Asian-Inspired Chicken Salad Recipe

Asian-Inspired Chicken Salad

Crisp cabbage shares a bowl with fresh rotisserie chicken and a slew of crunchy toppings in this easy-to-whip-up salad.

Serves: 4Prep: 10 minutesTotal: 10 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1⁄4 cup canola oil
  • 3 rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon white miso (optional)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced, fresh ginger
  • 1 small head napa cabbage, shredded
  • 2 carrots, shredded
  • 4 green onions, sliced
  • 2 cups chopped, cooked chicken or ½ rotisserie chicken (safe internal temp. 165°F)
  • 1⁄2 cup crunchy chow mein noodles, divided
  • 1⁄4 cup sliced almonds, toasted, divided
  • 1⁄4 cup cilantro leaves

Directions

  • In bottom of large salad bowl, whisk together canola oil, rice vinegar, brown sugar, white miso (if using), soy sauce, sesame oil and ginger to create salad dressing.
  • Add cabbage, carrots, green onions, chicken, half the noodles and half the almonds, reserving the rest for garnish. Toss well to combine.
  • Scatter remaining noodles and almonds over top. Garnish with cilantro. Serve immediately, refrigerating any leftovers.

Serves: 4

Ingredients

  • 1⁄4 cup canola oil
  • 3 rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon white miso (optional)
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced, fresh ginger
  • 1 small head napa cabbage, shredded
  • 2 carrots, shredded
  • 4 green onions, sliced
  • 2 cups chopped, cooked chicken or ½ rotisserie chicken (safe internal temp. 165°F)
  • 1⁄2 cup crunchy chow mein noodles, divided
  • 1⁄4 cup sliced almonds, toasted, divided
  • 1⁄4 cup cilantro leaves

Directions

  • In bottom of large salad bowl, whisk together canola oil, rice vinegar, brown sugar, white miso (if using), soy sauce, sesame oil and ginger to create salad dressing.
  • Add cabbage, carrots, green onions, chicken, half the noodles and half the almonds, reserving the rest for garnish. Toss well to combine.
  • Scatter remaining noodles and almonds over top. Garnish with cilantro. Serve immediately, refrigerating any leftovers.