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Asian Chicken Salad

Asian Chicken Salad

Craving something fresh and vibrant? This Asian Chicken Salad combines crisp vegetables and tender chicken, all drizzled with a flavorful dressing. Perfect as a light lunch or a side dish for dinner, it's an easy weeknight winner. Make it tonight and impress everyone!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups green cabbage finely shredded
  • 1.5 cups red cabbage finely shredded
  • 1 cup carrot peeled & grated on the large holes of a box grater
  • 2 cups cooked chicken shredded
  • 0.5 cups green onions thinly sliced
  • Crispy chow mein noodles chow mein noodles added to preference
  • 0.25 cups olive oil or use vegetable oil
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 0.25 teaspoon garlic powder
  • 0.25 cup mayo
  • 1 teaspoon salt
  • 1.5 teaspoons toasted sesame seeds

Equipment

  • Large bowl
  • Small blender

Method
 

  1. In a small blender jar, combine olive oil, sesame oil, white vinegar, granulated sugar, garlic powder, mayo, and salt. Blend until smooth and creamy, about 35 seconds.
  2. Stir in toasted sesame seeds. Refrigerate until ready to use.
  3. In a large bowl, combine both green cabbage, red cabbage, carrot, chicken, and green onions. Toss gently.
  4. If storing, keep the dressing separate. Drizzle the dressing over the salad when ready to serve.
  5. Top with chow mein noodles 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.
  • Serving: Add chow mein noodles just before serving so they stay crunchy.