Healthy Asian Chicken Salad Recipe
This Healthy Asian Chicken Salad is crisp, colorful, and packed with fresh veggies, lean protein, and a light sesame-ginger dressing—perfect for lunch or a refreshing dinner!
Equipment
- Large Mixing Bowl
- Cutting Board
- Whisk
- Skillet or Grill Pan
Ingredients
For the Salad
- 2 cups shredded cooked chicken breast grilled or poached
- 3 cups shredded Napa cabbage
- 1 cup shredded red cabbage
- 1 carrot julienned or grated
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds or chopped peanuts optional topping
For the Dressing
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari low-sodium preferred
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 clove garlic minced
Instructions
- In a large bowl, combine all the salad ingredients: chicken, Napa cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic until smooth.
- Pour the dressing over the salad and toss well to combine.
- Top with almonds or peanuts if using. Serve immediately or chill slightly before serving.
Notes
You can swap the chicken for tofu or shrimp for a different twist. This salad stores well in the fridge for up to 2 days (dressing separate).