This Asian chicken salad is packed full of crunchy cabbage, fresh veggies, tender chicken and tossed with the yummiest dressing. It keeps well for days!
This salad is incredibly delicious – an absolute explosion of textures and flavors! The tangy, slightly sweet dressing is out of this world. I could eat this for days and never get sick of it (oh wait, I did!).
Vegetables for Asian Chicken Salad
This salad is loaded with fresh, crunchy vegetables.
Napa cabbage: Might also be called Chinese cabbage. You’ll need about 1 medium head of cabbage for this recipe. Cut the cabbage in half lengthwise and then turn each half cut-side down on the cutting board and slice across in thin shreds.Red cabbage: Cut the cabbage in half, remove the core, turn one half of the cabbage cut-side down and slice thinly. I use about 1/4 of a medium head of red cabbage for this recipe.Red bell pepper: Slice off the bottom and top. Remove the core. Cut the wide strip of remaining pepper in thin slices.Carrots: The carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). Green onions: Trim off the root end. Finely chop white and green parts.Chopped cilantro: A half bunch of cilantro, chopped, is just about perfect for this recipe. You can add more or less, to taste.The exact amount of vegetables for the salad is variable. Add more or less, to taste, and if you omit one vegetable or another, just make up for it in volume with another of the veggies.
I prefer all the vegetables, but especially the cabbage, thinly sliced.
You can use a food processor fitted with the shredding/slicing blade for optimal and even shredding, but I just get in there with a good old-fashioned knife and cutting board and slice as thinly as possible.
Add all of the salad ingredients to a bowl and prepare the dressing.
The Most Flavorful Dressing
The dressing for this salad is out-of-this-world delicious. You’ll need the following ingredients:
Unseasoned rice vinegar: It’s important to use unseasoned since the recipe adds salt and sweetness with other ingredients.Soy sauce: I always use low-sodium; if using full-sodium soy sauce, omit the pinch of salt.Honey: Add more to taste, after blending, if needed.Toasted sesame oil: This is easily found in the Asian foods aisle. Olive oil: You can sub in another type of oil, if desired (grapeseed, vegetable, etc).Garlic and Ginger: Fresh garlic and ginger is always a good idea. I often use the frozen cubes, and that works great, too.Peanut butter: This adds the most delightful creamy sweetness to the dressing. It can be omitted for allergy purpose or other reasons, but I highly recommend using it for a well-balanced dressing.Once the salad ingredients are tossed together, add the dressing, and toss again until evenly combined.
Make-Ahead Salad
Because cabbage, and not lettuce, makes up the base of the salad, along with other crisp veggies, it stays crunchy for a few days. Talk about best.lunch.ever.
Make-Ahead Game Plan
If you are eating this for dinner but expecting leftovers, reserve the chow mein noodles and sesame seeds and add them just before serving. If you are intentionally making this salad ahead of time to serve later (as a full batch), I suggest chopping all of the vegetables and chicken and storing them in separate containers in the refrigerator. Make the dressing and also store in the refrigerator. Toss everything together when ready to serve.I ate this salad for three days in a row, and I was still dreaming of it after it was gone.
It is refreshingly crunchy and delicious, and that tangy-sweet dressing with the vegetables and tender chicken is literally the best salad combo ever. I can’t wait for you to make it!
What to Serve With This:
Fresh fruitSimple drop biscuits or Brazilian cheese bread bites or Easy Same-day Ciabatta Rolls
Print> sian Chicken Salad with the Yummiest Dressing#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }Course SaladCuisine American, AsianMethod No-BakePrep Time 45 minutesminutesTotal Time 45 minutesminutesServings 6servingsCalories 197kcalAuthor Mel
Equipment
Salad/Serving BowlSalad TongsBamboo Cutting BoardLiquid Measuring CupIngredients
Salad:
4 to 5cupsfinely shredded Napa cabbage, about 1/2 of medium cabbage (see note)3cupsdiced cooked chicken (see note)1cupfinely shredded red cabbage, about 1/4 of medium cabbage (see note)1cupmatchstick carrots (see note)1cupjulienned red pepper2greenonions, white and green parts finely chopped¼ to ½cupchopped fresh cilantroDressing:
cupunseasoned rice vinegarcuplow-sodium soy sauce2tablespoonsolive oil1tablespooncreamy peanut butter (see note)1tablespoonhoney2teaspoonsgrated fresh ginger1teaspoontoasted sesame oil1clovegarlic, finely mincedPinch of salt and pepperTopping:
Chow mein noodles, for toppingToasted sesame seeds, for toppingInstructions
Add all of the salad ingredients to a large bowl and toss. Add all the dressing ingredients to a blender and process until smooth. Taste, and add additional honey, salt, and pepper, if needed.Pour the dressing evenly over the salad and toss until evenly combined. Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad keeps well for several days in the refrigerator – if making ahead of time, reserve the chow mein noodles and sesame seeds and add them just before serving.Notes
Vegetables:the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).Cabbage:you can use a knife/cutting board or the shredding disc on a food processor for the cabbage. I prefer the cabbage finely sliced for this salad (I do it with a knife and just slice as thinly as possible). Carrots:the carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). Chicken:I prefer the chicken to be diced fairly small for this recipe. Peanut Butter:the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter – it lends a creamy sweetness that is incredible in the salad).Nutrition
Serving: 1 serving (about 2 cups of salad)Calories: 197kcalCarbohydrates: 11gProtein: 19gFat: 9gSaturated Fat: 1gCholesterol: 48mgSodium: 506mgFiber: 2gSugar: 7gRecipe Source: from Mel’s Kitchen Cafe
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My Favorite Chicken Salad
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