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Asian Chicken Salad


This salad has a Thai peanut dressing.

Rate this recipe 1.9/5 (7 Votes)


  • 1 pkg vegan soy chik'n, chopped
  • 1 carrot, shredded
  • 4 cups mixed greens
  • 1 cup chow mein noodles
  • 1 apple, sliced
  • 1 cup cashews
  • 2 tbsp peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp sugar
  • 1/2 tsp garlic powder


Servings 6
Level of difficulty Average
Preparation time 20mins
Cost Average budget


Step 1

Combine dressing ingredients.

Step 2

Fry chik'n in coconut oil with 2 tbsp dressing, salt and pepper until browned.

Step 3

Toss together all ingredients except chow mein noodles. Top with chow mein to serve.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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