I've had a long-standing relationship with Chinese chicken salads. I've rarely met one I didn't like — especially if it looks like a gargantuan salad tower that's covered in fried wonton goodness and hails from a chain restaurant. Occasionally, I still enjoy one of these bad boys as a special treat, but these days, all those calories and all that fat are not a part of my everyday diet. That's where this much-lighter Asian chicken salad comes in.
Colourful, crispy, and packed with nutrition, this Asian chicken salad will satisfy your cravings and keep you full longer. With nearly 20 grams of protein and clocking in just over 230 calories per filling portion, it's a much healthier alternative that will support your goals.
According to the author, this salad tastes best when it has chilled for at least 1 hour in the refrigerator or overnight.
- For the dressing:
1 teaspoon minced garlic
60 mL reduced-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons honey
Pinch of ground ginger
- For the salad:
150 grams cooked chicken breast, chopped or shredded
155 grams shelled edamame beans, cooked according to package directions and cooled
2 medium bell peppers, diced
90 grams shredded carrots
900 grams tricolour coleslaw mix
10 grams chopped cilantro
3 green onions, chopped, optional
40 grams toasted almonds, optional
1 tablespoon sesame seeds, optional
- Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing.
- Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine.
- Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again.
- Sprinkle the green onions, toasted almonds, and sesame seeds on top, if desired.
- Serve immediately, or let it chill for the best taste possible.
Source: Calorie Count
- Main Dishes
- Makes 4 servings.
- Total Time
- 9 minutes, 59 seconds
- Calories per serving