Introduction
You’ll love this vibrant Asian Salad with Chicken for its perfect combination of crunchy, colorful vegetables, savory chicken, and a zesty, homemade dressing. It’s a complete meal that’s both satisfying and refreshing, ready in well under an hour. The mix of textures—from crisp cabbage to crunchy peanuts and noodles—makes every bite exciting.
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
- In a large serving bowl, combine the shredded green cabbage, red cabbage, green onions, carrots, red bell pepper, cilantro, and edamame. Toss gently and set aside.
- Pat the chicken thighs dry. Season both sides evenly with garlic powder, 3/4 teaspoon of the kosher salt, and the black pepper.
- Heat a large skillet or grill pan over medium-high heat and coat lightly with nonstick cooking spray. Cook the chicken thighs for 7-8 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.
- While the chicken rests, add the remaining 1/4 teaspoon of kosher salt to the salad vegetables and toss. Pour about half of the Asian Salad Dressing over the salad and toss to coat.
- Slice the rested chicken into thin strips.
- To serve, divide the dressed salad mixture among four plates or bowls. Top each portion with sliced chicken, chow mein noodles (or wonton strips), and peanuts. Drizzle with the remaining dressing as desired.
Variations
- Grilled Chicken: For deeper flavor, grill the seasoned chicken thighs on an outdoor grill instead of pan-cooking.
- Deconstructed Bowl: Serve all components separately in a bento-style box for a fun, build-your-own meal.
- Wrap It Up: Spoon the salad and sliced chicken into large lettuce leaves or flour tortillas for a handheld version.
- Vegetarian Option: Simply omit the chicken for a hearty vegetarian salad. Consider baking seasoned tofu or tempeh using the same method.
Tips for Success
- For the crispiest salad, keep the chow mein noodles and peanuts separate until serving to prevent sogginess.
- Shredding the cabbage and carrots yourself (vs. buying pre-shredded) yields a much better, crisper texture.
- Let the cooked chicken rest before slicing to ensure the juices redistribute, keeping the meat moist.
- Taste the salad after adding the initial half of the dressing; you can always add more, but you can’t take it away.
Storage & Reheating
Store the salad components separately: keep the dressed vegetables, chicken, and crispy toppings (noodles, peanuts) in airtight containers in the refrigerator for up to 3 days. For best texture, add the crispy toppings just before eating. Reheat chicken gently in the microwave or a skillet.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts. Adjust the cooking time as needed, as breasts typically cook faster and can dry out more easily.
What if I don’t have the ingredients for the Asian Salad Dressing?
The ingredient list assumes you have a separate recipe for the dressing. If you need a quick substitute, a store-bought Asian sesame or ginger dressing will work in a pinch.
Is the edamame necessary?
It adds protein and texture, but you can omit it if unavailable. Thawed frozen peas or blanched snap peas could serve as a similar, though not identical, substitute.
How can I make this salad ahead of time?
Prep all vegetables and cook the chicken up to a day in advance. Store them separately and assemble, dress, and add crispy toppings just before serving.
Can I make this nut-free?
Absolutely. Simply omit the peanuts. You could add toasted sesame seeds for a bit of crunch and flavor if allergies allow.
Why is the salt divided in the ingredients?
The salt is used in two stages: the majority (3/4 tsp) is for seasoning the chicken, and the remaining (1/4 tsp) is for seasoning the vegetable base of the salad before dressing.
