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Lunch
Asian Chicken Salad with Chili-Crisp Dressing
Cabbage, chicken, mandarin, avocado, and a spicy-savoury dressing that holds up for lunch prep.
35 min hands-on
35 min total
4 servings
High protein
High fibre
Make ahead
What you need
- 3 cups cooked chicken, sliced
- 6 cups shredded napa cabbage
- 1 cup mandarin orange segments
- 1 medium avocado, diced
- 1 cup shredded carrots
- 1 medium cucumber, sliced
- 2 tablespoons chili crisp
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
How to make it
- 1Whisk chili crisp, vinegar, soy, and lime into a dressing.
- 2Slice cabbage and vegetables; add chicken and oranges.
- 3Toss individual portions with dressing and avocado at serving.
Make it work on a busy day
Use bagged slaw mix and pre-cooked chicken.
Swaps
- • Use shredded turkey or tofu.
- • Use orange segments or apple instead of mandarin.