Packed full of crispy, bright veggies all doused in a creamy dreamy dressing, this salad is about to become your new favorite lunch – or dinner! Whoever said salad was boring has not tried this one, believe me it has everything you’ve ever needed and more.
The ingredients are lots of fresh vegetables like napa cabbage, celery, carrots, red bell pepper, cucumbers, edamame and of course lots of chicken breast. I used some leftover chicken breasts I had grilled the day before.
The key to success is the dressing. A surprise ingredient is a tbsp of miso paste which provides a fishy, salty and a bit nutty flavor to the dressing. The other ingredients in the dressing are the usual items that 'scream' Asian flavors to cooks, like sesame oil, soy sauce (be sure to use the low sodium one), ginger and garlic and a bit of lime juice. You put everything together in a blender and end up with a really nice and creamy dressing.
If you anticipate leftovers, I would leave the dressing off the salad and toss as needed. The veggies tend to get soggy after a day sitting with the dressing and are not as appetizing.
This salad will last 4 days in an airtight container in the fridge.
Asian Chopped Chicken Salad
2 tbsp fresh lime juice
1 tbsp sesame oil
3 tbsp olive oil
3 tbsp light soy sauce
1 tbsp miso paste
3 cloves garlic minced
1 tsp fresh ginger grated
1/4 tsp ground black pepper
4 cups napa cabbage shredded
1 celery stalk chopped or julienned
1 cup carrots julienned
1 red bell pepper julienned
1 cup edamame
1/2 English cucumber julienned
2 cups chicken breasts fully cooked, chopped (about 2 )
1/4 cup toasted sesame seeds
1/4 tsp salt or to taste
1/4 tsp pepper or to taste</span
2 tbsp fresh cilantro chopped
First make the dressing by adding the first 8 ingredients to a blender or food processor and pulse a few times until creamy, about 30 seconds. Refrigerate until ready to use.
In a large bowl, add the napa cabbage, celery, carrots, red bell pepper, edamame, cucumber, chicken breast and toss everything well together.
Add the sesame seeds, cilantro and the prepared dressing, then toss everything well together again. Season with salt and pepper if needed.
Serve immediately.
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