Asian Chicken Salad

I was feeling creative tonight…don’t know why. It’s probably the cold start to our Spring (is it even Spring?) making me want to continue nesting. Anyway, I went into the kitchen and decided to make peanut sauce which in turn led me to make Sesame Peanut Noodles and Asian Chicken Salad. Kind of a weird combo for dinner I know but, hey, at least my hubby was happy he got more than simply a salad for dinner.

In a large mixing bowl, add broccoli slaw, shredded carrots, edamame, sliced almonds, scallions, red peppers, and cherry tomatoes. Mix in peanut sauce and stir well. You can make this part ahead of time as the flavors will only be enhanced the longer the salad marinates (if it’s more than 30 minutes, refrigerate). When ready to serve, plate the salad adding about ½ cup shredded chicken to each individual salad. Top with crunchy rice noodles and soy sauce to taste.

Ingredients:

2 ½ cups broccoli slaw
½ cup shredded carrots
½ cup shelled edamame
½ cup sliced almonds
6 scallions, sliced diagonally
½ cup red pepper, diced
6 cherry tomatoes, halved
½ cup peanut sauce*
2 cups Shredded chicken (I cheat and use a rotisserie chicken)
Soy sauce to taste
Crunchy rice noodles (for garnish)

* See my recipe for Peanut Sauce under Condiments and Sauces category.

Serves 4-6 depending on portion size

Why I Love This Salad

This salad is all about crunch and color. The broccoli slaw stays crisp even after it sits in the peanut sauce, which makes it a dream for busy weeknights and packed lunches. It is filling enough to be dinner on its own, and it is a great way to use up the last of a rotisserie chicken.

Tips for Success

• Toast the sliced almonds in a dry skillet over medium heat for a few minutes, stirring often, until golden and fragrant. It brings out so much more flavor.
• If you are using frozen edamame, thaw it in a bowl of warm water or give it a quick boil for a few minutes, then drain and cool it before adding to the salad.
• Add the crunchy rice noodles right before serving so they stay crispy.
• If your peanut sauce has thickened in the refrigerator, whisk in a teaspoon or two of warm water so it coats the slaw evenly.
• Taste before adding soy sauce. Peanut sauce already has some salt in it.

Ingredient Swaps and Variations

Feel free to play with what you have on hand. Shredded cabbage or a bagged coleslaw mix works well in place of the broccoli slaw. Grilled chicken breast, baked tofu or cooked shrimp can replace the rotisserie chicken. For a vegetarian version, skip the chicken and add extra edamame. Chopped peanuts or cashews make a great swap for the almonds, and a handful of fresh cilantro or mint on top is lovely too.

Make Ahead and Storage

You can toss the slaw mixture with the peanut sauce up to a day ahead and keep it covered in the refrigerator. Store the shredded chicken separately and the crunchy noodles at room temperature in their bag. Dressed leftovers keep for 2 to 3 days in the refrigerator, though the almonds will soften a bit over time.

Cooked chicken should not sit out at room temperature for more than 2 hours, so if you are bringing this to a picnic or potluck, keep it in a cooler until it is time to eat.

What to Pair It With

As my hubby discovered, it goes perfectly with sesame peanut noodles. It is also nice with a cup of miso soup, steamed dumplings or a few spring rolls for a fun takeout style dinner at home.

Frequently Asked Questions

Can I serve it warm?

This salad is meant to be served cold or at room temperature, but you can certainly top it with freshly grilled warm chicken.

What is broccoli slaw?

It is shredded broccoli stems, usually mixed with a little carrot and red cabbage. Look for it in bags near the bagged salads in the produce section.

Can I pack it for lunch?

It is one of my favorite lunches to pack. Put the dressed slaw in a container with the chicken on top and tuck the rice noodles into a small separate bag. Keep it cold with an ice pack until lunchtime and add the crunchy topping just before you eat.

Mandy

Asian Chicken Salad

Crunchy broccoli slaw, edamame, almonds and colorful vegetables tossed in peanut sauce and topped with shredded chicken and crispy rice noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups broccoli slaw
• 1/2 cup shredded carrots
• 1/2 cup shelled edamame
• 1/2 cup sliced almonds
• 6 scallions sliced diagonally
• 1/2 cup red pepper diced
• 6 cherry tomatoes halved
• 1/2 cup peanut sauce
• 2 cups shredded chicken rotisserie chicken works well
• soy sauce to taste
• crunchy rice noodles for garnish

Method

 

1. In a large mixing bowl, combine the broccoli slaw, carrots, edamame, almonds, scallions, red pepper and cherry tomatoes.
2. Add the peanut sauce and stir well. If it will sit longer than 30 minutes before serving, refrigerate it.
3. Divide the salad among plates and top each serving with about 1/2 cup of shredded chicken.
4. Finish with crunchy rice noodles and soy sauce to taste.

Notes

The dressed slaw can be made ahead since the flavors improve as it marinates.