Asian Chicken Salad

Found this lovely in my old pile of cooking lights! I of course changed it, cause i never have the ingredients i need, nor can I leave things alone!

It was  for left over turkey – but we had just done beer can chicken, it said a head of cabbage, but i find the bag-o-slaw so much easier to deal with!  Next time i’ll bump up the heat on the dressing – perhaps jalapeno or some red pepper flakes… and some additional salt! I set it up for lunch, so i separate everything into 4 food buckets. Slaw in the bottom, red onion in it’s own baggies, green peppers (since red were 1.99 a piece) just cut up on top of slaw, chicken diced and separated into baggie and the dressing split into 4 little containers – yes i am a nut!  I skipped the cilantro, green onion and peanuts as well!


4 servings (serving size: 1 3/4 cups)


  • Dressing:
  • 1/4  cup  rice vinegar
  • 1/4  cup  vegetable broth
  • 1  tablespoon  low-sodium soy sauce
  • 2  teaspoons  bottled ground fresh ginger (such as Spice World)
  • 2  teaspoons  lime juice
  • 1  teaspoon  bottled minced garlic
  • 1  teaspoon  peanut oil
  • 1  teaspoon  sesame oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  sugar
  • 1  serrano chile  (maybe 2 next time or a jalapeno)
  • Salad:
  • 4  cups  thinly sliced napa (Chinese) cabbage  (1 bag o slaw)
  • 3  cups  shredded cooked turkey  (or left over beer can chicken)
  • 1  cup  red bell pepper strips (about 1 small pepper) (i did chunks, easier to eat)
  • 1/2  cup  thinly sliced red onion
  • 1/2  cup  chopped fresh cilantro  (skipped it)
  • 1/4  cup  sliced green onions  (skipped it)
  • 1  tablespoon  dry-roasted peanuts, chopped  (don’t like nuts on my food)


To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth.

To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.

Nutritional Information

Calories:250 (30% from fat)
Fat:8.3g (sat 2.2g,mono 2.3g,poly 2.6g)