Asian Chopped Chicken Salad with Ginger Peanut Dressing

Asian chopped chicken salad turns a pile of crunchy vegetables into a meal that actually fills you up. Grilled chicken, crisp wonton strips, and a creamy ginger peanut dressing do the heavy lifting here. It’s the kind of dinner that feels light but never leaves you hungry an hour later.

Everything gets chopped small so you get a little of each bite in every forkful. The dressing is the star, balancing nutty peanut butter with fresh ginger and a splash of rice vinegar. Toss it all together and dinner is ready in minutes.

Dress the salad right before serving so the wonton strips stay crisp instead of soft.

Why You’ll Love These Asian Chopped Chicken Salad Bowls

• Every bite has a mix of crunch, color, and protein, so it never feels boring.
• This chopped chicken salad is hearty enough to stand on its own as a main dish.
• The ginger peanut dressing is creamy, nutty, and a little tangy all at once.

Ingredient Notes

These are quick notes on the ingredients that matter most. You’ll find the exact measurements in the recipe card below.

• Grilled chicken breast keeps the salad filling; rotisserie chicken works in a pinch.
• Peanut butter gives the dressing its creamy, nutty base; smooth is best.
• Fresh ginger brings the bright, warm bite that defines the dressing.
• Crispy wonton strips add the crunch; store-bought saves time.
• Edamame and snow peas bring color and a fresh, green snap.

You don’t need much in the way of equipment. A grill or grill pan handles the chicken, a sharp knife and cutting board do most of the prep, and a whisk or small jar shakes the dressing together in no time.

How to Make Asian Chopped Chicken Salad

This Asian chopped chicken salad is mostly a matter of chopping and tossing. You’ll prep the veggies, whisk the dressing, and bring it all together at the end.

1. Grill the chicken breast until cooked through, then dice it into bite-size pieces.
2. Chop the salad greens, red cabbage, and bell pepper, and toss them with the bean sprouts, edamame, and snow peas.
3. Pile the diced chicken and crispy wonton strips on top of the veggies.
4. Whisk together the vegetable oil, rice wine vinegar, peanut butter, 3 tablespoons grated ginger, soy sauce, brown sugar, and sesame oil until smooth.
5. Drizzle the dressing over the salad, garnish with green onions and peanuts, and serve.

This recipe serves about 4 as a main dish, and it scales up easily for a crowd. To get ahead, prep the veggies and dressing separately up to 1 day in advance, then assemble just before serving.

Storage Options

This chopped chicken salad is best fresh, but the parts store well on their own. Here’s how to keep things crisp.

1. Dressing: store it in a sealed jar in the fridge for up to 5 days; shake before using.
2. Chopped veggies: keep them in a covered container for up to 2 days.
3. Dressed leftovers: eat within 1 day, knowing the wontons will have softened.

Variations & Substitutions

This salad is easy to make your own. Try a few of these swaps.

1. Swap the chicken for grilled shrimp, steak, or crispy tofu.
2. Use almond butter or sunflower butter in place of peanut butter for a nut-free option.
3. Add shredded carrots or mandarin oranges for extra color and sweetness.
4. Stir a little sriracha into the dressing if you like some heat.

What to Serve with Asian Chopped Chicken Salad

An Asian chopped chicken salad makes a full meal, but a few sides round it out nicely. Here’s what pairs well.

1. Steamed dumplings or potstickers for an easy starter.
2. A bowl of brothy miso soup on the side.
3. Spring rolls for extra crunch and freshness.
4. If you like a hearty salad dinner, my jerk chicken and avocado salad is another filling option to keep in rotation.

Got a few questions before you start chopping? Here are the ones readers ask most.

This salad is proof that eating your vegetables can feel like a treat. If you want more protein-packed mains, my bacon wrapped chicken thighs with honey Dijon glaze make a cozy follow-up. Toss, drizzle, and dig in.

A Beautiful Bite

Asian Chopped Chicken Salad with Ginger Peanut Dressing

4.75 from 4 votes

A hearty salad brimming with lots of colorful veggies topped with crunchy wonton strips. The perfect summertime meal.

Prep:25 minutes mins

Cook:15 minutes mins

Total:40 minutes mins

Servings:4 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 6 cups mixed salad greens chopped
• ▢ 3 cups grilled chicken breast diced
• ▢ 2 cups red cabbage chopped
• ▢ 2 cups bean sprouts
• ▢ 1 cup red bell pepper diced
• ▢ 1 cup edamame
• ▢ 1 cup snow peas
• ▢ 2 cups crispy wonton strips
• ▢ ½ cup plus 2 Tbsp vegetable oil
• ▢ ½ cup plus 1 Tbsp rice wine vinegar
• ▢ ¼ cup smooth peanut butter
• ▢ 3 Tbsp fresh grated ginger
• ▢ 3 Tbsp lite soy sauce
• ▢ 2 Tbsp brown sugar
• ▢ 2 Tbsp sesame oil
• ▢ 2 Tbsp green onions sliced
• ▢ Garnish with peanuts

Instructions 

• Toss together all vegetables for salad. Place diced chicken and crispy wontons on top.
• Whisk together all dressing ingredients. Drizzle on top of salad. Garnish with peanuts. Serve.

Nutrition

Serving: 1servingCalories: 363kcalCarbohydrates: 24gProtein: 40gFat: 12gSaturated Fat: 2.1gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 4.1gCholesterol: 89mgSodium: 113mgPotassium: 868mgFiber: 4.9gSugar: 13gVitamin A: 133700IUVitamin C: 89.9mgCalcium: 1010mgIron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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