This Asian Chicken & Almond Salad features juicy chicken, crisp vegetables, and crunchy toasted almonds, all tossed in a savory-sweet dressing. It’s a well-balanced meal that’s both refreshing and satisfyingly textured.

Why You’ll Love This Recipe

Crunch and flavor: Toasted almonds add delightful crunch alongside fresh veggies and tender chicken.
Asian-inspired zest: The ginger-soy dressing delivers bright, umami-rich flavor.
Nutritious and filling: Packed with lean protein, healthy fats, and fiber.
Prep-friendly: Make components ahead to assemble quickly for a fuss-free meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken breast or thigh, sliced or shredded
Mixed greens or shredded cabbage
Carrot, julienned or shredded
Red bell pepper, thinly sliced
Cucumber, diced
Scallions, sliced
Fresh cilantro
Slivered or chopped toasted almonds

For the ginger-soy dressing:

Soy sauce or tamari
Rice vinegar
Sesame oil
Fresh ginger, grated
Garlic, minced
Honey or maple syrup
Optional: chili garlic sauce or sriracha for heat

Directions

Cook and slice chicken
Grill, pan-sear, or use rotisserie chicken. Slice into strips or shred, then set aside to cool slightly.
Prep veggies
Chop and mix greens, carrots, bell pepper, cucumber, scallions, and cilantro in a large serving bowl. Add toasted almonds.
Make dressing
Whisk soy sauce, vinegar, sesame oil, ginger, garlic, and honey until emulsified. Taste and adjust sweetness, salt, or heat.
Toss salad
Add chicken to veggie-almond mix. Drizzle dressing over top and toss gently to coat everything evenly.
Finish and serve
Sprinkle extra almonds and cilantro on top. Serve immediately or chilled.

Servings and timing

Servings: 4
Prep time: 15 minutes (excluding cooking chicken)
Total time: 20–25 minutes

Variations

Protein switch: Use cooked shrimp, tofu, or turkey instead of chicken.
Nut swap: Cashews, peanuts, or sesame seeds work equally well.
Fruit twist: Add mandarin segments or apple slices for sweetness.
Spicy version: Stir chili garlic sauce or red pepper flakes into the dressing.
Grain bowl: Serve over rice, quinoa, or soba noodles for extra substance.

Storage/reheating

Storage: Keep salad and dressing separately in the fridge for up to 2 days. Toss just before serving.
Make‑ahead tip: Prep veggies and chicken ahead; assemble quickly.
Leftover idea: Use leftovers in wraps or rice bowls with a drizzle of dressing.

Tips

Toast almonds: Warm in a dry skillet until fragrant for maximum crunch and flavor.
Balance dressing: Taste before tossing—adjust sweetness, tang, salt, and spice.
Cook chicken properly: Avoid drying; remove from heat when just cooked.
Chill ingredients: Using cool ingredients keeps salad crisp.
Add texture: Add sliced radish, cabbage sprouts, or red cabbage for layers.

FAQs

1. Can I make it nut-free?

Yes—omit almonds or substitute sunflower or pumpkin seeds.

2. Is it gluten-free?

Ensure soy sauce is gluten-free or use tamari.

3. Can I use canned chicken?

Yes—just drain well before adding.

4. How spicy is the dressing?

Mild unless you add chili—start with a small amount and adjust.

5. Can I prep entirely ahead?

Yes—keep dressing separate; toss just before serving to preserve texture.

6. Will it stay crisp?

Yes, if you dress it shortly before serving.

7. Can I add cheese?

A sprinkle of mild cheese (like feta) adds creaminess, but isn’t traditional.

8. What greens work best?

Butter lettuce, spinach, or mixed salad greens hold up well.

9. How do I store leftovers?

Keep salad components airtight; toss within 1–2 days.

10. What goes well alongside?

Serve with spring rolls, sesame noodles, or a simple soup.

Conclusion

The Asian Chicken & Almond Salad offers satisfying textures and bright flavors in every bite. Quick to assemble, it’s perfect for lunches, light dinners, or entertaining.

Pro tip: Reserve extra dressing—the dressing makes a flavorful marinade or dip for vegetables.

Ready for crunch and flavor? Whip this salad together tonight and tell me which variation you loved most—I look forward to your feedback!

Asian Chicken & Almond Salad

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Juicy chicken, crisp vegetables, and toasted almonds tossed in a savory‑sweet ginger‑soy dressing for a vibrant, satisfying salad.

Author: Emma Harper
Prep Time: 15 minutes (excluding chicken cooking)
Cook Time: undefined
Total Time: 20–25 minutes
Yield: undefined
Category: Salad
Method: No‑cook assembly
Cuisine: Asian‑inspired

Instructions

Prep the chicken: grill, pan‑sear, or shred rotisserie chicken; set aside.
Toast almonds: in a dry skillet over medium heat until fragrant, then set aside.
Combine veggies: greens, carrot, bell pepper, cucumber, scallions, cilantro, and almonds in a bowl.
Make dressing: whisk soy sauce, rice vinegar, sesame oil, ginger, garlic, and honey (plus chili sauce if using).
Assemble salad: add chicken, drizzle dressing, and toss gently.
Garnish & serve: top with extra almonds and cilantro; serve immediately or chilled.