*Asian Chicken Salad
Napa Cabbage, ea.
In Stock

Red Bell Pepper, ea.
In Stock
Mint Bunch, ea.
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Asian Chicken Salad

  • 2 small chicken breasts, cooked and thinly sliced
  • 1 large carrot, peeled
  • 3 cups shredded napa cabbage, from 1 small cabbage
  • 3 cups shredded romaine lettuce, from 1 small lettuce
  • 1 small red bell pepper, seeded and deveined, thinly sliced
  • 2 tablespoons fresh mint leaves, chopped
  • 1/2 cup slivered almonds, toasted* see Cook's note
  • 1 tablespoon toasted white or black sesame seeds


  • 1/4 cup grapeseed oil (or any similar non-assertive flavored oil)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon granulated sugar
  • salt and freshly ground black pepper, optional

For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, mint, cooked and sliced chicken, almonds, and sesame seeds.

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. Pour the dressing over the salad and toss well and serve. 

Serves 4

*Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

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