Description
This Asian Chicken Salad is a refreshing and flavorful dish that combines tender shredded chicken with crunchy vegetables and a savory dressing. Topped with sliced almonds and crispy wonton strips, it’s a perfect balance of textures and flavors.
Ingredients
Scale
Salad:
- 3 cups cooked shredded chicken breast
- 4 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 1/4 cup crispy wonton strips
- 2 tablespoons sesame seeds
Dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon freshly grated ginger
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Prepare Salad: In a large bowl, combine the shredded chicken, napa cabbage, red cabbage, carrots, red bell pepper, green onions, and cilantro.
- Make Dressing: In a separate small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, vegetable oil, grated ginger, minced garlic, salt, and black pepper until smooth.
- Toss Salad: Pour the dressing over the salad ingredients and toss until evenly coated. Add sliced almonds and sesame seeds, then toss again.
- Serve: Transfer to a serving platter or individual bowls. Top with crispy wonton strips just before serving for extra crunch.
Notes
- For extra flavor, add mandarin orange segments or sliced avocado.
- To make it spicy, add a drizzle of sriracha or sprinkle with red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
