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Asian Chicken Salad

Asian Chicken Salad
PREP TIME
18 min
COOK TIME
10 min
YIELDS
4 servings

Use some leftover rotisserie chicken in this great Asian-style salad. A great lunch to take to school or work.

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Ingredients

Salad

1
large carrot, peeled
3
cups Napa cabbage, shredded from 1 small cabbage
3
cups romaine lettuce, shredded from 1 small lettuce
1
small red bell pepper, seeded and deveined, thinly sliced
2
Tbsp fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2
cups thinly-sliced, store-bought rotisserie chicken (about 2 small chicken breasts)
½
cup slivered almonds, toasted** see Cook's Note
1
Tbsp toasted white or black sesame seeds (can be found in most Asian markets)
½
cup chow mein noodles, for garnish

Dressing

¼
cup peanut or vegetable oil
2
Tbsp low-sodium soy sauce
2
Tbsp rice vinegar
½
tsp granulated sugar
Kosher salt and freshly ground black pepper, optional
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Directions

Step 1

Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.

Step 2

In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper to taste, if using.

Step 3

Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Step 4

**Cook’s Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350ºF oven for 8 to 10 minutes until lightly golden. Cool completely before using.

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