It is getting warm now, which means everyone wants to use their kitchen less and less. This Asian Chicken Salad doesn't require heating up your house in the evenings. That is honestly one of my favorite kinds of meals during the summer. You can grill and chop without the hassle of heating up your house just when you want to relax.
Something else that I love about this meal is that it makes a lot, it is great for a summer BBQ, and it just requires some rough chopping. You are able just to throw all the veggies, chicken, and pasta in a bowl and call it good! If you are lucky, you might even have frozen shredded chicken in your freezer that you can defrost and throw in there too. This Asian Chicken Salad recipe has a ton of shortcuts and it is easy to make kid-friendly or other substitutions!
While this is the perfect weeknight dinner because it takes no time, it also makes the perfect lunch. You can make this on Sunday and it will stay fresh all week because it is full of hearty veggies. Just be sure you leave the dressing on the side.
Tips for Asian Chicken Salad:
- If you really don't feel like cooking- use a rotisserie chicken.
- If you have no need to be gluten or grain-free, then use any pasta you like!
- For a Whole30- leave the pasta out, sub with jicama sticks, zoodles, or any other of your favorite veggie noodles.
- If you don't want to make a dressing- buy your favorite Asian flavored dressing to save you a few steps.
If you enjoy this meal, check out the Lemon Asparagus Pasta I made with Jovial Pasta, as well. Jovial Pasta is a company that has tons of gluten and grain-free pasta, breads, and other goodies that you can eat without the worry of gluten.
Asian Inspired Chicken Salad
Ingredients
- 1 Chicken breast Greensbury
- 1 box Jovial pasta
- 1 Head cabbage thinly sliced
- 1 Cucumber diced
- 1 Bell pepper I like Red
- 1 Large carrot diced
- 1 bag snap peas roughly chopped
- 4 Green onions thinly sliced
- Cilantro chopped
Asian Dressing
- ¼ cup Coconut aminos
- ¼ cup Rice wine vinegar
- ¼ cup Avocado oil
- 1 tablespoon Tahini
- 1 teaspoon Sriracha
- 1 tablespoon Garlic minced
- 1 teaspoon Ginger powder
- ¼ teaspoon Red pepper flakes
- Salt and pepper
Instructions
- Cook your chicken breast in your desired way- I use my InstantPot and cook it for 13 minutes. You can also grill, bake, or sautee until your chicken is cooked through. Then shred or chop it.
- Cook your pasta to the directions on the box, then rinse it with cold water so it doesn't cook your veggies in the salad.
- Chop all your veggies and combine in a large mixing bowl.
- Combine all the dressing ingredients in a mason jar or bowl. Whisk until combined.
- Dress your salad and enjoy! If you are saving the salad for multiple meals, only dress when you are ready to eat.
Notes
- If you really don't feel like cooking- use a rotisserie chicken.
- If you have no need to be gluten or grain-free, then use any pasta you like!
- For a Whole30- leave the pasta out, sub with jicama sticks, zoodles, or any other of your favorite veggie noodles.
- If you don't want to make a dressing- buy your favorite Asian flavored dressing to save you a few steps.
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