Asian Chicken Salad with Sesame Chili Vinaigrette
Recipe GLPR8073c63d6d8fc6
A refreshing and vibrant Asian-inspired chicken salad featuring shredded rotisserie chicken combined with crisp cabbage, carrots, cucumbers, and tender peas. The salad is dressed with a bold sesame chili vinaigrette made from sweet chili garlic sauce, sesame oil, lime juice, honey, vinegar, and a touch of wasabi heat. Topped with crunchy crushed peanuts for added texture. This light yet satisfying dish is gluten-free and dairy-free, perfect for a healthy lunch or dinner.
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Ingredients
2 large carrots, shredded
2 cups frozen peas
2 small heads Chinese green cabbage, shredded
2 cucumbers, diced
½ cup chopped green onion
1 rotisserie chicken, meat pulled off and shredded
½ cup sweet chili garlic sauce
5 tablespoons sesame oil
4 tablespoons fresh lime juice
6 tablespoons honey
3 tablespoons vinegar
2 teaspoons wasabi paste
Crushed peanuts for topping
Directions
Bring a pot of water to a boil and cook the frozen peas according to the package directions until tender. Drain well and set aside to cool to room temperature.
In a large mixing bowl, combine the shredded rotisserie chicken, shredded Chinese cabbage, cooled peas, shredded carrots, diced cucumbers, and chopped green onions. Toss gently until all ingredients are evenly distributed.
Cover the salad and refrigerate for 1 hour.
While the salad chills, prepare the dressing by whisking together the sweet chili garlic sauce, sesame oil, lime juice, honey, vinegar, and wasabi paste in a separate bowl until the mixture is smooth and well combined. Refrigerate the dressing for 1 hour.
Pour the chilled dressing over the chilled salad and toss thoroughly until all components are coated evenly.
Divide the salad among individual serving bowls or plates and top each portion generously with crushed peanuts. Serve immediately.
