Asian Chicken Salad with Sesame Chili Vinaigrette

Asian Chicken Salad

Pinit

That one time I put Sesame Chili Vinaigrette on every food I ate ever? Best thing ever.

But can I tell you what’s actually consuming my mind right now?

It’s that I hate bad lunches. Today I ate this horrible tasting, horribly colored, overpriced boxed lentil soup from a health food store. Don’t feel bad for me – it was an American-brand-name-impulse-buy after a few too many scoops of ice cream.

Hey, did I already mention both of my lunch oranges were also devoid of any juice? Crispy oranges are not something that bring out the best in me.

And then there’s this beautiful, filling salad.

Lunch yesterday is a much happier memory. It involved me losing myself in the sweet and spicy happiness of this salad. Words started to fade, vision started to go blurry, and I couldn’t even carry on a conversation. When the fork could no longer pick up the last bits of dressing-soaked carrots and peanuts, I picked them up with my finger. And felt okay about it.

By the way, there’s no better way to let people know you’re out of your mind than being a non-conversational salad remnant picker. Totally normal.

Asian Chicken Salad

So I had it again for lunch, and I then I had again for dinner, and, um, again for (whispering voice) breakfast.

You heard me – I had a salad for breakfast. It’s probably like I’m sick or something, you know, from the water. Because that’s really not what regular people do.

But I woke up and just NEEDED that sweet and spicy Sesame Chili Vinaigrette in my mouth.

Speaking of need, I didn’t even have coffee this morning. This really is a loser food day.

Let’s make more Sesame Chili Vinaigrette.

I mean, Asian Chicken Salad. I mean, yeah.

Asian Chicken Salad

5.0 from 3 reviews
Asian Chicken Salad with Sesame Chili Vinaigrette
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 rotisserie chicken, meat pulled off and shredded
  • 2 small heads Chinese green cabbage, shredded
  • 2 cups frozen peas
  • 2 large carrots, shredded
  • 2 cucumbers, diced
  • ½ cup chopped green onion
  • ½ cup sweet chili garlic sauce
  • 6 tablespoons honey
  • 5 tablespoons sesame oil
  • 3 tablespoons vinegar
  • 4 tablespoons lime juice (I used calamansi - yum)
  • 2 teaspoons wasabi paste
  • crushed peanuts for topping
Instructions
  1. Cook the peas according to directions. Drain and let cool slightly.
  2. Combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.
  3. Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.
  4. Pour dressing over salad and toss well. Sprinkle each serving with crushed peanuts.
Notes
I like to chill this salad so it's nice and cold, but you wouldn't have to chill it for an hour if you were really hungry. :) Also, the dressing is totally personal preference as far as measurements go. Omit the wasabi if you don't like it spicy, bump up the vinegar or lime juice if you want it to be more acidic, etc.

Hey. Have a happy lunch.

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Comments

  1. Looks so good, Lindsay (and healthy too)! Interesting that you had salad for breakfast. :) I could definitely see making a big batch of it though and eating it for several meals.

  2. This salad looks so good!

  3. Looks so yummy! Can’t wait to make this next week – I even found Sweet Chili Garlic Sauce in Ireland!

  4. Holy Yum!!! This looks amazing. I will most definately be adding this to our meal plan next week. On a side note….either that carrot is HUGE, or the limes are super cute and tiny.

  5. I love these flavors! This sounds killer! :)

  6. That salad looks beautiful! And I love that flavor combination… yummm.

    (Just saw your post on FB about the earthquake– and my friends in Japan are all posting about little earthquakes there, too– hope all is well!)

  7. Hey…eating with your hands isn’t COMPLETELY a faux pas in the Philippines…so you’re fine!

    This recipe looks like it makes a lot, but I’ll have to grab some cabbage before I head home. Yum!

  8. Hey, there’s nothing wrong with a salad for breakfast! In fact, all the restaurants in Brooklyn seem to serve side salads with their entire brunch menu. This salad sounds pretty perfect to me–fresh and crisp and spicy!

  9. I’m at work, drooling over this amazing salad. And now I have to eat a depressing lunch!

    I totally need to make this and bring it to work :)

    • Seriously, my condolences for your lunch. I know how you feel!! But it’s a long weekend and I’m sure you have something yummy planned?! Like a salad with Sesame Chili Vinaigrette? :)

  10. This looks super delicious! What I really can’t get over though, is that giant carrot in the background. Holy cow, man! They know how to grow them in Cebu, don’t they??!

    • Hahaha – yes – they are giant! It’s one of the few vegetables that I can consistently count on being available, in good quality, at the store. :)

  11. Looks fantastic. Now I have to make both this dressing and one that won’t set the kids on fire :)

  12. Oh my gosh this sounds sooooo good. My family would love. I love a meal I make and I want to eat for every single meal! Success I say. :-) as always beautiful pics – love all the stuff in second photo with writing on the table…cool.

    • Thanks! I adore this table. I bought it at the market from a man who wasn’t selling it… I just made him an offer and he sold it to me! :) I’m already trying to think of crafty ways to get it back to the states! :)

  13. Asian chicken salad is totally the way to go, mostly because the sweet dressing is bomb and everything else is just so good with it. And I’m in love with your addition of wasabi paste (We’re total wasabi nuts in my family). I can’t get over the fact that you ate salad for breakfast though. Seriously?! :D

  14. Printed this one out as soon as I saw it, Lindsay. It looks amazing!

  15. Wow, you use a lot of wasabi, I don’t think I am that game. The salad looks really good for the first day of spring.

    • I added a little, tasted, and kept adding until I felt like it was just the right amount of spicy. My husband actually couldn’t even taste the wasabi. It depends on your own tastes but also the spiciness of your wasabi paste. Some pastes are spicier than others depending on the quality. :)

  16. I get so sad when I have a bad lunch:( it seriously makes or breaks my day! My husband thinks I’m nuts;)

  17. This sounds fantastic! I just made a spicy salad as well (with Korean chili paste) that I wanted to eat 3 meals a day of! I love wasabi…will definitely try this! :)

  18. I love this kind of a salad and that vinaigrette sounds wonderful! I would like to use it as a sauce over shrimp or chicken!

  19. This sounds awesome but I have never used sweet chili garlic sauce–where can I find? Do you have a brand name? I have seen chili paste but not sweet garlic. And I may sub edamame for the peas

  20. I stumbled upon your website and I forgot how but it did involve fries with a garlic cheese sauce…which means that your blog was forever imprinted in my potato-garlic-cheese loving brain. And if that wasn’t enough, I see food + Philippines (bonus points for Cebu, where most of my family lives/is one of my favorite places EVER), so consider me a forever subscriber to your blog.
    I just wanted to say that it’s inspiring to see you and your husband doing great work in the Philippines. As a 23 year old Filipina with Cebuana roots living in Southern California and doesn’t know what she wants to do with her life at the moment (teach ESL abroad? go back to school? start a blog? become a professional traveling vagabond?), it’s nice to see a bit of home within my Internet routine via your blog. God bless you both!!! P.S. please try the lechon/crispy roasted whole pig because Cebu lechon is THE best.

  21. This salad is awesome! So light and refreshing – I only made a half batch and it’s still so much! Plenty to have for breakfast tomorrow ;)

  22. This salad looks amaaaazing!!! bad thing i live in Colombia and is very hard to find imported products like sweet chili garlic sauce…i am sad now :(

  23. Trudy Coombs says:

    Do you cook the corn on the cob prior to cutting the corn off?

  24. If I can only find “chili garlic sauce”, should I add duck sauce or more honey to make it sweeter?

    • The chili garlic sauce is probably a lot more spicy than the sweet chili garlic sauce, so test a little bit to see how spicy and how much of it you want in there! And I usually sweeten Asian dressings with honey. :) Just personal preference.

  25. Do you know of an easy way to figure out the nutritional info for the dressing? There’s just so many ingredients haha :)

  26. I’m a big fan of asian chicken salad, but I feel slighted that I’ve never tried this sesame chili vinaigrette. Looks delicious, sharing with the wife….. now. :) She shared a similar recipe with a different take on her blog, take a look! http://bit.ly/1pG45UX

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