Asian Chicken Salad
This crunchy Asian Chicken Salad has the perfect crunch, flavor, and freshness. It's tossed with a creamy sesame peanut butter dressing, and it's great for meal prep.
Servings: 6 people
Calories: 426kcal
Equipment
- Mason jar for the dressing
- Large mixing bowl
Ingredients
- 2 cups shredded rotisserie chicken
- 3 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 1 cup matchstick carrots or very thinly sliced
- 1 medium red bell pepper thinly sliced and seeds removed
- 2 scallions sliced
- ⅓ cup roughly chopped cilantro plus more for garnish
- ½ cup canned mandarin oranges, drained or fresh
- ¾ cup crushed peanuts salted or unsalted
- 1 cup fried wonton strips store-bought, plus more to taste
Sesame peanut butter dressing
- ⅓ cup creamy peanut butter
- ¼ cup soy sauce (low-sodium)
- ½ teaspoon sesame oil plus more to taste
- 3 tablespoons rice vinegar
- Juice of ½ a lime
- 1 clove garlic finely minced
- 1 teaspoons freshly grated ginger
- 1 teaspoon honey
Instructions
- Make the sesame peanut butter dressing: In a mason jar, combine all the dressing ingredients. Seal the jar and shake vigorously to combine. Adjust seasoning and consistency to taste, if needed.
- In a large salad bowl, combine napa cabbage, red cabbage, matchstick carrots, red bell pepper, scallions, cilantro, mandarin oranges, and peanuts. Then top with the shredded rotisserie chicken.
- Pour some dressing (amount to taste) over the salad and toss to combine evenly. Finish with the wonton strips on top, and garnish with more cilantro and crushed peanuts. Serve immediately.
Notes
- Use a shredded rotisserie chicken or leftover chicken for ease.
- Make ahead and meal prep: The veggies and all the other ingredients can be sliced and chopped up to 3 days ahead, stored in individual airtight containers to maintain freshness. Same with the dressing. Store them separately to prevent sogginess.
- If the dressing solidifies in the fridge (this is normal), let it sit on the counter for 15 minutes at room temperature.
- If preparing ahead, store ingredients in individual airtight containers in the fridge to maintain freshness.
- Store leftovers in an airtight container. It should be refrigerated and good for up to 1-2 days. Refrigerate any leftover dressing in an individual container for up to 5 days.
- Chicken: Leftover chicken, or pan-seared chicken.
- Red bell pepper: Any color can be used.
- Rice vinegar: White vinegar.
- Peanut butter: Almond or cashew butter.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1bowl | Calories: 426kcal | Carbohydrates: 40g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 1019mg | Potassium: 727mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4960IU | Vitamin C: 62mg | Calcium: 113mg | Iron: 3mg