Crunchy Asian Salad With Chicken

Recipe for Crunchy Asian Salad With Chicken
Becky Luigart-Stayner


Asian Ginger-Garlic Dressing (see below), at room temperature, divided
2 to 3 cups bite-size cooked chicken pieces
2 cups frozen shelled edamame
2 cups thinly sliced green cabbage
2 cups grated carrot
5 scallions (white part only), thinly sliced
1/2 cup thinly sliced almonds
1/4 cup chopped fresh Italian parsley or 2 tablespoons chopped fresh cilantro
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/4 teaspoon salt
2 cups chow mein noodles


Pour about ⅓ cup of dressing into a bowl. Add the chicken, stir to coat, then refrigerate.

Prepare the edamame according to the package directions. Drain, then transfer to a paper towel–lined plate to dry.

In a large bowl, combine the cabbage, carrot, scallions, almonds, parsley, and edamame. Add the sugar, vinegar, and salt and mix well. Cover and refrigerate for 30 minutes, stirring once or twice.

Just before serving, add the chicken and noodles and toss well to combine. Mix in only as many noodles as will be eaten at each service. Noodles that sit in the salad will get soggy. Pass the remaining dressing at the table.

Asian Ginger-Garlic Dressing


Makes 6 or more servings.

Leave a Comment