Asian Chicken Salad
A crunchy, bold asian chicken salad with napa cabbage, iceberg lettuce, bean sprouts, shredded carrots, and chopped peanuts, all tossed in a spicy lime dressing with sesame oil, fish sauce, and fresh chili flakes.
Servings 4 as a side salad
Ingredients
For the spicy lime dressing
- 1 tbsp sesame oil
- 1 lime, zested and juiced
- 1 tbsp rice wine vinegar
- 2 tbsp liquid honey
- 2 tbsp soy sauce
- 1 tsp fish sauce
- ¼ tsp ground pepper
- 1 garlic clove pressed
- 1 tsp kosher salt
- ¼ tsp chili flakes
For the salad
- 3 cups shredded cooked chicken about 1 small cooked rotisserie chicken - depending on how heavy you want this on chicken decide between 3-4 cups chicken
- 1 cup chopped iceberg lettuce
- 2 cups chopped napa cabbage, thinly sliced
- 4 green onion sprigs thinly sliced
- 2 tbsp sesame seeds toasted
- ¼ cup chopped peanuts
- 1 cup bean sprouts
- ¼ cup chopped thai basil
- 2 cup shredded carrot
Instructions
- Make the dressing: Add all of the dressing ingredients to a small bowl and whisk together to combine. Set aside.
- Add all of the salad ingredients to a large bowl and drizzle with the dressing. Toss to combine and taste. Adjust with salt and/or chili flakes.
- Enjoy immediately or prep lettuce and cabbage separately, adding right before assembly and eating.
