Asian Chicken Salad

This Asian Chicken Salad makes the perfect weekday lunch! You can toss everything except the avocado ahead of time making it perfect for your busy work week.

Course Main Course, Salad

Cuisine Chinese, Gluten Free, Healthy

Keyword Asian, asian dressing

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 353kcal

Author Wendy Polisi

Ingredients

3.5 ounces Napa Cabbage shredded, about ½ head
3.5 ounces Kale shredded, about 1 small bunch
16 ounces chicken cooked and shredded
1 cup carrots grated
4 ounces rice noodles cooked according to package directions
2 scallions sliced
1 avocado peeled, pitted and diced
2 tablespoon sesame seeds
Asian Dressing for Serving

US Customary - Metric

Instructions

Combine cabbage, kale, chicken, carrots and rice noodles in a large bowl.
Toss with Asian Dressing.
Top with scallions, avocado, and sesame seeds and serve.

Notes

Tips:

If you are making this ahead of time but don't plan on tossing it until the last minute, I would 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 at the last minute.
Easily make this a vegan Asian Salad by substituting cooked tempeh for the chicken. This Marinated Peanut Tempeh looks amazing.
Short on time? Use a purchased salad dressing. I really like Newman's own Sesame Ginger Dressing.

Nutrition