Asian-Style Chicken Salad

Asian-Style Chicken Salad
Servings: 4 Total Time 30 mins


  • 1 pound boneless, skinless chicken breasts
  • 1/3 cup rice vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • 1 tablespoon miso paste
  • 1 tablespoon reduced-sodium soy sauce
  • 2 inches piece ginger, peeled and grated
  • 1 small head Napa or Savoy cabbage, shredded
  • 2 carrots, grated or thinly sliced
  • 1 cup bean sprouts
  • 4 scallions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1 cup unsalted peanuts (optional)

Make It

1. Put the chicken breasts in a large pot of boiling salted water. Reduce the heat so the water just simmers and cook for 10 to 15 minutes or until done. The chicken should be white all the way through when pierced with a thin-bladed knife. Remove from the water and let cool.

2. Meanwhile, in the bowl of a food processor or blender, combine the vinegar, vegetable oil, sesame oil, honey, miso, soy sauce, and ginger and puree until smooth and creamy. Reserve.

3. In a large bowl combine the cabbage, carrots, sprouts, and scallions. When the chicken is cool enough to handle, chop or shred and add to the bowl. Drizzle with the dressing, toss well, and sprinkle with the sesame seeds and peanuts to serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 427, Fat, total (g): 25, sat. fat (g): 3, carb. (g): 22, fiber (g): 7, sugar (g): 12, pro. (g): 30, sodium (mg): 505, calcium (mg): 108, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.