This Asian-Inspired Rainbow Salad Recipe with chicken is dangerously addictive — in the best way ever. It's perfect for a crowd and is also great to make as a healthy meal prep for the week!
2piecesCooked chicken breast, sliced thin(leftover grilled or rotisserie chicken also works)
5-6 sprigsCilantro, lightly torn
2-3Scallions, sliced thin on the diagonal
Lime wedges, for garnish
Peanut Dressing
2Tablespoonspeanut butter
2teaspoonssesame oil
2Tablespoonssoy sauce
2Tablespoonslime juice
¾teaspoongarlic powder
1 ½ teaspoonsSriracha
2teaspoonshoney
Instructions
Chop all salad ingredients and combine in a large bowl.
In a separate bowl, whisk together all dressing ingredients. Taste and adjust seasonings to your taste if necessary.
Refrigerate until serving. When ready to serve, pour the dressing on your salad and toss to combine. Serve immediately.
Video
Notes
Toss gently. You want the ingredients to be lightly mixed together — if you toss too vigorously you could mash up some of the vegetables.
Play around with the texture. The variety of veggies in this Asian chopped salad will give you a crunch in every bite! The bell peppers and cucumbers in particular add much to the overall texture. Consider adding some nuts, snow peas, or red onion for even more!
Add fruit. Some Asian salad recipes will sometimes call for a touch of fruit, so if you want to add some sweetness to the mix I encourage you to do so! Mandarin oranges, mangoes, or chopped pineapple are all great options.
Wait to add the dressing just before serving. Remember to add the dressing just before serving! Otherwise, you'll end up with a soggy mess.
Ingredients to Prep Ahead: Clean all veggies, cut lettuce, shred. carrots and cabbage, cut cucumbers, slice red peppers and mix dressing.
Leftovers and Storage: This lasts up to 5 days without dressing in airtight containers in the fridge.