This healthy and delicious asian salad recipe is loaded with fresh veggies and tender chicken. It’s an easy meal that’s perfect for summertime!
Asian Salad Recipe
One of the things I struggle with every day is coming up with something delicious to eat for lunch. Both of my kids are in school during the day, and my husband works outside the home 3-4 days a week, so when it’s just me at home, it doesn’t seem worth the effort to make a whole meal. I often eat leftovers or rummage around in the fridge for an odd assortment of items, but sometimes it’s nice to make a proper meal instead.
This asian chicken salad is one of my favorites! It’s easy to make and keeps well, so I can make a big batch of salad at the beginning of the week, and eat it several times during the week for lunch. I love having an easy lunch on hand for the days when I don’t feel like cooking!
Asian Chicken Salad
Since the weather has been getting warmer lately, we’ve been using our grill as often as possible. I grilled the chicken for this salad with some sesame dressing as a marinade, and it was totally delicious! If you don’t have a grill, you could easily cook the chicken in a skillet instead. Once the chicken is cooked, you just chop up a bunch of vegetables, toss them together with some sesame dressing, and you’re all set. I like to add sesame seeds and sliced almonds for a bit of crunch, but feel free to add wonton strips or chow mein noodles as well. This salad is so healthy and fresh, and totally delicious!
Here are a few more delicious salads we know you’ll love –
- Avocado Egg Salad
- Honey Lime Fruit Salad
- Strawberry Orange Mint Salad
- The Best Chicken Salad Recipe
- Spinach Salad Dress with Poppyseed Dressing
Asian Salad - The Best Asian Chicken Salad
This healthy and delicious asian salad recipe is loaded with fresh veggies and tender chicken. It's an easy meal that's perfect for summertime!
- 1 1/2 cups sesame dressing divided
- 1 pound boneless chicken breasts
- 2 cups green cabbage chopped
- 2 cups red cabbage chopped
- 1 cup red peppers chopped
- 1 cup frozen green peas or edamame thawed
- 2 tablespoons sesame seeds
- 1/2 cup sliced almonds
Add the chicken to a small bowl and toss with 1/2 cup of sesame dressing. Refrigerate thirty minutes, then grill or cook in a skillet until golden brown and cooked through. Let cool, then chop into pieces.
In a large bowl, toss together the cabbage, peppers, peas, sesame seeds, almonds, and cooked chicken. Add the remaining salad dressing, and toss until combined. Refrigerate for at least thirty minutes before serving.