Asian Inspired Grilled Chicken Salad
This saladis fresh, flavorful, and packed with crunch. Featuring cabbage, carrots, cucumber, chow mein noodles, and almonds, it's topped with tender grilled chicken and a tangy Asian-style dressing. A quick, healthy lunch or dinner that’s easy to customize!
Servings: 4
Ingredients
Asian Salad Ingredients
- 1 recipe Asian Salad Dressing - use as much as you'd like I used the full recipe
- ½ head Napa cabbage
- ¼ head red cabbage
- 1 large carrot shredded
- ½ cup fresh cilantro destemmed
- 1 stalk celery
- 1 bunch green onions
- ½ cup chow mein noodles
- ½ cup sliced almonds
- 2-4 Chicken Breasts marinated in dressing and grilled
Dressing Ingredients
- 5 Tablespoons extra virgin olive oil
- ½ teaspoon sesame oil or to taste
- ¼ cup rice vinegar
- 1 teaspoon less sodium soy sauce
- 1 teaspoon fresh ginger grated
- Tablespoons honey
- 2 Tablespoons hoisin sauce
- 1 teaspoon sesame seeds
Instructions
- For Dressing and Chicken:
- Add dressing ingredients to a bowl and stir until emulsified. Or shake in a jar.
- Make 2 recipes of the dressing. Omitting sesame seeds in one recipe.
- Add chicken and dressing with no seeds to bag and let sit up to 8 hours in fridge, at least 20 minutes.
- When ready, grill chicken at 400 for 6-7 minutes on each side until internal temperature reaches 165F. Cool for 5 minutes and slice
- For the salad:
- Wash and pat dry all vegetables.
- Slice Napa cabbage and red cabbage into ¼" inch strips. Place in a large bowl.
- Peel, then grate the carrot into thin strips or ribbons, about ¼" thick. Add to bowl.
- Roughly chop cilantro. Dice celery.
- Add cilantro and celery,
- Top with chow mein noodles, almonds and green onions.
- Top with sliced chicken
- Drizzle Asian Salad Dressing over the salad, to taste. Serve and enjoy!
Notes
I create individual bowls where everyone can add ingredients to their own salad as they like.
