Healthy Recipe: Asian Chicken Salad

Happy Monday! I hope you all had a wonderful weekend.

A couple of weeks ago, I shared a delicious shrimp salad recipe with you in an effort to offer you easy lunch recipes you can bring from home. I heard from a few of you that you tried it and loved it! I am so glad to hear it. As these viewers found out, it is easy and cost effective to bring lunch from home. Not to mention the fact that bringing lunches can help you stay true to your health goals.

Well, in today’s video I am going to share one of my favorite salad recipes that is easily made and can be enjoyed as a super healthy lunch! It is the antioxidant-rich Chicken Salad.

Made with super-healthy red cabbage, carrots, cilantro, pumpkin seeds and other wholesome ingredients, this salad is a powerhouse of nutrition to keep your immune system in shape. It’s got nutrients to help prevent breast cancer, boost white blood cell production and also delivers tons of carotenoids to help you make more vitamin A, an essential nutrient for your skin, eyes and general well-being.

Check out the recipe and see what you think. Then give it a try and let me know how you like it. I doubt you will be disappointed.

Have a great Monday everyone and I look forward to connecting with you again next week.


  • 3 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped or slivered almonds
  • 2 scallions, sliced thin
  • 1 cup shredded organic chicken
  • 1 tablespoon sesame seeds
  • 2 handfuls raw pumpkin seeds
  • 1-2 tbsp toasted sesame oil
  • 1 tbsp tamari
  • 1 tbsp rice wine vinegar


Combine ingredients and allow to chill, covered for at least 30 minutes for flavors to blend. You may need to adjust sesame, tamari and vinegar to preference. ENJOY!

Share Your Thoughts...

8 comments on “Healthy Recipe: Asian Chicken Salad

  1. AvatarIrene

    Your recipes don’t usually say how many servings they make. Would you please include that. Also, how many servings from this chicken salad.

  2. AvatarSusan Benjamin (aka Zaifert)

    I am so pleased that Deb sent me this website. I smile every time I see you.
    Can you please share the quantities of the ingredients and how many it serves?
    Hope you and your family are well.

    1. AvatarBarbara Mendez, RPh, MS Post author

      Wow!! How great to hear from you Susan! I hope everything is very well with you~

      I had a few requests for measurements so I added to the recipe. Take a look. I traditionally make this by eyeballing the amounts but I wrote down what I more or less do. YOu may need to adjust the oil, tamari and vinegar to suit your taste preference…

      Stay well and I hope we have occasion to see each other one day in the future~ My best to Bill!

    1. AvatarBarbara Mendez, RPh, MS Post author

      Hi Louise~ Sorry about that. I added measurements to the site. Like I wrote there, I usually eyeball quantities when making this, so you may need to adjust the oil, tamari and vinegar to suit your taste preference. It’s really a delicious recipe and hard to mess up!

  3. AvatarGregorio

    Hello Barbara:
    I Just saw you the first time this weekend on you tube and signed on.
    Love what I see. My concern is how do you wash your vegetables as to avoid any bacteria from them.
    Thank you so much ,
    Gregorio…….New York born, California raised………

    1. AvatarBarbara Mendez, RPh, MS Post author

      Hey Gregorio!
      I wash them with an organic vegetable wash, rinse with filtered water and rinse and use right away. Sometimes if I have run out of the vegetable wash, I use a little hydrogen peroxide and water. Like a capful or two depending on the amount of vegetables I am cleaning.
      Love California! Wish I was there now as I stare out my window at a foot of snow :-/


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