I love a great Asian salad – crunchy veggies, noodles, protein, and dressing you’d want to bathe in! However, the calories and carbs can add up quickly in many Asian salads. I created this lightened up version of one of my favorite Asian salads and you won’t miss the noodles or added calories one bit. Add vegetables you love to customize it to your tastes.
This is a great lighter lunch, will fill you up, and each serving has only around 350 calories. This is the healthier Asian salad you’ll crave!
Try these optional toppings for your salad:
- chopped peanuts
- chopped cashews
- fried wontons
- crunch Asian noodles
Tips to make this delicious salad:
#1 – Use a rotisserie chicken and shred directly into salad
#2 – Make the dressing in advance – you’ll want to use it on other things as well so make a double batch.
#3 – Buy pre-shredded ingredients. The salad will come together in no time if your veggies are already shredded.
Lightened Up Asian Chicken Salad
Ingredients
- 4 ounces cooked chicken shredded
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup matchstick carrots
- 1 cup purple cabbage shredded
- 1 cup napa cabbage shredded
- 2 tbsp rice wine vinegar
- 1/3 cup low sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp minced ginger
- 1 1/2 tbsp honey
- 2 garlic cloves minced
- 2 tbsp peanut butter
- Optional: fried wontons or chopped peanuts
Instructions
- If cooking your own chicken, drizzle olive oil and salt and pepper on both sides of chicken and cook at 350 degrees for 20-25 minutes or until chicken is done. If using a rotisserie, shred about 4 ounces of chicken.
- In a bowl, combine sliced bell peppers, carrots, shredded cabbages, and shredded chicken. Mix together.
- Mix together rest of ingredients in a separate bowl for dressing.
- Pour dressing over the top of the salad and mix well.
- Optional: Add a few fried wontons to the top of your salad.
