Description
A vibrant and refreshing Asian Chicken Salad featuring crunchy vegetables, tender chicken, and a zesty homemade ginger dressing.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded
- 4 cups napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup green onions, chopped
- 1/4 cup cilantro leaves, chopped
- 1/4 cup sliced almonds or chopped peanuts (optional)
- 2 tablespoons sesame seeds
- For the ginger dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the napa cabbage, red cabbage, carrots, bell pepper, edamame, green onions, and cilantro.
- Add the shredded chicken to the vegetable mixture and gently toss to combine.
- In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss well to coat all ingredients evenly.
- Top with sesame seeds and almonds or peanuts if using.
- Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld.
Notes
- Use rotisserie chicken for a quick prep option.
- Customize with other veggies like cucumber or snap peas.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg