Asian Chicken Apple Salad
Two different types of apples, a Granny Smith for tartness and a Fuji for sweetness, add a wonderful zing and texture to this refreshing Asian-style salad. We also added some shelled edamame beans which can be found in the freezer section of most major grocery stores, but if you can’t find them, simply substitute another type of vegetable such as sliced snow peas, steamed green beans or sliced red pepper. This salad also holds up very well in the refrigerator before adding the dressing, so it is perfect for a make-ahead lunch or dinner.
YIELD: 4-6 servings
- 1 1/2 tablespoons fresh lime juice (about 1 lime)
- 4 tablespoons rice wine vinegar
- 3 tablespoons maple syrup
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 garlic clove, minced
- 1 tablespoon grated ginger
- 2 cups cooked chicken breast, cubed (about 2 small chicken breasts)
- 1/2 of a large Napa or green cabbage, finely shredded
- 1/4 of a purple cabbage, finely shredded
- 1 Granny Smith apple, diced or julienned
- 1 Fuji apple, diced or julienned
- 2 medium carrots, shredded
- 2 green onions, thinly sliced
- 1 cup frozen shelled edamame, cooked according to the package directions (or substitute sliced snow peas)
- 1/4 cup fresh cilantro, roughly chopped
- 1/3 cup sliced almonds, toasted (or substitute dry roasted peanuts)
- Make the dressing: Combine all of the dressing ingredients in a bowl and whisk until thoroughly combined.
- Assemble the salad: Combine the chicken, cabbages, apples, carrots, green onions, edamame or snow peas and cilantro in a large bowl and gently toss to combine.At this point the salad can be refrigerated for 1-2 days if needed.
- When ready to serve, add the dressing and toss well to combine, sprinkle with toasted almonds and serve immediately.
Recipe created by: Meg Raines