Hands up if you’re trying to eat more greens these day – both my hands are up!

Asian salads can be a tricky, the really good dressings tend to have way too much sugar to feel good about eating a salad (and if that’s the case – what is the point really). So, I’ve been playing around and made a little bit healthier Asian style dressing and y’all, it’s good.

Josh typically doesn’t like this type of salad, but the dressing has enough spice that he even loves it. Y’all let me know what you think!

Asian Chicken Salad

Author: sandymargritz
Total Time: 20 minutes
Yield: 2 Salads 1x

Print Recipe

Description

This delicious salad has a bit healthier Asian style dressing than most and y’all, it’s good.

Ingredients

Scale

For the Dressing (Enough for 2-4 salads)

1/4 Cup Vegetable Oil (or Olive Oil)
2 TBS Honey
1 TBS Soy Sauce
1 TBS Rice Vinegar (or White Vinegar)
1 TBS Siracha
1 Clove Garlic
1 tsp Minced Ginger
Dash salt & pepper

For Salad

1–2 Chicken Breast (I used rotisserie chicken)
1 Bag Shredded Cabbage/Carrot/Kale Mix
1 Green Onion
1/2 Cup Edamame
Cilantro to taste.
Crispy Asian Noodles
Peanuts

Instructions

Combine all dressing ingredients and whisk well.
Combine all ingredients for salad and and toss with 1/2 of the dressing (or more to taste).
Store leftover dressing in refrigerator for next time!

Notes

Use any protein you like!
Can use any oil you have on hand.
Can use White Vinegar instead of Rice Vinegar.
Do not leave out the ginger!!

Prep Time: 20 Minutes
Category: Salad

Keywords: Salad, Asian Salad, Chicken Salad, Lunch