Ingredients Meat & Poultry Chicken Chicken Breast Recipes Crunchy Asian Chicken Salad 3.2 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 2 This crunchy salad is ready in 10 minutes. Ingredients ¼ cup rice vinegar 2 tablespoons toasted sesame oil 1 tablespoon fresh ginger, peeled and minced 1 tablespoon sugar Coarse salt and ground pepper ½ head iceberg lettuce, coarsely chopped 8 ounces shredded cooked chicken breast (about 2 cups) 1 yellow bell pepper (ribs and seeds removed), thinly sliced ½ cup fresh cilantro leaves ½ cup crunchy chow mein noodles (optional) Directions In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers. 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. Rate it Print