My friend just shared a healthy Asian Chicken Salad recipe, which I loved. It’s a pretty standard recipe, with lots of veggies but has no added sweeteners in the dressing.
The recipe also called for a package of Ramen noodles (uncooked) which I thought was weird, but they add a satisfying crunch.
I made it for dinner tonight and my family gave a thumbs up!
Healthy Asian Chicken Salad
Makes 4 Servings
- 3 Tablespoons low-sodium soy sauce
- 2 cups cooked chicken, shredded or cut into bite-sized pieces
- 4-6 cups Napa cabbage, thinly shredded
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1 bunch scallions, trimmed and thinly sliced
- 1 can Mandarin oranges in water, drained
- ¼ cup canola, peanut or sesame oil
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1/3 cup sliced almonds, toasted
- 3/4 cup crunchy Asian noodles, optional (ie Ramen)
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, Mandarin orange and chicken. In a separate bowl, whisk together oil, soy sauce, vinegar, garlic, ginger, oil, Pour dressing over salad and toss to combine. Divide among bowls and top each serving with toasted almonds and Asian noodles, if desired.