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I’ve been really into big, crunchy, filling salads these days, and this experiment with some Asian flavors did not disappoint. This is a perfect meal for a family for dinner, or you can divide it into 4 servings and use it for meal prep. It is low carb and dairy and gluten free, so it’s great for almost any diet or lifestyle choice.
Asian Cabbage Salad Recipe
You can use any cooked chicken (such as a rotisserie chicken) and add the spices, but I went ahead and cooked some boneless skinless chicken thighs in my Instant pot.
Make sure you add enough liquid — either chicken broth or water.
Cook for nine minutes on high.
Once it’s done, remove it from the Instant Pot and shred it up with some forks.
Mix together your spices.
Add the spices to the chicken and let it sit while you make the salad base.
I love a combination of spinach and coleslaw mix for this salad!
Then add cucumbers and bell peppers (or whatever veggies you like!).
Mix together the dressing ingredients.
Add the dressing to the salad base.
Then add the chicken on top and stir, and add some chopped peanuts on top if you want some added crunch! I love using these recipe to make four salads for the whole week. It keeps well in the fridge for several days!