Asian Chicken Salad
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- bottle(s) mledmf
- Prep Time:
- 18 min
- Inactive Prep Time:
- Cook Time:
- 10 min
- 4 to 6 servings
- 1 large carrot, peeled
- 3 cups shredded napa cabbage, from 1 small cabbage
- 3 cups shredded romaine lettuce, from 1 small lettuce
- 1 small red bell pepper, seeded and deveined, thinly sliced
- 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
- 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
- 1/2 cup slivered almonds, toasted** see Cook's note
- 1 tablespoon toasted white or black sesame seeds*
- 1/4 cup peanut or vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar*
- 1/2 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper, optional
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
- *Cook's Note: can be found in specialty Asian markets
- **Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.
- SERVINGS: 4 (MAIN); Calories: 374; Total Fat 25 grams; Saturated Fat: 3.5 grams; Protein: 21 grams; Total carbohydrates: 19 grams; Sugar: 9 grams Fiber: 8 grams; Cholesterol: 36 milligrams; Sodium: 349 milligrams
This recipe is a personal recipe added by Melissa123 and has not been tested or endorsed by MyRecipes.
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Asian Chicken Salad Recipe at a Glance
- COURSE: Main Dishes