Asian Chicken Salad

5 from 4 votes

This Asian Chicken Salad is the kind of salad you can eat for dinner any day of the week! It's colorful, packed with tons of flavor and super filling - not your boring salad for sure!

Course Salads

Cuisine Asian

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings servings

Calories 486kcal

Author Yumna Jawad

Ingredients

For the Salad

1/2 head Napa cabbage thinly sliced
1 cup red cabbage thinly sliced
1/2 red pepper thinly sliced
1/2 green pepper thinly sliced
1 large carrot thinly sliced
3 green onions diagonally cut
2 6 oz boneless skinless chicken breast
2 tsp olive oil
1 tsp Chinese five-spice powder

For the Dressing

3 Tbsp rice vinegar
3 Tbsp smooth peanut butter
2 Tbsp soy sauce
1 Tbsp sesame seed oil
1 garlic clove
1 thumb ginger

Instructions

In a large bowl, combine the Napa cabbage, red cabbage, red peppers, green peppers and carrots.
In a small blender or food processor, blend together the ingredients for the dressing: rice vinegar, peanut butter, soy sauce, sesame seed oil, garlic and ginger.
Pour the dressing over the bowl of cabbage and vegetables, and toss to combine. Divide the salad into two large bowls.
Marinate the chicken with the olive oil and Asian five-spice powder and cook thoroughly on both sides. Remove from the pan, slice diagonally and divide between the two bowls. Garnish with the green onions and enjoy!

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 though, the ingredients and measurements are just guidelines though, so feel free to adjust. Try swapping the chicken for shrimp of tofu.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.

Nutrition