Asian Chicken Salad
This recipe is perfect for meal prepping, especially if you want to save time making your work lunches but still want to enjoy delicious salads.
This recipe includes Napa cabbage, which is also called Chinese cabbage, a large-headed cabbage with firmly packed, pale green leaves. In Western supermarkets, you can find Napa cabbage next to the bok choy.
Napa cabbage is healthier than Western cabbages. This superfood is full of vitamin C and other nutrients.
Ingredients for 4 servings
- 2 cups baby spinach, sliced
- 2 cups homemade organic rotisserie chicken, shredded
- 2 cups of Napa cabbage, thinly sliced
- 1 ? cups cucumber, thinly sliced
- 1 ? cup snap peas, halved
- 1 cup grated carrots
- 1 cup whole cashews, unsalted
- 2 tbsp sliced green onions
- 1 red pepper, julienned
Sesame dressing
- 3 tbsp low-sodium soy sauce
- 2 ½ tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp fresh cilantro, diced
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, minced
- 1 tbsp honey
- 1 tsp sesame seeds
- 1 tsp sriracha sauce
- 1 garlic clove, minced
Preparation
- Combine the cilantro, garlic, ginger, honey, olive oil, rice vinegar, sesame seeds, soy sauce, sriracha sauce and toasted sesame oil in a medium-sized bowl. Whisk the ingredients until the oil and vinegar are combined.
- Put the Napa cabbage and spinach in a large bowl, then toss to combine.
- Assemble each serving of salad in the Mason jars in this order: 3 tablespoons of dressing, ? cup of snap peas, ¼ cup of grated carrots, ? cup of cucumbers, 1 cup of the cabbage-spinach mixture, ½ cup of the rotisserie chicken, ¼ cup of cashews and a sprinkle of green onions.
- Serve immediately or cover and serve later.
- The salads can be stored for at least 3-4 days in the refrigerator.
The juicy chicken, nuts, veggies and tangy sesame dressing in this salad makes for a healthy and filling lunch.