Asian Chicken Salad




  • 6-8 Cups Red Cabbage, Shredded (1 head cabbage)
  • 2 Red Bell Peppers, Cut Into Strips
  • 3/4 Cup Carrots, Shredded
  • 3/4 Cup Peanuts, Chopped
  • 1 Bunch Cilantro, Chopped (roughly 1/2 cup)
  • 1 lb. Chicken Breasts, Cooked and Cubed


  • 1/4 Peanut, Olive, or Canola Oil
  • 1 tsp. Sugar (or Agave Nectar or Honey)
  • 3 tsp. Ginger
  • 1 Tbsp. Minced Garlic
  • 1/4 Cup Low-Sodium Soy Sauce
  • 3 Tbsp. Rice Vinegar (could sub Apple Cider Vinegar)
  • 2 Tbsp. Peanut Butter
  • 1 tsp. Sriracha sauce (to add a bit of spice)


  1. In a large salad bowl, stir together all the vegetables (cabbage, bell peppers, and carrots), peanuts, and the chicken. Stir to combine well.
  2. In a small bowl, whisk together the dressing ingredients.
  3. Pour the dressing over the salad and toss or stir well to coat.
  4. Garnish with chow mein noodles, toasted slivered almonds, chopped green onions, or mandarin oranges if you desire! To make it a vegetarian meal, just leave out the chicken.


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