Asian Chicken Salad usually consists of Roman Noodles for the crunch and although I have had that from time to time and do enjoy it, I decided to opt out this time and go for a “bang” with no Roman but still Crunchy Asian chicken salad.
The homemade dressing with the delicious crunch was exactly what I had been waiting for all day long. I made it in bulk to eat throughout the week and my husband and I absolutely love it!
- 4 cups Green Cabbage, chopped
- 1 1/2 cup Bok Choy, Chopper
- 1 cup cucumbers, diced
- 3/4 cup celery, chopped
- 1 cup romaine lettuce, chopped
- 1/2 cup carrots, shredded
- 1/2 cup radish, chopped
- 1/3 cup cilantro, chopped
- Chicken, chopped (rotisserie chicken works great)
- Chinese noodles, for topping
- 2 tbsp Soy Vay Teriyaki*
- 4 tbsp rice vinegar
- 2 tsp srracha sauce (½ tsp if you prefer a little less kick)
- 2 tsp brown sugar
- 4 tsp sesame oil
Chop celery along with the leafy greens. Place in a large glass bowl.
Add in bok choy.
Chop cabbage and mix together.
Add in cucumbers, carrots and radishes.
After ingredients are mixed, add in cilantro.
This salad will keep in large glass bowl for 4-5 days allowing for small meals throughout the week. Only add the dressing to your individual portion to keep the salad fresh.
In your serving bowl that you are preparing to eat, add salad mix and chopped chicken (optional).
To make the dressing combine all ingredients in a small bowl to save throughout the week as well. Spoon one to two spoonfuls on top of your salad and mix well.
Toss your salad with Chinese noodles and slivered almonds.
This is a great side dish or main dish salad. It’s very refreshing and definitely filling. We have been addicted to this for the past week and a half and still have not got sick of it. :)
*If you do not have a teriyaki marinade, than use 4-5 tbsp regular teriyaki as it’s less rich than the marinade.