Asian Chopped Chicken Salad is a bright, crunchy summer favorite. This Asian-inspired chicken salad combines shredded chicken, purple cabbage, carrots, slivered almonds and crunchy chow mein noodles, all tossed in a sesame-ginger dressing. It’s quick to assemble, travels well for picnics, and makes a refreshing dinner on the porch or a satisfying wrap for lunches on the go.
Such a simple and tasty recipe! Easy to prepare on busy nights. I added mandarin oranges for an extra flare and it was very good—thanks for a great recipe!
– Kayla
Why This Recipe Is the Best
This salad is a go-to because it’s fast, flavorful, and easy to customize. No oven is required—just a quick chop, a shake of the dressing, and everything comes together in a single bowl. It’s ready in about 20 minutes, stores well, and leaves you with minimal cleanup.
Ingredients
These pantry-friendly ingredients give the salad its signature flavor and crunch. Most items are available in the produce aisle or the Asian foods section at the grocery store.
- Almonds – Slivered almonds add a delicate crunch without being hard to bite.
- Rice vinegar – Adds bright acidity; white vinegar can be used in a pinch, but rice vinegar has a milder, rounder flavor.
- Soy sauce – Any variety of soy sauce works—regular, dark, or low-sodium—depending on your taste and dietary needs.
How to Make Asian Chopped Chicken Salad Wrap
This recipe is designed for speed and reliability. Follow these steps for a perfectly balanced salad every time.
- In a large bowl, combine shredded chicken, chopped purple cabbage, shredded carrots, sliced green onions, and chopped cilantro. Toss to mix evenly.
- Prepare the Ginger Sesame dressing: in a jar or airtight container combine minced garlic, grated ginger, rice vinegar, soy sauce, sesame seeds, and olive oil. Close tightly and shake vigorously until the dressing emulsifies.
- Pour the dressing over the salad and toss so everything is coated. Add slivered almonds and chow mein noodles just before serving to keep the noodles crisp.
- To assemble a wrap, spoon about ½ cup of the salad into the center of a large wrap, fold the sides in, and roll tightly. Serve immediately.
Top Tips
If you need an ultra-quick version, canned chicken works well—rinse it briefly and drain before using. For the best texture, add the chow mein noodles only just before serving so they remain crunchy. If you expect leftovers, set aside the portion you plan to refrigerate and add noodles when you serve it again. The dressing will naturally separate after resting; store it in a sealed jar and shake well before pouring.
Recipe
Asian Chopped Chicken Salad Wrap
Andrea
A crunchy, flavorful salad tossed in a ginger sesame dressing and folded into a wrap. Quick to prepare and easy to customize.
20 mins
0 mins
20 mins
4 servings
424 kcal
Equipment
- Mixing bowl
Ingredients
Asian Chopped Chicken Salad
- 1 cup shredded chicken
- ⅓ cup shredded carrots
- ⅓ cup slivered almonds
- 3 green onions, chopped
- ¼ cup cilantro, chopped
- 2 cups purple cabbage, chopped
- ⅓ cup chow mein noodles
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large wraps
Ginger Sesame Dressing
- 1 teaspoon garlic (about 2 cloves), minced
- 1 teaspoon grated ginger
- ¼ cup rice vinegar
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons sesame seeds
Instructions
Asian Chopped Chicken Salad
- Chop or shred the chicken, carrots, green onions, cilantro, and purple cabbage. Combine everything in a large bowl and mix.
- Add the salt and pepper, toss in the slivered almonds and most of the chow mein noodles (reserve a small amount for topping).
- Pour the Ginger Sesame dressing over the salad and toss until evenly coated.
- Spoon about ½ cup of salad into each wrap, fold the sides and roll up. Serve immediately so the noodles stay crisp.
Ginger Sesame Dressing
- Combine garlic, ginger, rice vinegar, olive oil, soy sauce, and sesame seeds in a sealed jar or dressing mixer. Shake vigorously until combined. Taste and adjust seasoning if needed.
Notes
- If you don’t have a dressing mixer, use a mason jar or any container with a tight-fitting lid.
- To avoid soggy noodles, add the chow mein noodles just before serving.
- If you plan to refrigerate leftovers, store the extra portion separately from the noodles; add them when ready to eat.
- Adjust salt and pepper to taste, especially if you use a salty soy sauce variety.
Nutrition
Serving size: 1 cup • Calories: 424 kcal
Carbohydrates: 38 g • Protein: 13 g • Fat: 25 g • Fiber: 6 g • Sodium: 1421 mg
Tried this recipe? Let us know how it turned out in the comments below.
Storing Asian Chopped Chicken Salad Wrap
Store the salad in an airtight container in the refrigerator for 2–3 days. If you won’t be serving immediately, keep the dressing in a separate sealed jar in the fridge and shake well before using. Keep crunchy toppings like chow mein noodles separate until just before serving to preserve their texture.