During the summer dinner salads make a refreshing meal any night of the week. I’m always on the lookout for delicious dishes that are quick to prep too. That’s why this Napa Chicken Salad recipe is my new go-to. There’s no oven required so the kitchen stays cool and it takes less than 30 minutes to make. Plus, it’s super satisfying with a whopping 27 grams of protein per serving and only 296 calories.
Napa cabbage is a type of Chinese cabbage. It’s more tender than the green variety and has a slightly sweeter taste. In keeping with the Asian theme, we whip up a quick dressing with peanut butter, rice vinegar, oil, teriyaki sauce and fresh ginger. It’s the perfect complement to all of the crisp veggies. Then, rotisserie chicken makes it a snap to toss together. Give this sensational supper try. Then let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- ½ small head Napa cabbage (9 oz.)
- 1 mini cucumber
- 2 scallions
- 1 (14 oz.) can bean sprouts
- ¼ cup creamy peanut butter
- 3 Tbs. unseasoned rice vinegar
- 2 Tbs. oil
- 2 tsp. grated, peeled fresh ginger
- 2 cups shredded rotisserie chicken
- 1 cup shredded carrots
- Cilantro leaves
Instructions
PrintShred or thinly slice cabbage. Halve cucumber lengthwise; thinly slice cross-wise. Thinly slice scallions diagonally. Drain and rinse sprouts; pat dry. In bowl, whisk tighter peanut butter, rice vinegar, 3 Tbs. water, oil, teriyaki sauce and ginger.
In large bowl, combine cabbage, cucumber, scallions, sprouts, chicken and carrots. Drizzle with half of dressing; toss until evenly coated and combined. Transfer salad to serving platter. Top with cilantro leaves. Serve with remaining dressing.
Nutrition
- Calories: 296
- Fat: 18 gram
- Saturated Fat: 3 gram
- Protein: 27 gram
- Carbohydrates: 8 gram
- Fiber: 1 gram
- Cholesterol: 203 mg
- Sugar: 4 gram
- Sodium: 279 mg
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