Best 11 Asian Chicken Salad With Wasabi Dressing Recipes

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If you're looking for a light and refreshing salad with a flavorful dressing, Asian chicken salad with wasabi dressing is the perfect dish for you. This salad is packed with crisp vegetables, tender chicken, and a creamy, spicy wasabi dressing that ties everything together. The wasabi dressing adds a unique kick to the salad, making it a great option for those who enjoy a little bit of heat. Whether you're serving it as a main course or a side dish, this Asian chicken salad with wasabi dressing is sure to be a hit.

Here are our top 11 tried and tested recipes!

ASIAN CHICKEN SALAD



Asian Chicken Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's Note
1 tablespoon toasted white or black sesame seeds*
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Steps:

  • 1/2 cup chow mein noodles, for garnish
  • For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
  • For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
  • Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

ASIAN CHICKEN SALAD WITH WASABI DRESSING



Asian Chicken Salad with Wasabi Dressing image

This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. First, F&W's Melissa Rubel Jacobson whisks wasabi powder into the dressing--a blend of mayonnaise, rice vinegar and sesame oil--then she garnishes the salad with crunchy wasabi peas.

Provided by HevyD

Categories     Salad

Time 40m

Yield 2

Number Of Ingredients 12

1 lb boneless, skinless Chicken Breast
1/2 cup mayo or sub Greek yogurt
1/4 cup Rice vinegar
2 1/2 tablespoons wasabi powder
1 1/2 teaspoons asian sesame oil
1 1/2 tablespoons water
2 heads boston lettuce torn into bite size pieces
1 large asian pear halved, cored, and thinly sliced
1/2 seedless cucumber halved lengthwise and thinly sliced on the bias
2 scallions white & green parts thinly sliced
1 cup Fresh mung bean sprouts
1/2 cup roasted wasabi peas coarsely chopped

Steps:

  • 1. In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes. 2. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper. 3. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.

Nutrition Facts : Calories 558 calories, Fat 26.1003320857318 g, Carbohydrate 23.6443562675323 g, Cholesterol 146.829787312924 mg, Fiber 2.49443748187808 g, Protein 55.7283641179364 g, SaturatedFat 4.16614991293562 g, ServingSize 1 1 Serving (482g), Sodium 576.181458111228 mg, Sugar 21.1499187856542 g, TransFat 1.90685178637541 g

ASIAN CHICKEN SALAD



Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  • To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  • In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY



Asian Chicken Chopped Salad Recipe by Tasty image

Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip

Provided by Hitomi Aihara

Categories     Lunch

Yield 6 servings

Number Of Ingredients 20

2 chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 garlic clove, sliced
1 tablespoon ginger, chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, grated
1 teaspoon ginger, grated
2 romaine lettuces, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onion, chopped
¼ cup cilantro, chopped
¼ cup almond slice
¼ cup fried wonton chip

Steps:

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken.
  • Cut into cubes.
  • In a mason jar, combine ingredients for the dressing. Shake and set aside.
  • Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
  • Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams

ASIAN CHICKEN SALAD



Asian Chicken Salad image

"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 14

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup canola oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 medium head iceberg lettuce, torn
2 cups cubed cooked chicken
1 cup salted cashews
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 can (3 ounces) chow mein noodles
2 green onions, chopped

Steps:

  • In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.

Nutrition Facts : Calories 320 calories, Fat 18g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 335mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 3g fiber), Protein 13g protein.

ASIAN CHICKEN SALAD WITH WASABI DRESSING



Asian Chicken Salad With Wasabi Dressing image

Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.

Provided by Manami

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 cup mayonnaise
1/4 cup rice vinegar
2 1/2 tablespoons wasabi powder
1 1/2 teaspoons sesame oil
1 1/2 tablespoons water
kosher salt
fresh ground pepper
2 heads boston lettuce, torn into bite-size pieces
1 large Asian pear, halved cored and thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
2 scallions, white parts and green parts, thinly sliced
1 cup mung bean sprouts
1/2 cup roasted wasabi peas, coarsely chopped

Steps:

  • In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
  • Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
  • In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
  • Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
  • Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
  • Serve at once.

Nutrition Facts : Calories 314.6, Fat 13.4, SaturatedFat 2.1, Cholesterol 76.1, Sodium 293.2, Carbohydrate 19.6, Fiber 4.2, Sugar 9.4, Protein 30.1

ASIAN CHICKEN SALAD WITH WASABI VINAIGRETTE



Asian Chicken Salad With Wasabi Vinaigrette image

Provided by [email protected]

Categories     Salad

Number Of Ingredients 19

Zest and juice of 1 lime
2 tbsp prepared wasabi
2 tbsp seasoned rice wine vinegar
4 tsp canna-oil (preferably sesame)
1 tbsp peanut oil
1 tbsp low-sodium soy sauce
1 tsp agave nectar or honey
1/4 tsp ground ginger
freshly ground pepper, to taste
2 1/2 cups shredded cooked chicken (from 8 ounce chicken breast)
1/2 head Napa cabbage (shredded)
1/2 head romaine lettuce (chopped)
2 large carrots (shredded)
2 stalks celery (thinly sliced)
4 green onions (white and green parts) (cut on a diagonal)
1 cup julienned snow peas
1/2 cup chopped fresh mint leaves
1/2 cup chopped cilantro leaves
1/2 cup chopped roasted unsalted peanuts

Steps:

  • Put all the ingredients in a glass jar with a tight-fitting lid. Screw the lid on, making sure the seal is tight and shake vigorously to combine.
  • Combine all the ingredients except the peanuts in a large glass bowl. Pour the dressing over the salad and toss well to combine.Top with the peanuts before serving.

Nutrition Facts : Calories 10 kcal, ServingSize 1 serving

ASIAN CHICKEN SALAD WITH WASABI DRESSING



Asian Chicken Salad with Wasabi Dressing image

This delectable poached-chicken salad, packed with Asian pear, cucumber, and bean sprouts, offers a double hit of wasabi.

Categories     chicken salad recipes     Melissa Rubel     poached chicken recipes     chicken breast recipes     wasabi dressing     Asian pear     wasabi peas

Time 40m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1/2 c. mayonnaise
1/4 c. rice vinegar
2 1/2 tbsp. wasabi powder
1 1/2 tsp. Asian sesame oil
1 1/2 tbsp. water
kosher salt and freshly ground pepper
2 head Boston lettuce
1 large Asian pear
1/2 seedless cucumber
2 scallions
1 c. mung bean sprouts
1/2 c. roasted wasabi peas

Steps:

  • In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil, and 1 1/2 tablespoons of water and season with salt and pepper.
  • In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts, and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas, and serve at once.

ASIAN CHICKEN SALAD



Asian Chicken Salad image

Categories     Salad     Chicken     Ginger     No-Cook     Quick & Easy     Lunch     Cucumber     Summer     Healthy     Cabbage     Sesame     Cilantro     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

For vinaigrette
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon finely grated peeled fresh ginger
1 teaspoon dried hot red pepper flakes
For salad
4 cups coarsely shredded cooked chicken (about 1 pound)
1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
1/4 pound snow peas, cut diagonally into 1-inch pieces
1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces
3 scallions, finely chopped
1/2 cup chopped fresh cilantro

Steps:

  • Whisk together all vinaigrette ingredients.
  • Toss salad ingredients with vinaigrette in a large bowl until combined well.

ASIAN SALAD WITH WASABI-MUSTARD DRESSING



Asian Salad With Wasabi-Mustard Dressing image

Great way to spruce up spring's green veggies! You can make the dressing hotter or more acidic to suit your taste preferences.

Provided by Trixie735

Categories     Salad Dressings

Time 30m

Yield 1 Side Salad, 4 serving(s)

Number Of Ingredients 11

4 tablespoons rice wine vinegar
1 tablespoon wasabi mustard
3 drops maggi seasoning (available in spice section)
1 teaspoon sesame oil
6 tablespoons vegetable oil (or canola)
2 cups Baby Spinach, washed and dried
2 cups broccoli, slaw
1/2 cup water chestnut, chopped
1/2 cup diced red bell pepper
3 green onions, chopped
1/4 cup almonds, toasted (then chopped, sliced or slivered)

Steps:

  • Combine vinegar and wasabi mustard and stir until wasabi dissolves.
  • Add Maggi seasoning and seasme oil and whisk until smooth.
  • Add conola or vegetable oil and whisk until emulsified.
  • Adjust flavors, adding more wasabi for ahotter sauce, more vinegar for an acidic sauce.
  • Toss spinach, broccoli slaw, water chestnuts, bell pepper and green onions with enough dressing to lightly coat.
  • Divide evenly on four salad plates and garnish with almonds.

Nutrition Facts : Calories 284.9, Fat 26.3, SaturatedFat 3.2, Sodium 60.8, Carbohydrate 11.1, Fiber 3.6, Sugar 3, Protein 4.1

WASABI SALAD DRESSING



Wasabi Salad Dressing image

Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.

Provided by MishainFL

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 7

1 cup garlic-seasoned rice wine vinegar
⅓ cup honey
2 tablespoons soy sauce
2 tablespoons wasabi paste
1 tablespoon sesame oil
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger

Steps:

  • Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 g

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • If you don't have wasabi powder, you can use prepared wasabi paste. Just be sure to use it sparingly, as it can be very strong.
  • If you don't have rice vinegar, you can use white vinegar or apple cider vinegar.
  • If you don't have sesame oil, you can use olive oil or vegetable oil.
  • Feel free to adjust the amount of dressing you use to suit your taste.
  • This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This Asian chicken salad with wasabi dressing is a delicious and healthy meal that's perfect for a quick lunch or dinner. It's packed with protein, vegetables, and healthy fats, and the wasabi dressing adds a unique and flavorful touch. If you're looking for a new and exciting way to enjoy chicken salad, this recipe is definitely worth a try.

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