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Asian Salad with Chicken

Ingredients

  • 1/2 head Napa cabbage shredded (or savoy)
  • 1 c. shredded or julienned carrots
  • 1/2 head red cabbage finely shredded or chopped
  • 1/2 c. toasted almonds
  • 1 large red bell pepper thinly sliced
  • 1 bunch green onions thinly sliced
  • 1-2 cans mandarin oranges drained
  • 2-3 Tbsp. toasted sesame seeds
  • Grilled chicken dark or white meat
  • Fried wonton strips

Sesame Dressing:

  • 6 Tbsp. rice wine vinegar
  • 6 Tbsp. sugar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame oil

Thai Peanut Dressing:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce or tamari*
  • 1 tablespoon honey or maple syrup or agave nectar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sriracha
  • 1/4 teaspoon ground ginger
  • 1 clove garlic roughly chopped
  • 1-2 tablespoons water or coconut milk if needed

Instructions

  1. Grill or baked the chicken and chop and refrigerate until ready to assemble salad.
  2. In a large bowl combine the cabbages, carrots, pell pepper, green onions, and almonds. Add enough of the sesame dressing to coat salad. Add in the sesame seeds, oranges and a few wonton strips. Serve the peanut dressing on the side for drizzling. Serve extra wonton strips for garnishing.

  3. For Sesame Dressing: Mix all ingredients and refrigerate until ready to assemble the salad.

Dressing:

  1. Whisk all ingredients together in a small bowl until evenly combined. If you would like to thin out the dressing, add in a few tablespoons of water or coconut milk until the dressing reaches your desired consistency.
  2. Serve immediately, or refrigerate in a sealed container for up to 1 week.

Recipe Notes

Thai Peanut Dressing courtesy of gimmesomeoven.com.