Description
This Asian Chicken Salad is colorful, crunchy, and full of flavor. It’s made with shredded chicken, crisp veggies, and tossed in a sweet and tangy sesame-ginger dressing. Perfect for lunch, meal prep, or a light dinner that’s both satisfying and fresh!
Ingredients
For the Salad:
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2 cups cooked shredded chicken (grilled or rotisserie)
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2 cups shredded green cabbage
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1 cup shredded red cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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3 green onions, chopped
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1/4 cup chopped fresh cilantro
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1/4 cup sliced almonds or chopped cashews
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2 tablespoons sesame seeds (optional)
For the Dressing:
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1/4 cup rice vinegar
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon honey or maple syrup
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1 tablespoon fresh lime juice
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1 teaspoon grated fresh ginger
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1 garlic clove, minced
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1/4 cup neutral oil (like avocado or vegetable oil)
Instructions
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In a large mixing bowl, combine the chicken, cabbage, carrots, bell pepper, green onions, and cilantro.
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In a separate bowl, whisk together all the dressing ingredients until smooth and well combined.
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Pour the dressing over the salad and toss until everything is coated.
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Top with almonds or cashews and sesame seeds before serving.
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Serve immediately, or chill for 15–30 minutes for even more flavor.
Notes
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Want a spicy kick? Add a dash of sriracha or a few red pepper flakes to the dressing.
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Great for meal prep—store dressing separately and add just before eating.
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You can swap chicken for grilled tofu or edamame for a vegetarian version.