No Cook Asian Chicken Salad (Print Version)

Tender chicken meets crisp vegetables in a zesty sesame-ginger dressing

# What You’ll Need:

→ Chicken

01 - 2 cups cooked rotisserie chicken breast, shredded skinless

→ Vegetables

02 - 2 cups shredded Napa cabbage
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 1 cup sugar snap peas, thinly sliced
06 - 3 scallions, thinly sliced
07 - 1/4 cup fresh cilantro leaves, chopped

→ Dressing

08 - 3 tablespoons low-sodium soy sauce or tamari for gluten-free
09 - 2 tablespoons toasted sesame oil
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon honey
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon grated fresh ginger
14 - 1 garlic clove, minced
15 - 1 teaspoon Sriracha or Asian chili sauce optional

→ Toppings

16 - 1/4 cup roasted unsalted peanuts, roughly chopped
17 - 1 tablespoon toasted sesame seeds
18 - Lime wedges for serving

# Steps:

01 - In a large bowl, combine the shredded chicken, Napa cabbage, carrots, red bell pepper, sugar snap peas, scallions, and cilantro.
02 - In a small bowl or jar, whisk together the soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha until smooth.
03 - Pour the dressing over the salad and toss thoroughly to combine.
04 - Divide the salad among four plates or bowls.
05 - Top each serving with chopped peanuts and toasted sesame seeds.
06 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The dressing comes together in literally two minutes but makes everything taste restaurant special
  • You can use that grocery store rotisserie chicken and nobody will know you didnt cook for hours
  • The crunch from snap peas and peanuts stays satisfying even after the salad sits for lunch the next day
02 -
  • The cabbage weep liquid and make everything watery if you dress it too far ahead, so wait until right before serving
  • Snap peas lose their magical crunch overnight, so if you are meal prepping add those fresh each day
  • A little extra lime juice right before serving wakes up all the flavors
03 -
  • Use kitchen shears to snip the cooked chicken directly into the bowl, it is faster and less messy than shredding with forks
  • If your dressing tastes too sharp, add another half teaspoon of honey, but if it is too salty, a squeeze more lime juice usually fixes it

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