Asian Chicken Salad
A crisp and vibrant salad composed of tender shredded chicken, colorful vegetables, and two varieties of cabbage, all brought together with a rich, tangy peanut dressing.
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Ingredients
For the Salad
- 2 cups cooked chicken shredded
- 6 cups Napa cabbage finely sliced
- 1 cup carrots grated
- 1 red bell pepper thinly julienned
- 1 cup red cabbage shredded
- 3 green onions finely sliced
- ¼ cup fresh cilantro chopped
- Chow mein crispy noodles for garnish
For the Dressing
- ¼ cup soy sauce
- 1 garlic clove
- 1- inch knob fresh ginger
- ¼ cup rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons honey optional but recommended
- ¼ cup creamy peanut butter
Instructions
- In a large mixing bowl, add the Napa cabbage, red cabbage, shredded chicken, carrots, red pepper, green onions, and chopped cilantro. Gently toss to combine.
- In a food processor or small blender, combine the rice vinegar, soy sauce, creamy peanut butter, honey, sesame oil, garlic, and ginger. Blend until smooth and fully emulsified. Adjust seasoning with salt if necessary.
- Drizzle the prepared dressing over the cabbage and chicken mixture. Toss well to ensure all components are evenly coated.
- Portion the salad into four individual serving bowls. Garnish each with a generous handful of crunchy chow mein noodles just before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Substitutions: Ingredients can be modified to taste. For a protein variation, substitute chicken with tofu or shrimp.