Asian Chicken Salad

Total Time:
28 min
Prep:
18 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Salad:
  • 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*
  • Dressing:
  • 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
Directions
Watch how to make this recipe.
  • 1/2 cup chow mein noodles, for garnish

  • For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.

  • For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.

  • Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

  • *Cook's Note: can be found in specialty Asian markets

  • **Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

  • 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


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    This recipe is featured in:

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