This Asian chopped salad recipe is a vibrant, flavor-packed salad that’s far from ordinary. Loaded with crisp lettuce, colorful veggies, crunchy nuts, and crispy wonton strips, it’s tossed in a bold dressing that’s sweet, savory, tangy, and just a touch spicy.
Perfect for warm spring and summer days or as a refreshing side year-round, this salad is as satisfying as it is beautiful. Whether you keep it vegetarian or top it with poached chicken or shrimp, it’s an easy, crowd-pleasing dish that is full of texture and flavor. Olive Salad, Santa Fe Chicken Salad With Creamy Chipotle Dressing, and Roasted Eggplant Salad are delicious, refreshing salads you have to try.
Recipe Summary
Cuisine: Asian-Inspired
Prep Time: 20 minutes
Cooking Method: No-cook (except optional poaching/frying)
Skill Required: Beginner
Ingredients
Chicken breast: An optional ingredient that boosts the protein content, making the dish more filling and satisfying. Poached or grilled chicken also offers a mild flavor that complements the sweet, tangy, and savory dressing without overpowering the fresh crunch of the vegetables.
Vegetables: To make this chopped Asian salad, you need lettuce, carrots, purple cabbage, cucumbers, red bell pepper, cilantro, green onions, and Fresno pepper if you prefer a moderate heat.
Nuts: I add sliced almonds, lightly salted peanuts, and sunflower seeds.
Mandarins: Juicy and tangy-sweet mandarins add a bright citrusy contrast. Mandarins are optional ingredients.
Fried wonton strips or noodles: The crispy, golden goods take the salad to the next texture level.
For the Dressing
Vinegar: Brings tang and sharpness that balances out the sweetness and oil.
Brown sugar: Adds sweetness to mellow the vinegar and round out the flavors.
Neutral oil: Helps bind the dressing and lets the other flavors shine through.
Hot water: Used to dissolve sugar and thin out the dressing for better coating.
Mayonnaise: Adds a creamy, slightly tangy base that helps emulsify the dressing.
Soy sauce: Salty and umami-rich, soy sauce is essential in Asian cooking.
Sesame seed oil: Deeply aromatic and nutty, just a little makes a big impact.
Garlic powder: Adds subtle warmth and savory flavor without raw garlic’s sharpness.
Toasted sesame seeds: Nutty, delicate crunch that complements the oil perfectly.
Salt and black pepper: The essential seasoning duo to balance and sharpen the flavor.
How to Make Asian Chopped Salad
Poach the chicken breast in lightly salted water until fully cooked, about 15–20 minutes. Let it cool, then shred it into bite-sized pieces. Poached chicken is an optional ingredient, so you can skip this step if you prefer your salad without chicken.
Chop the lettuce roughly, and thinly slice the purple cabbage, cucumbers, and red bell pepper. Shred the carrots and finely chop the green onions, cilantro, and Fresno pepper (if using). Place all the vegetables in a large salad bowl.
Top the vegetables with sliced almonds, peanuts, sunflower seeds, and mandarin slices (if using). Add crispy wonton strips or fried noodles before serving for the perfect crunch.
In a bowl or mason jar, combine vinegar, sugar, oil, hot water, mayo, soy sauce, sesame oil, garlic powder, sesame seeds, salt, and black pepper. Shake well or blend with an immersion blender until smooth and emulsified.
Drizzle the dressing over the salad and toss gently to combine. Top with shredded chicken or cooked shrimp, if desired. Serve immediately to maintain the crisp texture.
How to Serve Asian Chopped Salad
Serve Asian salad fresh and chilled to preserve its crisp texture and vibrant flavors. Toss the salad with the dressing just before serving to keep the vegetables crunchy and the wonton strips crisp.
For presentation, serve it in a large bowl, garnished with extra sesame seeds or a few cilantro leaves on top.
This salad pairs wonderfully with grilled chicken skewers or salmon for a light but satisfying meal. Try Asian chopped salad with Middle Eastern Salmon Recipe, Chicken Kafta Skewers, or Shish Tawook – Middle Eastern Chicken Kebabs, and enjoy the flavor.
Variations and Substitutes
Protein: Swap poached chicken with grilled shrimp, tofu, or edamame for a vegetarian option.
Greens: Use napa cabbage or romaine lettuce instead of regular lettuce.
Nuts: Replace almonds or peanuts with cashews or skip them entirely for a nut-free version.
Sweetness: Use honey or maple syrup instead of sugar in the dressing.
Spice: Skip the Fresno pepper for a milder version, or replace it with sriracha or chili flakes for heat control.
Recipe Tips
Shred Ahead: Prep and chop all your veggies in advance and store them in airtight containers for a quick salad assembly later.
Keep It Crunchy: Add wonton strips and nuts just before serving to maintain their crispy texture.
Emulsify for Flavor: Use an immersion blender for a smooth, fully emulsified dressing that sticks well to each bite.
Make Your Salad a Meal: Add rice noodles or quinoa for a more filling option.
Go Seasonal: Swap in seasonal veggies like snap peas or radishes for variety and freshness.
Storage Tips
Without Dressing: Store the chopped vegetables, nuts, and wonton strips separately in airtight containers in the fridge for up to 3 days. Keep the Asian salad dressing in a sealed jar and shake well before each use.
With Dressing: If already dressed, the salad is best enjoyed the same day, but you can store it in the refrigerator for up to 24 hours. Note that the vegetables will soften and the wontons will lose their crunch.
Frequently Asked Questions
Yes! Just prep all the ingredients and store them separately. Add the dressing and crispy toppings right before serving.
To make it gluten-free, use gluten-free soy sauce and replace the wonton strips with a gluten-free crunchy topping.
Fresno peppers add a mild to moderate heat. You can leave them out or substitute with red chili flakes to control the spice level.
More Salad Recipes to Try
Grilled Halloumi And Orzo Salad
Mediterranean Style Chicken Salad with Creamy Yogurt Dressing
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Asian Chopped Salad (Sweet, Spicy, Savory)
Ingredients
- 1 chicken breast, poached and shredded optional
- 2 heads of lettuce roughly chopped
- ½ cup shredded carrots
- 2 cups purple cabbage thinly sliced
- 1-2 cucumbers thinly sliced
- 1 red bell pepper thinly sliced into strips
- ¼ cup chopped cilantro
- ¼ cup green onions finely chopped
- 1 fresno pepper finely chopped (optional)
- ⅓ cup sliced almond
- ¼ cup lightly salted peanuts
- 2 tablespoons sunflower seeds
- ⅓ cup mandarins optional
- 1 cup fried wonton strips or fried noodles
For the Sauce
- ½ cup white vinegar, or apple cider vinegar *ACV has sharper taste, so only if you like the taste of it
- ⅓ cup brown sugar
- ⅓ cup neutral oil like canola, mazola
- 2 tablespoons hot water
- 2 tablespoons mayo
- 1½ tablespoons soy sauce
- 2 tablespoons sesame seed oil
- ½ teaspoon garlic powder
- 1 teaspoon toasted sesame seeds
- sprinkle of salt
- sprinkle of black pepper
Instructions
- Add the chopped vegetables to a bowl and top with the nuts and wonton strips.
- Mix the dressing ingredients together, shaking well. You can also use an immersion blender to get it completely smooth and emulsified.
- Drizzle the dressing on top and enjoy.
- You can top with poached chicken or cooked shrimp.
Notes
- Shred Ahead: Prep and chop all your veggies in advance and store them in airtight containers for a quick salad assembly later.
- Keep It Crunchy: Add wonton strips and nuts just before serving to maintain their crispy texture.
- Emulsify for Flavor: Use an immersion blender for a smooth, fully emulsified dressing that sticks well to each bite.
- Make Your Salad a Meal: Add rice noodles or quinoa for a more filling option.
- Go Seasonal: Swap in seasonal veggies like snap peas or radishes for variety and freshness.
