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Asian-Style Chicken Salad


  1. CCP: Wash hands, put on clean gloves.
  2. Mix all salad ingredients (except chicken) together in a large bowl.  Set aside under refrigeration at 40°F. Portion 1 cup + 2 Oz of salad mixture into 6 individual bowls/containers. Top with 3 Oz of sliced grilled chicken. Garnish with chow mein noodles and toasted nuts. Cover and refrigerate at 40°F.
  3. Mix dressing ingredients together in a small bowl, whisk to combine oils and other ingredients. Portion into 2oz containers
  4. CCP:  Store at 40° F until served.

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Makes 6


  • 1 c. Carrot sticks, julienned
  • 3 c. Napa or green cabbage, shredded
  • 3 c. Romaine lettuce, shredded
  • ½ c. Watercress, broken into small pieces
  • 1 Small red bell pepper, seeded and deveined, cut into julienne strips
  • 1 Tbsp. Fresh basil leaves, rolled and julienne cut
  • 1 Tbsp. Fresh mint leaves, rolled and julienne cut
  • 18 oz. Grilled chicken breast, cut into thin slices
  • ½ c. Chow Mein noodles
  • ½ c. Slivered almonds/peanuts, toasted (optional)
  • 2 Tbsp. Fresh cilantro, chopped (optional)


  • ½ c. Vegetable oil
  • 3 Tbsp. Low sodium soy sauce
  • ¼ c. Tbsp. Rice wine/white vinegar
  • ½ tsp. Granulated sugar
  • Salt and pepper to taste
  • ½ tsp. Sesame oil (optional)