Crunchy Asian Chicken Salad with Spicy Ginger-Lime Dressing

This vibrant Asian-inspired chicken salad is a refreshing twist on a restaurant favorite. Loaded with crunchy snow peas, cabbage, lettuce and carrots, it’s tossed with tender shredded chicken and fresh cilantro.

The star is the spicy ginger-lime vinaigrette that brings everything to life. Top it off with crunchy peanuts for the perfect finish. It’s a healthy, light and satisfying meal for spring.

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Ingredients

2 cups shredded cooked chickenView ingredient guideLike ingredientDislike ingredient

1 cup snow peas, trimmed and halvedView ingredient guideLike ingredientDislike ingredient

2 cups shredded cabbageView ingredient guideLike ingredientDislike ingredient

2 cups chopped lettuceView ingredient guideLike ingredientDislike ingredient

1 cup shredded carrotsView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh cilantro leavesView ingredient guideLike ingredientDislike ingredient

1/4 cup chopped peanutsView ingredient guideLike ingredientDislike ingredient

For the dressing:View ingredient guideLike ingredientDislike ingredient

3 tablespoons lime juiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

1 clove garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons vegetable oilView ingredient guideLike ingredientDislike ingredient

1 tablespoon soy sauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon honeyView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon red pepper flakes (or to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together lime juice, grated ginger, minced garlic, vegetable oil, soy sauce, honey and red pepper flakes to make the vinaigrette. Set aside.
2. In a large bowl, combine shredded chicken, snow peas, shredded cabbage, chopped lettuce, shredded carrots and fresh cilantro.
3. Pour the vinaigrette over the salad and toss well to coat all ingredients evenly.
4. Divide the salad among plates and top with chopped peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute shredded cooked turkey or even tofu for a vegetarian option.

How long does this salad keep in the fridge?

It’s best eaten fresh, but leftovers can be stored in an airtight container for up to 1 day. The veggies may lose some crunch.

Can I make this salad gluten-free?

Absolutely! Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.