Crunchy Cabbage Chicken Salad

This crunchy Asian salad makes for a beautiful side dish or as the star of the table! It can also be prepped easily in advance.



KOL Foods Chicken Breast Fillet – 2 lbs, cooked to your preference (I chose air fryer)

Napa Cabbage – 6 cups finely shredded

Scallions – 1 bunch, thinly sliced

Carrots – 1 cup, grated

Bell pepper – diced

Avocado – cubed

Roasted peanuts or almonds – ¼ cup, chopped


¼ cup soy sauce

¼ cup unseasoned rice vinegar

¼ cup peanut oil

¼ cup honey

2 tbsp sesame oil

1 tsp ginger, minced

1 tsp garlic, minced


  1. Prepare your chicken breast fillet however you would like. I chose to do mine in the air fryer at 400 degrees for about 15 minutes, until the internal temp reached 165 degrees.
  2. Make your dressing by combining all ingredients in a mason jar and shaking to mix.
  3. Then, prep your salad ingredients, everything except for the nuts and avocado, and set aside in a large bowl.
  4. When your chicken is done cooking and resting, cube it and put in a small bowl with half of the dressing. Mix to coat the chicken and set aside to marinate.
  5. Dress your salad lightly and toss.
  6. Prep your peanuts or almonds by crushing and chopping.
  7. Cube your avocado.
  8. Add the chicken and avocado into your salad and toss. Add more dressing to your liking.
  9. Serve into bowls and top with your crushed peanuts or almonds.
  10. Enjoy!

*Note – if preparing ahead, add avocado and nuts later. Keep chicken separate from greens to avoid sogginess.