Asian chicken salad

Try this exotic take on chicken salad recipe inspired by Asian flavors, and featuring the nutty crunch of toasted almonds.

Asian chicken salad

Asian chicken salad recipe

3/4 cup Fisher Chef’s Naturals Sliced Almonds, toasted
3 cups shredded cabbage slaw mix
2 cups romaine lettuce, thinly sliced
1/4 cup green onion, sliced
1/2 cup cilantro, chopped
2-1/2 cups rotisserie chicken meat, shredded


1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon vegetable oil
2 teaspoons freshly grated ginger


Preheat oven to 350 F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.

Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.

In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.

Pour dressing over salad just before serving; toss to coat.

Makes 6 servings

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