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Asian Chicken & Almond Salad

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Juicy chicken, crisp vegetables, and toasted almonds tossed in a savory‑sweet ginger‑soy dressing for a vibrant, satisfying salad.

Ingredients

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  • 2 cups cooked chicken breast or thigh, sliced or shredded
  • 4 cups mixed greens or shredded cabbage
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, diced
  • 3 scallions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup slivered or chopped toasted almonds
  • Ginger‑Soy Dressing:
  • 3 Tbsp soy sauce or tamari
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 Tbsp honey or maple syrup
  • Optional: 1 tsp chili garlic sauce or sriracha

Instructions

  1. Prep the chicken: grill, pan‑sear, or shred rotisserie chicken; set aside.
  2. Toast almonds: in a dry skillet over medium heat until fragrant, then set aside.
  3. Combine veggies: greens, carrot, bell pepper, cucumber, scallions, cilantro, and almonds in a bowl.
  4. Make dressing: whisk soy sauce, rice vinegar, sesame oil, ginger, garlic, and honey (plus chili sauce if using).
  5. Assemble salad: add chicken, drizzle dressing, and toss gently.
  6. Garnish & serve: top with extra almonds and cilantro; serve immediately or chilled.

Notes

  • Keep dressing separate until you’re ready to serve to maintain crunch.
  • You can swap almonds for cashews, peanuts, or sesame seeds.
  • Add apple or mandarin segments for a touch of sweetness.
  • Store components separately in airtight containers for up to 2 days.
  • Use gluten‑free tamari to make it celiac‑safe.

Nutrition

Find it online: https://tastyera.com/asian-chicken-almond-salad/