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If you're craving something fresh, light, and packed with flavor, this Asian Chicken Salad is a game-changer. It's a vibrant mix of shredded chicken, crisp cabbage, julienned carrots, and sliced cucumber, all tossed in a tangy, slightly sweet dressing. Perfect for a quick lunch or a refreshing dinner, this salad is as easy to make as it is delicious. Let's dive in!
Asian Chicken Salad Recipe
Ingredients:
- 2 cups cooked shredded chicken
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup sliced cucumber
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove minced garlic
Instructions:
- In a large mixing bowl, combine shredded chicken, cabbage, carrots, cucumber, cilantro, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
What You Will Need
What you will need to make Asian Chicken Salad
- Cooked shredded chicken: Provides protein and a hearty base, absorbing the dressing's flavors beautifully.
- Shredded cabbage: Adds crunch and a fresh, slightly peppery taste, balancing the salad.
- Julienned carrots: Brings sweetness and vibrant color, enhancing the salad's visual appeal.
- Sliced cucumber: Offers a refreshing, crisp texture, complementing the other vegetables.
- Chopped cilantro: Infuses a burst of citrusy, herbal flavor, lifting the overall taste.
- Sliced green onions: Adds a mild, oniony bite, rounding out the salad's flavor profile.
- Soy sauce: Provides a salty, umami depth, essential for the dressing.
- Rice vinegar: Adds tanginess, balancing the sweetness and saltiness in the dressing.
- Sesame oil: Imparts a rich, nutty aroma, enhancing the dressing's complexity.
- Honey: Sweetens the dressing, balancing the savory and tangy elements.
- Grated ginger: Adds a zesty, spicy kick, invigorating the dressing.
- Minced garlic: Infuses a robust, aromatic depth, essential for the dressing's flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Asian Chicken Salad Recipe
- Mixing bowl: Essential for combining all salad ingredients evenly, ensuring each bite has a balanced mix of flavors and textures.
- Whisk: Needed to blend the dressing ingredients smoothly, creating a consistent and flavorful sauce for the salad.
- Cutting board: Provides a stable surface for chopping vegetables and herbs, maintaining safety and precision.
- Knife: Crucial for slicing and dicing vegetables and chicken, ensuring uniform pieces for even distribution in the salad.
- Measuring spoons: Helps in accurately measuring dressing ingredients, ensuring the right balance of flavors in the salad.
Asian Chicken Salad Recipe
A refreshing and flavorful Asian Chicken Salad with a mix of crunchy vegetables and a tangy dressing.
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Equipment
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients:
Salad
- 2 cups Shredded Chicken cooked
- 2 cups Cabbage shredded
- 1 cup Carrots julienned
- 1 cup Cucumber sliced
- 1/4 cup Cilantro chopped
- 1/4 cup Green Onions sliced
Dressing
- 1/4 cup Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Honey
- 1 tsp Ginger grated
- 1 clove Garlic minced
Instructions:
- In a large mixing bowl, combine shredded chicken, cabbage, carrots, cucumber, cilantro, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes:
You can add some chopped peanuts or sesame seeds on top for extra crunch.
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare all ingredients as listed.
- Combine chicken, cabbage, carrots, cucumber, cilantro, and green onions in a large bowl.
- Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic for the dressing.
- Store salad and dressing separately in airtight containers.
- Refrigerate both for up to 2 days.
- Toss salad with dressing just before serving.
Freezing Instructions
- Do not freeze the salad once dressed.
- Freeze shredded chicken in a freezer-safe bag.
- Label with date and freeze for up to 3 months.
- Thaw chicken in the fridge overnight before using.
- Prepare fresh veggies and dressing when ready to serve.
Adding a touch of peanut butter to the dressing can give this Asian Chicken Salad an extra layer of creamy richness and depth.
Frequently Asked Questions
FAQ:
How long does it take to prepare this Asian Chicken Salad?
About 20 minutes if the chicken is already cooked.
Can I use a different type of meat?
Yes, shredded pork or beef works well too.
Is this salad gluten-free?
Use gluten-free soy sauce to make it gluten-free.
How long can I store leftovers?
Store in the fridge for up to 2 days.
Can I add other vegetables?
Absolutely, bell peppers or snap peas are great additions.
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