Savory Asian Chicken Salad Dressing

Making your own Asian-style salad dressing can feel intimidating when you’re used to grabbing bottles off the grocery store shelf. Between finding the right balance of flavors and tracking down ingredients you might not use often, it’s tempting to stick with the store-bought stuff – especially on busy weeknights when you’re juggling dinner prep with homework help and after-school activities.

That’s why this Asian chicken salad dressing recipe has become my go-to solution: it’s quick to whip up with pantry staples you probably already have, tastes way better than anything from the store, and works perfectly whether you’re making a simple side salad or a hearty main dish with grilled chicken.

What Kind of Sesame Oil Should I Use?

Toasted sesame oil is the way to go for this Asian dressing – it’s got a deeper, nuttier flavor than its untoasted counterpart. You’ll find it in most grocery stores labeled as “toasted,” “dark,” or “Asian” sesame oil, and it has a rich amber color rather than the pale yellow of regular sesame oil. While regular sesame oil works in a pinch, it won’t give you that authentic Asian flavor that makes this dressing special. Just remember that a little goes a long way with toasted sesame oil – it’s pretty strong stuff! Store it in your fridge after opening to keep it fresh longer.

Options for Substitutions

This Asian-inspired dressing can be adapted with several easy swaps if you’re missing ingredients:

• Fresh ginger: If fresh ginger isn’t available, you can use 1 teaspoon of ground ginger instead. In a pinch, ginger paste from a tube works too – use about 2 teaspoons.
• Sesame oil: Toasted sesame oil gives this dressing its signature Asian flavor, so it’s best not to substitute it. If you absolutely must, you can use regular sesame oil, but the flavor won’t be as rich.
• Avocado oil: Any neutral-flavored oil works here – try light olive oil, vegetable oil, or grapeseed oil. Just avoid oils with strong flavors like extra virgin olive oil.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work, though the flavor will be slightly different. If using apple cider vinegar, start with 3 tablespoons and adjust to taste.
• Honey: Feel free to swap in maple syrup, agave nectar, or brown sugar. If using brown sugar, start with 1½ tablespoons since it’s sweeter.
• Soy sauce: Tamari makes a great gluten-free option, or coconut aminos work well for a soy-free version (though you might need a bit more since it’s less salty).

Watch Out for These Mistakes While Making

The biggest mistake when making Asian salad dressing is adding all the oils at once, which can prevent proper emulsification – instead, slowly stream in the oils while whisking constantly to create a smooth, well-blended dressing that won’t separate. Raw garlic and ginger can quickly overpower your dressing if not properly measured, so stick to the recommended amounts and make sure to mince the garlic finely and grate the ginger freshly (avoiding the fibrous parts) for the best flavor balance. Using untoasted sesame oil and sesame seeds will result in a less flavorful dressing, so take the extra few minutes to toast them in a dry pan until fragrant and golden brown – just watch them carefully as they can burn quickly. For the best results, let your dressing rest for at least 30 minutes before serving to allow the flavors to meld together, and always give it a good shake or whisk before using since natural separation may occur during storage.

What to Serve With Asian Chicken Salad Dressing?

This flavorful Asian-inspired dressing works great with so many different salad combinations! The most classic pairing is with a crunchy mix of shredded cabbage, carrots, and sliced almonds, topped with grilled chicken breast and mandarin oranges. For a complete meal, you can serve your dressed salad alongside some steamed jasmine rice or chow mein noodles. I also love using this dressing as a marinade for chicken skewers or as a dipping sauce for fresh spring rolls – it’s such a flexible recipe that can work in lots of different ways.

Storage Instructions

Keep Fresh: This Asian dressing stays good in the refrigerator for up to 2 weeks when stored in a sealed glass jar or bottle. The oils might solidify a bit in the cold – that’s totally normal! Just take it out about 30 minutes before you need it.

Mix: If your dressing separates while sitting in the fridge (which is perfectly normal), just give it a good shake before using. You can also let it sit at room temperature for a few minutes and then give it a quick stir to bring everything back together.

Make Ahead: This dressing is perfect for meal prep! I like to make a double batch on Sunday and use it throughout the week on salads, as a marinade, or even as a quick stir-fry sauce. The flavors actually get better after a day or two as everything melds together.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 5-10 g
• Fat: 135-150 g
• Carbohydrates: 30-40 g

Ingredients

• 1/4 cup tamari (I use San-J gluten-free tamari for best flavor)
• 1/4 cup seasoned rice vinegar
• 3/4 cup avocado or light olive oil
• 1 tbsp toasted sesame seeds
• 2 tsp ground ginger
• 2 tbsp agave nectar
• 1/4 cup toasted sesame oil (for a rich, nutty aroma)
• 6 cloves minced garlic

Step 1: Gather and Prep Ingredients

Before you begin making the Asian salad dressing, gather all of your ingredients based on your ingredient list.

Make sure everything is prepped, measured, and ready for use to ensure a smooth and organized process.

Step 2: Blend and Emulsify the Dressing

Take a 16-ounce Mason jar and add all of the prepared ingredients into it.

Secure the jar tightly with a lid, and shake vigorously until everything is completely blended and emulsified, achieving a smooth consistency.

Alternatively, you can use a food processor to blend all ingredients until fully integrated.

Step 3: Store and Prepare for Use

Store the Asian salad dressing in the refrigerator.

A few minutes before using, remove it from the fridge to allow it to come to room temperature and liquify, especially if it’s very cold.

Step 4: Enjoy Your Asian Salad Dressing

Use this versatile dressing to enhance your favorite Asian-inspired salads or as a dipping sauce for dumplings, potstickers, chicken lettuce wraps, or egg rolls.

Enjoy the flavorful addition to your meals!