asian chicken salad

Name: Asian Chicken Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ## FOR THE DRESSING; 1/2 cup(s) mayonnaise (don't use Miracle Whip); 1/4 cup(s) honey; 3 tablespoon(s) rice vinegar; 2 teaspoon(s) Dijon mustard; 1/2 teaspoon(s) sesame oil; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1 - 2 tablespoon(s) low-fat milk - use only if the dressing is too thick and needs to be thinned a bit; ## FOR THE ASIAN CHICKEN SALAD; 5 pieces frozen breaded crispy chicken strips (any brand is ok, but I usually use Tyson); 2 cup(s) romaine lettuce, chopped into bite-size pieces; 2 cup(s) iceberg lettuce, chopped into bite-size pieces; 2 cup(s) tri-color coleslaw mix (a mixture of shredded green cabbage with red cabbage strips and julienned carrots); 2 scallions (green onion), chopped; 1 can(s) mandarin oranges, well drained (15 oz); 1/4 cup(s) sliced almonds; 1/3 cup(s) crunchy chow mein noodles

(1 RATING)

5 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Aug 4, 2025

When I ran into this recipe, I immediately knew that I should give it a try. I'm so glad I did. We both love this salad, and we have it for a main dish at least once a month now (if not more). The dressing is so good, especially if it was kept in the fridge long enough to get adequately chilled. I usually serve the salad with some cheesy breadsticks or a few slices of warm Texas Toast, and it's a pretty filling meal for us.

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

FOR THE DRESSING
1/2 cup mayonnaise (don't use Miracle Whip)
1/4 cup honey
3 tablespoons rice vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 - 2 tablespoons low-fat milk - use only if the dressing is too thick and needs to be thinned a bit
FOR THE ASIAN CHICKEN SALAD
5 pieces frozen breaded crispy chicken strips (any brand is ok, but I usually use Tyson)
2 cups romaine lettuce, chopped into bite-size pieces
2 cups iceberg lettuce, chopped into bite-size pieces
2 cups tri-color coleslaw mix (a mixture of shredded green cabbage with red cabbage strips and julienned carrots)
2 scallions (green onion), chopped
1 can mandarin oranges, well drained (15 oz)
1/4 cup sliced almonds
1/3 cup crunchy chow mein noodles

How To Make asian chicken salad

Step 1

FOR THE DRESSING: In a small bowl, whisk together all of the dressing ingredients (except milk). Keep in the refrigerator until ready to make the salad. If the dressing is too thick, add 1 to 2 Tbsp nonfat milk and whisk until well mixed.

Step 2

FOR THE CHICKEN: Bake the chicken strips according to the package directions. After baking, let it cool a bit, enough so that you can easily handle it without burning your fingers. Then cut the cooked chicken strips into bite-sized pieces.
Step 3

ASSEMBLE THE SALAD: In a large salad bowl, combine both lettuces (romaine and iceberg) with the coleslaw mix. Add the scallion, mandarin orange segments, almonds, and chopped chicken pieces, and toss until well mixed. Drizzle the dressing over the salad, and toss again until dressing is well dispersed.
Step 4

TO SERVE: Divide the salad among 4 individual dinner plates. Top each serving with some of the dry chow mein noodles, and serve immediately.
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