Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, peeled; 3 cups shredded napa cabbage, from 1 small cabbage; 3 cups shredded romaine lettuce, from 1 small lettuce; 1 small red bell pepper, seeded and deveined, thinly sliced; 2 tablespoons 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); 1/2 cup slivered almonds, toasted** see Cook's note; 1 tablespoon toasted white or black sesame seeds*; 1/4 cup peanut or vegetable oil; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar*; 1/2 teaspoon granulated sugar; Kosher salt and freshly ground black pepper, optional

Servings: persons

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons 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)
1/2 cup slivered almonds, toasted** see Cook's note
1 tablespoon toasted white or black sesame seeds*
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

1
1/2 cup chow mein noodles, for garnish
2
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl.
3
Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
4
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth.
5
Season with salt and pepper, to taste, if using.
6
Pour the dressing over the salad and toss well.
7
Garnish with the chow mein noodles and serve.
8
*Cook's Note: can be found in specialty Asian markets
9
**Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet.
10
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden.
11
Cool completely before using.
12
SERVINGS: 4 (MAIN); Calories: 374; Total Fat 25 grams; Saturated Fat: 3.5 grams; Protein: 21 grams; Total carbohydrates: 19 grams; Sugar: 9 grams Fiber: 8 grams; Cholesterol: 36 milligrams; Sodium: 349 milligrams

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large carrot, peeled, 3 cups shredded napa cabbage, from 1 small cabbage, 3 cups shredded romaine lettuce, from 1 small lettuce, 1 small red bell pepper, seeded and deveined, thinly sliced, and more.

Yes, Asian Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Chicken Salad

How did you like this recipe?

Frequently Asked Questions