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Asian Chicken Salad. Light, refreshing and so full of flavor and delicious! You will love this dressing! We really hope you try this recipe!
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Asian Chicken Salad

Yes, I really am adding Granny Smith apples to all my salads. Try it!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main or Salad
Cuisine: Asian
Keyword: Asian Chicken Salad, chicken salad
Servings: 4

Ingredients

For the dressing:

  • 3 tablespoons fresh lime juice
  • 1/4 cup avocado oil
  • 2 tablespoons coconut aminos or soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon granulated sugar
  • 2 cloves garlic minced
  • 1 teaspoon gochugaru + more if desired

For the salad:

  • 4 to 5 cups romaine lettuce chopped or shredded
  • 2 to 3 cups Napa cabbage chopped or shredded
  • cucumbers chopped or julienned
  • 1 large carrot chopped or julienned
  • 1/2 red onion sliced thin
  • 1/2 Granny Smith apple sliced thin and chopped
  • 1 large red bell pepper sliced thin and chopped
  • 2 to 3 large cooked chicken breasts* sliced
  • cilantro for garnish, if desired
  • peanuts or pecans chopped for garnish
  • lime wedges for serving

Instructions

For the dressing:

  • Whisk together all of the ingredients. Taste and adjust any ingredients as needed. Set aside as you chop and prep your salad.

For the salad:

  • Place all salad ingredients into a large mixing bowl and toss together. If serving right away, pour the dressing over the salad and toss again. (If you are not going to finish the entire salad in one sitting, don't dress the salad with the dressing; just serve the dressing on the side and keep the salad undressed and fresh so you can store in the fridge.) Garnish salad, serve and enjoy!

Notes

*you can also use shredded rotisserie chicken