Many Asian-inspired salads get their crunch from wonton strips, but I prefer to use nuts plus store-bought crispy onions in my Crispy Chicken Salad. (To dodge the onions’ saturated fat, look for a brand with no palm oil.) You can also skip the onions and double the nuts.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Serves: 4
Time: 20 minutes


  • 4 dried apricots
  • 1 red chili pepper, chopped
  • 2 Tbs. miso paste
  • 1 Tbs. grated ginger
  • 2 Tbs. rice vinegar
  • 1/3 cup mayonnaise
  • 1 tsp. honey
  • 2 cups shredded cooked chicken breast
  • 8 cups salad greens
  • 1 cup shredded cabbage
  • 1 cup sliced cucumber
  • ½ cup crispy onions or fried shallots 
  • ¼ cup roasted almonds, chopped


  1. Make the dressing: In a blender, combine the apricots, chili, miso, ginger, vinegar, mayo, and honey with ¼ cup water. Purée until smooth. (Prefer a no-heat dressing? Try Sesame Vinaigrette.)
  2. Toss the chicken with half the dressing. Put the salad greens and cabbage in a large bowl. Top with the dressed chicken, cucumber, crispy onions, and almonds.
  3. Serve with the remaining dressing on the side.

Nutrition Information

Per serving (3 cups salad + 3 Tbs. dressing):

  • Calories: 390
  • Total fat: 24 g
  • Sat fat: 3 g
  • Carbs: 19 g
  • Fiber: 6 g
  • Total sugar: 8 g
  • Added sugar: 1 g
  • Protein: 27 g
  • Sodium: 490 mg
Healthy Cook's Kitchen Chicken


The Healthy Cook’s Kitchen: Chicken

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