Asian Chicken Salad
This crunchy, flavorful salad is a wonderful addition to your recipe box. I love to make it for dinner and we all take the leftovers for lunch.
Ingredients
The Fabulous Dressing
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 clove garlic crushed
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1/4 cup vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
The Asian Chicken Salad
- 2 cups cooked chicken breast a rotisserie chicken works great
- 1 large napa cabbage
- 1 large red pepper or orange, or yellow
- 2 large carrots or a small bag of shredded carrots
- 1 bunch scallions
- 1 bunch cilantro optional
- 1/4 cup toasted peanuts
Instructions
- I love to use my handy-dandy immersion blender with this salad dressing recipe - it's fast, easy and a breeze to clean up. If you don't have one, a regular blender works beautifully
- Place all of the salad dressing ingredients into a blender or immersion blender container
- Blend the dressing until it's completely blended and smooth. Taste and adjust the seasonings
Make the salad
- Grab the napa cabbage. You can find napa cabbage at your local Asian market or large grocery store. If you can't find one, use romaine lettuce or regular cabbage
- Cut the thick end off the napa cabbage and then into thick slices
- Chop the cabbage into small pieces and wash thoroughly
- Cut the red pepper into thin strips
- Peel and grate the carrots
- chop the scallions using all of the white and about half the green
- Chop the cilantro (if using)
- Place the cabbage, red pepper, carrots and scallions into a large bowl and mix to combine
- Add the 2 cups of cooked, shredded chicken, the chopped peanuts and cilantro to the salad
- Add the dressing and mix to combine
- Serve with your favorite gluten free bread and a fruit salad for a wonderful dinner, or pack it up for the best lunch you've had in weeks!
