Cookbook:Asian Chicken Salad

Asian Chicken Salad
Asian Chicken Salad with Cashews.jpg
Category Salad recipes
Servings 4
Time 15 minutes

Cookbook | Ingredients | Recipes | Side dishes | Asian Cuisine

This chicken salad is inspired by east and southeast Asian-associated flavors of soy, ginger, sesame, and mango.


  • 1½ cups broccoli flowerets
  • ½ cup pea pods
  • 6 cups torn mixed greens
  • 2 cups thinly sliced Nappa cabbage
  • ½ cup julienne-cut carrots
  • 1 package (6 oz.) grilled chicken breast cut in strips
  • ¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)
  • 1 mango, peeled, seeded, and thinly sliced (optional)
  • Sesame crackers (optional)


  1. In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
  2. In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
  3. Add chicken.
  4. Drizzle with salad dressing. Toss to coat.
  5. Arrange on 4 serving plates.
  6. Top with mango, if desired.
  7. Serve with crackers.