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Asian Chicken Salad

Asian Chicken Salad

5 from 6 votes
Fresh and crunchy, this main dish salad is perfect for lunch or dinner.
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Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 4 cups Napa cabbage, thinly sliced
  • 2 cups Romaine, thinly sliced
  • 1 1/2 cups Purple cabbage, thinly sliced
  • 2 cups Shredded chicken
  • 1 Red pepper cut into match sticks
  • 1 cup Carrots, grated or match sticked (1-2 carrots or packaged, pre-grated carrots),
  • 4 Green onions, green part sliced on diagonal
  • 1/2 cup Chopped cilantro
  • 1/2 cup Chopped peanuts
  • Crunchy chow mein noodles for serving
  • For Dressing:
  • 1/4 cup Rice vinegar
  • 1/4 cup Soy Sauce
  • 3 Tbsp Creamy peanut butter
  • 1 Tbsp Toasted sesame seed oil
  • 1 Garlic clove
  • 1 Slice Fresh ginger (a quarter size slice)

Equipment

  • Mini food processor or blender

Method
 

  1. Combine lettuce and cabbages in large bowl. Add chicken, red pepper, carrots, green onions, cilantro and peanuts. Toss until well blended.
  2. Using a mini food processor or small blender, combine the dressing ingredients and blend until smooth. Salt to taste. If you like a sweeter dressing , add a little honey.
  3. Add dressing and toss to combine. Divide into 4 servings and top with crunchy chow mien noodles.
  4. Note: If you can, prepare dressing the night before (or several hours before) so the flavors have time to blend.