Asian Chicken Salad

This salad makes a wonderful meal all in itself. Makes 9 servings. Serving size 1.5 cup.


  •  2 cups shredded carrots
  •  1 head Asian Green, (Bok Choy or Tokyo Bekana) or cabbage, finely chopped
  • 2 Tbs cilantro (or mint)
  • 1 Tbs sesame seeds
  • 4 cups cooked shredded chicken
  •  2 Tbs reduced sodium soy sauce
  • ¼ C white wine vinegar
  • 2 tsp ground ginger
  • 3 Tbs olive oil
  •  2 Tbs hoisin sauce
  • 1 Tbs sesame oil
  • 1 tsp chili sauce
  • ¼ tsp salt
  •  5 whole chopped scallions, green and white parts
  • Garnish with pea sprouts


In a small bowl or jar with a lid, add soy sauce, vinegar, ginger, olive oil, hoisin sauce, hot pepper sesame oil, pepper sauce, salt and chopped green onions. (I added a little honey to sweeten it!) Secure the lid and shake vigorously.

In a large plastic bag or large bowl, combine chopped cabbage, shredded carrots, cilantro, sesame seeds and shredded chicken. Add enough prepared dressing to coat and toss until well incorporated. Adjust amount of dressing as needed.

Adapted from Linda Wagner. Publish Date: May 26, 2015

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