Why You’ll Love this Delicious Asian Chicken Salad
When you’re craving something fresh yet satisfying, this Asian Chicken Salad hits all the right notes. I love how the sesame oil and rice wine vinegar create that perfect balance of nutty warmth and tangy brightness in every bite.
The beauty of this salad? It’s incredibly low-carb at just 5 net carbs per serving, making it perfect for anyone watching their intake.
The crisp bok choy provides a delightful crunch against the tender shredded chicken, while those toasted peanuts add the most satisfying texture contrast.
Trust me, even my “I don’t eat salads” friends ask for seconds of this one.
What Ingredients are in Delicious Asian Chicken Salad?
The Asian Chicken Salad requires just a handful of simple ingredients that come together to create complex flavors. I’m always amazed at how these basic components transform into something so delicious.
The combination of nutty sesame oil and tangy rice wine vinegar creates that signature Asian-inspired dressing that coats every bite perfectly.
- 4 tablespoons sesame oil
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon salt
- 1/2 packet sugar substitute
- 4 cups bok choy, thinly sliced
- 1 pound cooked chicken breast, shredded
- 4 green onions, thinly sliced
- 1 carrot, grated
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts or almonds
When shopping for these ingredients, quality matters more than you might think. The sesame oil especially—try to find toasted sesame oil for that deeper, nuttier flavor that makes this salad sing.
And while the recipe calls for sugar substitute to keep it low-carb, you could certainly use honey or regular sugar if carbs aren’t a concern for you.
The cilantro and nuts are listed as toppings, but honestly, I consider them essential for the full experience. Those little pops of herby freshness and crunchy texture are what take this from a good salad to a great one.
How to Make this Delicious Asian Chicken Salad
Making this Asian Chicken Salad couldn’t be more straightforward, yet the results are anything but basic. Start by creating the dressing in a large bowl – whisk together 4 tablespoons of sesame oil, 3 tablespoons of rice wine vinegar, 1/2 teaspoon of salt, and 1/2 packet of sugar substitute until they’re well combined. This dressing is the flavor foundation of the entire dish, so take your time here. I like to let the dressing sit for a moment while prepping the other ingredients, allowing those flavors to meld together.
Next, add your vegetables and protein to the bowl with the dressing: 4 cups of thinly sliced bok choy (which gives that perfect crunch), 1 pound of shredded cooked chicken breast (rotisserie chicken works beautifully here if you’re short on time), 4 thinly sliced green onions, and 1 grated carrot for color and sweetness. Gently toss everything together, making sure all ingredients get coated in that fragrant dressing. The key word here is “gently” – you want the bok choy to maintain its crispness and not get bruised.
When serving, sprinkle each portion with 1/4 cup of fresh chopped cilantro and 1/4 cup of chopped roasted peanuts or almonds. These final touches aren’t just garnish; they’re integral to the eating experience, adding brightness and texture that elevates the entire dish.
For meal prep enthusiasts, you might consider keeping the dressing separate until ready to serve, especially if making this ahead of time. And don’t stress if you’re not a cilantro fan or have a nut allergy – the recipe notes that it’s “just as good” served plain.
With only 5 net carbs per serving, this salad makes for a satisfying yet light meal that doesn’t sacrifice on flavor. Perfect for lunch, a light dinner, or even as a side dish for a larger Asian-inspired feast.
Delicious Asian Chicken Salad Substitutions and Variations
While the classic recipe is wonderful, I’ve found that this Asian Chicken Salad welcomes creative tweaking based on what you have in your pantry or dietary preferences.
You can swap rotisserie chicken for the cooked breast, or use tofu for a vegetarian option. Not a fan of bok choy? Regular cabbage works beautifully, or try a mix with spinach.
The peanuts can become cashews, sunflower seeds, or even crispy wonton strips if you’re not counting carbs.
Sometimes I replace cilantro with mint or basil when my herb garden dictates.
And for a spicy kick? A drizzle of sriracha or a sprinkle of red pepper flakes does the trick.
What to Serve with Delicious Asian Chicken Salad
Pairing the right side dishes with this Asian Chicken Salad elevates it from a simple lunch to a satisfying complete meal.
I love serving it with steamed jasmine rice or brown rice noodles to soak up that delicious sesame dressing. Can’t decide between carbs or more veggies? Go for both!
A side of edamame sprinkled with sea salt makes for a protein-packed companion, while spring rolls with a simple dipping sauce add a fun finger-food element.
In summer, I’ll add fresh watermelon chunks for a sweet contrast to the savory salad—trust me, the combination works surprisingly well.
Final Thoughts
As I reflect on this Asian Chicken Salad recipe, I’m convinced it deserves a permanent spot in your meal rotation. With just 5 net carbs per serving, it’s perfect for health-conscious eaters without sacrificing flavor.
The combination of crunchy bok choy, tender chicken, and that irresistible sesame dressing creates magic in your mouth.
I love how versatile it is—sometimes I add water chestnuts or swap almonds for peanuts.
Make extra dressing to keep in the fridge; you’ll thank yourself later.
Trust me, this dish has saved countless weeknight dinners at my house when time is tight but I refuse to compromise on taste.
Asian Chicken Salad
Ingredients
Equipment
Method
- In a large bowl, whisk together the sesame oil, rice wine vinegar, salt, and sugar substitute until well combined. Allow the dressing to sit for a moment to let the flavors meld.
- Add the thinly sliced bok choy, shredded chicken breast, sliced green onions, and grated carrot to the bowl with the dressing.
- Gently toss all ingredients together, ensuring everything gets evenly coated with the dressing while maintaining the crispness of the vegetables.
- Divide the salad among serving plates and top each portion with fresh chopped cilantro and chopped roasted peanuts or almonds.
