Asian Chicken Salad
Hearty and flavorful, you’ll love the crunch of this Asian Chicken Salad
Servings: 6 servings
Ingredients
Dressing:
- ¼ cup soy sauce
- ½ cup rice vinegar
- ¼ cup avocado oil
- 3 tbsp toasted sesame oil
- 2 tsp sugar
- 2 cloves garlic, minced
- 3 tsp fresh ginger, grated
- 1 tsp black pepper
- ½ tsp red pepper flakes, optional
Salad:
- 4 cups chicken, cooked and shredded
- 4 cups purple cabbage, thinly sliced
- 4 cups Napa cabbage, thinly sliced
- 3 cups carrots, shredded
- 1 cup scallions, thinly sliced
- ⅔ cup cilantro, chopped
- 2 cups bean sprouts
- 1 ½ cups chow mein noodles
Instructions
- Add all dressing ingredients to a small bowl. Whisk until well combined.
- Add all of the salad ingredients except the chow mein noodles to a large salad bowl and toss. Pour dressing over the salad and toss to coat.
- Top with the chow mein noodles and serve.
Notes
PREP AHEAD INSTRUCTIONS
- All of the vegetables can be prepared in advance. Store them in an airtight container in the refrigerator until ready to use.
- Prepare the dressing in advance and store in an airtight container in the refrigerator until ready to use. Remove from the refrigerator about 30 minutes before serving so that the dressing is not too thick.
- This is great with a store-bought rotisserie chicken!
- To save time, buy your carrots pre-shredded. You can often find shredded cabbage at the grocery store, too. Or, use a bagged coleslaw mix – this recipe is flexible!
Nutrition
Calories: 603kcal | Carbohydrates: 59g | Protein: 27g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1036mg | Potassium: 756mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11965IU | Vitamin C: 61mg | Calcium: 120mg | Iron: 4mg
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