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–+ servings

Crunchy Asian Chicken Salad

Casey Rooney
This easy Asian chicken salad is a perfect light dinner or lunch! Packed with colorful veggies like cabbage, carrots, and bell peppers, it’s hearty and wholesome! The best part? You'll want to bathe in the slightly sweet and savory peanut vinaigrette! This salad keeps well in the fridge making it perfect for meals prep or for a quick lunch at work.
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course dinner, lunch, meal prep
Cuisine American, asian
Servings 4

Ingredients
  

For the peanut vinaigrette dressing

  • 1/4 cup creamy peanut butter
  • juice from 1 orange about 1/4 cup
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp water a little more if needed
  • 2 tbsp honey
  • 1 tbsp fresh ginger, grated or minced
  • 2 cloves of garlic, miced the best garlic chopper!
  • 1 tsp sesame oil
  • 1/4 tsp red chili flakes optional for a little heat
  • 1/8 tsp EACH coarse salt and black pepper

For the salad

  • 4 cups green cabbage, thinly sliced you can substitute cole slaw mix
  • 1-2 cups purple cabbage, thinly sliced you can substitute cole slaw mix
  • 2 cups cooked chicken such as rotisserie chicken breast
  • 1 cup carrots, shredded
  • 1 red bell pepper, chopped
  • 1/2 cup crunchy chow mein noodles such as these
  • 3 green onions, sliced (white and green parts)
  • 1/2 cup almonds, chopped or sliced
  • 1/4 cup cilantro, chopped
  • sesame seeds (optional)

Instructions
 

  • Make the dressing: To a small bowl add the vinaigrette ingredients. Mix until combined. 
  • Assemble: Add all veggies/salad ingredients to a large serving bowl. Drizzle with the dressing and toss. Sprinkle on more sesame seeds, chow mein noodles, and almonds for more crunch!