I\u2019ve had plenty of chicken salads<\/a> in my life, but I wanted to mix up the flavors a little. This Asian salad with chicken is full of protein and delicious, crunchy veggies. It\u2019s a feast for the eyes as much as your appetite!<\/p>\n It\u2019s naturally gluten-free and dairy-free and you can even meal prep it ahead of time.<\/p>\n There\u2019s something about warmer weather that has me craving a crunchy, fresh salad. I like to keep several different ones in my meal rotation for a variety of flavors and nutrients. Instead of iceberg lettuce or romaine lettuce though, this Asian salad has more of a slaw base. I used napa and red cabbage, but you could also use green cabbage if that\u2019s what you have. Cabbage is a cool weather crop so it\u2019s the perfect main ingredient for a springtime salad!<\/p>\n I add colorful, crunchy veggies like carrots and snow peas for even more variety. Mandarin oranges add a touch of sweetness, and hearty chicken makes it a protein-rich meal. The best part though is the salad dressing. <\/a>It has a lovely umami flavor from the coconut aminos, garlic, and toasted sesame oil. Then I use both maple syrup and honey to add a little sweetness.<\/p>\n I pre-cook my proteins at the beginning of the week to make meal prep even easier. This recipe is also a great way to use up some leftover chicken breasts or rotisserie chicken. You can even use chicken thighs or grilled chicken if that\u2019s what you have. I cook my chicken in some bone broth which makes it really tender and easy to shred. If you\u2019re using grilled chicken it will need sliced instead.<\/p>\n To save time I don\u2019t marinate my chicken like some Chinese chicken salad recipes do. If you want to add even more flavor though, then you can marinate your chicken in a few tablespoons of the sesame dressing for 30 minutes before cooking.<\/p>\n These add yet another layer of crunch! Instead of chow mein noodles or ramen noodles though we\u2019re using real food ingredients.<\/p>\n This just might be the star of the salad. I usually add olive oil to vinaigrettes but this version uses toasted sesame oil. It\u2019s a little sweet, a little tangy, and full of flavor. The fresh garlic and ginger add a nice antimicrobial boost and a little spice. If you like your salad a little spicy you can add a little siracha or red pepper flakes to the dressing.<\/p>\n \tAsian Chicken Salad<\/h2>\n
What Chicken to Use<\/h3>\n
Garnish Ideas<\/h3>\n
Toasted Sesame Vinaigrette<\/h3>\n
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Asian Chicken Salad<\/h2>\n