Asian-Inspired Chicken Salad
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Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6
Ingredients
For the salad:
½ savoy cabbage, sliced thin
¼ purple cabbage, sliced thin
1 carrot, shredded or sliced into matchsticks
1 c snap peas, roughly chopped
4 green onions, chopped
½ bunch fresh cilantro, roughly chopped
2 c shredded rotisserie chicken
1 c shelled edamame
½ c roasted cashews
2 Tbsp toasted sesame seeds
For the dressing:
1/3 c tahini
¼ c rice vinegar
¼ c coconut aminos or reduced sodium soy sauce
2 Tbsp sesame oil
2 tsp honey
2 tsp chili crisp or Sriracha (optional)
1-inch fresh ginger, grated or 1 tsp ground ginger
¼ c warm water, as needed
Directions
Combine and mix all salad ingredients, except sesame seeds, into a large bowl.
Add all dressing ingredients into a sealable jar. Whisk or shake until smooth. Add a bit of warm water to thin as needed. Adjust flavors as desired.
Pour dressing over salad mixture and toss until well coated. Top with sesames seeds, serve and enjoy!
Notes
Keep this recipe vegetarian/vegan-friendly buy swapping out the chicken for crispy tofu, tempeh, or roasted chickpeas. Or simply double the edamame for more plant-based protein.
Use savoy or napa cabbage as your base. These offer a more tender mouthfeel and nice mild flavor.
Use any vegetables of your liking. Bell peppers, cucumbers, avocado, blanched green beans or broccoli would also work great with this dressing.
Feel free to use peanut butter in place of the tahini. Try maple syrup or agave instead of honey.
For make ahead meals, portion salad into airtight containers and store in fridge for up to 5 days. Top with dressing at time of serving.
Nutrition: (per serving) Calories: 336 kcals | Total Fat: 22 g | Sat Fat: 3.5 g | Sodium: 333 mg | Carb: 35 g | Fiber: 6 g | Protein: 18 g.
In the Kitchen | March 2025
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