Food

Crunchy Chicken Salad

Asian-Chicken-Saladasian-chicken-salad-dressingThis month, we’re featuring simple salads. Today’s crunchy salad would be perfect to bring along to picnics or to pack ahead for lunch. Giulia from Audrey’s shows us how…

Crunchy Chicken Salad
by Giulia Doyle of Audrey’s

It’s that time of the year again when we want to shed our jackets and indulge in fresh salads. While I enjoy a classic Caesar, or a good romaine with buttermilk dressing, I also like to make salads that are not found on everyday menus. And if the dressing calls for coconut milk, then I’m even more inclined to try it. This is a delicious salad — the dressing adds brightness and the chicken and nuts provide you with some filling protein. This salad also keeps really well, so feel free to make it ahead for a potluck or Sunday lunch. Enjoy.

ginger-salad-dressingasian-chicken-salad-ingredients

Recipe: Crunchy Chicken Salad
Serves 4

You’ll need:

3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots (lengthwise to get soft curls)
1 cup unsalted cashews
1/4 cup chopped chives (try cutting with scissors)
1 cup roughly chopped mint leaves
1 cup torn cilantro leaves
4 small red thai chilies, seeds removed and finely sliced (optional if you don’t like spice)
4 fully cooked chicken breasts, cut into slices

For the coconut lime dressing:

1 cup of coconut milk
2 tbsp of fish sauce
4 tbsp of lime juice
2 tbsp of coconut sugar

Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.

In a measuring cup, combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over the salad and gently toss. Divide between plates and top with chilies. Add more dressing to taste.

I like to make a lot of dressing and keep some in fridge to dip veggies in or pour over rice, but you can half the dressing recipe if you want to. Beware of the chilies, as they are very spicy. After slicing them, wash your hands very well and don’t touch your eyes or nose. If you prefer a little less spice, sprinkle the finished salad with dried chili flakes instead.

asian-cabbage-salad

Thank you so much, Giulia! This looks amazing.

P.S. More recipes, including a breakfast salad and a chopped salad.

(Photos and recipe by Giulia Doyle. Thanks to Caroline Donofrio for her help with this series.)

  1. Emily says...

    It looks so easy to make :o Thank you for sharing the recipe ^^ Gonna try it today.
    http://www.picaram.com/

  2. We made this for dinner and it was delicious!! Added a bit of sriracha to give it a bit of spice. Easy and yum. Thank you for sharing!

  3. Aya says...

    Made this and eaten it for dinner and lunch. YUM!

  4. This looks absolutely delicious! Will try this tonight :)

  5. Taylor says...

    Made this for dinner tonight- absolutely delicious. Had to sub 2 jalapeños (unseeded) and regular sugar as the grocery didn’t have the Thai chilies or coconut sugar. Glad I used jalapeños, as the spice is still lingering but in a good way. This will become a summer regular.

  6. This looks amazing and, for once, I actually have all the ingredients already to be able to try this. Know what I’m eating for lunch tomorrow :) Thanks.

  7. Aga says...

    I just realized that this is the 3rd recipe from this blog that I’m going to try. And probably love. And probably repeat. So I guess I can’t say anymore that I never just see a recipe and follow it. Thanks, Cup of Jo!

  8. So healthy and yummy.

    Have an amazing day!
    Love,
    Sofia

    stylishlyinlove.blogspot.com
    Instagram: @stylishlyinlove
    Twitter: @stylishlyinlove

  9. Taylor says...

    I never make salads at home (they’re never as good as when I order them at restaurants!) but this just went on the list for next week. I wish I could eat this for lunch in an hour haha! Looks absolutely amazing.

  10. Madie says...

    Looks good! This is totally something I’d love to eat but it’s not really in my ‘repertoire’. Thanks! Oh, and what’s “coconut sugar”?

    • Madie says...

      Never mind, I googled it! :)

  11. Salome says...

    Can’t wait to try this salad! The colors are so appetizing. Any suggestions for a coconut sugar substitute? Could brown sugar be used instead? Just trying to make use of what I already have in the pantry!

    • You could use brown sugar or even regular sugar. I used coconut because I was using coconut milk and it’s not refined like white sugar. Enjoy.

  12. Angela says...

    Looks good! Might have to try it with tofu instead of chicken and no fish sauce to vegan-ize it!

  13. Lauren E. says...

    YUM! I’m not a big fan of spicy food but I am basically obsessed with shichimi togarashi (they sprinkle it on the edamame at Roy’s Hawaiian restaurants and it’s the BEST). I might put some of that in the dressing here instead of the actual pepper in the salad. This looks divine!

  14. Kat says...

    Does this post remind anyone else of the Margaret Cho joke? “This is not the salad of my people!”

    • Joanne says...

      Yes!!! “In my homeland…we use crispy wonton crunchies…and mandarin! orange! slices!” Hahahah I love Margaret Cho, and this salad looks delicious :D

  15. jeannie says...

    Asian chicken salad is my favorite, but I have never tried it at home. Now I will!