds and crispy noodles separate until the final topping step, and add them right before serving. Refrigerate leftovers in an airtight container for up to 2 days, but expect noodles to soften; the dressed cabbage/chicken keeps best. Freezing isn’t recommended due to cabbage texture. Dietary swap: use tamari instead of soy sauce for gluten-free dressing.