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Crunchy Asian Chicken Salad


This crunchy salad is ready in 10 minutes.

  • Prep:
  • Total Time:
  • Servings: 2

Source: Everyday Food, October 2008


  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon sugar
  • Coarse salt and ground pepper
  • 1/2 head iceberg lettuce, coarsely chopped
  • 8 ounces shredded cooked chicken breast (about 2 cups)
  • 1 yellow bell pepper (ribs and seeds removed), thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup crunchy chow mein noodles (optional)


  1. In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.

  2. In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.

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