Crunchy Asian Chicken Salad


Here’s what you’ll need:

For the Salad:
2 cups cooked and shredded chicken breast
4 cups Napa cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cup sugar snap peas, halved
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup sliced almonds, toasted
1/4 cup crispy chow mein noodles
2 tablespoons sesame seeds, toasted
For the Dressing:
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 tablespoon lime juice
1 teaspoon Sriracha (optional, for heat)
Salt and pepper to taste


Step 1: Preparing the Ingredients
Shred the Chicken: If you don’t have pre-cooked chicken, poach 2 chicken breasts in simmering water for 15-20 minutes, or until fully cooked. Allow them to cool, then shred with two forks.
Prepare the Vegetables: Thinly slice the Napa cabbage and red cabbage. Shred the carrots using a grater or julienne peeler. Thinly slice the red bell pepper, sugar snap peas, and green onions. Chop the fresh cilantro.
Toast the Almonds and Sesame Seeds: In a dry skillet over medium heat, toast the sliced almonds and sesame seeds until golden and fragrant, about 2-3 minutes. Stir frequently to avoid burning.
Step 2: Making the Dressing
Combine Ingredients: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, lime juice, and Sriracha (if using). Season with salt and pepper to taste.
Mix Well: Ensure the dressing is well combined and emulsified. Taste and adjust the seasoning as needed.
Step 3: Assembling the Salad
Mix the Base: In a large mixing bowl, combine the shredded Napa cabbage, red cabbage, carrots, red bell pepper, sugar snap peas, green onions, and fresh cilantro.
Add the Chicken: Add the shredded chicken to the bowl with the vegetables.
Toss with Dressing: Pour the dressing over the salad ingredients. Toss well to ensure everything is evenly coated with the dressing.
Add Crunchy Toppings: Just before serving, sprinkle the toasted almonds, sesame seeds, crispy chow mein noodles, and extra cilantro over the top of the salad for added crunch and flavor.
Step 4: Serving the Salad
Plate and Garnish: Serve the salad in individual bowls or on a large platter. Garnish with extra lime wedges on the side for squeezing over the salad

Leave a Reply

Your email address will not be published. Required fields are marked *