No Cook Asian Chicken Salad (Printable Version)

Refreshing protein-packed salad with crisp vegetables and zesty sesame-ginger dressing

# What You'll 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 (or tamari for gluten-free)
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

# Step-by-Step:

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 mixture and toss thoroughly to ensure all ingredients are evenly coated.
04 - Divide the dressed salad among four plates or bowls, ensuring equal portions of chicken and vegetables.
05 - Top each serving with chopped peanuts and toasted sesame seeds. Serve immediately with fresh lime wedges on the side.

# Expert Advice:

01 -
  • The dressing comes together in seconds but tastes like you spent forever balancing flavors
  • You can prep everything ahead and toss it right before serving
  • Every bite has that perfect crunch and the sesame ginger combination is addictive
02 -
  • The salad gets soggy if dressed too early, so wait until 10 minutes before serving
  • Grating ginger on a microplane releases way more flavor than mincing it
  • Let the dressing sit for 5 minutes before tossing to let the flavors meld together
03 -
  • Buy your sesame oil from an Asian market where it turns over faster and tastes more potent
  • Use a vegetable peeler to create thin ribbons of carrots instead of grating them
  • Massage the cabbage with a little salt before dressing if you want it even more tender

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