Asian Salad with Chicken

Introduction

You’ll love the perfect combination of crisp textures and savory flavors in this vibrant salad. It’s a complete meal that brings together tender, seasoned chicken with a crunchy, colorful vegetable base. The homemade Asian dressing ties everything together with its sweet, tangy, and umami-rich profile.

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, 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, edamame, and chopped cilantro. Toss gently and set aside.
2. Pat the chicken thighs dry with a paper towel. Season both sides evenly with the garlic powder, 1/2 teaspoon of the kosher salt, and the black pepper.
3. Heat a large skillet or grill pan over medium-high heat and coat lightly with nonstick cooking spray. Add the chicken thighs and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes.
4. While the chicken rests, sprinkle the remaining 1/2 teaspoon of kosher salt over the prepared vegetable slaw in the bowl. Pour about half of the Asian Salad Dressing over the vegetables and toss to coat evenly.
5. Slice the rested chicken thighs into thin strips.
6. To serve, divide the dressed salad among four plates or bowls. Top each portion with sliced chicken. Drizzle with additional dressing if desired. Garnish generously with chow mein noodles (or wonton strips) and salted roasted peanuts just before eating.

Variations

• Grill It: For a smokier flavor, grill the seasoned chicken thighs on an outdoor grill instead of pan-searing them.
• Deconstructed Lunch: Pack the components separately for a meal prep lunch. Store the dressed slaw, sliced chicken, crunchy noodles, and peanuts in different containers and assemble just before eating to keep everything crisp.
• Lettuce Wraps: Skip the mixing bowl and serve the sliced chicken and slaw mixture in large butter lettuce leaves, drizzled with dressing and topped with noodles and peanuts.
• Grain Bowl: Serve the salad components over a bed of warm cooked rice, quinoa, or soba noodles for a more hearty, grain-based bowl.

Tips for Success

• For the crispiest salad, wait to add the dressing until just before serving. You can also store the dressing on the side for leftovers.
• Don’t skip the step of letting the chicken rest after cooking; this allows the juices to redistribute, ensuring moist and flavorful meat.
• To save time, use a bag of pre-shredded coleslaw mix (green and red cabbage with carrots) as a base, then add the other fresh vegetables.
• Taste your dressing before adding it. If you prefer a thinner or less intense dressing, you can whisk in a little water or rice vinegar to adjust the consistency.

Storage & Reheating

Store leftover dressed salad, chicken, and crunchy toppings separately in airtight containers in the refrigerator for up to 2 days. The slaw will become softer once dressed. To reheat, warm the chicken slices gently in the microwave or a skillet, and assemble with the chilled slaw and fresh toppings.

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 typically cook faster and can dry out more easily.

What if I don’t have edamame?

Shelled edamame adds protein and texture, but you can simply omit it if unavailable. The salad will still be delicious.

Is there a substitute for the chow mein noodles?

Crispy rice noodles, crushed ramen noodles (toasted in the oven), or even store-bought crispy fried onions make great crunchy toppings.

Can I make the dressing ahead of time?

Absolutely. The dressing can be made and stored in an airtight container in the refrigerator for up to 5 days. Shake well before using.

How can I make this salad gluten-free?

Ensure your soy sauce (in the dressing) is gluten-free Tamari, and use certified gluten-free crispy wonton strips or omit the crunchy noodles altogether, using extra peanuts for crunch.

Do I have to use both green and red cabbage?

No, you can use 3 cups total of just one type of cabbage if you prefer. The red cabbage mainly adds vibrant color.