Asian Dressing High-Protein Salad

Name: Asian Dressing High-Protein Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups mixed greens; 1 cup cooked quinoa; 1 cup edamame; 1/2 cup shredded carrots; 1/4 cup chopped cilantro; 1/4 cup chopped green onions; 1/4 cup chopped peanuts; 1 grilled chicken breast, sliced (optional); 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp grated ginger; 1 clove garlic, minced

Author: Tessa

Published: September 3, 2025

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You know those days when you need something fresh, filling, and fast? This Salad with Asian Dressing (High Protein) has been my go-to lunch savior more times than I can count. Picture this: crisp greens, nutty quinoa, and that perfect tangy-sweet dressing that makes you want to lick the bowl—all packed with a whopping 28g of protein to keep you energized. I first threw this together on a hectic Tuesday when my fridge was looking sad, and now it’s a weekly staple.

What I love most (besides how ridiculously easy it is) is how the flavors pop. The ginger and garlic in the dressing? Magic. The crunch of peanuts against tender chicken? Chef’s kiss. And hey, if you’re veggie, no sweat—just swap in tofu or extra edamame. Trust me, this isn’t just another sad desk salad. It’s the kind of meal that makes you feel like you’ve got your life together, even if your inbox says otherwise.

Why You’ll Love This Salad with Asian Dressing (High Protein)

This isn’t just another salad—it’s your new lunch superhero. Here’s why:

Protein powerhouse: With 28g per serving (thanks to quinoa, edamame, and optional chicken), it keeps you full for hours. Perfect after the gym or when you need steady energy.
15-minute magic: Seriously—toss it together while your coffee brews. The dressing whips up faster than you can say “takeout.”
Flavor explosion: That sweet-gingery dressing? It makes boring greens taste like your favorite Thai restaurant.
Endless swaps: No quinoa? Use brown rice. Vegan? Skip the chicken. I’ve even thrown in mango when I wanted something fruity.
Meal prep friendly: Undressed greens stay crisp for days. Just add dressing when ready—no sad, soggy lettuce!

Salad with Asian Dressing (High Protein) - detail 1

Ingredients for Salad with Asian Dressing (High Protein)

Grab these fresh ingredients—most are probably already in your kitchen! I always group them this way to make prep foolproof:

Base: 2 cups mixed greens (baby spinach + romaine is my favorite combo)
Proteins:
- 1 cup cooked quinoa, cooled (about 1/3 cup uncooked)
- 1 cup shelled edamame (I use frozen—just thaw it in hot water for 2 minutes)
- 1 grilled chicken breast, thinly sliced (optional but so good—leftover rotisserie chicken works too!)
Veggies & crunch:
- 1/2 cup shredded carrots (pro tip: buy pre-shredded to save time)
- 1/4 cup chopped cilantro (stems and all—they’re flavorful!)
- 1/4 cup chopped green onions (the green parts add pretty color)
- 1/4 cup chopped peanuts (or almonds if that’s what you’ve got)
Dressing:
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp toasted sesame oil (don’t skip this—it’s the flavor MVP)
- 1 tbsp rice vinegar (apple cider vinegar works in a pinch)
- 1 tsp honey (or maple syrup for vegan)
- 1 tsp freshly grated ginger (jarred is fine, but fresh wakes it up)
- 1 garlic clove, minced (about 1 tsp—more if you’re a garlic fiend like me)

How to Make Salad with Asian Dressing (High Protein)

This salad comes together so fast, you’ll be eating before your stomach finishes growling. Here’s how I do it every single time:

Build your base: Grab the biggest bowl you’ve got (trust me, you’ll need the tossing room) and throw in the mixed greens, cooled quinoa, edamame, carrots, cilantro, and green onions. If you’re adding chicken, now’s the time—just fan those pretty slices on top.
Shake up the dressing: In a small bowl or jar, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic like your life depends on it. You’ll know it’s ready when it looks glossy and the honey dissolves completely (about 30 seconds of vigorous whisking).
Dress to impress: Pour that golden dressing over your salad like you’re dressing a Hollywood star—just enough to coat everything lightly. Start with 3/4 of it; you can always add more.
Toss with love: Use salad tongs or clean hands to gently lift and fold everything together. You want every bite to get some dressing love without crushing the greens into oblivion.
Crunch time: Sprinkle those chopped peanuts over the top like edible confetti. (If you took my tip to toast them, pat yourself on the back—that nutty aroma is everything.)
Serve immediately: Plate it up or eat straight from the bowl—no judgment here. The flavors are brightest when everything’s fresh and crisp.

Pro Tips for the Best Salad

After making this weekly for years, here are my can’t-skip secrets:

Toast your peanuts: Just 3 minutes in a dry skillet transforms them from “meh” to “MORE!” Let them cool before chopping.
Let dressing mellow: If you’ve got 10 extra minutes, let the mixed dressing sit. The flavors deepen and the garlic/ginger mellows beautifully.
Kale lovers listen up: If using kale instead of mixed greens, massage it with a tiny bit of dressing first to soften those tough leaves.

Customizing Your Salad with Asian Dressing (High Protein)

This salad is like a choose-your-own-adventure book—endless ways to make it your own! Here are my favorite twists (some born from pantry emergencies):

Grain swap: Out of quinoa? Brown rice or even soba noodles work beautifully. My sister uses cauliflower rice when she’s cutting carbs—still delish.
Protein shuffle: Skip the chicken and toss in baked tofu (extra firm, cubed) or shredded rotisserie chicken when you’re lazy. Last week I used leftover grilled shrimp—total game changer.
Sweet surprises: Throw in mandarin oranges (fresh or canned) or diced mango. The sweetness plays so well with the savory dressing. My kids beg for this version!
Crunch bonus: Swap peanuts for crispy wonton strips or fried shallots when you’re feeling fancy. (Confession: I’ve used crushed ramen noodles in a pinch.)

The best part? Every variation still gives you that protein punch and addictive Asian flavor.

Salad with Asian Dressing (High Protein) - detail 2

Storing and Serving Suggestions

Here’s the golden rule: keep dressing separate until the very last second. I learned this the hard way after packing a dressed salad for lunch—hello, sad green mush! Undressed greens and toppings stay crisp in an airtight container for 2 days in the fridge. The dressing? It lives happily in a little jar for up to 5 days.

Serving ideas? Squeeze fresh lime wedges over the top for a zesty kick or pack extra peanuts for last-minute crunch. If I’m feeling fancy, I’ll serve it in a big wooden bowl with chopsticks—makes even a Tuesday lunch feel special.

Nutritional Benefits of Salad with Asian Dressing (High Protein)

This isn’t just tasty—it’s a nutrition powerhouse that keeps me full and energized! Here’s what you’re getting in every satisfying bowl:

420 calories: The perfect balance—not too light, not too heavy.
28g protein: Thanks to the dream team of quinoa, edamame, and chicken (hello, post-workout recovery!).
8g fiber: All those crunchy veggies keep things moving smoothly.
Only 6g sugar: Just enough sweetness from the honey to satisfy without a crash.
18g healthy fats: Mostly from sesame oil and peanuts—the good kind your body loves.

Psst—these values are estimates based on my typical ingredients. Your exact numbers might vary slightly depending on brands or swaps (looking at you, extra-large chicken breast lovers!).

Common Questions About Salad with Asian Dressing (High Protein)

I get asked about this salad all the time—here are the answers to the burning questions in my DMs:

Can I make this salad vegan?
Absolutely! Skip the chicken and swap honey for maple syrup in the dressing. I often use baked tofu cubes (tossed in a bit of the dressing before adding) or double up on edamame. The dressing is already plant-based magic—that sesame oil and ginger combo doesn’t need animal products to shine.

How can I reduce the sodium?
Easy fixes! Use low-sodium soy sauce (or coconut aminos for a milder flavor) and go easy on extra salt. I’ve also added a splash of fresh orange juice to the dressing to balance flavors without more soy sauce. Bonus: the carrots and greens naturally help balance sodium levels.

What are the best protein substitutes?
Beyond tofu and edamame, try these winners:

Leftover grilled shrimp (adds a seafood twist)
Flaked canned salmon (mix right in—great for omega-3s)
Hard-boiled eggs (slice them pretty on top)
Even chickpeas! (Roast them first for extra crunch)

The key is keeping that 20g+ protein per serving—just match the volume to the original chicken amount.

Ready to Try This Salad?

I can’t wait to see your version of this protein-packed beauty! Snap a pic of your creation and tag me—I’ll be cheering from my kitchen while eating my fifth bowl this week. Pro tip: The prettier your plating, the more Instagram likes you’ll get (wink). Now go toss some magic! For more delicious recipes, check out RecipeTin Eats.