Description
This Asian Chicken Salad with Sesame Chili Vinaigrette is a delightful mix of flavors and textures, perfect for a light and satisfying meal. Tender shredded chicken, crisp Napa and red cabbage, crunchy vegetables, and a zesty vinaigrette come together to create a refreshing dish with a hint of spice.
Ingredients
Scale
Salad:
- 2 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
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped fresh mint
- 1/3 cup sliced almonds or chopped peanuts
- 2 tablespoons sesame seeds
Sesame Chili Vinaigrette:
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 tablespoon chili garlic sauce
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, Napa cabbage, red cabbage, carrots, bell pepper, green onions, cilantro, mint, almonds, and sesame seeds. Mix well.
- In a separate small bowl or jar, whisk together the sesame oil, soy sauce, rice vinegar, honey, lime juice, chili garlic sauce, vegetable oil, salt, and pepper until well combined.
- Pour the sesame chili vinaigrette over the salad and toss thoroughly to coat all the ingredients.
- Serve immediately or refrigerate for up to 2 hours for the flavors to meld.
Notes
- For extra crunch, add crispy wonton strips.
- Substitute rotisserie chicken for a quick shortcut.
- Adjust chili garlic sauce to taste for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
