Chef Lou from Reasor's joins us for Fun Food Friday: Asian chicken salad


1 large carrot peeled

3 cups shredded Napa cabbage

3 cups shredded romaine

1 red bell pepper, seeded, de-veined and julienned (thin strips)

2 Tablespoons roughly chopped Cilantro or Thai basil

2 cups thinly sliced rotisserie chicken breast

½ cup Sahale Snacks brand Sing Buri cashews

1 tablespoon black sesame seeds



¼ cup toasted sesame seed oil

2 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar

1/2 teaspoon granulated sugar

Salt and pepper to taste



For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, herb, cashews, and sesame seed. Fan chicken on top.

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Salt and pepper to taste.

Pour the dressing over the salad and enjoy.

Cooks note: Almost any toasted nut could be substituted for the cashews. Find what suits your taste and enjoy!

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