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Under 30 Minutes

Asian Chicken Salad

Most of a jalapeno's spiciness is in the ribs and seeds -- omit them for a milder dressing. Swap cubed firm tofu for the chicken to make the salad vegetarian.Try this salad as an Asian Chicken Sandwich.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Chicken Salad

Source: Everyday Food, March 2011

Ingredients

  • 1/4 cup fresh lime juice (from 3 limes)
  • 2 teaspoons soy sauce
  • 1 jalapeno, minced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon sugar
  • 4 cups shredded red cabbage (about 1/2 medium head)
  • 1 cup shredded carrots (about 2 large)
  • 1 cup lightly packed fresh cilantro leaves
  • 1 cup lightly packed fresh mint leaves
  • 2 cups shredded cooked chicken

Directions

  1. In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.

Variations

To make the poached Chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled. Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Remove chicken from water and let cool completely. Can be stored, refrigerated, in an airtight container, up to 3 days.

Reviews (3)

  • Alia Stull 21 Dec, 2012

    I was intrigued by the recipe w/ the combo for the dressing & the cilantro and mint. I was disappointed when I made the recipe for dinner. The salad was rather dry because there was barely a subtle hint of the dressing on it, but the citrus taste from the lime kind of slaps you in the mouth. There was way too much cabbage for my liking. Perhaps half the cabbage and some green leaf lettuce in its place would be better. All in all not enough to alter to make this palatable to us. Too bad :(

  • deborahlynn 1 Jun, 2012

    This recipe looked fresh and tasty, but I was so disappointed in the outcome. I followed the recipe to a "T" and even viewed the video during prep to make sure I was being accurate. The chicken was moist and tasty, but the salad was awful! In all my years of cooking, this was the first dish that I actually tossed out. Neither my husband or I could eat more than a few bites.

  • marytoo 30 May, 2012

    The finished salad looks enticing, but I didn't write down the ingredients/quantities/times in the poaching video. Please add them to the recipe?

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