No-Cook Asian Chicken Salad
This no-cook salad is super colorful and packed with flavor. It's one of those recipes that only gets better with time. Plus you can use a rotisserie chicken as a grocery store short-cut.
Servings: 6 people
Ingredients
- ⅓ cup rice wine vinegar
- 3 tablespoon soy sauce
- 1 lime juiced
- ½ cup peanut butter
- 2 cloves garlic finely chopped
- ½ head Napa cabbage thinly sliced
- ½ head Red cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large carrot shredded
- 6 green onions thinly cut on the bias
- 1 avocado thinly sliced
- fresh basil thinly sliced
- fresh cilantro
- 1-2 cups shredded chicken breast optional
Instructions
- Whisk together the rice wine vinegar, soy sauce, lime juice, peanut butter and garlic until smooth.
- Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of avocado, sliced basil and fresh cilantro along with the shredded chicken.
- Pour the liquid mixture over the vegetables and chicken and toss to combine. Season with extra soy sauce if needed and serve immediately.
Notes
This is the perfect recipe for using up leftover chicken either that you made and shredded for another recipe or left from a rotisserie chicken.
Nutrition
Calories: 287kcal | Carbohydrates: 22g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 653mg | Potassium: 876mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3868IU | Vitamin C: 132mg | Calcium: 131mg | Iron: 2mg