1. Can I make the Asian Chicken Salad in advance?

Yes, you can prepare this salad in advance! However, it’s best to store the salad and the dressing separately to keep the ingredients fresh and crisp. When ready to serve, simply toss the salad with the dressing, top with mandarin oranges and chow mein noodles, and enjoy. This way, the salad will remain crunchy and delicious for up to 3-4 days in the fridge.

2. What other protein can I use in this salad?

While rotisserie chicken is a popular choice, you can easily substitute it with other proteins. Grilled shrimp, tofu, or even grilled steak would work well. For a vegetarian version, swap the chicken for grilled or sautéed tofu, tempeh, or chickpeas.

3. How can I adjust the dressing if I want it less spicy?

If you prefer a milder dressing, you can reduce or omit the red pepper flakes. You could also replace them with a small amount of sweet chili sauce for a less spicy but still flavorful dressing. Taste the dressing as you go to ensure it meets your preferred level of heat.

Asian Chicken Salad with Ginger Dressing

Name: Asian Chicken Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1/3 cup sliced almonds; 1 tablespoon sesame seeds; 12 ounces coleslaw mix or shredded cabbage; 2 cups leaf lettuce, romaine or any leafy green; 1/2 cup cilantro, chopped; 1-2 green onions, thinly sliced; 2 cups chopped cooked chicken, rotisserie or poached; 1/2 cup mandarin oranges, drained; 1/3 cup chow mein noodles; 1/4 cup olive oil; 1/4 cup rice vinegar; 2 tablespoons honey; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 clove garlic, grated; 1 1/2 inch knob ginger, grated; 1/8 teaspoon red pepper flakes

Description

Asian Chicken Salad with Ginger Dressing is a healthy, flavorful dish filled with crunchy vegetables, protein-rich chicken, and a zesty ginger dressing. Perfect for a light meal or meal prep, this salad offers a fresh combination of textures and tastes, including sweet mandarin oranges, crispy chow mein noodles, and toasted almonds.

Ingredients

Scale

1/3 cup sliced almonds
1 tablespoon sesame seeds
12 ounces coleslaw mix or shredded cabbage
2 cups leaf lettuce, romaine or any leafy green
1/2 cup cilantro, chopped
1–2 green onions, thinly sliced
2 cups chopped cooked chicken, rotisserie or poached
1/2 cup mandarin oranges, drained
1/3 cup chow mein noodles
1/4 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon sesame oil
1 clove garlic, grated
1 1/2 inch knob ginger, grated
1/8 teaspoon red pepper flakes

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Instructions

Heat a small skillet over medium-low heat. Dry-toast the sliced almonds and sesame seeds for about 5 minutes, stirring frequently until golden and fragrant. Set aside to cool.
In a large mixing bowl, combine the coleslaw mix, lettuce, cilantro, green onion, and chopped chicken.
In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, sesame oil, red pepper flakes, grated garlic, and ginger until fully combined.
Pour the dressing over the salad mixture and toss to coat evenly.
Top the salad with mandarin oranges and chow mein noodles, and serve immediately. If making ahead, store the dressing separately until serving.

Notes

If preparing ahead, store the salad and dressing separately to maintain freshness.
For a nut-free version, substitute sliced almonds and sesame seeds with sunflower seeds or pumpkin seeds.
Feel free to add other vegetables like bell peppers, broccoli, or snow peas to enhance the salad.
Adjust the level of spice by reducing or omitting the red pepper flakes in the dressing.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch, Main Course, Salad
Method: Mixing, Toasting
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 18g
Cholesterol: 50mg