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Mar 22, 2016 By Jessica Beacom

Asian Chicken Salad Lettuce Wraps

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Want an easy, satisfying and slightly exotic lunch?

No need for takeout because these Asian Chicken Salad Lettuce Wraps deliver.

Asian Chicken Salad Lettuce Wraps on a white plate

Lunch doesn’t have to be complicated.

But it does have to be nourishing and substantial enough to keep you going all. afternoon. long. And these Asian Chicken Salad Lettuce Wraps are just that. They come together quickly with precooked chicken (leftovers for the win!), bagged broccoli slaw and an 7-ingredient dressing that’s so good that you won’t be able to resist licking the spoon.

We love this sauce with almond butter but if you need a nut-free option or just want to change things up, tahini or sunflower seed butter (without added sugar) is equally amazing. We love options. Life is just to short to not enjoy all the options. 

Asian Chicken Salad Lettuce Wraps on a white plate

Lettuce change your mind about lunch being boring.

Lunch, whether it’s at home, on-the-road or in an office cubicle shouldn’t be a drag. A bright, flavorful lunch filled with crunch and exotic flavors is just what you need to break up the day and put a little wind in your sails for the afternoon ahead.

There isn’t a dull bite to be found in these wraps with their tender bits of chicken, crunchy vegetables and ginger and orange-spiked dressing. We love scooping this salad into tender leaves of butter lettuce, serving it up over a bed of greens or when in a pinch, dishing it up with thick slices of cucumber or jicama.

Wondering how to make the perfect chicken breast for this salad? We’ve got you covered with our How to Make the Perfect Chicken Breast tutorial. 

Asian Chicken Salad Lettuce Wraps on a white plate with one being picked up

Slow down, enjoy and make it count.

We know you’re busy. And we how hard it can be some days to slow down and eat so we’re going to take this time to wag our dietitian fingers and say “Slow down and eat mindfully”. Not only will your digestion benefit from the extra chewing and attention paid to your food but you’ll also be less likely to overeat, or eat mindlessly, later in the day. When you rush through a meal you’re less likely to remember having actually eaten so do yourself a favor and savor the moment (and this incredibly delicious Asian chicken salad you’ve made for yourself).

Asian Chicken Salad Lettuce Wraps on a white plate

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Let's Get Cookin'

Asian Chicken Salad Lettuce Wraps

This quick and easy lunchtime salad with crunchy vegetables and Asian-inspired dressing won’t disappoint. Serve it wrapped in lettuce or over a bed of greens with a generous squeeze of lime or a dash of hot sauce if you like it hot.

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Lunch, Salad
Print Recipe
★★★★★ 5 from 1 reviews

Ingredients

Salad

  • 1 lb. chicken, cooked, cubed and chilled (leftovers or rotisserie chicken is great for this!)
  • 1 ½ cups broccoli slaw (may substitute cabbage)
  • ½ medium red bell pepper, diced
  • ¼ cup slivered or sliced almonds, toasted
  • 2 green onions, chopped
  • ½ medium avocado, diced (optional)
  • Romaine or Butter Lettuce, washed and patted dry
  • Cilantro for garnish
  • Lime wedges
  • Sesame seeds

Dressing

  • Juice of orange (about 3 Tbsp.)
  • 1/2 tsp. orange zest
  • 3 Tbsp. coconut aminos
  • 2 Tbsp. tahini, sunflower seed butter or almond butter
  • 1 Tbsp. avocado oil or olive oil
  • 2 tsp. toasted sesame oil
  • 1 tsp. rice vinegar
  • 1 garlic clove, minced (or 1/2 tsp. garlic powder)
  • ½ tsp freshly grated ginger (or 1/4 tsp. ground dried ginger
  • Salt and pepper to taste

Instructions

  1. Combine chicken, broccoli slaw, red peppers, almonds and green onions in a large bowl. Set aside.
  2. Prepare dressing. Place ingredients in a small bowl and whisk until smooth.
  3. Pour dressing over salad and mix until chicken and vegetable mixture is completely coated.
  4. Fold in diced avocado, if using (note, this will turn brown after a day so if prepping ahead, add just before serving). 
  5. Serve with lettuce leaves, fresh cilantro and lime wedges. Sprinkle with black and white sesame seeds.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

Nutrition

  • Serving Size: 2 lettuce wraps
  • Calories: 410
  • Sugar: 8g
  • Sodium: 330mg
  • Fat: 24g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 33g

What’s your favorite lunch? Do you like leftovers or something fresh and new when lunch time rolls around? We’d love to hear from you in the comments below!

Pin now, make later!

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Sharon H says

    June 3, 2017 at 11:58 am

    This sounds really good and I’m going to try it pretty soon. I have a question though. On your nutritional information, are the carbohydrates total? Including the sugar? Or do I need to add the sugar to the CHO? Just wondering….thanks!

    Reply
    • Jessica Beacom says

      June 3, 2017 at 4:53 pm

      Hi Sharon,

      The carbohydrates includes sugars. Hope that helps!

      Reply
  2. Amanda says

    July 9, 2018 at 11:48 am

    I made these yesterday for an office summer potluck lunch today, and they are a BIG hit! I doubled the recipe to feed a crowd, and everything came together beautifully. I used 2 rotisserie chickens to save time, and the only ingredient I left out was the avocado because I didn’t want to worry about browning. Not only is this recipe delicious but it is very pretty too. Next time I might adjust the dressing a little to suit my taste. This recipe is definitely one I will make again!!

    ★★★★★

    Reply
    • Jessica Beacom says

      July 18, 2018 at 9:17 pm

      Amanda, this is amazing! So glad it was such a hit. Rotisserie chicken is a great idea for this recipe – thanks for sharing.

      Reply
  3. Ryann Rico says

    July 17, 2018 at 1:21 am

    Wow..This is amazing recipe thanks for sharing. Its very healthy..

    Reply
  4. Christine says

    September 13, 2018 at 6:31 pm

    Amazing! Loved every bite. I keep thinking about how great this would be for potlucks, showers, and parties. I’m going to take leftovers on our weekend camping trip. Thanks for another great recipe.

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:12 pm

      So great to hear you loved this recipe! I actually had this salad for lunch today 🙂

      Reply
  5. Katelyn Owen says

    January 25, 2019 at 7:11 pm

    Have you ever made broccoli slaw yourself ? I have been having trouble finding broccoli slaw so I tried shredding broccoli stems with a grater but it doesn’t come out as crunchy.

    Reply
    • Stacie Hassing says

      January 26, 2019 at 10:49 am

      I have not. But you could simply sub shredded cabbage or a coleslaw mix for they broccoli slaw in this recipe. Hope you enjoy!

      Reply
  6. ellen Wallace says

    January 26, 2019 at 11:29 pm

    Is there a way to make the Chinese chicken salad stay together a bit more so it will not fall apart? Ladies at baby shower will be sitting on couch and not tables. anything else to add to it to keep it together? Like the lettuce leaves but sill will be hard to keep ingredients together without falling apart

    Reply
    • Jessica Beacom says

      January 28, 2019 at 7:43 pm

      Hi Ellen,

      You could either add more almond butter or use a little less oil to make the dressing thicker. You could also roughly chop the broccoli slaw so that it’s in smaller pieces which may also make things stay together better.

      Reply
  7. Connie Gregory says

    August 21, 2019 at 6:03 am

    This looks awesome. I’m allergic to oranges. Which substitute can I use in the dressing?

    Reply
    • Jessica Beacom says

      August 21, 2019 at 5:24 pm

      If you’re not allergic to all citrus, I’d suggest substituting lemon, lime or grapefruit juice for the orange juice. If you can’t have any citrus, then you could use 1/2 – 1 Tbsp. apple cider vinegar (or rice vinegar) + 2 Tbsp. water for the orange juice.

      Reply
  8. Cecilia says

    November 3, 2019 at 7:35 pm

    How many servings are in this recipe?

    Reply
    • Jessica Beacom says

      November 3, 2019 at 7:41 pm

      There are six servings in this recipe.

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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