No Cook Asian Chicken Salad (Printable Version)
Tender chicken with crisp vegetables in a zesty sesame-ginger dressing
# What You 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
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 and emulsified.
03 - Pour the dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.
04 - Divide the salad among four plates or bowls, ensuring equal distribution of chicken and vegetables.
05 - Top each serving with chopped peanuts and toasted sesame seeds for crunch and texture.
06 - Serve immediately with lime wedges on the side for guests to squeeze fresh juice over their portions.
# Expert Advice:
01 -
- It comes together in literally 20 minutes with zero cooking required
- The dressing strikes that perfect balance between tangy, sweet, and savory that keeps you going back for another bite
02 -
- The cabbage wilts quickly once dressed, so toss right before serving or keep the dressing separate
- Room temperature ingredients absorb the dressing better than cold ones straight from the fridge
03 -
- Toast your sesame seeds in a dry pan for 2 minutes until fragrant, they'll taste completely different
- Let the dressed salad sit for 5 minutes before serving, the flavors need that moment to meld