Fresh and Flavorful Asian Chicken Salad (Print version)
A crisp Asian-inspired chicken salad with cabbage, cucumber, herbs, peanuts, and a bold sesame ginger dressing.
# Ingredients:
For the dressing
01 -
3 tablespoons rice vinegar
02 -
2 tablespoons low-sodium soy sauce or tamari
03 -
1 tablespoon fresh lime juice
04 -
1 tablespoon honey
05 -
1 tablespoon toasted sesame oil
06 -
2 tablespoons avocado oil or neutral oil
07 -
1 garlic clove, finely grated
08 -
2 teaspoons fresh ginger, finely grated
09 -
1/4 teaspoon crushed red pepper flakes, optional
For the salad
10 -
3 cups (360 g) cooked shredded chicken
11 -
3 cups (210 g) thinly sliced green cabbage
12 -
1 cup (70 g) thinly sliced red cabbage
13 -
1 cup (110 g) shredded carrots
14 -
1 cup (130 g) diced cucumber
15 -
1 cup (155 g) shelled edamame, thawed
16 -
3 scallions, thinly sliced
17 -
1/3 cup chopped fresh cilantro
18 -
1/4 cup chopped fresh mint
19 -
1 avocado, diced
20 -
1/3 cup (45 g) roasted peanuts, chopped
21 -
2 tablespoons sesame seeds
22 -
Kosher salt and black pepper, to taste
# Instructions:
01 -
In a small bowl or jar, whisk rice vinegar, soy sauce, lime juice, honey, sesame oil, avocado oil, garlic, ginger, and red pepper flakes until combined.
02 -
Shred or chop the cooked chicken into bite-size pieces. Season lightly with salt and pepper if the chicken tastes plain.
03 -
In a large bowl, add green cabbage, red cabbage, carrots, cucumber, edamame, scallions, cilantro, and mint. Toss once to mix the colors and textures evenly.
04 -
Add the chicken and about two-thirds of the dressing. Toss until lightly coated, then add more dressing as needed.
05 -
Fold in the avocado gently. Top with chopped peanuts and sesame seeds. Serve right away for the best crunch.
# Good to know:
01 -
Use rotisserie chicken for the fastest prep.
02 -
Store dressing separately for meal prep.
03 -
Best served right after tossing.