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+ servings
Bruce Bradley's Asian Chicken Salad is a delicious blend of salad greens, cilantro, green onions, chicken, and almonds—all with a dressing that really makes this salad pop!

Recipe: Asian Chicken Salad

Bruce Bradley
Prep Time 20 mins
Total Time 20 mins
Course Salads & Sides
Cuisine Asian
Servings 6 -8



  • I medium head Napa Cabbage chopped or a mix of your favorite salad greens (about 10 cups)
  • 1 + bunch scallions sliced including green tops (about 1-2 cups or to taste)
  • 1 bunch cilantro remove stems, chopped (about 2-3 cups, reserve some for garnish)
  • 1 roasted chicken torn into pieces
  • Asian Salad Dressing see below

Toasted Almonds

  • 1 cup sliced almonds
  • 1-2 T. butter or olive oil

Other Optional toppings:

  • Oranges
  • Toasted Sesame Seeds


  • Clean cabbage or salad greens and prep into bite-sized pieces.
  • Chop clean, trimmed scallions and cilantro. Reserve some for garnish.
  • Toss cabbage/greens, cilantro, and green onions.
  • Toast almonds by heating oil or butter in large skillet over medium low heat. Add almonds and brown. Watch them carefully since the almonds can burn rather quickly, especially if you're not cooking them over a lower heat. Let almonds sit until cool.
  • Top salad with almonds, chicken, and a garnish of cilantro. Drizzle with Asian salad dressing to taste.


We recommend organic ingredients when possible.
If you want to serve this salad vegetarian-style, ditch the chicken and just add some shelled edamame, seasoned chickpeas, or tofu and you've got a great meal!
Did you make this recipe?Let us know how it was!