Asian Chicken Salad

Asian Chicken Salad

4.4 of 5 (307)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 169.5
  • Total Fat: 7.4 g
  • Cholesterol: 22.0 mg
  • Sodium: 115.7 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Asian Chicken Salad calories by ingredient


This healthy, hearty salad is packed full of fruit AND vegetables. This healthy, hearty salad is packed full of fruit AND vegetables.
Number of Servings: 1


    2 cups cooked chicken, skin removed, cut into bite-sized pieces
    4 cups cabbage, shredded
    1 cup mushrooms, sliced
    1 cup carrots, grated
    2 tablespoons cilantro, chopped
    1 cucumber, thinly sliced
    3 green onions, thinly sliced
    1 mandarin orange or tangerine, divided into sections
    1/2 cup nonfat Asian or Oriental-style salad dressing
    Black pepper


We love to toss the salad with cooked (and cooled) rice noodles snipped into bite-size pieces.


1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well.

2. Top with green onions and tangerine sections. Pepper to taste.

Serves 4.

Reprinted with permission by Public Health Seattle & King County

Member Ratings For This Recipe

  • no profile photo

    46 of 47 people found this review helpful
    I did not make any changes to this recipe. Hubby and I thought it was great! Quick and easy and very filling. I used the packaged grilled chicken stips, which made it very quick to make. You get a whole days worth of veggies in a tastey salad! - 12/30/08

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    36 of 36 people found this review helpful
    This was fabulous! I added chopped cashews for a little extra crunch, and stuffed it into a whole wheat pita. I can't wait for lunch tomorrow! - 5/25/09

  • no profile photo

    Very Good
    26 of 27 people found this review helpful
    I don't change the recipe and make a whole batch to have for lunch for the week. It tastes even better the second day. I just add the tangerine right before I eat it. - 1/20/09

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    23 of 24 people found this review helpful
    It's simple to puchase coleslaw (shredded cabbage and carrots) and sub that, which I do all the time. Wishbone makes the spray Asian nonfat dressing, and I usually omit the cilantro and cucumber. I like the crunch of the cabbage in this recipe and have it at least once a week! - 12/27/07

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    22 of 22 people found this review helpful
    EXCELLENT!!!!! I changed the shredded cabbage to the broccoli salad (shredded broccoli with carrots), and left the rest the same. DELICIOUS!!!!! - 3/8/09