Asian Chicken Salad

No ratings yet

This Asian Inspired chicken salad recipe isn’t just a quick meal idea; it's a colorful, nutritious, and refreshing way to enjoy a variety of textures and flavors in one bowl.

Prep Time15

Total Time15

Course: Lunch, Main

Cuisine: Asian

Servings: servings

Calories: 427kcal

Author: Katie Wells

Equipment

Pint size mason jar with lid
Large bowl

Ingredients

For the Sesame Dressing

3 TBSP Coconut Aminos (or soy sauce)
3 TBSP rice vinegar
2 TBSP toasted sesame oil
1 TBSP maple syrup
1 TBSP honey
1 tsp fresh ginger (minced)
1 tsp fresh garlic (minced)
1 TBSP Sesame seeds (toasted, optional)

For the Salad

3 cups cooked chicken (shredded or chopped)
1 cup red cabbage (finely shredded)
1 small head of napa cabbage (finely shredded)
1 cup carrots (grated or finely shredded)
1 cup snow peas (sliced, optional for added crunch)
1 cup mandarin orange slices (optional for a sweet burst)
½ cup cashews (toasted, optional for extra crunch)

Instructions

In a 16-ounce mason jar with a lid, combine the dressing ingredients; soy sauce, rice vinegar, sesame oil, maple syrup, honey, minced ginger, minced garlic, and sesame seeds (if using). Secure the lid and shake well until all ingredients are thoroughly mixed. Set aside.
In a large bowl, mix the shredded chicken, red cabbage, napa cabbage, carrots, snow peas, and mandarin oranges (if using).
Drizzle the salad dressing over the salad ingredients as needed (you might not use all of it) and gently toss to ensure everything is evenly coated.
Sprinkle on any desired garnishes and serve immediately for the best flavor.

Notes

I like to add some homemade wonton strips and green onions to the top as a garnish.
If you want to make this salad ahead of time, add the dressing and crispy garnishes right before serving.

Nutrition