Asian Chicken Salad
This is the salad that I have been addicted to for the past two weeks.
It’s a simple spin-off of a Chinese Chicken Salad; it’s crispy, crunchy, spicy, sweet, savory, and even a bit salty. It satisfies on so many different levels and it’s super easy to make.
I marinated and grilled my own chicken breasts for the recipe (Simple Ginger-Soy Chicken Breasts) but if you wanted to cut back on time even more you could easily use some shredded rotisserie chicken or see if your local grocery store has some pre-cooked chicken either at a salad bar or by the hot prepared food section.
Another major time saver for me was using a bag of pre-shredded cabbage (I bought mine at Trader Joe’s). I always forget how much I love raw cabbage in a salad; so crunchy!
This salad was a big hit… Beng and I loved it and were more than happy to have the leftovers for lunch the next day.
Asian Chicken Salad
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 0 mintes
Total Time: 15 minutes
- 1 heart of romaine lettuce, thinly sliced
- 2 cups of shredded cabbage
- 1 red pepper, cut into thin strips
- 2 carrots cut into thin strips
- ½ cucumber, cut into thin strips
- 2 scallions, sliced
- 1/4 cup slivered almonds
- 1 cup mandarin orange slices (I used canned)
- 2 COOKED chicken breasts, cut into bite sized pieces
- ¼ cup rice wine vinegar
- 1 tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp plus 1 tsp of hoisin sauce
- 1 tbsp of grapeseed oil
- 1 tsp sesame oil
Combine all ingredients in a small bowl and whisk until everything is well combined.
Combine romaine and cabbage in a large bowl before tossing in the peppers, carrots, cucumber, and scallions.
Toss each serving with two tablespoons of salad dressing and then top each salad with a quarter of the chicken, oranges, and almonds. Enjoy!
Nutrients per 1/4th of recipe: Calories: 247; Total Fat: 10.7g; Saturated Fat: 1.1g; Cholesterol: 30mg; Sodium: 158mg; Carbohydrate: 23.2g; Dietary Fiber: 5.2g; Sugars: 13.1g; Protein: 18.3g