Asian Chicken Salad With Ginger Dressing
This Asian Chicken Salad with Ginger Dressing is going to be your go-to lunch this spring! It is full of crunchy cabbage, sliced almonds and sweet mandarin oranges tossed with a flavorful ginger dressing. This salad will leaving you feel satisfied without weighing you down!
Servings: 4
Ingredients
Salad
- ⅓ cup sliced almonds
- 1 tablespoon sesame seeds
- 12 ounces coleslaw mix or shredded cabbage
- 2 cups leaf lettuce, romaine or any leafy green
- ½ cup cilantro, chopped
- 1-2 green onion, thinly sliced
- 2 cups chopped cooked chicken, rotisserie or poached
- ½ cup mandarin oranges, drained
- ⅓ cup chow mein noodles
Salad Dressing
- ¼ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, grated (see notes)
- 1 ½ inch knob ginger grated (see notes)
- ⅛ teaspoon red pepper flakes
Instructions
- Heat a small skillet over medium heat. Add the sliced almonds and sesame seeds and toast dry for about 5 minutes stirring frequently to make sure they do not burn. Set aside to cool.
- Meanwhile add the coleslaw mix, lettuce, cilantro, green onion and chopped chicken to a large bowl. Toss to combine. Add the cooled almonds and sesame seeds to the bowl.
- In a small bowl add the dressing ingredients. Grate the garlic and ginger into the bowl using a Microplane or grater. (see notes) Whisk well and drizzle over salad.
- Top the salad with mandarin oranges and chow mein noodles and serve right away. If meal prepping keep the salad and dressing separate until serving. The dressing may separate and will need to be shaken or stirred.
Notes
I love using my Microplane which is a small grater. If you do not have this you can either very finely chop the garlic and the ginger or you can add the ingredients to a blender to combine.