Recipe: Spicy Asian Chicken Salad

Spicy Asian Chicken Salad

The way I see it, “cooking slow” doesn’t always have to involve slaving away in the kitchen for hours. Whether dinner prep takes 20 minutes or 5 hours, taking some time to consciously prepare a heartfelt and healthy meal using the best ingredients at your disposal is the foundation of a happy, delicious meal.

Take this Spicy Asian Chicken Salad recipe, for example. Brimming with flavor, it didn’t take long at all to prepare, and was the perfect go-to dinner after an evening workout. Whatever it looks like, I promise it’s delicious, and (at least to my palate) slightly spicy thanks to the addition of jalapeno and Sriracha.

I’ve made similar Thai-inspired salads with a more ginger-y appeal, cilantro, and a slightly different vinaigrette, but this one, based off of Linda Wagner’s recipe, offered a delicious alternative.

Spicy Asian Chicken Salad Recipe

(modified from Linda Wagner’s recipe)

Ingredients
  • 1 head cabbage, shredded
  • 1 cup shredded carrots
  • 1/2 cup chopped green onion
  • 1 jalapeno, sliced finely and cut into halves
  • 1 large cooked chicken breast, shredded
  • 2 tbsp toasted cashews or peanuts
  • 2 tbsp sesame seeds
  • 4 tbsp Bragg’s Liquid Aminos (tamari or soy sauce work too)
  • 1 tbsp Sriracha
  • drizzle of honey or maple syrup
  • juice of 2 limes
Directions

Place all ingredients into a large plastic bag and shake vigorously until well mixed. Pour into bowls or onto plates. Enjoy!

Serves 3-4

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