Asian Chicken Salad

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.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 13.9g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 29.2g
  • Carbohydrate: 42.5g
  • Fiber: 3.6g
  • Cholesterol: 75mg
  • Iron: 1.6mg
  • Sodium: 484mg
  • Calcium: 117mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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