Asian Chopped Chicken salad has quickly become a summer meal go-to. This Asian inspired chicken salad dinner is made with chicken, purple cabbage, carrots, and chow mein noodles all tossed with sesame ginger dressing. Yum! This is a great meal for a picnic or eating out on your porch.
We love this meal because it's the definition of quick and easy. A quick chop of ingredients, putting it all in a single bowl.
It's always great when you don't have to use the oven and even better when you can make a meal in less than 20 minutes. Icing on the cake? It's even easy clean up! For an easy side, serve this up with our delicious Korean Cucumber Salad, Broccoli Salad With Sweet Vinaigrette, or Caprese Pasta Salad.
We love quick meals in the summer. Try our Chicken Cesar Salad Pitas, Sheet Pan Chicken Fajitas, or Greek Spaghetti.
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Ingredients
Made with Asian inspired ingredients, you'll love this tasty salad. You can find many of these ingredients at your local grocery store in the Asian isle.
- Chicken- Use shredded pre-cooked chicken. Try our 4 ways to shred chicken. I've also used canned chicken in a pinch.
- Carrots- My favorite way to shred carrots is to use a food processor but you can also use a cheese grater.
- Almonds- Use slivered almonds so it adds a subtle texture but doesn't make the meal difficult to chew.
- Green onions- Chopped into small rounds.
- Cilantro- De-stem and chopped.
- Purple cabbage- Use about half a head of a typical sized purple cabbage. Wrap the rest of the cabbage in plastic wrap or an air tight container for another meal.
- Chow mein noodles- We love how this give a great texture but they also give that iconic Asain chopped salad taste and look.
- Wraps- The larger the better! I got too small of wraps once and it was so hard to fit the ingredients in without it breaking.
- Garlic- You'll need about 2 cloves minced. Or garlic powder
- Ginger- I used ginger powder instead of fresh ginger.
- Rice vinegar- Use rice vinegar to give an authentic taste. If you need to, you can use white vinegar as a substitute.
- Olive oil- The base of the dressing that doesn't take away the flavor of the other ingredients.
- Soy sauce- Dark or light soy sauce. I've even used less sodium soy sauce.
- Sesame seeds- This is a great ingredient to add a texture but also a fun look.
How to make Asian Chopped Chicken Salad Wrap
We love this quick and easy summer meal. Use these step-by-step instructions for the best results.
- In a large bowl, add the chopped purple cabbage, green onions, cilantro, shredded carrots, and chicken. Mix well.
- Make the Sesame Ginger dressing by adding the garlic, ginger, rice vinegar, soy sauce, and olive oil in a air tight container, mason jar, or salad dressing mixer. Shake vigorously. The dressing separates easily.
- Pour the dressing over the chicken salad mixture and mix until well coated. Toss in the slivered almonds and chow Mein noodles just before serving.
- Place ½ cup of finished salad in the center of your favorite wrap. Fold together and enjoy!
Storing Asian Chopped Chicken Salad Wrap
Store this Asian Chopped Chicken Salad in an airtight container for 2-3 days in the refrigerator. If waiting to serve some time after making it, store the dressing in the refrigerator as well.
Top Tip
In a pinch, I use canned chicken. I love having canned chicken on hand for quick and easy meals. It taste delicious and you don't have to use extra time to cook chicken. I rinse my canned chicken in a strainer before using.
Wait to put the chow mein noodles in the salad until right before you are ready to serve. They will get soggy if you put them in too early. I even will set aside a portion of the salad I know will be leftovers and wait to put the chow mein noodles in until ready to eat.
This dressing loves to separate! I have had a lot of success making it in a mason jar with a tight lid or even a plastic container with an airtight lid. Be prepared to shake, shake, shake right before pouring it over your chicken salad.
Recipe
Asian Chopped Chicken Salad Wrap
Equipment
Ingredients
Asian Chopped Chicken Salad
- 1 cup chicken shredded
- ⅓ cup carrots shredded
- ⅓ cup slivered almonds
- 3 green onions chopped
- ¼ cup cilantro chopped
- 2 cups purple cabbage chopped
- ⅓ cup chow mein noodles
- ½ teaspoons salt
- ¼ teaspoons black pepper
- 4 large wraps
Ginger Sesame Dressing
- 1 teaspoon garlic about 2 cloves
- 1 teaspoon 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 chicken, carrots, green onions, cilantro, and purple cabbage. Put all chopped and shredded ingredients in a large bowl and mix. Mix in chow mein noodles, slivered almonds, salt and pepper.
- Pour in Ginger Sesame dressing and mix until fully distributed.
- Pace ½ cup chicken salad in the center of a wrap. Fold two sides over and roll the wrap up. See photos above for a great visual on these steps.
Ginger Sesame Dressing
- In a salad dressing mixer place all ingredients and mix. Shake vigorously to insure everything mixes together.
Notes
- Don't have a salad dressing mixer? I have used a mason jar with a airtight lid or a plastic container with an airtight lid.
- Not serving right away? Wait to put the chow mein noodles in so they don't get soggy.
- If you know you are going to have leftovers, put your extra portion to the side and don't put the chow mein noodles in until ready to serve.
- Don't Hesitate to adjust the salt and pepper as preferred.
Karolyn Nelson says
Tasty wraps with perfect flavor. I used spinach tortillas and tomato basil tortillas which worked really well. Great zesty flavor! Love this recipe!
Brittany Gibbs says
This sounds and looks so delicious!! My husband was JUST talking about wanting to find a recipe like this. Printed and trying this week!