Crunch Asian Chicken Salad
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Crunchy Asian Chicken Salad

Servings: 4


  • 2 cups iceberg lettuce sliced thin
  • 1 cup red cabbage sliced thin
  • 2 radishes sliced thin
  • 4 scallions sliced thin
  • 2 carrots grated
  • 1/2 bell pepper diced
  • sprigs of cilantro rough chopped
  • Salt and Pepper
  • 3/4 cups cashews lightly toasted
  • 2 package Vermicelli Noodles cooked as per pkg instructions and drained
  • 2 grilled chicken breasts sliced into thin strips
  • 1/2 cup rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1 tsp sambal oelek


  • In a large bowl combine iceberg lettuce, red cabbage, radishes, scallions, carrots, bell pepper and cilantro. Season with salt and pepper.
  • Make dressing: In measuring cup or bowl whisk together rice wine vinegar, soy sauce, sesame oil, olive oil, sugar and sambal oelek until smooth.
  • Divide among four individual serving bowls, and in each bowl add salad, vermicelli noodles and top with chicken. Drizzle all with dressing, and sprinkle with cashews an itchiban noodles if using.


Optional: Itchiban noodles broken up and toasted