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Crunchy Asian Salad With Chicken

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 or more servings.
Category
Salads
Course
Salads
Sources
The Old Farmer's Almanac EATS
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Our Crunchy Asian Chicken Salad recipe is as tasty as it is colorful! Enjoy as a flavorful, healthy lunch or dinner.

Click here for 7 more awesome salads!

Ingredients
Asian Ginger-Garlic Dressing (see below), at room temperature, divided
2 to 3 cups bite-size cooked chicken pieces
2 cups frozen shelled edamame
2 cups thinly sliced green cabbage
2 cups grated carrot
5 scallions (white part only), thinly sliced
1/2 cup thinly sliced almonds
1/4 cup chopped fresh Italian parsley or 2 tablespoons chopped fresh cilantro
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/4 teaspoon salt
2 cups chow mein noodles
Instructions

Pour about 1/3 cup of dressing into a bowl. Add the chicken, stir to coat, then refrigerate.

Prepare the edamame according to the package directions. Drain, then transfer to a paper towel–lined plate to dry.

In a large bowl, combine the cabbage, carrot, scallions, almonds, parsley, and edamame. Add the sugar, vinegar, and salt and mix well. Cover and refrigerate for 30 minutes, stirring once or twice.

Just before serving, add the chicken and noodles and toss well to combine. Mix in only as many noodles as will be eaten at each service. Noodles that sit in the salad will get soggy. Pass the remaining dressing at the table.

Asian Ginger-Garlic Dressing

Ingredients
1/2 cup smooth peanut butter
1/4 cup vegetable oil
1/4 cup water
3 tablespoons apple cider vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon coarsely chopped fresh ginger
1/2 teaspoon salt
2 cloves garlic, chopped
dash or two cayenne pepper
Instructions

Put all of the ingredients into a blender and pulse to a purée that is smooth and full-bodied, not thin. Taste and adjust the seasonings, if desired. Transfer to a container. Cover and refrigerate. Bring to room temperature and shake before using.

Makes about 1 1/4 cups.

 

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The Old Farmer's Almanac Editors

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