Hearty and flavorful, you’ll love the crunch of this Asian Chicken Salad
Servings: 6servings
Ingredients
Dressing:
¼cupsoy sauce
½cuprice vinegar
¼cupavocado oil
3tbsptoasted sesame oil
2tspsugar
2clovesgarlic, minced
3tspfresh ginger, grated
1tspblack pepper
½tspred pepper flakes, optional
Salad:
4cupschicken, cooked and shredded
4cupspurple cabbage, thinly sliced
4cupsNapa cabbage, thinly sliced
3cupscarrots, shredded
1cupscallions, thinly sliced
⅔cupcilantro, chopped
2cupsbean sprouts
1 ½cupschow mein noodles
Get Recipe Ingredients
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.
ADDITIONAL NOTES
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!