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Asian chicken salad in a white bowl with crunchy celery and almonds

Asian Chicken Salad with Deli-Shop Celery Crunch

This Asian chicken salad recipe brings together tender shredded chicken, crisp veggies, and a tangy sesame-ginger dressing. The secret? A deli-shop celery crunch that adds the perfect texture. Ready in 30 minutes, it's a light, fresh lunch or dinner that's full of flavor.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken from a rotisserie chicken or poached breasts
  • 1 cup thinly sliced celery about 2 stalks
  • 1/2 cup shredded carrots
  • 1/2 cup sliced green onions about 4
  • 1/3 cup toasted sliced almonds
  • 2 tablespoons chopped fresh cilantro
  • For the deli-shop celery crunch:
  • 1/2 cup finely diced celery about 1 stalk
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt
  • For the dressing:
  • 1/4 cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon grated fresh ginger

Method
 

  1. Make the celery crunch: In a small bowl, combine finely diced celery, rice vinegar, sugar, and salt. Stir and let sit for at least 10 minutes while you prepare the rest.
  2. Make the dressing: In a small bowl or jar, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until smooth.
  3. In a large bowl, combine shredded chicken, sliced celery, shredded carrots, green onions, toasted almonds, and cilantro.
  4. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Drain any excess liquid from the celery crunch mixture (or leave it if you like extra tang) and fold it into the salad.
  6. Serve immediately, or refrigerate for at least 30 minutes to let flavors meld. Garnish with extra cilantro and almonds if desired.