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Asian Chicken Salad

Asian Chicken Salad

Asian Chicken Salad is a repeat favorite in our house because it is so tasty which pleases the clan and it is so easy to make which pleases me!  I also love this recipe because it is loaded with so many healthy ingredients.  The only guilty pleasure in this dish is the dressing but you can adjust that to make it low fat by substituting some of the ingredients.  I feel so satisfied after eating this meal and happy that I was able to throw a delicious well balanced meal together in under 10 minutes.  

To make this meal easy, I use store bought rotisserie chicken and bagged lettuce and cabbage which saves a lot of time. You can substitute the rotisserie chicken with roasted chicken breasts that are shredded after cooking. This may already be part of your meal prep strategy so why not make this dish part of your rotation!

So for those rushed evenings dealing with school activities, work or just life, this is the meal you want to have for dinner! I think you will enjoy this recipe as much as we have over the years after you give it a try!

 

Asian Chicken Salad

A quick, easy and full of flavor Asian salad with chicken
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Ingredients for salad

  • 1 rotisserie chicken meat shredded or pulled off the bones
  • 1 red pepper sliced
  • 1/4 cup toasted slivered almonds
  • Crunchy chow mein noodles found in Asian section of grocery store
  • 1 large bag/container of mixed lettuce about 16 oz
  • 1 bag of coleslaw mix 10-12 oz
  • 2 oranges skin removed and divided into their sections. You can use mandarin oranges for this as well. Just double the amount.

Ingredients for dressing

  • 1/2 cup of regular mayonnaise or substitute lowfat mayonaise
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup of soy sauce
  • 1 tbsp olive oil
  • 1 tbsp of toasted sesame oil optional
  • Water to thin out if necessary

Instructions

  • On a large platter, empty your cole slaw bag and mixed lettuce bag on to the platter, tossing it all together until evenly mixed. Add your sliced peppers and oranges over top of the lettuce.
  • Next, place your slivered almonds in a small pan over medium heat for 5 minutes tossing occasionally to get them lightly toasted. Remove from heat let cool.
  • For the dressing, in a medium bowl, mix together your Mayonnaise, sour cream (or yogurt), olive oil, soy sauce and toasted sesame oil (if using this). If the dressing seems too thick, add 1 tbsp of water at a time until it reaches a desired consistency.
  • Next, take your cooled almonds, chicken and a large heaping handful of your crunchy chow mein noodles and add that to your salad. Drizzle your salad with a little bit of your dressing.
  • Toss the salad lightly.
  • Serve the salad with the extra chow mein noodles and remaining dressing on the side.
  • Enjoy!

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