Asian Chicken Salad

Asian chicken salad in a wooden bowl.

One of my strengths as a teacher is the impromptu game.

And since you asked, one such game that I often pull out of my back pocket is called Password.

Here are the rules: you get one word clues that will help you guess the “password”. I think I might have stolen that from a real game, but I’m still considering it mine, and impromptu, especially since I’m going to make impromptu use of it right now. Ready? Good luck.








Asian chicken on a plate.













Do you have a guess yet?

Asian chicken salad in a wooden bowl with a fork.

Asian Chicken Salad


This Asian chicken salad is a healthy favorite in our family! Chow mein noodles, cabbage, edmame, carrots, chicken, marinated chicken, and Asian dressing.


  • 1/4 cup chopped green onions
  • 23 cups shredded lettuce or slaw (I used raw grated brussel sprouts)
  • 1/2 cup whole almonds, chopped
  • 2 cups shredded carrots
  • 1/4 cup chopped cilantro
  • 2 cups cooked, shelled edamame
  • toasted sesame seeds (optional)
  • 2 chicken breasts
  • 1/2 cup soy sauce
  • 2 cloves garlic, minced
  • 1 piece minced ginger (about 1 tbs. for me)
  • 2 tablespoons sugar
  • 2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part Garam Masala and part Cajun seasoning)
  • 2 cups chow mein noodles (dry crunchy kind)


  1. Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.
  2. Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour. Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.
  3. Toss with dressing of your choice and chow mein noodles just before serving.


Dressing: I used Panera’s Asian Sesame bottled dressing – yum! I also made my own quick and easy version of an Asian dressing by whirring all these together in the food processor: 2 tablespoons sugar, 1 teaspoon salt, 1/4 cup oil, 3 tablespoons white vinegar, 1/2 cup chunky peanut butter, 1 tablespoon hoison, 1 tablespoon soy sauce, and about 1/3 cup water.

DON’T add the chow mein noodles until you are ready to eat the salad – the moisture from the vegetables and chicken will make the noodles lose their crunch.

Nutritional Information includes my peanut dressing!

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If you’re guessing the password was Asian Chicken Salad, you win!

Since I hereby promise to eat this salad forever, I WIN MORE!

I’m not competitive, though.

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