Amazing Asian Chicken Salad Recipe - Allrecipes.com
Amazing Asian Chicken Salad Recipe
  • READY IN ABOUT hrs

Amazing Asian Chicken Salad

Recipe by  

"This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  2. Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  3. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  4. To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
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Reviews More Reviews

Sep 11, 2009

This was a tasty, colorful salad. Next time I will save more dressing to put on the salad. The chicken was delicious! Easy to put together.

 
Sep 16, 2009

I cooked the chicken in the crock pot instead - just dumped half the dressing/marinade in there with frozen chicken tenders. The dressing wasn't as sweet as I was expecting it to be, but adding some sugar even after it was all made up did the trick. Good recipe - wish the rest of my family liked cabbage as much as I do!

 
Jul 15, 2010

This was really tasty! I made this vegan by substituting the chicken with seitan and even tossed in some chopped up kale...so good!

 
Feb 18, 2010

I can only rate the dressing, which was excellent. Next time I will use just a tad less ginger. Otherwise it's nice and tangy. I put it over some green lettuce with chicken (sauted w/ a little sesame oil and sesame seeds), I also added cashews and crunchy Asian noodles (the generic Chung King kind). Delish!

 
Jun 28, 2010

This was delicious even before it was chilled. The only substitutions I made were chives and red onion (in place of the green onions). Absolutely fabulous - a perfect summer meal!

 
Mar 29, 2010

yummy I didn't use any chicken because I didn't have time to cook it that day but it was very good. I am sure it will be even better next time with chicken. I also added some uncooked ramen noodles for some crunch.

 
Apr 21, 2010

VERY good!! Used all green cabbage and since I did not have corriander I left it out. The hubby loved it!!

 
Dec 30, 2009

This was awesome. I loved it, it was very yummy!!!!

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

emilyk
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