Introduction
This vibrant salad brings together crunchy vegetables, tender chicken, and a savory Asian-inspired dressing for a meal that is both satisfying and full of fresh flavor. You can enjoy it as a make-ahead lunch or a quick, colorful weeknight dinner. The combination of textures from the crispy noodles, juicy chicken, and crisp veggies makes every bite interesting.
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
- Preheat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly coat with nonstick cooking spray.
- Pat the chicken thighs dry. Season both sides evenly with garlic powder, 1/2 teaspoon of the kosher salt, and the black pepper.
- Cook the chicken for 6-8 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 or chop into bite-sized pieces.
- While the chicken cooks, 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, cilantro, and edamame.
- Sprinkle the remaining 1/2 teaspoon of kosher salt over the vegetables and toss to combine.
- Add the sliced chicken to the bowl with the vegetables. Pour the Asian Salad Dressing over everything and toss well to coat evenly.
- Just before serving, top the salad with the chow mein noodles (or crispy wonton strips) and the salted roasted peanuts to preserve their crunch.
Variations
- Grill the Vegetables: For a smoky flavor, lightly brush the red bell pepper and carrot ribbons with oil and grill them for a few minutes before adding to the salad.
- Make it a Wrap: Spoon the dressed salad (hold the crispy noodles) into large lettuce leaves or flour tortillas for a handheld meal.
- Serve it Warm: Add the warm, freshly cooked chicken and dressing directly to the salad bowl for a satisfying warm salad experience.
- Deconstructed Lunch Bowl: Pack the components separately (dressing on the side) for meal prep, assembling just before eating to keep everything crisp.
Tips for Success
- To save time, use pre-shredded coleslaw mix and matchstick carrots from the produce section.
- For maximum crispness, add the crunchy noodles and peanuts only to the portion you are serving immediately. Store leftovers without them.
- Let the cooked chicken rest before slicing to keep it juicy and prevent all the moisture from running out into the salad.
- Toast the peanuts lightly in a dry pan for 1-2 minutes to deepen their flavor before chopping and adding to the salad.
Storage & Reheating
Store leftover salad (without the crispy noodles and peanuts) in an airtight container in the refrigerator for up to 3 days. Store the chicken separately if possible. The salad is best enjoyed cold, but you can briefly microwave chicken portions if desired, though it may toughen slightly.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can substitute an equal weight of boneless, skinless chicken breasts. Adjust cooking time as needed, as breasts cook faster and can dry out more easily.
Is there a substitute for the Asian Salad Dressing?
The recipe is designed for the specific 3/4 cup batch of dressing listed. You can use a store-bought Asian sesame or ginger dressing in the same quantity, but the flavor profile will vary.
Can I make this salad ahead of time?
You can prep the vegetables, cook the chicken, and make the dressing up to a day in advance. Store them separately and combine, adding the crunchy elements, just before serving.
Do I have to cook the edamame?
No, the edamame should be fully cooked and shelled (as sold in the frozen aisle). You only need to thaw it if it was frozen.
How can I make this gluten-free?
Ensure your dressing is gluten-free and substitute the chow mein noodles with gluten-free crispy rice noodles or toasted sesame seeds for crunch.
What if I don’t have nonstick cooking spray?
You can lightly brush your pan or grill grates with a neutral oil like avocado or canola oil instead.
