Asian Chicken Salad

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What a great, healthy, easy recipe for a busy family! Unable to find Thai basil, I used regular basil and loved the flavor. Like a previous reviewer, I seasoned the dressing to taste with extra sugar. I would also double the dressing recipe next time as I dressed the salads in single portions, not knowing how much everyone would eat... Go figure, they ate it all, even my 2 1/2 year old!! My husband commented on the different textures and said the salad was "excellent." Thanks, Giada, for another great recipe!!

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I made this salad without the basil and it was wonderful...but, I made it again using a light asian dressing from wishbone and it was delicious...I also just used grilled chicken

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I made the salad up just before my husband came home. It was fresh, exciting and tasted wonderfully. Because my son does not like asian salad dressing, I made the salad dressing and placed it on the side (help yourself. I will continue to use this recipe, may even consider adding mandarin orange slices.
I would recommend this recipe to everyone!!

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This recipe was so good and by far the best asian salad I have had. I followed the recipe but made the addition of green onion because I like a little onion in a salad! I would definately recommend this for people to try.

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My mother and I have never made a Giada recipe that we didn't LOVE....that is, until today. :( This dressing had some negative reviews that all seemed to be accurate. The dressing was overwhelmingly oily, and the soy sauce was pretty much all we could taste. We added a LOT more sugar, more vinegar, and about a teaspoon each of ground ginger and garlic. It ended up pretty good with all our alterations, but it looked nothing like what she made on the show, and did not resemble our finished product at all!
The salad was great though- I really liked the shaved carrot idea, and the Napa cabbage was crunchy and very mild in flavor, although I would have also loved it with just romaine. I would definitely use chicken grilled with a marinade or spice rub to add another layer of flavor to the dish.

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We thought this salad was so good. I made it for company and we all loved it so much. Now my company plans on making it too. I used some Asian chicken breasts from Trader Joes and they were perfect for this recipe.

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I was so excited by the idea of this salad, it looked so delicious. So I diligently stuck to the recipe, substituting only my freshly made chicken breast rather than the rotisserie chicken. However, the finished product was not worth the hassle! The cabbage, an extra $3, added no flavor to the dish, so if you're going to try it, the romaine will do. My grocery store didn't have the thai basil, so I used mint, and it was the overwhelming (and only flavor in some bites, despite my fine chop. The dressing was so underwhelming, I was actually shocked. I used the same "national brand" reduced sodium soy sauce as she did in the episode, and the oil and vinegar in the correct portions, but all I got was a hint of soy and a lot of oil, I don't think the vingegar even came through! All in all, there was very little flavor in this salad, and for all the money (I had to buy new bottles of soy sauce and vinegar, as well as the noodles and of course the fresh veggies, there was nothing special about this salad. I will keep hunting for a flavorful "asian" dressing, but this one isn't it! I'm so dissapointed, as I usually love Giada's recipes!

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I saw Giada make this over the weekend and knew I had to try it. As usual, she did not disappoint. This salad is so flavorful, healthy and beautiful. I made a couple of additions/adjustments based on personal preference. I added sweet white corn (oh how i love fresh summer corn and zucchini (julienned. I didn't use the crunchy noodles (to save calories and I used agave syrup instead of sugar. I love this recipe! Thanks Giada!

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Okay, we changed a couple things like not using the same chicken and none of those noodle things. We used grilled chicken breast that had marinated in a Goya brand marinade which made the chicken taste awesome. But then the dressing was just so perfect. It's tangy, and salty, and sweet all at the same time. Yum! And the toasted almonds give the salad something nutty and warm. I only really made this salad to use the thai basil that's in our garden. It's a perfect little thing in there that pulls it all together. it's sort of spicy and minty and lemony all at the same time. I really can't wait to make this again. So. Good.

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This salad makes the perfect lunch. I used mint instead of the Thai basil & used sesame sticks instead of the chow mein noodles. Dressing was perfect...not too sweet! Thanks Giada!