Description
A vibrant and crunchy Asian-inspired salad with tender chicken, fresh vegetables, and a flavorful sesame-soy dressing. Topped with crispy noodles and almonds for an extra satisfying crunch, it’s a perfect light yet filling meal.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken, shredded or diced
- 4 cups green cabbage, shredded
- 1 large carrot, grated or julienned
- 1 red bell pepper, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, chopped
- ½ cup crunchy chow mein noodles or crispy wonton strips
- ¼ cup sliced almonds (optional for added crunch)
For the Dressing:
- ¼ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, cabbage, grated carrot, red bell pepper, cilantro, and green onions.
- In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), grated ginger, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss everything to coat evenly.
- Top with crunchy chow mein noodles or crispy wonton strips, and sliced almonds (if using) for added crunch.
- Serve immediately for the best texture or chill for 30 minutes before serving to enhance the flavors.
Notes
- Adjust the sweetness of the dressing by adding more honey or maple syrup to your taste.
- If you prefer a spicier version, you can add a splash of sriracha to the dressing.
- For a gluten-free version, use tamari instead of soy sauce and ensure the noodles or wonton strips are gluten-free.
- Prep Time: 15 minutes
- Cook Time: None (if using pre-cooked chicken)
- Category: Salad, Main Course
- Method: No cooking required; just assembling and mixing ingredients
- Cuisine: Asian-inspired