I’m so excited to share my Asian Chicken Salad with Chili Crisp Dressing recipe with you! This isn’t just a salad — it’s a crunchy, zesty, and flavor-packed experience. Imagine juicy chicken, fresh veggies, and a bold, spicy-sweet dressing all coming together in one vibrant bowl. It’s quick, light, and refreshing — perfect for busy weeknights, weekend picnics, or even when you just want something delicious without spending hours in the kitchen.
Level: Easy
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
Cuisine: Asian-Inspired
I still remember the first time I made this Asian Chicken Salad — my family went silent at the dinner table because they were too busy crunching away! Then came the smiles and the “wow, this is amazing” comments. That’s when I knew this recipe was a keeper.
The secret? The chili crisp dressing. It adds the perfect balance of spicy, tangy, and slightly sweet flavors that coat every bite. Combine that with fresh shredded veggies, tender chicken, and a pop of lime, and you’ve got a refreshing meal that hits every note.
Whether you’re making this for a quick lunch, prepping meals for the week, or impressing friends at a weekend get-together, this salad is going to be your new favorite go-to recipe.
Description
This Asian Chicken Salad is a colorful mix of fresh veggies, juicy chicken, and a bold, chili crisp dressing. It’s healthy, satisfying, and full of contrasting textures and flavors:
• Tender chicken thighs cooked until golden and juicy
• Crisp red cabbage and carrots for crunch and freshness
• Fresh cilantro and green onions to brighten every bite
• Zesty chili crisp dressing with the perfect balance of heat, tang, and sweetness
• A squeeze of lime to tie it all together
It’s one of those recipes where you get maximum flavor with minimum effort — my favorite kind of cooking!
Ingredients
For the Salad:
• 1 lb boneless chicken thighs
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• ½ cup fresh cilantro, chopped
• ¼ cup green onions, chopped
• 1 tablespoon cooking oil (olive oil or vegetable oil)
• Salt and pepper, to taste
For the Chili Crisp Dressing:
• ¼ cup chili crisp sauce (find one with crunchy chili flakes for texture)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil (preferably toasted)
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar
Directions
- Prepare the Chicken
• Pat the chicken thighs dry with a paper towel so they sear nicely.
• Season both sides with salt and pepper.
• Heat oil in a skillet over medium heat, then cook the chicken for about 6–7 minutes per side until golden brown and fully cooked.
• Remove from the pan and let it rest for 5 minutes before slicing into thin strips. - Prep the Vegetables
• While the chicken cooks, shred the red cabbage and carrots using a box grater or food processor.
• Chop the cilantro and green onions. Keep them aside for later. - Make the Dressing
• In a small bowl, whisk together chili crisp sauce, soy sauce, sesame oil, lime juice, and sugar.
• Taste and adjust — add more lime if you like it tangy, or more chili crisp if you want extra heat. - Assemble the Salad
• In a large mixing bowl, combine shredded cabbage, carrots, cilantro, and green onions.
• Add the sliced chicken on top.
• Pour the dressing over everything and toss gently until evenly coated. - Serve and Enjoy
• Divide into bowls or plates.
• Garnish with a little extra chili crisp on top if you love spice.
• Serve immediately for the best crunch.
Process Details
• Cooking the Chicken: Using chicken thighs keeps the meat tender and juicy, but you can swap for chicken breast if you prefer leaner meat.
• Balancing the Flavors: The chili crisp gives heat and crunch, lime juice adds tang, sesame oil gives nuttiness, and soy sauce ties it all together.
• Keeping It Fresh: Toss the dressing in right before serving so the veggies stay crisp and vibrant.
Tips for Success
• Marinate for Extra Flavor: If you have time, marinate the chicken in a little soy sauce, sesame oil, and lime juice for 20 minutes before cooking.
• Don’t Overdress the Salad: Start with a little dressing, toss, and add more only if needed.
• Make It Your Own: Swap out cabbage for lettuce, add cucumbers, or throw in roasted peanuts for extra crunch.
• Protein Swap: You can replace chicken with shrimp, tofu, or even grilled salmon for a different twist.
Serving Ideas
• Picnic-Ready Salad: Pack it in jars or containers — just keep the dressing separate until ready to eat.
• Weeknight Dinner Bowl: Serve it with steamed jasmine rice or rice noodles to make it a full meal.
• Party-Perfect Platter: Arrange it beautifully on a large tray and drizzle dressing right before serving.
Nutrition Info (Approximate per Serving)
• Calories: ~350
• Protein: 27g
• Carbohydrates: 22g
• Fat: 18g
• Fiber: 5g
• Sodium: 650mg
• Sugar: 4g
My Asian Chicken Salad with Chili Crisp Dressing is fresh, flavorful, and absolutely satisfying. It’s crunchy, spicy, tangy, and just a little sweet — everything you want in a single bowl. Plus, it’s simple enough for busy weeknights but impressive enough to serve at gatherings.
Once you try it, I promise it’ll become one of your go-to recipes whenever you’re craving something healthy, vibrant, and downright delicious.
