Name: Asian Chicken Salad with Chili Crisp Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: ½ teaspoon crushed red pepper flakes; 2 teaspoons sesame seeds; 1 teaspoon dried minced garlic; 1 ½ tablespoons sesame oil; 3 tablespoons rice vinegar; 1 teaspoon liquid sweetener (honey, monk fruit, etc.); 1 teaspoon kosher salt; 4 small wonton wrappers (omit for gluten-free); 4 cups Napa cabbage, chopped; 3 ½ cups chicken breast, pulled rotisserie or chopped grilled (approximately 16 oz); 1 cup chopped cucumber; ¼ cup chopped scallion (about 2-3 scallions); 3 small mandarins or clementines, separated into slices; 5 ounces avocado, sliced; ¼ cup slivered almonds, toasted

Jump to Recipe· 3.9 from 65 reviews

If you love vibrant flavors and textures that make your taste buds dance, then the Asian Chicken Salad with Chili Crisp Dressing Recipe is about to become your new favorite lunch or dinner. This salad combines tender, juicy chicken with crisp Napa cabbage, refreshing cucumbers, creamy avocado, and sweet mandarin slices—all brought together by a bold, homemade chili crisp dressing that perfectly balances heat and tang. With crunchy toasted almonds and crispy wonton chips, every bite offers a delightful crunch, making this salad an irresistible, well-rounded meal that’s as beautiful as it is delicious.

Ingredients You’ll Need

A flat lay showing a white bowl in the center full of shredded light beige chicken pieces with slight golden edges. Above it, a large round black bowl filled with bright green chopped leafy lettuce. To the upper left side, three whole bright orange mandarins, and next to them a white bowl with light brown almond slices. Below the mandarins is a small round bowl of honey with a golden amber shine. To the lower left, a whole dark green avocado sits beside a white bowl filled with chopped light and dark green cucumber pieces. Around the main bowl of chicken are small clear glass bowls filled with pale white sesame seeds, light yellow liquid, coarse white salt, and mixed red chili flakes with light pink salt crystals. A white plate with off-white stacked thin wraps or flatbreads is placed on the lower right side. In the middle bottom, a white wavy small bowl holds dark amber honey. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the perfect harmony of flavors, textures, and colors, from the crunchy nuts to the zesty dressing that ties everything together.

Crushed red pepper flakes: Adds the spicy kick that gives the dressing its signature heat.
Sesame seeds: Toasty and nutty, they add little bursts of flavor and texture.
Dried minced garlic: Gives a subtle garlic aroma that complements the other ingredients.
Sesame oil: Rich and aromatic, it’s the foundation for the chili crisp dressing.
Rice vinegar: Brings a pleasant tang that brightens the dressing.
Liquid sweetener (honey, monk fruit, etc.): Balances out the acidity and spice with a touch of sweetness.
Kosher salt: Enhances all the flavors without overpowering them.
Wonton wrappers: Baked until crisp to add crunch and a fun texture variation (optional for gluten-free).
Napa cabbage: The hearty green base that stays crisp and fresh, embracing all the toppings.
Chicken breast (pulled rotisserie or grilled): Protein-packed and tender to make the salad filling.
Cucumber: Cool and refreshing, balancing the richness of the dressing and chicken.
Scallion: Adds a mild onion flavor that brightens the dish.
Mandarins or clementines: Sweet citrus segments that add juicy pops of flavor.
Avocado: Creamy texture that smooths out the bold flavors and adds richness.
Slivered almonds: Toasted to perfection for a crunchy, nutty finish.

How to Make Asian Chicken Salad with Chili Crisp Dressing Recipe

Step 1: Prepare the Wonton Chips

Start by preheating your oven to 325°F. Lay out your wonton wrappers on a parchment-lined baking sheet and give them a quick spray with cooking spray. Pop them in the oven and bake for 10 to 12 minutes until they’re gloriously golden and crunchy. Once cooled, crumble them into delightful little chips that will add that irresistible crispy texture to the salad.

Step 2: Make the Chili Crisp Dressing

While the wontons bake, it’s time to whip up the star of the show—the chili crisp vinaigrette. Combine crushed red pepper flakes, sesame seeds, and dried minced garlic in a small heat-safe bowl. Heat the sesame oil in a skillet over medium heat until you can smell its nutty aroma, about 1 to 2 minutes. Carefully pour the hot oil over the pepper mixture—listen to that satisfying sizzle! Once the seeds stop crackling, whisk in the rice vinegar, your choice of sweetener, and kosher salt. Let this magical dressing cool while you move on to the next steps.

Step 3: Assemble the Salad

Grab a large bowl or divide the ingredients into individual bowls for a pretty presentation. Start with a bed of crisp Napa cabbage, then layer on the tender pulled chicken, refreshing cucumber chunks, and bright scallions. Next, add juicy mandarin slices and creamy avocado slices. Scatter toasted almonds and the crumbled wonton chips on top, then drizzle generously with the homemade chili crisp dressing. Toss lightly or enjoy it as is to keep all the textures distinct.

How to Serve Asian Chicken Salad with Chili Crisp Dressing Recipe

A large white bowl filled with a fresh salad made of chopped light green and yellow lettuce, white slices of celery, small dark green cucumber pieces, and light brown shredded chicken pieces mixed throughout. Around the bowl, there is a small white bowl of bright orange mandarin slices at the bottom left, a small white bowl with chopped green onions at the top center, a small round wooden dish with light brown sliced almonds at the bottom right, and a small white bowl with dark brown salad dressing and a wooden spoon near the top right. Half an avocado with a brown seed inside lies to the left side on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make your Asian Chicken Salad with Chili Crisp Dressing Recipe shine, consider garnishing with extra toasted sesame seeds, a sprinkle of chopped fresh cilantro, or even thinly sliced red chili for an extra pop of heat. These little touches elevate the salad’s appearance and add nuanced flavor accents that impress every time.

Side Dishes

This salad shines perfectly on its own, but pairing it with a side of steamed jasmine rice or light miso soup turns your meal into a satisfying feast. For a fun twist, serve alongside some crispy spring rolls or vegetable dumplings to create a full Asian-inspired spread that will wow your guests.

Creative Ways to Present

For a stunning presentation, try serving the salad in individual glass jars for easy grab-and-go lunches or as layered parfaits that reveal all the vibrant colors. You can also pile it high in colorful bowls or on a large platter for a family-style meal that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

You can definitely store leftovers of the Asian Chicken Salad with Chili Crisp Dressing Recipe in an airtight container in the fridge for up to 2 days. To keep the salad crisp, be sure to add the avocado slices and wonton chips fresh when you’re ready to eat—this way, nothing gets soggy and the flavors stay vibrant.

Freezing

Because this salad features fresh crunchy ingredients and delicate avocado, freezing is not recommended. The texture and taste would suffer, so it’s best to enjoy fresh or refrigerate for a day or two only.

Reheating

If you want to reheat the chicken before assembling the salad, do so gently in the microwave or a skillet until warmed through. However, once the salad is dressed, avoid reheating to preserve the fresh and crisp elements that make this recipe so special.

FAQs

Can I make this salad vegetarian?

Absolutely! Just swap out the chicken breast for tofu or tempeh, grilled or baked to your liking. The chili crisp dressing adds plenty of flavor, so your salad will still be deliciously satisfying.

Is the chili crisp dressing very spicy?

The dressing has a pleasant heat that’s balanced by the sweetness of the honey and tang from the rice vinegar. If you prefer milder flavors, reduce the red pepper flakes or omit them entirely to suit your palate.

Can I use other greens instead of Napa cabbage?

Definitely! Napa cabbage holds up well to the dressing and stays crisp longer, but you can use regular green cabbage, romaine, or even a mixed salad green blend if you plan to eat the salad right away.

Are there gluten-free options for this recipe?

Yes! Just skip the wonton wrappers or use gluten-free wonton chips. The rest of the recipe is naturally gluten-free and packed with flavor, so you won’t miss a thing.

How long does the salad last once dressed?

Once dressed, the salad is best enjoyed within the same day to keep all veggies crisp and fresh. If you want to prepare ahead of time, keep the dressing separate and toss just before serving.

Final Thoughts

If you’re looking to brighten up your meal rotation with something fresh, flavorful, and surprisingly simple, give the Asian Chicken Salad with Chili Crisp Dressing Recipe a try. It’s a beautiful combination of textures and tastes that will quickly become a go-to in your kitchen. Trust me, once you make it, you’ll want to keep this recipe in your repertoire for any day you crave a satisfying, bold, and healthy meal packed with love.

Asian Chicken Salad with Chili Crisp Dressing Recipe

Ingredients You’ll Need