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Peachy the Magazine

Asian Chicken Salad

Asian Chicken Salad
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Asian Chicken Salad

Servings

4 – 6

servings

This healthy salad is so easy to put together and is absolutely delicious. Feel free to leave out the chicken to make it vegetarian, or substitute with another protein.

Ingredients

  • For the dressing

  • 1/3 cup rice wine vinegar

  • 1/3 cup peanut butter

  • 3 tablespoons soy sauce

  • 2 limes, juiced

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon honey

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped shallot

  • 1 tablespoon grated fresh ginger

  • For the salad

  • 1 head Napa cabbage

  • 1/2 head red cabbage

  • 1 orange or red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 large carrot, peeled and sliced

  • Green onion, sliced thinly (optional)

  • 1 English cucumber, peeled and sliced

  • 1 cup jicama, peeled and sliced

  • 1/2 cup basil, sliced

  • 1/2 cup cilantro, sliced

  • 1/2 avocado, sliced

  • 1/2 cup toasted almonds, for garnish

  • 1 to 2 cups shredded chicken

Directions

  • Place all of the dressing ingredients in a jar or container with a lid. Shake until thoroughly combined.
  • Add all salad ingredients to a large bowl.
  • To serve, add dressing to salad bowl and toss to combine. Or, if you prefer, toss salad ingredients to combine and serve with dressing on the side.

Notes