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Asian · Salads
Asian Shredded Chicken Salad
A vibrant and juicy salad featuring tender chicken breast, crisp vegetables, and a zesty yogurt-sriracha dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the chicken in salted water for 8–10 minutes, let it cool, and shred it with a fork.
2
Julienne the carrots, thinly slice the onion, cook/prep the edamame, and shred the cabbage.
3
Whisk together the yogurt, mayonnaise, sriracha, vinegar, sesame oil, soy sauce, and garlic powder for the dressing.
4
In a large bowl, toss the vegetables with the dressing, add the chicken, and mix well. Top with pistachios, cilantro, and sesame seeds.
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