Deli Style Asian Chicken Salad
An Asian Inspired Twist On Classic Chicken Salad
This Deli Style Asian Chicken Salad is going to be a favorite recipe for Summer with its tender shredded chicken gently cooked in a soy-sesame broth, then tossed with a creamy ginger mayo dressing. Add in crisp vegetables and fresh green onions for a flavorful twist and serve on soft ciabatta rolls with cool cucumber slices and cracked black pepper to make sandwiches perfect for lunches, meal prep, or an easy summer dinner.
Everyone always asks me what my favorite food is, and if I had to choose, it would probably be a tie between Mexican and Asian food. If it has soy sauce, rice vinegar, sesame oil, or any of those rich umami flavors, you can count me in.
While I love my original chicken salad recipe, I was craving something a little different. I wanted it to pair well with a nutty toasted ciabatta roll and some crisp cucumber slices.
After playing around with a few of my favorite flavors, this Asian-inspired chicken salad was the delicious result. Tender shredded chicken is tossed in a creamy ginger-soy dressing with fresh vegetables and piled high onto ciabatta rolls for a lunch that feels both familiar and just a little bit special.
Mister Tipsy Approved
When I served this to Mr. Tipsy, he took his plate downstairs to watch television and eat, and from the kitchen I could hear all the grunting, groaning, and commentary that usually means I accidentally made something really good. The next day I made a fully assembled sandwich for my friend who works down the street.
After I dropped it off at her office, I got a text. She is usually so busy during the workday that I rarely hear from her, but she texted me almost immediately to tell me she could have eaten two of those sandwiches.
I have to admit, after all that praise and a sandwich or two myself, this one turned out pretty darn good.
No Strange Chicken Chunks
One of my favorite tricks for chicken salad is giving the cooked chicken a few pulses in the food processor. I do this instead of simply shredding it by hand.
I don’t process it into a paste, but just enough to create smaller, more uniform pieces. This gives the chicken salad that classic deli-style texture where every bite is creamy and well mixed.
This also means NO large chunks of chicken that can make a sandwich fall apart or give you an unexpected chewy bite. The smoother texture also allows the dressing and seasonings to coat every piece of chicken, making each bite flavorful from beginning to end.
I have done this with my classic chicken salad and everyone who has made my classic chicken salad loves it for the taste and the texture.
Give It A Rest
If you have the time, I highly recommend letting this chicken salad rest in the refrigerator overnight before serving. As it sits, the soy sauce, sesame oil, ginger, and rice vinegar have a chance to mingle with the mayonnaise.
It will really soak into the chicken, creating a deeper, more balanced flavor. The vegetables also soften just slightly while still maintaining their crunch.
The result is a chicken salad that tastes even better the next day than it did when you first mixed it together.
Make It A Snack
While I love this chicken salad on a ciabatta roll, I have to admit that one of my favorite ways to eat it is tucked into those little seaweed snack sheets, the ones that come in the individual packs. I would simply scoop some of the chicken salad onto a piece of dried seaweed, add a slice of cucumber, and fold it up like a tiny taco.
The salty seaweed paired perfectly with the creamy chicken salad and crisp vegetables, making it a light, refreshing lunch that I couldn’t stop eating.
Other Ways To Eat
One of the things I love most about this recipe is how versatile it is. In addition to making incredible sandwiches, it also works beautifully as a cracker spread for lunches, parties, or afternoon snacking.
You can also roll it up in a wrap with shredded Napa cabbage, cucumbers, carrots, and any of your favorite Asian-inspired vegetables for an easy meal that travels well and is perfect for meal prep
Keep It In Your Fridge
This is one of those recipes I know I’ll be making on repeat all summer long. It keeps beautifully in the refrigerator for several days.
This is perfect for meal prep, quick lunches, and easy dinners and it’s also surprisingly filling. More than once I’ve found myself standing in front of the refrigerator sneaking a few bites straight from the container.
It is just that good. Between the protein-packed chicken, crisp vegetables, and creamy dressing, a little goes a long way in satisfying those midday hunger cravings.
Deli Style Asian Chicken Salad Recipe
This Deli Style Asian Chicken Salad combines tender soy-sesame poached chicken with a creamy ginger mayo dressing, crisp vegetables, and plenty of fresh flavor. Piled onto soft ciabatta rolls with thinly sliced cucumber and cracked black pepper, it's a refreshing twist on classic chicken salad that's perfect for lunches, meal prep, or easy summer dinners.
Ingredients
- FOR THE CHICKEN:
- 2 pounds boneless, skinless chicken breasts
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ cup water
- FOR THE DRESSING:
- 1 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- FOR THE CHICKEN SALAD:
- Cooked and shredded chicken
- 4 green onions, thinly sliced
- 1 small red onion, very finely minced
- 1 medium carrot, very finely shredded
- FOR SERVING:
- 4 to 6 ciabatta rolls, split
- 1 cucumber, very thinly sliced
- Freshly cracked black pepper
Instructions
Cook the Chicken (Instant Pot Method)
- Add the chicken breasts to the Instant Pot. Pour in the soy sauce, sesame oil, rice wine vinegar, and water. Secure the lid and cook on High Pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes before releasing any remaining pressure.
- Remove the chicken from the cooking liquid and shred with two forks. Allow the chicken to cool completely before making the salad.
Cook the Chicken (Stovetop Method)
- Add the chicken breasts to a large skillet or saucepan. Pour in the soy sauce, sesame oil, rice wine vinegar, and water. Bring the liquid to a gentle simmer over medium heat. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- Remove the chicken from the cooking liquid and let it rest for 5 to 10 minutes. Shred the chicken with two forks and allow it to cool completely before mixing it with the dressing and vegetables.
Make the Dressing
- In a large bowl, whisk together the mayonnaise, soy sauce, rice wine vinegar, sesame oil, honey, and ginger until smooth and well combined.
Assemble the Chicken Salad
- Add the cooled shredded chicken to the dressing. Stir in the green onions, minced red onion, and finely shredded carrot. Mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Overnight makes it even better.
Serve
- Pile the chicken salad onto soft ciabatta rolls. Top with very thin slices of cucumber and finish with a generous crack of black pepper before serving.
Tipsy Housewife Tip
- This chicken salad is one of those recipes that gets even better after a few hours in the refrigerator. The soy and sesame infused chicken pairs perfectly with the creamy dressing, while the fresh vegetables add color, crunch, and just the right amount of sweetness. Served on a soft ciabatta roll with crisp cucumber and black pepper, it makes a refreshing lunch, light dinner, or easy meal prep option for the week ahead.