This Asian Chicken Salad is a colorful and crunchy dish, packed with tender chicken, fresh veggies, and a tangy sesame-ginger dressing. Perfect for lunch, dinner, or meal prep throughout the week, it’s light yet satisfying and full of bold flavors.
2cupscooked shredded chicken (grilled or rotisserie)
2cupsshredded green cabbage
1cupshredded red cabbage
1cupshredded carrots
1redbell pepper, thinly sliced
3stalksgreen onions, chopped
1/4cupchopped fresh cilantro
1/4cupslivered almonds or chopped cashews
2tbspsesame seeds (optional)
1/4cuprice vinegar
2tbspsoy sauce
1tbspsesame oil
1tbsphoney or maple syrup
1tbspfresh lime juice
1tspgrated fresh ginger
1clovegarlic, minced
1/4cupneutral oil (like avocado or vegetable oil)
Instructions
In a large mixing bowl, combine the shredded chicken, green cabbage, red cabbage, shredded carrots, bell pepper, green onions, and cilantro.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, lime juice, grated ginger, minced garlic, and neutral oil until well combined.
Pour the dressing over the salad and toss everything together until evenly coated.
Top with slivered almonds or chopped cashews and sesame seeds (if using).
Serve immediately, or refrigerate for 15-30 minutes to allow the flavors to meld.