Asian Salad with Chicken

Introduction

This vibrant Asian Salad with Chicken combines crunchy fresh vegetables, flavorful grilled chicken, and a savory homemade dressing into a perfect, satisfying meal. You’ll love the mix of textures and flavors, from the crispy cabbage to the tender chicken and the salty crunch of peanuts. It’s a restaurant-quality dish you can easily make at home.

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

1. First, make your Asian Salad Dressing according to its recipe. Set aside.
2. Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
3. Pat the chicken thighs dry with paper towels. Season them evenly on both sides with garlic powder, 1/2 teaspoon of the kosher salt, and the ground black pepper.
4. Place the chicken on the hot grill. Cook for 7-8 minutes per side, or until fully cooked through (internal temperature of 165°F). Transfer to a cutting board, let rest for 5 minutes, then slice thinly or chop.
5. While the chicken cooks, prepare the salad base. In a large bowl, combine the shredded green cabbage, shredded red cabbage, sliced green onions, shredded carrots, sliced red bell pepper, cilantro, and edamame.
6. Add about half of the prepared Asian Salad Dressing to the vegetables and toss well to coat. Season the salad with the remaining 1/2 teaspoon of kosher salt and toss again.
7. Divide the dressed salad mixture among four plates or bowls. Top each serving with sliced grilled chicken, a sprinkle of chow mein noodles (or crispy wonton strips), and a generous handful of salted roasted peanuts.
8. Drizzle each salad with the remaining dressing to taste and serve immediately.

Variations

1. Meal Prep Style: Store the dressed vegetable base (minus the crunchy toppings), sliced cooked chicken, dressing, chow mein noodles, and peanuts in separate containers. Assemble just before eating to keep everything crisp.
2. Deconstructed Bowl: Serve all components family-style in separate bowls, allowing everyone to build their own salad with their preferred ratios.
3. Warm Salad: Toss the warm, freshly sliced chicken directly into the salad bowl with the vegetables and dressing for a slightly wilted, warm salad experience.
4. Lettuce Wraps: Skip mixing everything into a big salad and instead use large lettuce leaves (like butter or romaine) to wrap the chicken, veggies, and toppings with a drizzle of dressing.

Tips for Success

• Use a sharp knife or a mandoline to get thin, consistent shreds of cabbage for the best texture.
• Letting the chicken rest before slicing ensures the juices redistribute, keeping the meat moist and tender.
• Toss the salad with only half the dressing initially to prevent it from becoming soggy, especially if not serving immediately.
• For extra flavor, you can marinate the chicken in a few tablespoons of the Asian dressing for 15-30 minutes before grilling (be sure to reserve enough dressing for the salad).

Storage & Reheating

Store leftover undressed salad components (vegetables and chicken) separately from the dressing and crunchy toppings in airtight containers in the refrigerator for up to 3 days. The chicken can be eaten cold or reheated gently in the microwave. Assemble with fresh toppings when ready to eat.

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts. Reduce the cooking time to 6-7 minutes per side to avoid drying them out.

I don’t have a grill. How else can I cook the chicken?

You can pan-sear it in a skillet over medium-high heat with a little oil, or bake it at 400°F for 20-25 minutes until cooked through.

What can I use instead of chow mein noodles?

Crispy wonton strips are the direct alternative listed. You could also use crispy rice noodles or even broken-up baked spring roll wrappers.

Can I make this salad ahead of time?

You can prep all components ahead, but assemble just before serving to keep the cabbage crisp and the noodles crunchy.

Is there a substitute for edamame?

While not listed in the exact ingredients, if you must substitute, blanched sugar snap peas cut into small pieces would offer a similar color and crunch.

How can I make this recipe gluten-free?

Ensure your Asian Salad Dressing recipe uses gluten-free soy sauce (tamari), and substitute the chow mein noodles with certified gluten-free crispy rice noodles or omit them.