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Asian Chicken Salad with Egg

Asian Chicken Salad with Egg Recipe

If you are looking for a refreshing and healthy meal, this Asian Chicken Salad with Egg is an excellent choice. Packed with crunchy vegetables, tender chicken, and hard-boiled eggs, this salad is full of flavors and textures that will surely delight your taste buds. Whether you need a quick lunch or a light dinner, this recipe is easy to prepare and perfect for any occasion.

Tips to make the Asian Chicken Salad with Egg recipe:

1. Use Pre-Cooked Chicken: To save time, you can use pre-cooked or rotisserie chicken. Just shred the chicken and add it to your salad, and you are good to go!

2. Hard Boil Eggs in Advance: Boil your eggs ahead of time and store them in the refrigerator. This ensures you have ready-to-use eggs when you assemble the salad.

3. Pre-Chop Vegetables: You can prep your veggies such as cabbage, carrots, and bell peppers in advance. Store them in airtight containers to keep them fresh and speed up your salad-making process.

4. Use Store-Bought Asian Vinaigrette: To make the dressing part easier, opt for a store-bought Asian vinaigrette. It saves time and adds the perfect zing to your salad.

5. Mix Just Before Serving: Combine all your salad ingredients just before serving to maintain the crunchiness of the vegetables and the freshness of the dressing.

How to Make Asian Chicken Salad with Egg Recipe?

Asian Chicken Salad with Egg Recipe

Asian Chicken Salad with Egg

Michelle Kim
Follow this recipe to prepare a delicious Asian Chicken Salad with Egg, a healthy and flavorful dish featuring grilled chicken, fresh vegetables, and a tangy dressing.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 320 kcal


  • 1 Grill pan For grilling the chicken
  • 1 Mixing Bowl For tossing the salad


  • 400 g Chicken breast Grilled and sliced
  • 4 Large eggs Hard-boiled and sliced
  • 2 cups Mixed salad greens
  • 1 cup Red cabbage Shredded
  • 1 cup Carrots Julienned
  • 1 cup Cucumber Sliced
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Honey
  • 1 tbsp Sesame oil
  • 1 tsp Ginger Freshly grated
  • 1 clove Garlic Minced


  • Grill the chicken breasts until fully cooked, then slice them into thin strips.
  • Hard-boil the eggs, peel them, and slice them into halves.
  • In a large mixing bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumber.
  • Add the sliced chicken and egg to the salad mixture.
  • In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic.
  • Pour the dressing over the salad and toss gently to combine.
  • Serve immediately and enjoy your Asian Chicken Salad with Egg.


For a vegetarian version, replace the chicken with tofu and omit the eggs.


Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 210mgSodium: 920mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 260000IUVitamin C: 30.3mgCalcium: 1000mgIron: 0.5mg
Keyword Chicken Salad, Fresh vegetables, healthy, Protein-rich, Tangy dressing
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