Asian Chicken Salad

Asian Chicken Salad Recipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

Use a rotisserie chicken to make dinner prep a breeze in this delicious, Asian-inspired main-dish chicken salad.


4 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 407
Fat 13.9 g
Satfat 5 g
Monofat 4.7 g
Polyfat 2.6 g
Protein 29.2 g
Carbohydrate 42.5 g
Fiber 3.6 g
Cholesterol 75 mg
Iron 1.6 mg
Sodium 484 mg
Calcium 117 mg


2 tablespoons butter
2 tablespoons sliced almonds
1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 tablespoon honey
1 teaspoon Chinese mustard
1 teaspoon bottled ground fresh ginger
1/2 teaspoon chile paste with garlic
4 cups thinly sliced napa cabbage
2 cups thinly sliced red cabbage
2 cups coarsely chopped skinless, boneless rotisserie chicken breast
1/2 cup torn fresh cilantro leaves
1 cup jarred fresh orange sections, drained


1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside.

2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

December 2009
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