October 28, 2024

Asian Chicken Salad

Name: Asian Chicken Salad
Prep time: 15 min
Ingredients: 1 14 oz bag of coleslaw mix with purple cabbage and carrots; 2 cups shredded rotisserie chicken; 3/4 cup toasted sliced almonds; 3/4 cup dried cranberries; 1/2 red pepper, sliced; 3 green onions, sliced; 1/2 cup mandarin oranges, drained; 3/4 cup cilantro, chopped; 1 tbsp black sesame seeds; 1/2 cup sesame sticks (can be found in the bulk aisle in the grocery store), optional. Add in to the salad later if you are not serving it right away or planning to have leftovers as they will become soggy.; 1 cup fried rice sticks, optional to garnish salad. Do not add in to the salad. Place on top of individual portions when ready to serve.; 1/4 cup olive oil; 1/4 cup rice vinegar; 2 tbsp low sodium soy sauce; 2 garlic cloves, minced; 2 tbsp hot honey (may use regular honey if preferred); 1 tsp finely minced ginger; 2 tbsp toasted sesame oil; Red pepper flakes to taste, optional

My Asian chicken salad recipe is easy to make by layering crunchy coleslaw mix, rotisserie chicken, toasted almonds, dried cranberries, and other additional yummy ingredients. It is then topped with a delicious dressing made with your favorite Asian flavors. If you are looking for a delicious and healthy salad this is the perfect meal. This salad comes together in 15 minutes or less.

Ingredients needed for Asian Chicken Salad:

1 14 oz bag of coleslaw mix with purple cabbage and carrots
2 cups of shredded rotisserie chicken
3/4 cup toasted sliced almonds
3/4 cup dried cranberries
1/2 red pepper, sliced thin
3 green onions, sliced
1/2 cup mandarin oranges, drained
3/4 cup cilantro, chopped
2 tbsp black sesame seeds
1/2 cup sesame sticks (can be found in the bulk aisle in the grocery store), optional. Add in to the salad later if you are not serving it right away or planning to have leftovers as they will become soggy.
1 cup fried rice sticks, optional to garnish salad. Do not add in to the salad. Place on top of individual portions when ready to serve.

For the dressing:

1/4 cup olive oil
1/4 cup rice vinegar
2 tbsp low sodium soy sauce or tamari
2 garlic cloves, minced
2 tbsp hot honey (may use regular honey if preferred)
1 tsp finely minced ginger
2 tbsp toasted sesame oil
Red pepper flakes to taste, optional

How to make Asian Chicken Salad:

Layer the salad ingredients in a large salad bowl starting with the coleslaw mix, chicken, almonds, cranberries, red pepper, green onions, mandarin oranges, cilantro and black sesame seeds. Gently toss the salad ingredients together.

Combine the dressing ingredients in a measuring cup or canning jar and whisk together until smooth.

If you are planning to serve the salad right away add in the sesame sticks, otherwise add them in right before serving so they don’t become soggy.
When ready to serve, pour desired amount of dressing on individual portions of salad and top with fried rice sticks if desired.
Store leftover salad in a covered container in the refrigerator for 1-2 days.
There is plenty of dressing so you may have some left over. Refrigerate any leftover dressing for up to 7 days.

Other salad options:

Feel free to use fresh roasted chicken or marinate chicken breasts in teriyaki sauce for 30-60 minutes and grill.
Red onions can be substituted for green onions.
You can substitute cashews for the toasted almonds.
Leave out the sesame sticks and use chow mein noodles or wonton strips instead.

Other yummy salad recipes to try:

Greek Chicken Salad

Shaved Brussels Sprouts Salad

Oriental Ramen Noodle Salad

Citrus Fennel Arugula Salad

Greek Cheese Tortellini Salad