Asian Chicken Salad

Tasty Asian Chicken Salad is a chopped mix of cabbage, carrots, celery, nuts, hearts of palm, and cherry tomatoes. It’s topped with pan-seared chicken and tossed in a ginger-lime balsamic dressing, perfect for a quick, easy meal. It’s delicious!

 

 

Asian Chicken Salad

My sister Liz loves making salads!  She made this Asian Chicken Salad for lunch the other day and I fell in love with it.  I actually had to stop eating it and take out my camera to take some photos quickly, then asked her for the recipe.

Since my sister makes her dishes from whatever she can find in her pantry and vegetable drawer, creativity tends to blossom in the kitchen especially when time is limited.  This is how this salad was born!

So for this recipe, she incorporated a small bag of already shredded cabbage and a handful of shredded carrots. Then she added a handful of mixed nuts, crispy wonton strips, some fresh cilantro, hearts of palm and cherry tomatoes.

Next, she quickly pan-seared one chicken breast on stove-top with some soy sauce until it was fully cooked. Then chopped it and added it to the cabbage mixture. And, tossed the salad with a ginger-lime balsamic dressing, the salad was ready to serve!

This recipe makes a quick and easy meal when you need one. And, we can’t wait for you to try this recipe!

And, if you love Asian-style recipes, be sure to try our Asian-style Capellini Pasta with Vegetables, and Sautéed Spinach with Garlic-Ginger & Peppers, next!

Simple Dressing for this Asian Chicken Salad

A simple dressing was created using fresh lime juice, balsamic vinegar, olive oil, a drizzle of honey. Plus, she decided to add 2 tablespoons of ginger dressing from a bottle. She even added some black sesame seeds as the final touch.

How to make our Asian Chicken Salad?

Our full directions to making our Asian Chicken Salad is in our full recipe card at the bottom. But first, we’ll tell you how to make it in just a few easy steps.

In a large mixing bowl, mix the first 9 ingredients, cabbage, carrots, celery, both nuts, wonton strips, hearts of palm, cherry tomatoes, and cilantro.

In a small nonstick pan, and over medium heat, pan-sear or grill the chicken breast for 2 minutes on both sides. Add the teriyaki sauce and some cracked black pepper and continue to cook until the chicken is fully cooked for about 5 minutes. Remove and chop into small pieces. Set aside to cool for a few minutes.

In a small mixing bowl, whisk all the Asian dressing ingredients together and pour into the chopped salad, add the chopped chicken and toss until well combined. Serve immediately. Serves 4

A Quick & Easy Asian-Style Chicken Salad

I have to tell you, this Asian Chicken Salad was fantastic! I loved everything about it. It was crunchy from the addition of fresh vegetables and mixed nuts. Plus, the chicken added enough protein making this salad very filling and satisfying.

So good! You have to try this recipe! Light tasting, refreshing chicken salad, you will probably want to make it over and over again.

Have a good day everyone.

Enjoy!

Craving for More Tasty Salads?

Try some of these from 2 Sisters Recipes:

• Crunchy Broccoli, Raisins and Walnut Salad 
• Spring Tomato, Basil and Bocconcini Salad
• Healthy Apple Bok Choy Salad
• Easy Chicken Salad
  

If you make Liz’s Asian chicken salad, let us know and leave a comment with a star rating!  We’d love to hear from you.  Sharing your insights and experiences helps everyone who reads them, and helps us too!  Snap a photo and share it on social media, be sure to tag us @2sistersrecipes or hashtag #2sistersrecipes. 

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Thanks for stopping by and have a great day!  

HAPPY Cooking!  🙂

xo Anna and Liz