No Cook Asian Chicken Salad (Printable)
Refreshing mix of tender chicken, crisp vegetables, and tangy sesame-ginger dressing ready in 20 minutes.
# What You'll Need:
→ Chicken
01 - 2 cups cooked rotisserie chicken breast, shredded (skinless)
→ Vegetables
02 - 2 cups shredded Napa cabbage
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 1 cup sugar snap peas, thinly sliced
06 - 3 scallions, thinly sliced
07 - 1/4 cup fresh cilantro leaves, chopped
→ Dressing
08 - 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
09 - 2 tablespoons toasted sesame oil
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon honey
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon grated fresh ginger
14 - 1 garlic clove, minced
15 - 1 teaspoon Sriracha or Asian chili sauce (optional)
→ Toppings
16 - 1/4 cup roasted unsalted peanuts, roughly chopped
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges, for serving
# Directions:
01 - In a large bowl, combine the shredded chicken, Napa cabbage, carrots, red bell pepper, sugar snap peas, scallions, and cilantro.
02 - In a small bowl or jar, whisk together the soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha until smooth.
03 - Pour the dressing over the salad and toss thoroughly to combine.
04 - Divide the salad among four plates or bowls. Top each serving with chopped peanuts and toasted sesame seeds.
05 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- No cooking means your kitchen stays cool while you eat something vibrant and satisfying
- The sesame ginger dressing comes together in seconds but tastes like you spent all day on it
02 -
- The salad gets watery if dressed too early, so wait until right before serving
- Use tamari instead of soy sauce if you need this to be gluten-free
03 -
- Grate the ginger against the grain so you get long flavorful strands instead of tough fibrous bits
- Let the dressed salad sit for five minutes before serving to let the flavors meld slightly