Asian Chicken Salad

4.97 from 223 votes

This Asian Chicken Salad is made with two types of cabbages, lots of vegetables, and shredded chicken tossed in a flavorful peanut dressing.

Course Salads

Cuisine Asian

Prep Time 25

Total Time 25

Servings servings

Calories 278kcal

Author Yumna Jawad

Equipment

Ingredients

For the Salad

6 cups Napa cabbage thinly sliced
1 cup red cabbage thinly sliced
2 cups shredded chicken
1 cup carrots shredded
1 red pepper julienned
3 green onions thinly sliced
¼ cup cilantro chopped
Chow mein crunchy noodles for serving

For the Dressing

¼ cup rice vinegar
¼ cup soy sauce
¼ cup creamy peanut butter
2 tablespoons honey optional, but recommended
1 teaspoon toasted sesame oil
1 garlic clove
1 1-inch thumb fresh ginger

Instructions

In a large bowl, combine the Napa cabbage, red cabbage, shredded chicken, red peppers, carrots, green onions and cilantro.
In a small blender or food processor, blend together the ingredients for the dressing: rice vinegar, soy sauce, peanut butter, sesame seed oil, garlic and ginger. Taste and season with salt if needed.
Pour the dressing over the bowl of cabbage and vegetables, and toss to combine. Divide into four bowls and top with crunchy noodles, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Substitutes: For best results, follow the recipe as is. Since it's a salad, the ingredients and measurements are just guidelines, so feel free to adjust. Try swapping the chicken for shrimp or tofu.

Nutrition