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Asian Chicken Salad

The perfect lunch or dinner salad to eat plain, in a wrap, or in lettuce cups. The best can be made the day before!

Salad Ingredients

  • 2 1/2 cups shredded chicken breasts

  • 3 c. shredded red cabbage

  • 1 c. Snow peas (thinly sliced

  • 1 red bell pepper (thinly sliced)

  • 1 yellow bell pepper (thinly sliced)

  • 1/4 c. Loosely packed cilantro


  • 3 T. Seasoned rice vinegar

  • 2 T. Olive oil

  • 3 T. Asian sweet chili sauce

  • 3 T. Coconut aminos

  • 1 t. Sugar

  • 1/2 t. salt, ginger, garlic powder

  • 1 medium lime juiced

Asian Chili Mayo

  • 1/4 c. Avocado mayo

  • 1 T. Asian sweet chili sauce

  • 6 flatbreads or wraps

  • Romaine lettuce leaves (optional)

  1. In a separate bowl, whisk together dressing ingredients.

  2. Add chicken to the dressing to coat, while chopping veggies.

  3. Add vegetables to chicken and mix thoroughly.

  4. Serve Salad as a meal or mix together Asian mayo and serve in flatbreads.

  5. Spread mayo over flatbread, add romaine to keep wrap from getting soggy, then roll tightly.

* Salad can be made the day before*

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