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Asian chicken & veggie salad

Ingredients (4 servings)

  • 4 oz. (2½ cups) Romaine lettuce, shredded
  • 4 oz. Napa cabbage, shredded
  • 4 oz. (123 cups) red cabbage, shredded
  • (4 oz.) red bell pepper, sliced
  • 2 oz. bean sprouts
  • 4 oz. cucumber, sliced
  • 1 lb cooked chicken breast, cooked and shredded
  • (1 oz.) scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 13 cup olive oil
  • ½ cup tamari soy sauce
  • ¼ cup rice vinegar
  • 1 tbsp sesame oil
  • 1 red chili pepper, thinly sliced
  • 1 tbsp fresh cilantro, leaves only (optional)
  • 1 tbsp sesame seeds


  1. Combine the Romaine lettuce, Napa cabbage, and red cabbage, bell pepper, bean sprouts, cucumber, and shredded chicken in a large bowl.
  2. In a jar with a tight-fitting lid, combine the scallions, garlic, ginger, olive oil, tamari soy sauce, rice vinegar, and sesame oil. Close the lid tightly and shake vigorously to make the dressing. You can also use a small bowl and a whisk.
  3. Drizzle half the dressing over the salad and toss to combine. Garnish with red chili pepper slices, cilantro leaves (if using), and sesame seeds. Serve with extra dressing on the side.


To shorten the prep time, you can use a food processor or a mandolin to shred the cabbage.

If you’re making this in advance or prepping meals, don’t add the dressing until ready to serve.

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