Asian Chicken Salad Recipe

Rice noodles

Place rice vermicelli in a large bowl and cover with very hot (not boiling) water. Soak 3–5 minutes until pliable but still slightly firm. Drain thoroughly, rinse under cold water to stop cooking, drain again and break into 1–2" pieces with kitchen shears if needed. Set aside to cool.

Edamame and snap peas

If using frozen edamame, blanch in boiling water 2–3 minutes until tender, then drain and plunge into ice water to cool. Drain again. Trim and halve sugar snap peas and optionally blanch 30–45 seconds for tender-crisp texture, then shock in ice water and drain.

Veggies and herbs

Thinly slice napa cabbage and chop lettuce. Julienne or shred carrots. Thinly slice green onions and coarsely chop cilantro. Place all prepared vegetables and herbs in a large salad bowl.

Chicken

If you don't have cooked chicken, quickly poach: place two boneless skinless chicken breasts in a pot and cover with cold water or low-sodium chicken broth. Add a pinch of salt and bring to a gentle simmer, then simmer 10–12 minutes until internal temp is 160–165°F (70–74°C). Remove, rest 5 minutes, then thinly slice or shred to yield about 2 cups. If using leftover or rotisserie chicken, slice into bite-size strips.

Nuts and wontons

Toast sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–4 minutes. Cool. If your wonton strips aren't store-bought crisp, cut store-bought wonton wrappers into strips and shallow-fry in 1/2" oil until golden, drain on paper towels and cool.

In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, neutral oil, honey, lime juice, grated ginger, minced garlic, toasted sesame seeds, red pepper flakes, salt and black pepper until honey is dissolved and dressing emulsified. Taste and adjust: add more honey for sweetness, more vinegar or lime for acidity, or a splash of water to thin if too intense.

Add cooled rice noodles, edamame, sugar snap peas, carrots, and green onions to the large bowl with lettuce and napa cabbage. Add the sliced chicken and about half of the chopped cilantro and almonds. Pour dressing over the salad — start with about 3–4 tablespoons (roughly half) and gently toss with tongs until well combined and evenly coated. Taste and add more dressing as desired (the full dressing recipe yields roughly 6–7 tablespoons).

Just before serving, add crispy wonton strips, remaining almonds and cilantro and toss lightly to combine so the wontons stay crunchy. Divide among 4 plates or serve family-style.

Optional garnish: extra lime wedges and more toasted sesame seeds or a drizzle of sriracha for heat.