Asian Chicken Salad Recipe
Asian Chicken Salad Recipe loaded with crunchy vegetables, crispy noodles, and an irresistible creamy dressing.
Servings: 4 servings
Cost: $14.12
Equipment
Ingredients
- 4 cups green cabbage finely shredded
- 1-1/2 cups red cabbage finely shredded
- 1 cup grated carrot peeled & grated on the large holes of a box grater
- 2 cups cooked chicken shredded
- 1/2 cup thinly sliced green onions
- crispy chow mein noodles added to preference
Dressing
- 1/4 cup olive oil or use vegetable oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 cup mayo
- 1 teaspoon salt
- 1-1/2 teaspoons toasted sesame seeds
Instructions
- In a small blender jar, combine olive oil, sesame oil, vinegar, sugar, garlic powder, mayo, and salt. Blend until smooth and creamy, about 35 seconds. Stir in sesame seeds. Refrigerate until ready to use.
- In a large bowl, combine both cabbages, carrot, chicken, and green onions. If storing for later, keep the dressing separate (see notes). When ready to serve, drizzle with dressing to taste (you likely won’t need it all) and toss until evenly coated, adding more dressing if desired.
- Divide onto plates. Top with chow mein noodles (as many as you like) and serve immediately.
Notes
Storage: Once dressed, the salad is best enjoyed right away. For longer storage, keep the salad and dressing in separate containers. Store both in the fridge for 3–4 days. Add chow mein noodles just before serving so they stay crunchy.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 18g | Protein: 24g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 65mg | Sodium: 778mg | Potassium: 549mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5030IU | Vitamin C: 55mg | Calcium: 92mg | Iron: 1mg