Delicious Shredded Asian Chicken Salad Recipe
Are you craving an Asian-inspired dish that is healthy and satisfying? Look no further than my Shredded Asian Chicken Salad recipe! This dish combines tender shredded chicken breast with an array of colorful and crunchy vegetables, all tied together with a tangy and savory dressing that will leave your taste buds begging for more.
Not only is this meal packed with flavor, but it is also a great way to make use of leftover cooked chicken, making it both convenient and economical. The recipe can be easily scaled up or down depending on the size of your party or how many servings you need. Plus, it’s a crowd-pleaser for both meat-lovers and vegans alike.
So grab some green onions, carrots, green cabbage, chicken breasts, and soy sauce, and get ready to cook up a storm. With just a few simple steps and the right ingredients, you can take your taste buds on a journey across Asia without even leaving your kitchen. Let’s get started!
Why You’ll Love This Recipe
Fellow foodies, if you’re in the mood for an explosion of Asian flavors, look no further than this incredible Shredded Asian Chicken Salad Recipe. This salad is a game-changer that will leave your taste buds happy and your guests craving for more. Trust me; you’ll love everything about it!
Firstly, let’s talk about the chicken breasts. We all know how plain boiled chicken can be, but this recipe will show you how to make perfectly juicy and flavorful chicken breasts in minutes with just a few simple steps. The chicken is coated in a delicious combination of soy sauce, sesame oil, rice vinegar, olive oil, and chili pepper before being baked to perfection. The result is tender, juicy chicken with a unique smoky aroma that will permeate throughout the entire salad.
Secondly, let’s address the fact that this salad is healthy! With generous servings of shredded green and red cabbage, carrots, red bell peppers, and green onions – this salad packs a powerful punch of nutrients at every serving. Plus, it’s incredibly easy to customize to fit any diet preference; whether you’re paleo, keto or gluten-free.
And lastly, but not leastly (if that’s even a word?), this Shredded Asian Chicken Salad Recipe is easily customizable! This recipe can be tailored to suit everyone’s preferences – some people like their salads spicy while others prefer them sweet; some like their salads crunchy while others prefer them soft. You can even swap out the chicken for grilled chicken or add some ramen noodles to turn it into a noodle salad.
In conclusion, there are countless reasons why you’ll love this Shredded Asian Chicken Salad Recipe – from its juicy chicken breasts and super healthy ingredients to its endless customization options. It’s an easy recipe guaranteed to win over your taste buds and impress your guests while keeping you feeling healthy and energized! So go ahead and give it a try – you won’t regret it!
Ingredient List
Here are the ingredients you’ll need to make your very own Shredded Asian Chicken Salad:
For the salad:
- 4 cups shredded green cabbage
- 1 head green cabbage, finely shredded
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 2 spring onions, thinly sliced
- 2 cups cooked and shredded chicken breast (or rotisserie chicken)
- 1 cup shredded carrots
- ½ cup roughly chopped fresh cilantro
For the dressing mix:
- 3 tablespoons sesame oil
- ½ cup olive oil
- 2 tablespoons soy sauce
- juice of one lime
- 2 tablespoons rice vinegar
- 1 tablespoon sauce sesame oil
- 1 tablespoon honey
The Recipe How-To
Now that you have all the ingredients ready, let’s start to make this Shredded Asian Chicken Salad. Follow these simple steps:
Step 1: Prepare the chicken
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Start by cooking four chicken breasts. You can roast them in the oven, boil, or grill them. I prefer roasting them in the oven for about 25-30 minutes at 350°F.
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Once the chicken is cooked, let it cool slightly and shred it into thin strips with a fork or your hands.
Step 2: Prepare the salad dressing
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In a bowl, add ¼ cup of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, and 1 tablespoon of olive oil.
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Whisk together until all the ingredients are combined and set aside.
Step 3: Assemble the salad
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In a large salad bowl, add four cups of finely shredded green cabbage, one head of finely shredded red cabbage, and one cup of shredded carrots.
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Then add one red bell pepper thinly sliced and half a cup each of roughly chopped fresh cilantro and green onions.
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Add four cups of shredded chicken on top of the veggies and mix everything together.
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Pour the prepared dressing over the salad and toss everything to combine.
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Sprinkle with two tablespoons of sesame seeds and serve immediately.
Optional Step: Make your salad more interesting with some variations
- For a spicy shredded chicken version, you can add chopped chili pepper or jalapeño.
- You can also use grilled chicken instead of roasted chicken.
- To make it a Thai-inspired dish, drizzle some peanut sauce or peanut dressing on top.
- Serve alongside ramen noodles for an exquisite Vietnamese Chicken Salad.
- If you are following Paleo diet, try The Defined Dish’s Shredded Thai Chicken Salad recipe without soy sauce.
- For an even simpler version using store-bought rotisserie chicken along with crisp lettuce, check out The Pioneer Woman’s Chinese Chicken Salad Recipe with Crunchy Ramen Noodles.
Enjoy your healthy Asian Chicken Salad!
Substitutions and Variations
If you want to switch things up with this Asian chicken salad recipe, there are numerous variations and substitutions you can try out. Here are some suggestions:
– Use grilled chicken breast instead of roasted. Grilled chicken adds a delicious smoky flavor to the dish.
– For a spicy twist, add some chopped chili pepper or use a spicy shredded chicken.
– Swap out the cabbage for kale or spinach, which will give you an equally healthy and nutritious salad.
– If you don’t have green onions on hand, use regular white onions as a substitute.
– For a vegetarian version, remove the chicken breasts and add grilled tofu or tempeh, or double up on the veggies for an extra boost of nutrients.
– Try different types of meat, such as rotisserie chicken, chopped Thai chicken or Vietnamese-style chicken.
– If you prefer peanut flavors in your salad, add a peanut sauce or dressing instead of soy sauce-based dressing. Pioneer Woman has a great recipe for peanut dressing that pairs well with the salad.
– Incorporating noodles like ramen noodles can take this recipe up a notch adding more crunch and texture to the dish.
– For those in search of paleo-friendly substitutes, check out the Defined Dish – they have fantastic ideas on how to make this recipe paleo-compliant.
So pick and choose your favorite variations and substitutions based on your dietary restrictions or preferences.
Serving and Pairing
This shredded Asian chicken salad recipe is a complete meal on its own, but it also pairs well with other dishes. Serve it as a side dish alongside grilled meats or seafood. It also makes a great appetizer when served in mini lettuce cups or wonton wrappers.
To elevate the flavors of this dish, I recommend pairing it with a light and refreshing white wine such as a Sauvignon Blanc or Pinot Grigio. If you prefer beer, go for a pale ale or pilsner that complements the Asian flavors.
For a non-alcoholic option, try pairing this salad with iced green tea or an infused water with slices of lime and mint. The natural sweetness of the water and the refreshing taste of the lime and mint perfectly complement the spicy and savory flavors of the salad.
You could also add some noodles to turn this into a complete meal. Ramen noodles or soba noodles are great options that add additional texture to the dish. Another suggestion would be to top your salad with some chopped peanuts for an extra crunch or serve it with peanut sauce for a Thai-inspired twist.
No matter how you choose to serve or pair this delicious Asian chicken salad recipe, your taste buds are in for a treat!
Make-Ahead, Storing and Reheating
If you are planning to make this Asian Chicken Salad recipe ahead of time or if you have leftovers, here are some tips for storing and reheating it.
Make-ahead:
You can prepare the chicken and veggies a day ahead of time and store them separately in the fridge. Then, when ready to serve, toss them together with the dressing. This will save time on the day of your event and give the flavors a chance to marinate.
Storing:
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Since this salad has a lot of veggies, it is best eaten fresh, but it can still be enjoyed as leftovers.
Reheating:
Since this is a cold salad, there is no need to reheat the entire salad. However, if you want to reheat just the chicken portion before serving, you can quickly warm it up in the microwave for 30 seconds or in a skillet over low heat with a few splashes of olive oil until heated through.
Pro tip: If you plan on making this salad often, consider using meal prep containers to portion out individual servings ahead of time. This way, you can grab your lunch on-the-go throughout the week without having to worry about reheating at all.
Overall, this Shredded Asian Chicken Salad Recipe is perfect for making ahead of time or enjoying as leftovers. Just make sure to store everything properly and reheat only what is necessary.
Tips for Perfect Results
When it comes to making the perfect Shredded Asian Chicken Salad, there are a few tips and tricks that can help elevate your dish from good to great. Here are some of my tried-and-true tips for perfecting this recipe:
1. Shred the chicken finely: To get the best texture for your salad, it’s important to shred the chicken as finely as possible. You can use a knife, a fork, or even your hands to shred the chicken breast into small, bite-sized pieces.
2. Use freshly squeezed lime juice: For the dressing, be sure to use freshly squeezed lime juice instead of bottled juice. The fresh citrus flavor will bring a bright, zesty flavor to your salad.
3. Toast the peanuts: To add extra crunch and flavor, toast the peanuts before adding them to the salad. Simply heat them in a dry pan over medium heat for a few minutes until they turn golden brown.
4. Don’t over-dress the salad: While it’s important to have enough dressing to coat all the ingredients evenly, don’t use too much or you risk making the salad soggy. Start with half of the dressing and add more as needed.
5. Mix up your greens: While this recipe calls for green cabbage, feel free to mix in other greens like spinach, kale or romaine lettuce for added variety and nutritional benefits.
6. Chill before serving: To allow all of the flavors to meld together and for an extra refreshing crunch factor, chill your ready-to-serve Asian Chicken Salad for at least 30 minutes before enjoying.
By following these tips you’ll master the art of creating delicious and healthy Shredded Asian Chicken Salad every time you make it, quickly becoming one of your go-to party dishes!
FAQ
Now that we’ve covered the essential elements of making the perfect shredded Asian chicken salad, it’s time to address some common questions and concerns that often arise when cooking this dish. Trust me, I’ve been asked many times about the best substitutions for certain ingredients, how to make it spicier or milder in taste, and how to store leftovers properly without losing flavor or crunchiness. Therefore, in this section, I’ll answer some frequently asked questions and provide my advice on how to troubleshoot any issues that may come up when making this recipe.
What is Chinese chicken salad dressing made of?
There’s nothing quite like the simplicity and longevity of a basic sauce made with soy sauce, sesame oil, vinegar, oil and sugar. I always seem to have a sneaky jar of this deliciousness stashed away in the depths of my fridge for those impromptu gatherings.
How long does Chinese chicken salad last in the fridge?
To ensure the longevity of your remaining salad, it’s best to keep it in an airtight container and store it in the fridge for a maximum of four days. If you want to keep the dressing from soaking the greens, it’s a good idea to save it in a separate container. Another option to change up the protein element of this dish is to swap out chicken breasts for boneless, skinless chicken thighs. The expiry date of the article is Jul 13, 2022.
How does Gordon Ramsay make chicken salad?
First off, let’s get that chicken ready to go. Take half of a roasted chicken and either slice or shred the meat, whichever you prefer. Now it’s time to whip up the dressing. The tangy flavor of lemon juice pairs perfectly with the richness of extra virgin olive oil. Squeeze the juice from half a lemon into a bowl and mix in 6 tablespoons of the olive oil. If you saved any pan juices from the roast chicken, you’ll want to add those into the mix as well for extra flavor. Season the dressing with a pinch of salt and pepper to your liking. Once the dressing is all blended together, toss the chicken in it until each piece is thoroughly coated. We don’t want any naked chicken at this party! Just before we serve, let’s add in some fresh watercress to add a pop of color and texture. Gently mix it all together and we’re ready to go. Time to impress our guests with this delicious chicken salad!
How does Ina Garten make chicken salad?
Let’s start with the dressing – it’s the key to this dish! First, grab a bowl and whisk together the mayonnaise, sour cream, 2 teaspoons of salt, and 1/2 teaspoon of pepper until well combined. Next, grab some tarragon leaves, chop them up, and fold in only half of them into the mixture.
In another bowl, place your diced chicken, and add some pecans, walnuts, and grapes. Then, pour your delicious dressing over the chicken, and use a wide spoon to toss it together well. Make sure each piece of chicken is coated, so every bite has that creamy, tangy flavor with a crunch of nuttiness and sweetness from the grapes.
Bottom Line
As your scribe, I highly recommend making this shredded Asian chicken salad recipe for your next party, potluck or family dinner. With its flavorful combination of ingredients, this salad is sure to become a crowd favorite. Its healthy and refreshing nature will leave your guests feeling energized and satisfied.
Not only is this recipe delicious, but it also allows for substitutions and variations to cater to different dietary needs and preferences. From grilled chicken to peanut dressing, there are endless ways to make this dish your own.
And with tips on how to make the perfect shredded chicken and how to store and reheat leftovers, you can ensure that this salad will be a staple in your food rotation for weeks to come.
So what are you waiting for? Make your grocery list and get ready to impress your guests with this crunchy, flavorful Asian chicken salad. You won’t regret it!
Shredded Asian Chicken Salad Recipe
Ingredients
- 2 1/2 lbs chicken breasts, cooked and shredded
- 1/8 cup nonfat asian-style dressing (I recommend Trader Ming's Sesame Soy Ginger Vinaigrette)
- 1 head green cabbage, shredded very finely
- 2 carrots, grated coarsely
- 1/2 cup sliced almonds
- 1/2 cup green onion, sliced
Instructions
- Toss the first two ingredients well in a medium bowl. Combine with the remaining four ingredients in a large bowl. Serve immediately, or cover and chill until ready to serve.
- NOTE: The servings are for entree-sized salads. I make this for potlucks with approximately 20 people attending and this amount has been sufficient for that purpose.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!