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Amazing Asian Chicken Salad

Amazing Asian Chicken Salad

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 35 m
emilyk

emilyk

This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  2. Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  4. To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
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Reviews

bon apetite
15

bon apetite

9/11/2009

This was a tasty, colorful salad. Next time I will save more dressing to put on the salad. The chicken was delicious! Easy to put together.

wchick
9

wchick

9/16/2009

I cooked the chicken in the crock pot instead - just dumped half the dressing/marinade in there with frozen chicken tenders. The dressing wasn't as sweet as I was expecting it to be, but adding some sugar even after it was all made up did the trick. Good recipe - wish the rest of my family liked cabbage as much as I do!

veganwitch
7

veganwitch

7/15/2010

This was really tasty! I made this vegan by substituting the chicken with seitan and even tossed in some chopped up kale...so good!

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