Asian Chicken Salad

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Asian Chicken Salad

To save some time, start with a premade BBQ Roasted Chicken or use leftover roast chicken. If you can't find carrot ginger dressing in stores, you can make your own with our easy recipe

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 2 tablespoons chili sauce
  • ¼ to ½ cup bottled carrot ginger dressing, or make your own (see note)
  • 1 cube frozen crushed ginger, thawed, or 1 teaspoon ground ginger
  • 1 cube frozen chopped cilantro, thawed, or 1 teaspoon finely chopped cilantro


  • 1 (3-ounce) package ramen soup noodles
  • 1 cup snow peas, trimmed, rinsed, and dried
  • 1 (5-ounce) package mesclun mix salad, rinsed and dried
  • 3 cups shredded rotisserie chicken, about a 3-pound chicken
  • 1 medium red onion, halved lengthwise and thinly sliced
  • 1 (11-ounce) can mandarin orange segments, drained
  • 2 tablespoons sesame seeds
  • 2 scallions, sliced diagonally



1. In a small bowl, whisk together chili sauce, salad dressing, ginger, and cilantro. Set aside.


1. Preheat oven to 350°F.

2. Fill a large pot three-quarters full with water, and bring to a rolling boil. While water is heating, break up ramen noodles, and place them on a baking pan. Bake for 8 minutes until toasted.

3. Fill a large bowl about three-quarters full with cold water and ice cubes. Place snow peas in boiling water for 30 seconds to blanch them. Drain snow peas and immediately plunge them into ice water to stop cooking. When snow peas are completely cool, drain and dry them.

4. To compose the salad, place greens in a large bowl. Add snow peas, chicken, onion, mandarin oranges, sesame seeds, and toasted ramen noodles. Pour dressing over salad and toss. Garnish with scallions.

Note: If you can't find carrot ginger dressing in stores, you can make your own with our easy recipe!