Asian Chicken Salad

READY IN: 35mins
Recipe by Leslie in Texas

This is a great warm weather main-dish salad. Originally from the Parade magazine in the Sunday Houston Chronicle. Savoy cabbage has a more mellow flavor than common cabbage, which also works in this recipe. The dressing adds authentic Asian flavor. Both the salad and dressing may be prepared in advance, then tossed together when you're ready to serve it.

Top Review by Country Chef

Looking for something different and this recipe hit the spot. Just the right amount heat in the marinade. Chicken was excellent. Thank you for posting the recipe.

Ingredients Nutrition


  1. Combine the chicken, sesame oil,chili sauce, garlic, ginger,and lime juice in a bowl.
  2. Cover and refrigerate for 2 hours, tossing once.
  3. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side.
  4. Cool slightly, then cut into thin strips.
  5. Place in a large bowl; add the cabbage, snow peas, scallions, bell peppers and cilantro; reserve.
  6. Prepare the dressing:.
  7. Place all the dressing ingredients in a blender;process on high until smooth.Adjust the seasonings to taste. Makes 1 cup.
  8. Refrigerate, covered, until ready to use.
  9. Toss the salad with 1/3 cup of the dressing or as desired.
  10. Transfer to a serving bowl and serve immediately.
  11. *Extra dressing may be stored in the refrigerator for two days.

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