Asian Chicken Salad

Asian Chicken Salad
  • Yield: 6 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Try our exotic take on chicken salad recipe inspired by Asian flavors and featuring the nutty crunch of toasted almonds.


  • 3/4 cup Fisher® Chef’s Naturals Sliced Almonds, toasted
  • 3 cups shredded cabbage slaw mix
  • 2 cups romaine lettuce, thinly sliced
  • 1/4 cup green onion, sliced
  • 1/2 cup cilantro, chopped
  • 2 1/2 cups rotisserie chicken meat, shredded
  • For food safety, gently rub produce under cold running water.
  • Dressing:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons freshly grated ginger


  1. Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside
  2. Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
  3. In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
  4. Pour dressing over salad just before serving; toss to coat.

Similar Recipes