Asian Chicken Salad with Wasabi Vinaigrette

Servings: 4
Time: 40 Mins
Print Recipe
Prep Time20 mins
Cook Time20 mins

This terrific, crunchy, fresh salad is the hero of all Asian salads. With shredded chicken & vegetables, like cabbage & carrots, chopped cilantro & romaine lettuce, tossed with wasabi vinaigrette, and topped with peanuts – this salad is a great all-rounder! I love how it’s so tasty & healthy, at the same time.
Wasabi dressing adds a unique flavor to this Asian chicken salad – the flavor that makes it extra special & delicious. I love the flavor of ginger & sesame in the dressing, and the hit of cannabis, of course. That taste has got me hooked, literally! I top the salad with roasted peanuts - so simple & flavorful -but you can finish it with sesame seeds, chopped wasabi peas, or anything else you crave!

For Wasabi Viangrette

  • 1 tbsp peanut oil
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp prepared wasabi
  • ¼ tsp ground ginger
  • 1 tsp agave nectar
  • 2 tbsp season rice wine vinegar
  • 4 tsp cannaoil
  • juice of a lemon
  • freshly ground pepper

For Salad

  • ½ head Napa cabbage (shredded)
  • ½ head romaine lettuce (chopped)
  • 2 shredded carrots
  • 2 thinly sliced celery stalks
  • cups cooked chicken shredded from 8-ounce chicken breast
  • 1 cup julienned snow peas
  • 4 diagonally cut green onions
  • ½ cup fresh mint leaves (chopped)
  • ½ cup cilantro leaves (chopped)
  • ½ cup roasted unsalted peanuts (chopped)

To Prepare Wasabi Vinagrette

  • Take a glass jar with tight-fitting seal and put all the ingredients in it including the cannabis cooking oil.
    Note: Make sure the jar is tightly sealed.
  • Shake vigorously, to mix the ingredients together.

To Prepare Salad

  • Add all remaining ingredients, except peanuts, to a large bowl.
  • Pour wasabi vinaigrette dressing over salad. Gently, toss to combine.
  • Top with roasted peanuts & serve.

Asian Chicken Salad with Wasabi Vinaigrette by BMWO

Asian Chicken Salad with Wasabi Vinaigrette recipe

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