Asian Chicken Salad with Rice Noodles

If you love a good, hearty salad, this Asian Chicken Salad is for you.

It has become my go-to lunch because it is the perfect blend of a wholesome salad and a touch of pasta that I find so satisfying. (Because pasta makes any meal better.)

This salad is fabulous if you are trying to meal prep because everything but the avocado holds well in the fridge. I've even tossed the salad ahead of time (sans the avocado), and it was still amazing.

Ingredients for Making Asian Salad with Chicken

• Napa Cabbage: Look for fresh colors. When cabbages develop a dull exterior, it is a sign that they have been sitting too long. Napa Cabbage is more perishable than red cabbage or green cabbage, so don't plan to store it for too long.
• Kale: Kale should have a vibrant, deep green color with firm leaves. Look for a bunch that doesn't have yellowing or browning. For the most tender leaves, look for thin stems. You can use either curly kale or Tuscan kale for this recipe. To store, wrap in paper towels and place them inside an open plastic bag.
• Chicken: I cooked boneless chicken breast, but you could use chicken thighs.  Save time by picking up a rotisserie chicken at the grocery store.
• Carrots: Look for small to medium-sized carrots. Larger ones are often tough and lack flavor. If you can find them with perky greens attached, get those, as they will likely be the freshest. They will keep for up to a week in the refrigerator.
• Avocado: If you are prepping this recipe ahead of time, wait to cut the avocado until just before serving.
• Scallions:  Look for firm stalks with dark green tops. They will keep in the refrigerator for up to a week.
• Sesame Seeds: You can use white sesame seeds, black, or a blend.
• Asian Salad Dressing:  Feel free to use soy sauce or coconut aminos if you prefer.

Variations

• Skip the pasta and use crispy wontons instead.
• Add mandarin oranges and red pepper.
• Use sliced almonds instead of sesame seeds. (Or go crazy and use both!)

Tips & Tricks

• If you are making this ahead of time but don't plan on tossing it until the last minute, I recommend tossing the rice noodles with a touch of olive oil to keep them soft. Alternatively, you can store them in a container filled with water and drain them at the last minute.
• Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks fantastic.
• Short on time?  You can use a bag of coleslaw mix to make this recipe.

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