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Asian Chicken Salad

Crunchy Asian Chicken Salad Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked, shredded chicken
  • 4 cups finely shredded green cabbage
  • 1 large carrot, peeled and julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/3 cup roughly chopped fresh cilantro leaves and tender stems
  • 1/4 cup toasted sliced almonds or chopped peanuts
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon finely grated fresh ginger
  • 1 small garlic clove, grated or pressed
  • 1 teaspoon honey
  • 1 teaspoon sriracha or chili garlic sauce, optional

Method
 

  1. Whisk the soy sauce, rice vinegar, sesame oil, ginger, garlic, honey, and sriracha until emulsified.
  2. Shred the warm chicken into a large bowl, then add the cabbage, carrot, bell pepper, green onions, and cilantro. Toss to combine.
  3. Pour two-thirds of the dressing over the salad and toss until everything is evenly coated, adding more to taste. Let it rest 5 minutes.
  4. Transfer to a platter, scatter toasted almonds or peanuts on top, and serve right away.

Notes

If you use rotisserie chicken, do it while the chicken is still warm; the meat shreds easier and soaks up the dressing better. Plan to keep extra nuts separate if you are saving leftovers so they don't soften overnight.