Asian Chicken Salad

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 garlic clove (minced); 2 tbsp grapeseed oil (or canola oil); 1 tbsp toasted sesame oil; 1 1/2 tsp fresh ginger (grated or finely chopped); 2 tbsp light soy sauce; 3 tbsp rice vinegar (cider vinegar works too); 1 tsp sugar; 1/2 tsp black pepper; 1 tsp lime juice; 1 cup carrot (finely julienned); 4 cups Chinese cabbage (Nappa Cabbage, finely shredded); 1/2 cup shallots/scallions (finely sliced on the diagonal); 2 cups chicken (shredded); 1 1/2 cups red cabbage (finely shredded); For Garnishes:; 1 – 2 tsp sesame seeds; 1/2 to 1 cup crunchy noodles (I recommend Chang’s for crunch); 1 tbsp crushed roasted peanuts

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When it comes to deliciousness, there’s no denying the appeal of a well-crafted dish. Asian chicken salad is one of those recipes that simply invites you to savor every bite.

Pair it with some grilled chicken, a side of crispy wontons, or even a light cucumber salad, and you’re setting the stage for a truly delicious meal. The blend of fresh ingredients and zesty dressing makes it a perfect option for lunch or dinner.

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The Crunchy Freshness of Asian Chicken Salad

Picture this: You stroll into the kitchen, and the aroma of fresh vegetables fills the air. You spot a colorful bowl with vibrant cabbage, crunchy carrots, and tender chicken, all tossed in a savory dressing. This salad isn’t just a meal; it’s a celebration of flavors and textures.

But what keeps me coming back for more? Let’s dive into the reasons why this recipe is a superstar in my salad repertoire.

Why This Recipe Works

Fresh Ingredients
Nothing beats the crispness of freshly shredded cabbage and julienned carrots. These ingredients not only provide texture but also pack a nutritional punch. You’re getting all those vitamins without any unhealthy additives.

Flavorful Dressing
The dressing is a game-changer. With garlic, ginger, and sesame oil, it brings an explosion of flavor that complements the salad perfectly. Each bite is a delightful taste experience, with balanced notes of savory and a hint of sweetness.

Versatility
This salad is highly adaptable. You can switch out vegetables based on what you have on hand or what you enjoy most. Add bell peppers for color, or toss in some edamame for added protein. There’s room to be creative here!

Quick and Easy Preparation
Who has time for complicated recipes? With straightforward steps and minimal cooking, you can whip this dish up in no time. Perfect for a busy lunch or a quick dinner option.

With those critical points in mind, let’s explore the taste profile of this amazing salad.

How Does It Taste?

Imagine biting into a piece of crunchy cabbage. The flavor is refreshing, crisp, and slightly sweet. The chicken adds a heartiness, anchoring the dish while still allowing the veggies to shine. The dressing ties everything together, a perfect blend of tangy, nutty, and umami flavors. It dances on your taste buds, inviting you to take another bite.

What Sets This Recipe Apart from Other Variations?

This isn’t just your run-of-the-mill Asian chicken salad. What makes my version special is the use of high-quality, fresh ingredients combined with a dressing that I’ve perfected over time.

The balance of grapeseed oil and toasted sesame oil elevates the flavor profile. Plus, I emphasized the use of shredded Chinese cabbage, which is softer and more subtle than typical green lettuce, providing an exceptional hook with every forkful.

The Ingredients

Before diving into the preparation, let’s take a look at what you’ll need.

For the Dressing:

1 garlic clove, minced
2 tbsp grapeseed oil (or canola oil)
1 tbsp toasted sesame oil
1 1/2 tsp fresh ginger, grated or finely chopped
2 tbsp light soy sauce
3 tbsp rice vinegar (cider vinegar works too)
1 tsp sugar
1/2 tsp black pepper
1 tsp lime juice

For the Salad:

1 cup carrot, finely julienned
4 cups Chinese cabbage (Nappa Cabbage), finely shredded
1/2 cup shallots/scallions, finely sliced on the diagonal
2 cups chicken, shredded
1 1/2 cups red cabbage, finely shredded

For Garnishes:

1 – 2 tsp sesame seeds
1/2 to 1 cup crunchy noodles (I recommend Chang’s for crunch)
1 tbsp crushed roasted peanuts

Instructions

Step 1: Prepare the Dressing

In a medium bowl, combine minced garlic, grapeseed oil, and sesame oil. Add the ginger and mix well. Next, stir in the soy sauce, rice vinegar, sugar, black pepper, and lime juice. Whisk everything until the sugar dissolves. Set aside to allow the flavors to meld.

Step 2: Chop the Veggies

Take your vibrant vegetables and put them to work. Julienne the carrots until they’re nice and thin. Then, grab that fresh Chinese cabbage and shred it into bite-sized pieces. For a pop of color, cut the red cabbage in a similar manner. Lastly, slice the scallions at a diagonal for an elegant touch.

Step 3: Shred the Chicken

If you’re looking to save time, using rotisserie chicken is a great option. Just shred or chop it into small pieces. If you prefer to cook your own, poached or grilled chicken breast works perfectly.

Step 4: Assemble the Salad

In a large bowl, bring all your prepared veggies together. Toss in the shredded chicken. Give it a good mix. Now, pour your dressing over the top. Toss everything until you can see the dressing coating each piece.

Step 5: Garnish and Serve

Sprinkle sesame seeds and roasted peanuts on top. If you love crunch, don’t forget those crunchy noodles. Serve immediately or let it chill in the fridge for a bit to bring all those flavors together.

Notes

Use Fresh Ingredients: Always opt for the freshest vegetables you can find. They make a huge difference in flavor.
Adjust for Spice: If you like a little kick, consider adding some crushed red pepper flakes to the dressing.
Chill for Flavor: Letting the salad sit for 30 minutes allows the dressing to soak into the vegetables, enhancing the flavor.
Cooking Chicken: Grilled chicken adds a smoky flavor. However, poaching prevents dryness and retains moisture.
Make Ahead: This salad holds up very well, making it a fantastic option for meal prep.

Nutrition Information

This salad is nutrient-dense while being low in calories. Here’s a rough breakdown per serving:

Calories: 300
Protein: 25 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 5 g

How Do You Store This Asian Chicken Salad?

If you’re fortunate enough to have leftovers, store them in an airtight container in the fridge. It stays fresh for up to three days. The dressing might soften some of the crunch, so if you prefer your salad crispy, add the crunchy noodles right before serving.

Sides for Asian Chicken Salad

Grilled Pineapple
The sweetness of grilled pineapple complements the salad beautifully. The char adds depth, enhancing your meal’s tropical vibe.

Spring Rolls
Crispy spring rolls filled with a mix of veggies and shrimp are a great pairing. They add a fun crunch and are perfect for dipping in soy or peanut sauce.

Edamame
Steamed edamame, simply sprinkled with sea salt, contributes a satisfying texture and protein that rounds out the dish nicely.

What Alternatives Can You Use for the Ingredients?

Chicken: Substitute shredded tofu or chickpeas for a vegetarian option. These alternatives provide texture and protein.
Cabbage: If you can’t find Chinese cabbage, regular green cabbage or even kale can work. Each brings a unique flavor.
Nuts: Swap out the peanuts for cashews or almonds. They both add crunch in their own delightful way.
Vinegar: Use apple cider vinegar or even balsamic vinegar if you’re out of rice vinegar. Each will impart a different flavor profile.

When it comes to deliciousness, there’s no denying the appeal of a well-crafted dish. Asian chicken salad is one of those recipes that simply invites you to savor every bite.

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Course: Salad

Cuisine: Western Chinese

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 300kcal

Equipment

bowl
cup