I think I’ve professed my love for chicken salad before, but I’m going to do it again. I love chicken salad! It is one of my favorite things to eat during the summer. We are having extreme heat already and it’s on the middle of June! What better way to cool off than with a salad?
This Asian Chicken Salad is different than a lot of chicken salads because it’s not mayonnaise based. It has a vinegar and oil based dressing. It’s really more of a slaw with chicken added to it.
To make this Asian Chicken Salad I use a bag of coleslaw mix to make the prep work easier. You could totally cut your own cabbage if you prefer.
This Asian Chicken Salad comes together in no time (especially if you use the bag of slaw mix). Toasting the noodles, sesame seeds and almonds will take a few minutes, but is definitely worth it for the extra crunch. I like to put the dressing in a jar with a lid so you can shake it up to help the sugar dissolve.
If you are prepping this ahead of time, I like to leave the dressing and crunchy topping off until ready to serve. I combine everything else in an airtight container and store in the refrigerator.
Next time you need a cool lunch or dinner idea try this Asian Chicken Salad.
Asian Chicken Salad
Ingredients
- 1 head cabbage, finely shredded (or a bag of coleslaw mix)
- 1/2 bunch green onions, chopped
- 2 chicken breasts, cooked and shredded or chopped
- 1 package Ramen noodles, uncooked
- 1/4 c sesame seeds
- 3/4 c slivered almonds
- 1/4 c vinegar
- 1/2 c canola oil
- 1/4 c sugar
- 1 tsp Accent
- 1/2 tsp pepper
- 1 tsp salt
Instructions
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Break ramen noodles into pieces and toast in a skillet along with the almonds and sesame seeds. Set aside to cool.
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Combine cabbage, green onions and chicken in a bowl.
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In a pint size jar combine vinegar, oil, sugar, Accent, pepper and salt. Place lid on jar and shake vigorously until dressing is mixed well.
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Combine cabbage mixture with the toasted noodles and almonds. Pour dressing over the salad. Toss and serve.