ROTM: Asian Style Chik'n Salad

Asian "Chik'n" Salad

Submitted by Kimberly Long

As many of my recipes are, this is more of a suggestion than a recipe. I don't really measure things and I rarely ever make something the same way twice.  I've found this cold salad to be perfect for hot weather camping as pre-packaged slaw or chopped salad mix can be used.  I'm not vegetarian, but I like the soy curls as "chik'n" since they travel nicely as a dry good, and can be rehydrated in a matter of minutes.  If you rehydrate them in chicken broth (not recommended for the vegetarian/vegans out there) then you almost believe it is chicken.

Asian chikn salad.jpgIngredients:

Substitute, add, remove - do whatever sounds good to make this your own.

  • 2 cups soy curls (or cooked chicken breast)
  • 1/2 cup soy sauce, chicken broth (for the soy curls)
  • 2 cans mandarin oranges packed in water 
  • Package cabbage slaw or shredded cabbage
  • Shredded kale
  • Assorted sprouts or microgreens
  • 1 bunch cilantro, chopped
  • Shredded daikon radish
  • Shredded carrots
  • Diced green onion
  • Diced cucumber
  • 1 package crispy wonton strips (or chow mein noodles)
  • Asian style salad dressing of your choice  
  • Crushed peanuts or cashews


Rehydrate the soy curls by soaking them in liquid for at least 15 minutes.  I use a mixture of soy sauce, chicken broth, and the juice from the cans of mandarin oranges. You can also just use water (but they won't have much or any flavor).  You can also use strips or diced chicken breast prepared as you like.

Mix the cabbages and shredded veggies.  Toss in salad dressing of your choice.  Ive used a store bought sesame dressing (my favorite), a soy/ginger dressing, or a simple mixture of a bit of orange juice, olive and sesame oil, rice vinegar and salt,

Drain the rehydrated soy curls and squeeze out excess moisture.   Stir into salad mixture.

Mix in drained mandarin oranges and crispy wontons just before serving.  

Top with crushed peanuts or cashews.