Back to Chicken, Red Cabbage, and Carrot Salad with Soy-Lime Dressing All Reviews for Chicken, Red Cabbage, and Carrot Salad with Soy-Lime Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Asian Chicken Salad

Ingredients Ingredient Checklist 1/4 cup fresh lime juice (from 3 limes) 2 teaspoons soy sauce 1 jalapeno, minced 2 teaspoons vegetable oil 1/2 teaspoon sugar 4 cups shredded red cabbage (about 1/2 medium head) 1 cup shredded carrots (about 2 large) 1 cup lightly packed fresh cilantro leaves 1 cup lightly packed fresh mint leaves 2 cups shredded cooked chicken

Cook’s Notes Also try this salad as an Asian Chicken Sandwich. Variations To make the poached chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled. Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Remove chicken from water and let cool completely. Can be stored, refrigerated, in an airtight container, up to 3 days.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 Asian Chicken Salad

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

4

Asian Chicken Salad

Asian Chicken Salad

Ingredients

Ingredients

  • 1/4 cup fresh lime juice (from 3 limes) 2 teaspoons soy sauce 1 jalapeno, minced 2 teaspoons vegetable oil 1/2 teaspoon sugar 4 cups shredded red cabbage (about 1/2 medium head) 1 cup shredded carrots (about 2 large) 1 cup lightly packed fresh cilantro leaves 1 cup lightly packed fresh mint leaves 2 cups shredded cooked chicken

Directions

In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.

Cook’s Notes Also try this salad as an Asian Chicken Sandwich.

Variations To make the poached chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled. Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Remove chicken from water and let cool completely. Can be stored, refrigerated, in an airtight container, up to 3 days.

Cook’s Notes

Also try this salad as an Asian Chicken Sandwich.

Variations

To make the poached chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled. Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Remove chicken from water and let cool completely. Can be stored, refrigerated, in an airtight container, up to 3 days.

Reviews (3)

 Add Rating & Review     70 Ratings   5 star values:        8    4 star values:        16    3 star values:        27    2 star values:        15    1 star values:        4

Reviews (3)

Add Rating & Review     70 Ratings   5 star values:        8    4 star values:        16    3 star values:        27    2 star values:        15    1 star values:        4

Add Rating & Review

70 Ratings 5 star values: 8 4 star values: 16 3 star values: 27 2 star values: 15 1 star values: 4

70 Ratings 5 star values: 8 4 star values: 16 3 star values: 27 2 star values: 15 1 star values: 4

70 Ratings 5 star values: 8 4 star values: 16 3 star values: 27 2 star values: 15 1 star values: 4

  • 5 star values: 8 4 star values: 16 3 star values: 27 2 star values: 15 1 star values: 4

    Martha Stewart Member     Rating: Unrated       12/21/2012   I was intrigued by the recipe w/ the combo for the dressing & the cilantro and mint. I was disappointed when I made the recipe for dinner. The salad was rather dry because there was barely a subtle hint of the dressing on it, but the citrus taste from the lime kind of slaps you in the mouth. There was way too much cabbage for my liking. Perhaps half the cabbage and some green leaf lettuce in its place would be better. All in all not enough to alter to make this palatable to us. Too bad :(  

Martha Stewart Member     Rating: Unrated       06/01/2012   This recipe looked fresh and tasty, but I was so disappointed in the outcome. I followed the recipe to a "T" and even viewed the video during prep to make sure I was being accurate. The chicken was moist and tasty, but the salad was awful! In all my years of cooking, this was the first dish that I actually tossed out. Neither my husband or I could eat more than a few bites.  

Martha Stewart Member     Rating: Unrated       05/30/2012   The finished salad looks enticing, but I didn't write down the ingredients/quantities/times in the poaching video. Please add them to the recipe?

    Martha Stewart Member

    Rating: Unrated 12/21/2012

I was intrigued by the recipe w/ the combo for the dressing & the cilantro and mint. I was disappointed when I made the recipe for dinner. The salad was rather dry because there was barely a subtle hint of the dressing on it, but the citrus taste from the lime kind of slaps you in the mouth. There was way too much cabbage for my liking. Perhaps half the cabbage and some green leaf lettuce in its place would be better. All in all not enough to alter to make this palatable to us. Too bad :(

Rating: Unrated

Rating: Unrated 06/01/2012

This recipe looked fresh and tasty, but I was so disappointed in the outcome. I followed the recipe to a “T” and even viewed the video during prep to make sure I was being accurate. The chicken was moist and tasty, but the salad was awful! In all my years of cooking, this was the first dish that I actually tossed out. Neither my husband or I could eat more than a few bites.

Rating: Unrated 05/30/2012

The finished salad looks enticing, but I didn’t write down the ingredients/quantities/times in the poaching video. Please add them to the recipe?

All Reviews for Chicken, Red Cabbage, and Carrot Salad with Soy-Lime Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken, Red Cabbage, and Carrot Salad with Soy-Lime Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest