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Asian Chicken Salad
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5 from 1 vote

Asian Chicken Salad

The ginger-soy dressing adds lots of flavor to this crunchy salad.
Prep Time 20 minutes
Cook Time 20 minutes
Dressing Refrigeration Time (optional) 2 hours
Total Time 2 hours 40 minutes
Servings 6 servings
Calories 346kcal


Ginger-Soy Dressing

  • 1/3 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


  • 5.3 ounces cellophane noodles (bean threads)
  • 4 cups lettuce, shredded
  • 3 cups cooked chicken or turkey, diced
  • 1/4 cup green onions, optional
  • 1/2 cup carrot, shredded
  • 1 tablespoon sesame seeds, toasted


Ginger-Soy Dressing

  • Whisk together all of the ingredients for the Ginger-Soy Dressing until well blended. Cover then refrigerate for at least two hours. The dressing will thicken when refrigerated. You can skip the refrigeration step, if you do not want to wait for the dressing.


  • Prepare the cellophane noodles per package instructions. Set aside.
  • In a large bowl, mix together the lettuce, chicken, onions and carrots.
  • Whisk the dressing until it is well-blended then pour over the salad. Toss to coat.
  • Add half of the cellophane noodles to the salad then toss to blend.
  • Divide the remaining cellophane noodles between six plates.
  • Spoon the salad mixture over the cellophane noodles.
  • Sprinkle with sesame seeds.


Calories: 346kcal | Carbohydrates: 27g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 265mg | Potassium: 226mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2144IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg