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Asian Chicken Salad

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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

Scale

For the Salad:

  • 2 cups cooked shredded chicken (grilled or rotisserie)

  • 2 cups shredded green cabbage

  • 1 cup shredded red cabbage

  • 1 cup shredded carrots

  • 1 red bell pepper, thinly sliced

  • 3 green onions, chopped

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup sliced almonds or chopped cashews

  • 2 tablespoons sesame seeds (optional)

For the Dressing:

  • 1/4 cup rice vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon fresh lime juice

  • 1 teaspoon grated fresh ginger

  • 1 garlic clove, minced

  • 1/4 cup neutral oil (like avocado or vegetable oil)

Instructions

  1. In a large mixing bowl, combine the chicken, cabbage, carrots, bell pepper, green onions, and cilantro.

  2. In a separate bowl, whisk together all the dressing ingredients until smooth and well combined.

  3. Pour the dressing over the salad and toss until everything is coated.

  4. Top with almonds or cashews and sesame seeds before serving.

  5. Serve immediately, or chill for 15–30 minutes for even more flavor.

Notes

  • Want a spicy kick? Add a dash of sriracha or a few red pepper flakes to the dressing.

  • Great for meal prep—store dressing separately and add just before eating.

  • You can swap chicken for grilled tofu or edamame for a vegetarian version.

 

Find it online: https://ukfinda.com/asian-chicken-salad/