Asian Chicken Salad
This Asian Chicken Salad recipe offers a delightful blend of flavors and textures, with tender chicken, crisp vegetables, and a savory dressing. It's a perfect light meal or side dish that can be customized with various twists.
Equipment
- Large bowl
- Whisk
- Small bowl
- Cutting board
- Knife
Ingredients
For the Salad
- 2 cups Cooked chicken, shredded
- 4 cups Napa cabbage, shredded
- 1 cup Carrots, julienned
- 0.5 cup Red bell pepper, thinly sliced
- 4 stalks Green onions, chopped
- 0.25 cup Cilantro, chopped
- 1 can (11 oz) Mandarin oranges, drained
For the Dressing
- 0.33 cup Rice vinegar
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Honey or maple syrup
- 1 tsp Ginger, grated
- 1 clove Garlic, minced
- 1 tbsp Peanut butter optional
For Garnish
- 1 tbsp Sesame seeds toasted
- 0.5 cup Crispy wonton strips or chow mein noodles
Instructions
Prepare the Salad
- In a large bowl, combine the shredded chicken, napa cabbage, julienned carrots, sliced red bell pepper, chopped green onions, chopped cilantro, and drained mandarin oranges.
Make the Dressing
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and optional peanut butter until well combined.
Assemble the Salad
- Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
Serve
- Divide the salad into individual servings and garnish with toasted sesame seeds and crispy wonton strips or chow mein noodles before serving.
Notes
For additional crunch, consider adding chopped peanuts or cashews. You can also vary the vegetables based on seasonal availability or personal preference. This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days; dress just before serving for best results.