Description
A refreshing Asian Chicken Salad featuring tender chicken, crisp vegetables, and a tangy ginger dressing that brings all the flavors together.
Ingredients
Units
Scale
- 2 cups cooked and shredded chicken
- 2 cups napa cabbage, shredded
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup toasted sesame seeds
- 1/4 cup almonds, sliced
- For the dressing: 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp garlic, minced
- 1 tsp chili paste (optional)
Instructions
- In a large bowl, combine the shredded chicken, napa cabbage, carrots, cucumber, red bell pepper, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, sesame oil, vegetable oil, garlic, and chili paste (if using) until well combined.
- Drizzle the dressing over the salad and toss until evenly coated.
- Top the salad with toasted sesame seeds and sliced almonds.
- Serve immediately or refrigerate until ready to serve.
Notes
- This salad can be made ahead by keeping the dressing separate until serving time to maintain the crunchiness of the vegetables.
- For added flavor, marinate the chicken in the dressing for 30 minutes before assembling the salad.
- If you prefer a spicier salad, increase the amount of chili paste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg