Salads American

Asian Chicken & Avocado Salad

Marinated chicken, Napa cabbage, snap peas, carrot, clementines, cashews and avocado tossed with a sesame-soy dressing. It is bright, crunchy and full of enough textures to keep your fork professionally occupied.

Asian Chicken & Avocado Salad

What It Is

Chicken is marinated in lemon, soy and Sriracha, cooked and shredded, then tossed with Napa cabbage, snap peas, carrot, clementines and cashews. Avocado and sesame dressing finish the salad.

Origin

This is a modern pan-Asian-inspired fusion salad from Dinner by the Minute. Its ingredients draw from several East Asian flavour traditions rather than representing one specific traditional regional salad.

Fun Fact

Napa cabbage is a type of Chinese cabbage with pale, crinkled leaves and a mild flavour. It stays crisp well in dressed salads compared with many softer lettuces.

Prep
20 min
Cook
15 min
Temp
Stovetop medium-high heat
Total
35 min
Servings
4 large salad bowls
(assuming no one present is secretly a moose)
Difficulty
easy
Dairy-Free High-Protein
Diet
Dairy-Free, High-Protein
Away Mission
65 min walk
(roughly one away mission's worth of running from something that wants you dead)
#asian-inspired #avocado #cashews #chicken #main-dish-salad #napa-cabbage #sesame

Ingredients

  • 2 tbsp lemon juice
  • 1 tsp soy sauce
  • ½ tsp Sriracha
  • 2 x 5 oz boneless skinless chicken breasts
  • 1 head Napa cabbage, thinly sliced
  • 1 cup chopped snap or snow peas
  • 1 large carrot, thinly sliced
  • 3 clementine oranges
  • ¼ cup cashew pieces
  • 1 avocado, sliced or diced
  • Sesame oil, vinegar, soy sauce, garlic powder, sugar and sesame seeds for dressing, as listed in the source method

Steps

  1. Stir together lemon juice, soy sauce and Sriracha. Add chicken and marinate for at least 5 minutes or up to 8 hours.
  2. Cook the chicken in a lightly greased skillet over medium-high heat for about 7 minutes per side, or until safely cooked through. Rest and shred.
  3. Combine the dressing ingredients in a tightly covered jar and shake well.
  4. Add cabbage, peas, carrot, clementines and cashews to a large bowl.
  5. Add shredded chicken and toss with dressing.
  6. Arrange avocado over the top and finish with sesame seeds if desired.

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Notes

The original recipe suggests Peking duck as an optional addition, but calling it 'more authentic' would be misleading for this fusion salad, so that wording has been dropped.

Nutrition Facts
Per 1 large salad bowl
Calories 290
Burning this off: one Tragically Hip song, played loud, on a treadmill.
% Daily Value*
Fat 8.0 g 11%
Saturated + Trans 1.5 g 8%
Cholesterol 70 mg
Sodium 170 mg 7%
Carbohydrate 25.0 g
Fibre 6.0 g 21%
Sugars 9.0 g 9%
Protein 32.0 g
Potassium 590 mg 13%
Calcium 75 mg 6%
Iron 2.3 mg 13%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use tofu, shrimp or duck instead of chicken. Replace cashews with peanuts, almonds or sunflower seeds as appropriate. Tamari can replace soy sauce for a gluten-free option if certified gluten-free. Add extra clementine when the avocado has decided to be rock-hard for another four days.

Storage

Store dressing, chicken, avocado and salad base separately. Refrigerate for up to 2 days and add avocado just before serving.

Freezing

Do not freeze the assembled salad. Cooked chicken can be frozen separately.