Description
Delicious and refreshing Asian Chicken Salad with a tangy dressing.
Ingredients
Scale
- ¼ cup olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or mirin
- 1 tablespoon grated fresh ginger
- 1 clove garlic (grated)
- 2 teaspoons toasted sesame oil
- 4 cups thinly sliced napa cabbage
- 2 cups cooked chicken (shredded (I used rotisserie chicken))
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced green cabbage
- ¾ cup shredded carrots
- 1 15 ounce can mandarin oranges, drained well
- 3 green onions (thinly sliced)
- ¼ cup fresh cilantro (chopped)
- 1 cup crispy wonton strips (store bought or homemade, optional garnish)
- Sesame seeds (optional garnish)
Instructions
- In a small jar or bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, grated ginger, grated garlic, and sesame oil until the dressing is well emulsified. Set aside in the refrigerator until ready to use.
- In a very large salad bowl, combine the shredded napa cabbage, chicken, red cabbage, green cabbage, and shredded carrots.
- Add the mandarin oranges, green onions, and cilantro to the greens.
- Drizzle the dressing over the salad and toss thoroughly to ensure every green is coated before serving, top the salad with the sesame seeds and crispy wonton strips to maintain their crunch.
Notes
- This salad is great for meal prep and can be stored in the refrigerator for a day or two.
- Adjust the sweetness of the dressing by adding more honey or mirin if desired.
- Prep Time: 20 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg