Asian Chicken Salad is one of those meals that looks impressive but comes together with very little effort. Juicy grilled teriyaki chicken thighs sit on top of a crisp, colorful salad and get drizzled with a rich, creamy peanut dressing that ties everything together. I have made this for backyard gatherings and busy weeknights alike, and it never fails to get compliments.
The first time I threw this together, I had leftover teriyaki chicken in the fridge and a bag of cabbage that needed to be used. That happy accident turned into one of my most-requested warm weather recipes. This Asian Chicken Salad has the perfect mix of textures — crunchy chow mein noodles, tender chicken, and crisp romaine — all brought together by that nutty, tangy peanut dressing. It is fresh, filling, and totally satisfying.
Table of Contents
Ingredients for Asian Chicken Salad
Everything you need for this recipe is easy to find at any grocery store. I always reach for chicken thighs over breasts here because they stay juicy on the grill and have so much more flavor.
- 2 lbs boneless, skinless chicken thighs — I recommend thighs for this recipe, they grill up juicy and hold up beautifully in the salad
- 1 cup teriyaki sauce (homemade or store-bought) — my go-to is a low-sodium store-bought version to control the salt level
- 1½ tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 1 head romaine lettuce, roughly chopped
- 2 cups shredded red cabbage — in my experience, red cabbage adds better color and crunch than green
- 1½ cups julienned carrots
- ¾ cup crunchy chow mein noodles — pro tip: add these right before serving so they stay crispy
- 1 (11 oz) can mandarin oranges, drained
- ½ cup roasted cashews
- ½ cup fresh cilantro leaves, chopped
- 4 green onions, thinly sliced
For the Peanut Dressing
- 5 tablespoons peanut butter — I usually use creamy natural peanut butter for the smoothest texture
- 2 tablespoons reduced-sodium soy sauce
- 1½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- ¼ cup warm water
Step-by-Step Instructions
I recommend making the peanut dressing first and letting it chill while the chicken marinates. It gives the flavors time to come together and makes the dressing taste even better.
Step 1: In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, minced garlic, and warm water until completely smooth. Cover and refrigerate until ready to use. The dressing will thicken slightly as it chills — if it gets too thick, stir in a teaspoon of warm water before serving.
Step 2: Place chicken thighs in a large zip-top bag or bowl. Pour in the teriyaki sauce and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight for the deepest flavor. Do not skip the marinating time — it makes a real difference.
Step 3: Remove chicken from the marinade and discard the used marinade. Pat chicken lightly dry with paper towels. Brush with canola oil and season with salt and pepper.
Step 4: Preheat your grill to medium heat. Grill chicken thighs, turning once or twice, until fully cooked through and the internal temperature reaches 165°F, about 10 minutes total. Let rest for 5 minutes before slicing.
Step 5: In a large serving bowl, layer the chopped romaine lettuce. Top with sliced chicken, red cabbage, carrots, mandarin oranges, cashews, cilantro, and green onions. Add chow mein noodles last to preserve their crunch.
Step 6: Drizzle the peanut dressing over the top and gently toss to combine. Serve immediately for the best texture.
What to Serve with Asian Chicken Salad
This salad is a full meal on its own, but these sides make it even better for entertaining or a more filling dinner spread.
Chinese Chicken Salad: Hosting a larger crowd? Put both salads out together for a stunning spread. The Chinese chicken salad brings a slightly different flavor profile that pairs well and gives guests variety.
Chicken Lo Mein: Warm, savory noodles alongside a cold crispy salad is a combination that works really well. The lo mein adds heartiness and rounds out the Asian-inspired meal.
Chicken Rice Bowls with Creamy Garlic Sauce: Steamed jasmine rice on the side soaks up any extra peanut dressing beautifully and turns this salad into a more substantial dinner.
Sticky Chicken Bowls: If you are setting up a full Asian-inspired dinner table, these sticky chicken bowls make a great companion dish for guests who want something warm and saucy alongside the salad.
Grilled Chicken Marinade: If you want to prep extra grilled chicken for the week, this marinade guide walks you through getting perfectly juicy results every time — great for meal prepping this salad ahead.
Warm Egg Drop Soup: A light, brothy soup starter balances the richness of the peanut dressing and makes the meal feel complete without adding too many extra calories.
Keep It Fresh and Make It Your Way
This Asian Chicken Salad is best served fresh right after tossing. If you are making it ahead, store all the components separately in airtight containers in the refrigerator for up to 3 days. Keep the peanut dressing in a separate jar and the chow mein noodles at room temperature so they stay crunchy.
To reassemble, layer the salad base, top with cold or freshly reheated sliced chicken, then add the toppings and dressing right before serving. I recommend reheating the grilled chicken in a skillet over medium heat for 2 to 3 minutes per side to bring it back to life.
Pro tip: this salad also works great as a lunch meal prep. Divide the salad base into containers, keep the dressing and noodles separate, and assemble fresh each day for a satisfying work lunch all week long.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work fine. Just be careful not to overcook them on the grill since breasts dry out faster than thighs. Pull them off at 165°F internal temperature and let them rest before slicing.
Can I make the peanut dressing ahead of time?
Absolutely. The peanut dressing keeps in the fridge for up to 5 days in a sealed jar. Stir or whisk before using as it may thicken overnight — add a splash of warm water to loosen it up if needed.
What can I use instead of chow mein noodles?
Crispy wonton strips, ramen noodles, or even toasted slivered almonds all work well as a substitute. They each bring a satisfying crunch that balances the tender chicken and soft mandarin oranges in the salad.
Conclusion
This Asian Chicken Salad is the kind of recipe that earns a permanent spot in your warm weather rotation. It is fresh, colorful, and packed with bold flavors that everyone at the table will love. The prep is simple, the results are stunning, and that peanut dressing is genuinely hard to stop eating. Give it a try this week and see for yourself.
Asian Chicken Salad
Ingredients
Equipment
Method
- Whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, minced garlic, and warm water in a small bowl until smooth. Refrigerate until ready to use.
- Combine chicken thighs and teriyaki sauce in a large zip-top bag or bowl. Marinate in the refrigerator for at least 2 hours or overnight. Drain and discard used marinade.
- Pat chicken lightly dry. Brush with canola oil and season with salt and pepper.
- Preheat grill to medium heat. Grill chicken thighs, turning occasionally, until internal temperature reaches 165°F, about 10 minutes total. Rest for 5 minutes then slice.
- Layer chopped romaine in a large bowl. Top with sliced chicken, red cabbage, carrots, mandarin oranges, cashews, cilantro, and green onions. Add chow mein noodles last.
- Drizzle peanut dressing over the salad and gently toss to combine. Serve immediately.
