Asian Chicken Salad


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Red onion, ½ small, thinly sliced, plus 2 tablespoons finely chopped
  • Fresh ginger, 1 teaspoon finely grated
  • White miso, tablespoons Rice vinegar, 3 tablespoons
  • Honey, 1 tablespoon
  • Canola oil, 5 tablespoons ( fl oz/75 ml)
  • Asian sesame oil, 2 tablespoons
  • Red or yellow bell pepper (capsicum), 1, seeded and thinly sliced
  • Bean sprouts, cup (2 oz/60 g)
  • Classic Roast Chicken or rotisserie chicken, 4 cups ( lb/750 g) shredded meat
  • Fresh cilantro (fresh coriander), ¼ cup oz/10 g) coarsely chopped


  • Make the dressing

    In a blender or food processor, combine the chopped onion, ginger, miso, vinegar, honey, canola oil, and sesame oil. Pulse until smooth.

  • Assemble the salad

    In a large bowl, combine the sliced onion, bell pepper, bean sprouts, chicken, and cilantro. Add the dressing and toss to coat evenly. Arrange on plates and serve.