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Asian Chicken Salad

Asian Chicken Salad

Try our exotic take on chicken salad recipe inspired by Asian flavors and featuring the nutty crunch of toasted almonds.

Yield: 6 servings
Skill Level: Intermediate


  • ¾ cup Fisher® Chef’s Naturals Sliced Almonds, toasted
  • 3 cups shredded cabbage slaw mix
  • 2 cups romaine lettuce, thinly sliced
  • ¼ cup green onion, sliced
  • ½ cup cilantro, chopped
  • 2 ½ cups rotisserie chicken meat, shredded
  • Dressing:
  • ¼ cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons freshly grated ginger


  1. Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
  2. Whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend.
  3. In large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds.
  4. Pour dressing over salad just before serving; toss to coat.


What a great twist on a typical asian chicken salad. The almonds add a surprise crunch and the dressing is perfect!

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