Asian Inspired Salad with Shredded Roasted Chicken

Preperation time
25 minutes m
Skills level

Serving size
serves 4
Country of origin

Preparation time: 25 minutes m
Cooking time: 25-30 m
Servings: serves 4

Ingredients

  • 2 medium-sized chicken cutlets, roasted and shredded
  • Garlic salt to taste
  • 1 (8-ounce) bag shredded red cabbage
  • 1 (8-ounce) bag shredded iceberg
  • salt to taste
  • 1 cup edamame
  • 1 small can water chestnuts, roughly 1 cup
  • 1 small can mandarin oranges, roughly 1 cup
  • Chinese crunchy noodles
  • 1/4 cup pickled red onions or sliced red onions
  • sesame seeds to taste
  • Creamy Almond Butter-Hoisin Dressing
  • 1/3 cup creamy almond butter
  • 1 tablespoon hoisin sauce
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons apple cider vinegar (or rice vinegar)
  • 1 tablespoon olive oil (or sesame oil)
  • 1/2 teaspoon garlic paste (ore minced garlic)
  • 1 teaspoon minced ginge
  • 1/2 tablespoon toasted sesame seeds
  • water to loosen, about 4 tablespoons or until dressing is runny
Recipe Type:
Course:

When you are craving Asian food and don’t feel like take out or making anything fancy, try this salad. It is such a great salad that is more like a meal and it checks all the boxes for delicious, healthy, and easy!

Preheat the oven to 425 degrees. Season chicken with garlic salt. Roast it for roughly 25 minutes or until the internal temperature reaches 165 degrees.

Once slightly cooled, place inside the stand mixer bowl with paddle attachment to easily shred the chicken. Works like magic. Alternatively, pull the chicken using two forks to shred.

In a large bowl you plan to serve the salad in, add the shredded cabbage and lettuce and salt. Gently toss to combine. Set this aside while you prepare the dressing.

In a small bowl, add the almond butter, hoisin sauce, soy sauce, vinegar, oil, garlic paste, ginger and toasted sesame seeds. Add a little water and whisk until runny.

Next, to the salad bowl with cabbage-lettuce mixture, add the cooled edamame, water chestnuts, mandarin oranges, and cooled chicken. Toss gently. Add the crunchy Chinese noodles and sesame seeds. Top with a drizzle of dressing and toss salad or add the dressing to individual bowls.

Note: there is a recipe in my newest cookbook, Nourish or pickled onions.

Enjoy! Other add ins: swap the lettuce for Napa cabbage, add sugar snap peas, cashews or sliced almonds, or sliced sour apple. If you are vegetarian, skip the chicken altogether, still delish!