Asian Chicken Salad

Hello, Salad Night. It’s been quite a long time since you’ve stopped by for a visit. I’m glad you popped in to say hi. You were a crisp, fresh, and light change of pace to our routine. I do hope you come by again soon.

Asian Chicken Salad 1

Asian Chicken Salad


  • 2 chicken breasts
  • 3 tbsp canola oil, divided use
  • 1 clove garlic, minced
  • 2 tbsp soy sauce
  • zest of 1 lime
  • juice of 2 limes
  • 1 tsp sesame oil
  • 1 inch ginger, grated
  • 1 tsp honey
  • 1/2 head green cabbage, shredded
  • 1/2 head lettuce, shredded
  • 1 large carrot, shredded
  • 2 scallions, sliced
  • 1/2 C slivered almonds (optional)
  • Chow Mein Noodles(optional)


  1. Cut chicken into bite sized pieces. Season with S+P. Cook in a nonstick skillet over medium high heat in 1 tbsp canola oil until cooked through. Set aside.
  2. In a bowl whisk together the garlic, grated ginger, soy sauce, zest and juice of limes, sesame oil, and honey. Taste and adjust if needed.
  3. Assemble salad: toss vegetables, chicken, and almonds with the dressing. Garnish with crispy chow mein noodles, if desired.

*This recipe is modified from Vicky at*

Asian Chicken Salad 1

Disclaimer: This post contains affiliate links. 

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