Description
A refreshing and flavorful Asian-inspired chicken salad that combines shredded chicken with a variety of fresh vegetables and a delicious homemade dressing.
Ingredients
Scale
- 3 cups shredded cooked chicken (approximately 2 chicken breasts)
- 4 cups assorted salad greens (like arugula and butter lettuce)
- 1 cup grated carrots
- 1 cup purple cabbage, finely chopped
- 1/2 cup scallions, chopped
- 1/2 cup toasted cashews
- 1/2 cup pineapple chunks, drained
- 1/4 cup fresh mint, chopped
- 1/4 cup tamari sauce (for dressing)
- 2 tablespoons apple cider vinegar (for dressing)
- 2 tablespoons peanut oil (for dressing)
- 1 tablespoon maple syrup (for dressing)
- 1 teaspoon freshly grated ginger (for dressing)
- 1 teaspoon minced shallots (for dressing)
- 1 teaspoon crushed red pepper flakes (for dressing)
Instructions
- In a large mixing bowl, add the shredded chicken, assorted salad greens, grated carrots, purple cabbage, scallions, toasted cashews, pineapple chunks, and fresh mint.
- In a small mixing bowl, combine the tamari sauce, apple cider vinegar, peanut oil, maple syrup, grated ginger, minced shallots, and crushed red pepper flakes. Whisk until the mixture is smooth and well blended.
- Drizzle the dressing over the salad mixture and gently toss everything together until all ingredients are coated.
- You can serve the salad right away or let it sit in the fridge for about 20 minutes to enhance the flavors.
Notes
- For an extra layer of flavor, add some crispy fried onions on top before serving.
- To create a vegan version, swap the chicken for chickpeas and use a plant-based dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg