Why You’ll Love This Asian Chicken and Broccoli Salad

• It’s a textural dream. We’re not just tossing raw broccoli here. The quick marinade softens it slightly while keeping a fantastic crunch, and when you mix it with the tender chicken, crispy toppings, and chewy noodles, every single forkful is interesting.
• The dressing is seriously addictive. It’s that perfect blend of soy, ginger, garlic, and a touch of sweetness that clings to every ingredient. You’ll probably want to make a double batch to have on hand for the week—it’s that good on everything from grain bowls to slaws.
• It’s incredibly versatile. Have some leftover steak or shrimp? Toss it in. Not a fan of cilantro? Use basil or mint. Want to make it vegan? Swap the chicken for baked tofu. This recipe is a fantastic template you can make your own.
• It gets better as it sits. Unlike a delicate green salad that wilts in minutes, this one actually benefits from a little time in the fridge. The flavors meld and deepen, making it the ultimate make-ahead lunch or easy dinner.

Ingredients & Tools

• 1 large head of broccoli, cut into small florets
• 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
• 1/2 cup shredded red cabbage
• 1/2 cup matchstick carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped roasted, salted peanuts
• 2 tbsp toasted sesame seeds
• 1/4 cup fresh cilantro, chopped
• For the Dressing:
• 1/3 cup soy sauce (or tamari for gluten-free)
• 3 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sriracha or chili-garlic paste (optional, for heat)

Tools: A large mixing bowl, a small bowl or jar for the dressing, a whisk, a sharp knife, and a cutting board.

A little note on the broccoli—using a really fresh, firm head is key for that signature crunch. And for the dressing, fresh ginger and garlic are non-negotiable here; they provide a pungent, aromatic base that powdered versions just can’t replicate.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Cut your broccoli small. The trick is to cut the florets into bite-sized, even pieces. This ensures they marinate evenly and are easy to eat. Don’t discard the stalk! You can peel it and slice it into thin coins for extra crunch.
• Embrace the power of pre-cooked chicken. Honestly, a rotisserie chicken is your best friend here. It saves so much time and adds great flavor. If you’re cooking chicken specifically for this, poaching or baking a couple of breasts works beautifully.
• Taste your dressing before you pour. Everyone’s palate is different. Give the dressing a quick taste and adjust it to your liking. Want it tangier? Add a splash more vinegar. Sweeter? A bit more honey. This is your salad, after all.
• Don’t skip the toasting. Toasting the sesame seeds (if they aren’t already) in a dry pan for a minute or two until fragrant makes a world of difference. It unlocks their nutty flavor and adds another layer of depth.

How to Make Asian Chicken and Broccoli Salad

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — Serving this salad over a bed of fluffy, fragrant jasmine rice turns it into a more substantial, comforting meal. The rice soaks up the extra dressing beautifully.
• Vegetarian Summer Rolls — The cool, fresh, and herby flavors of summer rolls are a perfect light starter that complements the savory, crunchy salad without overpowering it.

Drinks

• Iced Green Tea with Lemon — The slight bitterness and clean finish of green tea cut through the richness of the dressing and cleanse the palate between bites.
• A Crisp Lager or Pale Ale — The carbonation and hop character in a light beer are fantastic against the salty, umami-rich flavors of the salad.

Something Sweet

• Mango Sticky Rice — It’s a classic for a reason. The sweet, creamy coconut and mango are the perfect tropical finish to this Asian-inspired meal.
• Fortune Cookies — Keep it simple and fun! It’s a playful, thematic way to end the meal that everyone, especially kids, will love.

Top Mistakes to Avoid

• Mistake: Using huge, uncut broccoli florets. They won’t marinate properly and will be awkward to eat. Taking the time to cut them down is crucial for texture and flavor absorption.
• Mistake: Adding the crunchy toppings too early. If you mix the peanuts and sesame seeds in with the salad before storing it, they’ll lose their crunch and become soft. Always add them right before serving.
• Mistake: Skipping the marinating time for the broccoli. I’ve rushed this before too, and the difference is night and day. That 10-minute rest allows the acid to tenderize the broccoli just enough, making it much more enjoyable to eat.
• Mistake: Not tasting and adjusting the dressing. Soy sauces vary in saltiness, and limes vary in acidity. Your taste buds are the best tool you have—use them to make sure the balance is perfect for you.

Expert Tips

• Tip: Massage the broccoli. After you add the initial dressing, don’t just toss it—really get in there and massage the florets for a minute. This helps break down the tough outer layer ever so slightly, helping it absorb the dressing even better.
• Tip: Make it a noodle salad. For a heartier version, add a couple of cups of cooked and cooled rice noodles or soba noodles. It turns this into a complete, filling meal that’s perfect for lunches.
• Tip: Prep components ahead. You can whisk the dressing and chop all the vegetables (except the onion, which can get pungent) up to 3 days in advance. Store them separately, then assemble when you’re ready to eat for the freshest result.
• Tip: Use the dressing for other things. This dressing is so versatile. Use it as a marinade for chicken or tofu, a dipping sauce for dumplings, or a dressing for a simple cucumber salad.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can assemble the entire salad (minus the crunchy peanut and sesame seed garnish) up to a day in advance. In fact, it often tastes even better the next day as the flavors have more time to meld. Just keep it covered in the fridge and add the peanuts and seeds right before you serve to maintain their fantastic crunch.

What’s the best way to shred chicken?
The easiest way is to use two forks. Hold a fork in each hand and pull the meat apart in opposite directions. If the chicken is warm, it will shred very easily. For cooler chicken, you can also use your hands—just make sure they’re clean! Using a stand mixer with the paddle attachment on low speed for about 30 seconds is a fantastic pro-hack for shredding large batches quickly.

I’m not a fan of raw broccoli. What can I do?
No problem! You can quickly blanch the florets. Just drop them into a pot of boiling salted water for 60-90 seconds, then immediately transfer them to a bowl of ice water to stop the cooking. This will soften them slightly more and turn them a vibrant green, but they’ll still retain a pleasant crunch. Make sure they are completely dry before adding the dressing.

How can I make this vegetarian or vegan?
It’s a simple swap! For a vegan version, replace the chicken with baked or pan-fried cubed tofu, tempeh, or even chickpeas. Use maple syrup instead of honey to keep it vegan. The rest of the ingredients are naturally plant-based, so you’ll have a delicious vegan meal in no time.

How long will the leftovers keep?
Stored in an airtight container in the refrigerator, the salad will keep well for about 3 days. The broccoli will continue to soften, and the colors may fade a bit, but it will still be delicious. The peanuts will soften, so if you have leftovers, it’s best to store the salad without them and add a fresh sprinkle when you eat the leftovers.