Martha Stewart Asian Chicken Salad Recipe is a zesty Thai-inspired main consisting of shredded chicken and crunchy red cabbage. This vibrant dish combines fresh mint, coriander, and a spicy lime dressing for a quick, healthy lunch.
The first time I made this, I rushed the vegetable prep and ended up with chunky bits of cabbage that didn’t soak up the dressing. Now I always use a mandoline or a very sharp knife to get the cabbage as thin as possible. If you skip the fine shredding, the salad feels heavy and the flavours don’t meld.
The fresh herbs are doing more work than you’d think in this bowl. Without a generous amount of mint and coriander, the salad loses its bright, aromatic punch and just tastes like coleslaw. It has become my favourite way to use up leftover roast chicken from Sunday lunch.
Try More Recipes:
- Martha Stewart Chicken Salad Sandwich Recipe
- Martha Stewart Chicken Taco Salad Recipe
- Martha Stewart Dressing Recipe
Martha Stewart Asian Chicken Salad Recipe Ingredients
For the Dressing
- 60ml (4 tbsp) fresh lime juice
- 10ml (2 tsp) soy sauce
- 1 jalapeño, finely chopped
- 10ml (2 tsp) vegetable oil
- 2g (1/2 tsp) caster sugar
For the Salad
- 400g (14oz) shredded red cabbage
- 100g (3.5oz) shredded carrots
- 25g (1 cup) fresh coriander leaves
- 25g (1 cup) fresh mint leaves
- 300g (10.5oz) shredded cooked chicken breast
How To Make Martha Stewart Asian Chicken Salad Recipe
- Make the dressing: In a large mixing bowl, whisk the lime juice, soy sauce, minced jalapeño, vegetable oil, and caster sugar together until the sugar dissolves. Taste a tiny drop to make sure the heat from the chilli is balanced by the lime.
- Assemble the salad: Add the finely shredded cabbage, carrots, coriander, mint, and chicken to the bowl and toss thoroughly until every piece is coated in the liquid. Serve the salad immediately so the vegetables stay crisp.
Recipe Tips
- Shred the cabbage thinly. Use a mandoline or the slicing attachment on a food processor to get the red cabbage into fine ribbons. Thinner slices have more surface area to grab the dressing and are much easier to eat.
- Use cold chicken. Shred the chicken when it is cold to get longer, cleaner strands that don’t turn into mush. If you are using freshly cooked chicken, let it cool completely in the fridge before pulling it apart.
- Keep herbs whole. Resist the urge to finely chop the mint and coriander leaves. Leaving them whole or roughly torn gives you big hits of fresh flavour and keeps the salad looking bright and green.
- Prep ahead carefully. If you want to make this for work, keep the dressing in a separate small jar. Pour it over the chicken and vegetables only when you are ready to eat to prevent the cabbage from going limp.
- Manage the heat. Remove the seeds and white ribs from the jalapeño if you prefer a milder salad. The flavour comes from the green flesh of the pepper whilst the intense heat is concentrated in the seeds.
What To Serve With Asian Chicken Salad
This salad works well as a stand-alone light meal or as part of a larger spread. You can serve it alongside charred prawns or grilled salmon fillets for extra protein.
If you want something more filling, offer some warm flatbreads or crispy prawn crackers on the side. It also pairs brilliantly with a simple bowl of jasmine rice or some chilled rice noodles.
How To Store Asian Chicken Salad
Fridge
Place any leftovers in an airtight container and keep them in the fridge for up to two days. The cabbage will lose some of its crunch over time as it sits in the lime juice.
Reheat
Do not reheat this dish as it is designed to be served cold. If the chicken feels too firm, let the salad sit at room temperature for ten minutes before eating.
Freeze
This recipe is not suitable for freezing. The fresh herbs and raw cabbage will turn watery and grey once thawed.
Martha Stewart Asian Chicken Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 215
- Protein: 22g
- Fat: 7g
- Carbohydrates: 16g
- Sugar: 6g
- Sodium: 280mg.
FAQs
Can I use a different pepper if I can’t find jalapeños?
Yes, you can use a bird’s eye chilli for more heat or a mild green pepper for no heat at all. Just make sure you mince it very finely so no one gets a massive piece of chilli in one bite.
Is Martha Stewart Asian Chicken Salad Recipe gluten-free?
No, the soy sauce in the dressing contains wheat, but you can easily swap it for tamari to make the dish gluten-free. Always check the labels on your bottled sauces to be certain.
Can I use rotisserie chicken for this?
Yes, a store-bought rotisserie chicken is a great time-saver for this recipe. Remove the skin and bones whilst the chicken is warm, then chill the meat before shredding.
How do I stop the red cabbage from staining the carrots?
Mix the salad just before you plan to eat it. The acid in the lime juice causes the purple pigment in the cabbage to run, which will eventually turn the carrots and herbs a pinkish hue.
Can I use lemon juice instead of lime?
No, the lime juice provides a specific floral acidity that is central to the Thai-style flavour of this dressing. Lemon juice is too sharp and will change the character of the dish.
Try More Recipes:
Martha Stewart Asian Chicken Salad Recipe
Description
Martha Stewart Asian Chicken Salad Recipe is a zesty Thai-inspired main consisting of shredded chicken and crunchy red cabbage. This vibrant dish combines fresh mint, coriander, and a spicy lime dressing for a quick, healthy lunch.
Ingredients
For the Dressing
For the Salad
Instructions
- Make the dressing: In a large mixing bowl, whisk the lime juice, soy sauce, minced jalapeño, vegetable oil, and caster sugar together until the sugar dissolves. Taste a tiny drop to make sure the heat from the chilli is balanced by the lime.
- Assemble the salad: Add the finely shredded cabbage, carrots, coriander, mint, and chicken to the bowl and toss thoroughly until every piece is coated in the liquid. Serve the salad immediately so the vegetables stay crisp.