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Asian Chicken Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  40 Minutes
  6 servings, 2 cups each
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
For the Dressing:
1/4 cup  reduced-sodium soy sauce
3 tablespoons  rice-wine vinegar
1 1/2 tablespoons  brown sugar
1 1/2 teaspoons  sesame oil
1 1/2 teaspoons  chile-garlic sauce (see Ingredient notes)
3 tablespoons  canola oil
1 tablespoon  minced fresh ginger
2 cloves  garlic, minced
1 tablespoon  tahini paste
3/4 cup  reduced-sodium chicken broth or reserved chicken-poaching liquid
For the Salad:
2 tablespoons  sesame seeds
8 cups  shredded napa cabbage (1 small head; see Ingredient notes)
1 1/2 cups  grated carrots (2-3 medium)
5   radishes, sliced (about 1 cup)
1/2 cup  chopped scallions
3 1/2 cups  shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 1 1/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Ingredient Note:
Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.
Asian Chicken Salad Recipe at
Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Asian: Sides and Salads
 Main-Dish Summer Salads
 Asian-Style Chicken
 Asian Chicken Salads
Nutrition Facts per Serving
Yield:   6 servings, 2 cups each
Calories: 289
Fat. Total: 14g
Protein: 28g
Carbohydrates, Total: 14g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 64mg
Sodium: 518mg
% Cal. from Fat: 44%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: jose, CA Reviewed: 08/10/2009
great recipe
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