Description
This vibrant and crunchy Asian chicken salad is a perfect balance of fresh vegetables, savory chicken, and a tangy dressing. Topped with crispy noodles and almonds, it’s a satisfying and healthy meal or side dish. The sweet and salty dressing ties everything together for a delightful flavor!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 cups green cabbage, shredded
- 1 large carrot, grated or julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1/2 cup crunchy chow mein noodles or crispy wonton strips
- 1/4 cup sliced almonds (optional for added crunch)
For the Dressing:
- 1/4 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 bowl, combine the shredded chicken, green cabbage, grated carrot, sliced 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, minced garlic, salt, and pepper.
- Pour the dressing over the salad mixture and toss everything together until well coated.
- Just before serving, top the salad with crunchy chow mein noodles (or crispy wonton strips) and sliced almonds for added texture and flavor.
- Serve immediately for the best crunch, or refrigerate the salad without the toppings if you’re preparing it ahead of time.
Notes
- If you prefer a spicier salad, add a bit of sriracha or red pepper flakes to the dressing.
- The salad is best served fresh to keep the noodles and almonds crunchy. If you need to prep it in advance, store the salad and dressing separately and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Salad
- Method: No-cook
- Cuisine: Asian