Asian Chicken Salad

Servings: 4

1/2 cup slivered almonds
3 tablespoons sesame seeds
4 ounces sugar snap peas
2 medium carrots
One 3-inch piece fresh ginger
4 medium scallions
1/3 cup vegetable oil
3 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce (low sodium, if you prefer)
3/4 teaspoon hot chili sauce (preferably sriracha)
Kosher salt
1/2 small head napa cabbage
1 small romaine lettuce heart
6 large radishes (optional)
1 package ramen noodles
3 cups packed shredded skinned cooked chicken from a large storebought rotisserie chicken, or leftovers

In a medium skillet over medium low heat cook the almonds, stirring frequently, until golden. Transfer them to a plate and add the sesame seeds to the same skillet. Cook the sesame seeds over medium low heat, stirring frequently until golden and add them to the almonds.

Meanwhile, bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Remove the strings from the peas and cut diagonally in half. Stir them into the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry.

Make the dressing: Coarsely chop the carrots (about 1 cup) and peel and chop the ginger (about 1 tablespoon). Trim and thinly slice the scallions, keeping the green and with parts separate (about 1/4 cup of each). Combine the carrots, ginger, white parts of the scallions, vegetable oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce, and hot chili sauce in a blender. Blend until smooth; season with salt to taste.

Cut enough of the cabbage and romaine crosswise into 1/2-inch ribbons to make 2 cups of each. Coarsely shred the radishes, if using (about 1 cup). Coarsely crumble the ramen noodles.

Combine the chicken, cabbage, romaine, peas, radishes (if using), almonds, sesame seeds, and green parts of the scallions in a large bowl. Toss with half the dressing. Sprinkle the ramen noodles over the top and serve; pass the remaining dressing.


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16 Responses to Asian Chicken Salad

  1. Melanie Mcmanus says:

    Can you please send me the recipe for homemade mayonnaise from show 710? I’ve looked everywhere for it! Am I missing something? Thank you, Melanie McManus.

  2. Cindy Taconi says:

    Hi Sara, I watch your show all the time. I have a question for you. I am also left handed. (Always in our right mind) I have spent more on knives claiming to be the sharpest, never needing to be sharpened. What type of knives do you use? Gave all the knives to my right handed children or friends.

  3. Carey Speaks says:

    Your show is an excellent education tool because you explain and demonstrate recipes, making the preparation seem simple.

  4. Lollie says:

    I love you T.V. show and your recipes. I do not have website, however i would love to have e-mail
    recipes, please.
    Thank you,

  5. Gail says:

    This is my favorite Asian Chicken Salad. I especially like that you used carrots in the dressing, it is so healthy! Thank you, Sara.

  6. Rosemary Saso says:

    Would like the recipe for Chinese Fried Rice by a tall Asian woman on one of your T.V episodes..I’ve given up trying to find it…The egg pancake part was done in a wok…Thanks.

  7. I love your show my passion is to cook i need more healty recipes thank you in advance.

  8. Phyllis Washington says:

    I absolutely loved this salad. I will be making it often

  9. Renee Lee says:

    The Asian chicken salad looked so good I have to make it. Thanks for the recipe. Thanks Renee Lee Missouri City,Texas

  10. Renee Lee says:


  11. Stephen Miller says:

    Just made this for my family. It’s going to a go to! And I think that dressing land lots of other places like chicken, sandwiches, and maybe even Asian noodles. Thank you for sharing the recipe!

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