Introduction
This Asian Salad with Chicken is a vibrant, crunchy, and flavor-packed meal in a bowl. You get savory marinated chicken thighs tossed with crisp vegetables and a tangy dressing, all topped with satisfying crunchy noodles and peanuts. It’s a perfect balance of textures and a quick, complete dinner you’ll want to make again and again.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Servings: 4
Ingredients
- 1 1/2 cups shredded green cabbage
- 1 1/2 cups shredded red cabbage
- 1 batch Asian Salad Dressing (3/4 cup )
- Nonstick cooking spray
- 1 1/4 pounds boneless (skinless chicken thighs)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (divided)
- 1/4 teaspoon ground black pepper
- 3 green onions (thinly sliced)
- 2 carrots (peeled and shredded)
- 1 red bell pepper (thinly sliced)
- 1 cup chow mein noodles or crispy wonton strips
- 1/2 cup chopped fresh cilantro
- 1/2 cup edamame (thawed if necessary)
- 1/3 cup salted roasted peanuts
Instructions
- Prepare the salad base: In a large serving bowl, combine the shredded green cabbage, shredded red cabbage, sliced green onions, shredded carrots, sliced red bell pepper, chopped cilantro, and edamame. Toss gently and set aside.
- Cook the chicken: Heat a large skillet or grill pan over medium-high heat and lightly coat with nonstick cooking spray. Pat the chicken thighs dry with paper towels. Season both sides evenly with garlic powder, black pepper, and 1/2 teaspoon of the kosher salt.
- Place the chicken thighs in the hot pan. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned. Transfer to a cutting board, let rest for 5 minutes, then slice into thin strips.
- Assemble the salad: Add the sliced warm chicken to the bowl with the prepared vegetables. Pour the Asian Salad Dressing over the top and toss everything thoroughly to coat.
- Serve immediately: Divide the dressed salad among plates or bowls. Top each serving with chow mein noodles (or crispy wonton strips) and salted roasted peanuts just before eating to maintain their crunch.
Variations
- Make it a Wrap: Stuff the dressed salad (hold the crunchy toppings) into large lettuce leaves or a flour tortilla for a portable lunch.
- Serve it Cold: Cook and slice the chicken ahead of time, chill it, and assemble the salad cold for a refreshing meal-prep option.
- Grill for Flavor: Instead of pan-cooking, grill the seasoned chicken thighs over medium heat for those attractive char marks.
- Deconstruct for Kids: Serve the components separately on a plate or in a divided tray, letting kids assemble their own bites.
Tips for Success
- To prevent a soggy salad, always add the crunchy chow mein noodles and peanuts right before serving.
- Let the chicken rest after cooking before slicing; this keeps the juices inside the meat, making it more tender.
- If using frozen edamame, run it under warm water in a colander to thaw quickly, then pat dry before adding.
- Toss the salad thoroughly with the dressing to ensure every bite is flavorful.
Storage & Reheating
Store the dressed salad (without the crunchy noodles and peanuts) in an airtight container in the refrigerator for up to 2 days. Store the noodles and peanuts separately at room temperature. The salad is best enjoyed cold, but you can gently reheat the chicken separately in the microwave if desired.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can substitute an equal weight of boneless, skinless chicken breasts. Adjust the cooking time as needed, as breasts cook faster and can dry out if overcooked.
What if I don’t have the Asian Salad Dressing ready?
The recipe assumes you have a batch prepared. Any store-bought Asian-style sesame or ginger dressing can be used as a substitute in a pinch.
Is the salad spicy?
This recipe as written is not spicy. If you prefer heat, you can add a pinch of red pepper flakes to the chicken seasoning or a dash of sriracha to the dressing.
Can I make this vegetarian?
Absolutely. Omit the chicken and add a can of drained, rinsed chickpeas or baked tofu cubes for plant-based protein.
How can I make the salad gluten-free?
Ensure your Asian Salad Dressing is gluten-free, and substitute the chow mein noodles with crispy rice noodles or roasted chickpeas for crunch.
My cabbage seems dry after shredding. What should I do?
After shredding, you can soak the cabbage in a bowl of ice water for 10-15 minutes. This will crisp it up, then simply drain and pat very dry before using.
