Asian Chicken Salad is a light yet satisfying dish that combines pan-fried chicken, warm vegetables, and fresh greens with bold Asian flavors. A savory soy–sesame sauce brings everything together, while fresh chili and herbs add brightness. As a result, this salad works well as a main course and can be served warm or cold, depending on the occasion.
I often make light warm salads like this. They feel nourishing and fresh, yet still comforting. This Asian-style version is one of my favorites, especially when I want a flavorful yet light meal.
The Balance of Warm and Fresh Ingredients
What makes this Asian Chicken Salad special is the contrast between warm and fresh elements. Crisp-tender vegetables are sautéed just enough to soften, while arugula stays fresh and peppery underneath. Because of this, every bite feels balanced.
The flavors follow the same idea. Soy sauce adds saltiness, while mirin brings gentle sweetness. At the same time, roasted sesame oil adds depth, and a small amount of five-spice provides subtle complexity. The sauce stays intentionally light, so it coats the chicken and vegetables without overpowering the greens.
In addition, this salad adapts easily to different serving styles. You can enjoy it straight from the pan while still warm. Alternatively, you can let it cool and serve it later. Either way, the flavors remain clear and well defined.
An Asian Chicken Salad for Everyday Cooking
This Asian Chicken Salad fits naturally into everyday cooking. It uses simple ingredients and comes together quickly, yet still feels thoughtful and complete. I often adjust the vegetables based on the season or what I have on hand. Sturdy vegetables, such as Brussels sprouts, broccoli, kale, and edamame, work especially well.
Sometimes I keep the salad light and serve it just as it is. Other times, I add steamed rice or noodles to make it more filling. When I use noodles, I mix them directly into the warm vegetables so they absorb the sauce. This turns the salad into a heartier meal without changing its character.
To finish, fresh chili and cilantro add brightness and aroma. A small dollop of sour cream can soften the flavors if you want a creamy contrast. These additions are optional, but they allow you to adjust the dish to your mood and appetite.
Overall, this is a recipe I return to again and again. It is adaptable, balanced, and full of flavor. Whether served warm, cold, simple, or made heartier with rice or noodles, this Asian Chicken Salad always feels fresh and satisfying.
If you enjoy fresh Asian-inspired flavors, you might also like my Asian Chickpea Salad, which offers a plant-based take on bold, savory seasonings. For more ideas, explore my Asian recipe collection, where you’ll find a variety of dishes inspired by Asian cuisines, from light salads to comforting mains. These recipes follow the same approach: simple ingredients, balanced flavors, and everyday cooking that feels special.
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Asian Chicken Salad with Warm Vegetables
Equipment
- Large frying pan or sauté pan
- Cutting board
- Sharp knife
- Grater (for ginger)
- Measuring spoons
Ingredients
Chicken
- 500 g (1.1 lb) chicken breast fillets
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp roasted sesame oil
- 1 tbsp neutral cooking oil
Warm Vegetables
- 1 tbsp neutral cooking oil
- 1 medium onion thinly sliced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 200 g (7 oz) Brussels sprouts halved
- 100 g (3.5 oz) kale roughly chopped
- 150 g (5 oz) broccoli florets
- 150 g (5 oz) frozen edamame beans
Sauce
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1½ tsp roasted sesame oil
- ½ tsp Chinese five-spice powder
To Serve
- 120-150 g (4–5 oz) arugula rocket
- 1-2 fresh red chilies thinly sliced
- fresh cilantro coriander, roughly chopped
- sour cream for serving (optional)
Instructions
Season the chicken
- Season the chicken fillets with salt, black pepper, and roasted sesame oil.
Cook the chicken
- Heat 1 tablespoon of neutral oil in a large frying pan over medium-high heat. Pan-fry the chicken fillets until golden and cooked through, about 4–5 minutes per side depending on thickness. Remove from the pan and set aside to rest.
Sauté the vegetables
- In the same pan, add 1 tablespoon of oil if needed. Add the sliced onion and cook for 2–3 minutes until softened. Add Brussels sprouts and broccoli. Cook for 2-3 minutes. Then add the frozen edamame beans, garlic, and grated ginger. Cook for about 2-3 minutes until tender but still crisp.
Make the sauce
- Lower the heat slightly. Add the soy sauce, mirin, roasted sesame oil, and five-spice powder. Stir well and let the sauce simmer for 1–2 minutes to combine the flavors.
Assemble the salad
- Divide the arugula between four plates. Slice the chicken fillets and place them on top of the greens. Spoon the warm vegetables over the chicken.
Finish and serve
- Drizzle the pan sauce over each plate (add more water or stock to thin the sauce if it is reduced too much). Garnish with sliced red chili and fresh cilantro. Add a small dollop of sour cream if desired. Serve immediately.
