High Protein Asian Chicken Salad

Name: High Protein Asian Chicken Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken breast, diced; 2 cups mixed salad greens; 1 cup cucumber, sliced; 1 cup bell pepper, thinly sliced; 1/2 cup shredded carrots; 1/4 cup green onions, chopped; 1/4 cup cilantro, chopped; 1/4 cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon grated ginger; 1 teaspoon minced garlic

Highlighted under: Healthy Lifestyle Dishes

I love creating salads that not only taste great but also pack a nutritional punch, and this High Protein Asian Chicken Salad does just that! With tender chicken, vibrant veggies, and a tangy sesame dressing, it’s a perfect meal to keep me fueled throughout the day. I can whip it up in no time, making it an ideal lunch or dinner option. Plus, it’s versatile enough to please everyone at the table, so I’m excited to share this recipe with you!

Created by

Anna

Last updated on 2026-02-01T23:22:28.945Z

When I first tried making an Asian-inspired salad, I was surprised by how easy it was to create layers of flavor and texture. The grilled chicken adds a satisfying protein boost, which keeps me full longer. I use crisp vegetables like bell peppers and cucumbers for a refreshing crunch, and the sesame dressing ties everything together beautifully.

One of my favorite tips is to marinate the chicken for at least 30 minutes before grilling. This makes all the difference in flavor, and I find that it retains juiciness, making each bite a delight. Experiment with your choice of veggies, as this salad is incredibly adaptable!

Why You Will Love This Recipe
Packed with lean protein to fuel your day.
Bright, fresh flavors that awaken your taste buds.
Quick and easy to prepare, perfect for busy weeknights.

Balancing Flavors and Textures

The combination of flavors in this High Protein Asian Chicken Salad creates a delightful experience for your taste buds. The umami from soy sauce, the nuttiness of sesame oil, and the sweetness from honey create a well-rounded dressing that enhances the fresh ingredients. When tossing the salad, ensure you coat all vegetables and chicken pieces thoroughly. This will help each bite burst with flavor, so don’t skip this step – it makes a significant difference in the overall enjoyment!

The textures in this salad also play a crucial role. The crunchy cucumber and bell pepper offer a refreshing contrast to the tender chicken and soft salad greens. To maintain that crunch, I recommend slicing the cucumber just before serving to prevent it from releasing excess moisture. You want every bite to have a crisp texture that complements the savory dressing.

Ingredient Insights and Substitutions

Using fresh ingredients is key for optimal flavor. For the salad greens, I love a mix of romaine and spinach, but feel free to use whatever greens you have on hand. If you're looking for a different protein source, you can easily swap chicken for grilled tofu or shrimp, making this salad adaptable for various diets. Just adjust cooking times accordingly – tofu may need a quick pan-sear for that crispy texture while shrimp cooks in just a few minutes.

When it comes to the dressing, the ginger and garlic provide a punch of flavor that’s essential for an authentic Asian experience. If you’re short on ginger, ground ginger can work in a pinch, but I recommend fresh for the best results. Additionally, using a low-sodium soy sauce can help control the saltiness of the dish, making it a healthier option without compromising taste.

Make-Ahead Tips and Serving Suggestions

This salad is not just quick to prepare; it also makes a fantastic make-ahead meal! You can cook the chicken and prepare the dressing a day in advance, storing them separately until you're ready to assemble the salad. This not only saves time but also allows the flavors in the dressing to meld, intensifying the taste. I recommend storing the salad greens and dressing separately from the chicken and veggies until you are ready to serve. This prevents sogginess and keeps everything fresh.

For serving, consider pairing this salad with some whole grain rice or quinoa on the side for added texture and substance. Alternatively, you could serve it inside lettuce cups for a fun twist or as a topping for rice noodles to change it up. This versatility enhances the appeal of the dish, making it not only a salad but a base for several meal ideas.

Ingredients

For the Salad

2 cups cooked chicken breast, diced
2 cups mixed salad greens
1 cup cucumber, sliced
1 cup bell pepper, thinly sliced
1/2 cup shredded carrots
1/4 cup green onions, chopped
1/4 cup cilantro, chopped

For the Dressing

1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon minced garlic

Instructions

Prepare the Chicken

If not already cooked, grill or poach the chicken breast, then dice it into bite-sized pieces.

Make the Dressing

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic until well combined.

Assemble the Salad

In a large bowl, combine the salad greens, cucumber, bell pepper, carrots, green onions, and cilantro. Add the cooked chicken.

Add the Dressing

Drizzle the dressing over the salad and toss gently to coat all ingredients.

Serve

Divide the salad into bowls and enjoy immediately, or chill for a refreshing meal later!

Pro Tips

For added texture, consider topping with toasted sesame seeds or peanuts. Adjust the sweetness of the dressing by adding more or less honey according to your taste.

Storing Leftovers

If you happen to have any leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Just keep the dressing separate until you're ready to eat the salad again to maintain the freshness of the ingredients. When ready to enjoy, simply reassemble the bowl by mixing in the dressing – this will revive the flavors and textures, making it almost as good as fresh!

For longer storage, consider freezing the cooked chicken separately in an airtight container. Thaw it in the refrigerator overnight before using it in the salad. Keep in mind that while the salad components can be prepped in advance, cucumbers and greens don’t freeze well, so it's best to add those fresh for optimal taste.

Common Mistakes to Avoid

One common mistake when making salads is over-dressing them. It's easy to go heavy-handed with the dressing, which can lead to a soggy salad. Start with half the dressing, toss the salad gently, and then add more if needed. This ensures that every component gets a touch of flavor without overwhelming the delicate greens and veggies. Remember, it’s easier to add than to take away!

Another usual pitfall is not allowing the chicken to rest after cooking. If you slice it immediately after cooking, the juices can escape, resulting in dry chicken. Let it rest for at least five minutes before dicing. This simple step enhances the juiciness and flavor of the chicken, making your salad more satisfying.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken can save you time and still provide great flavor.

→ What vegetables can I add?

Feel free to add any of your favorite veggies like snap peas, cherry tomatoes, or radishes for extra crunch.

→ How long can I store the salad?

The salad can be stored in the fridge for up to 2 days, though it's best eaten fresh.

→ Is this salad gluten-free?

You can easily make this salad gluten-free by using tamari instead of soy sauce.