Asian Style Chicken Salad Recipe: Crunchy Sesame-Ginger Dressing with Crispy Wonton Chips

This Asian-style chicken salad recipe transforms a simple lunch into a restaurant-worthy dish with its perfect balance of textures and flavors. 💛 The secret lies in crispy wonton chips for crunch, tender shredded chicken, and a sesame-ginger dressing that ties everything together.

I developed this recipe during a busy week when I needed something fresh, flavorful, and ready in under 30 minutes.

The foundation starts with perfectly cooked chicken—juicy and tender—paired with fresh Asian-inspired vegetables like shredded cabbage and carrots for that satisfying crunch. The dressing, made with toasted sesame oil, fresh ginger, and a touch of soy sauce, adds depth without overpowering the dish.

What makes this salad truly special is the crispy wonton chips, which bring a satisfying crunch that holds up even when tossed with the dressing.

By the time you assemble everything, you'll have a vibrant, protein-packed salad that's light yet satisfying. The sesame-ginger dressing clings to the chicken and vegetables, creating a harmonious blend of flavors. Each bite delivers a perfect mix of textures—creamy, crunchy, and tender—making it a standout dish for lunch or dinner.

This recipe is designed to be both authentic and accessible, so you can enjoy restaurant-quality flavors at home without the fuss. Serve it chilled or at room temperature, and don't forget to garnish with fresh herbs and extra sesame seeds for that final touch of elegance. Let's get started!

Ingredients for asian style chicken salad

Fresh ingredients meet crispy textures in this vibrant Asian-style chicken salad for lunch or dinner.

The chicken needs to be juicy and tender—boneless, skinless breasts cook evenly and shred beautifully. Trader Joe's and Costco sell pre-cut chicken that saves time, but whole breasts let you control the size. Look for fresh, plump cabbage with crisp leaves—green cabbage holds up better than red. The carrots should be firm and bright orange; organic carrots from the farmers market have the best flavor. Wonton chips are the secret to that satisfying crunch, and Frito-Lay or Kallo brands are my go-tos—they stay crisp even when tossed with dressing.

No wonton chips? Crushed potato chips or fried shallots work in a pinch, though they won’t have the same depth of flavor. The sesame oil is non-negotiable—toasted sesame oil from La Choy or Annie Chun’s adds that authentic nutty aroma. Fresh ginger is ideal, but powdered ginger at half the amount gets you close. For the dressing, I usually make my own, but Annie Chun’s sesame ginger dressing is a solid shortcut. The honey balances the acidity of the rice vinegar, so don’t skip it—local raw honey adds extra floral notes if you’re feeling fancy.

Store the dressing separately until ready to serve—it keeps for 5 days in the fridge. The wonton chips lose crispness fast, so add them just before serving. Shredded chicken and veggies stay fresh for 3 days wrapped tightly. I always double the dressing because it disappears fast—freeze extras in ice cube trays for quick future meals. Garnish with fresh herbs and extra sesame seeds right before serving to keep everything vibrant.

Step-by-step instructions for Asian style chicken salad

Here's how to assemble this vibrant salad with perfect textures and bold flavors.

Start by cooking the 1.5 lb boneless, skinless chicken breast until fully done. I like to poach it in simmering water with a pinch of salt for about 15 minutes until the internal temperature reaches 165°F. Let it cool slightly, then shred it using two forks—you want tender, bite-sized pieces that'll hold up in the salad.

Next, prep the vegetables while the chicken cools. Thinly slice the 3 whole green onions and set aside. Using a mandoline or sharp knife, julienne the 2 medium carrots into fine strips—about 1/8-inch thick. For the 4 cups green cabbage, remove the core and shred it into thin ribbons using a mandoline or knife. The crunchier, the better here—this is what gives the salad its satisfying texture.

Spread the 1 package wonton chips on a baking sheet in a single layer. Bake at 350°F for 3-4 minutes until they're just warmed through and slightly crispier. Watch them closely—they'll burn quickly if you walk away. Once golden, remove them and let cool slightly. These will add that essential crunch that sets this salad apart from ordinary versions.

While they're baking, toast the 1 tbsp sesame seeds in a dry skillet over medium-low heat for 1-2 minutes until fragrant. Stir constantly so they don't burn—you're looking for a nutty aroma. Set aside to cool, then divide them between two small bowls for garnishing later.

In a small bowl, whisk together the 0.5 cup sesame-ginger dressing, 2 tbsp low-sodium soy sauce, 1.5 tbsp rice vinegar, 1 tbsp honey, 2 tbsp grated fresh ginger, and 2 tbsp sesame oil. Taste and adjust seasoning with 0.5 tsp salt and 0.25 tsp black pepper—this dressing should balance sweet, tangy, and umami flavors perfectly.

If you're using store-bought dressing, add the extra ingredients to enhance its flavor. For a homemade version, combine 0.5 cup sesame oil, 0.5 cup rice vinegar, 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp grated ginger, 1 tbsp sesame seeds, and 1 tsp salt. The dressing should coat the back of a spoon but still be pourable—adjust with a splash of water if needed.

In a large bowl, gently combine the shredded chicken, cabbage, and carrots. Drizzle with half of the dressing and toss lightly—just enough to coat the ingredients without breaking down the cabbage's texture. The salad should look vibrant with layers of green, orange, and white.

Add the toasted wonton chips and remaining dressing, then toss everything together. The chips will soften slightly but maintain their crunch. Divide the salad among 4 plates, then garnish each serving with the sliced green onions, toasted sesame seeds, and a sprinkle of extra wonton chips for that signature crispy contrast.

Perfect pairings for these flavors

Crispy Garnish Ideas

Wonton chips are my go-to for that satisfying crunch, but don’t limit yourself! Try fried shallots for a delicate, garlicky crunch or toasted sesame seeds for nutty depth. For extra texture, add crushed peanuts (about 2 tbsp) or crispy fried onions—both add a bold flavor punch.

I once used crumbled tempura flakes for a Japanese-inspired twist, and it was a hit at my restaurant. 🥜

Dressing Variations

This sesame-ginger dressing is versatile—swap it for a peanut sauce by blending ½ cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp sriracha.

For a lighter option, use a yogurt-based dressing—mix ½ cup Greek yogurt with 1 tbsp rice vinegar, 1 tsp honey, and ½ tsp grated ginger. Both keep the dish creamy but with a different flavor profile. 🥄