Healthy Filipino Chicken Salad
A refreshing and vibrant chicken salad with a zesty calamansi dressing, perfect as a light appetizer during festive celebrations.
Servings: 4 servings
Calories: 250kcal
Ingredients
Salad Base
- 2 cups Cooked chicken, shredded or chopped Use breast or thigh.
- 2 cups Romaine or napa cabbage, chopped Provides crunch.
- 1 large Carrots, julienned or grated
- 1 large Cucumber, sliced thin
- 1 medium Red onion, sliced very thin
- 1 cup Optional: mango cubes or toasted cashews Add for sweetness or crunch.
- 0.5 cup Optional: toasted sesame seeds
Dressing
- 0.5 cup Calamansi juice Fresh is best.
- 2 tablespoons Olive oil or neutral oil
- 1 tablespoon Honey or a pinch of sugar
- 1 teaspoon Fish sauce Just a small splash.
- to taste Black pepper
- 1 clove Optional: grated garlic Add if a punchy flavor is desired.
Instructions
Preparation
- In a large bowl, combine the cooked chicken, cabbage, carrots, cucumber, and red onion.
- If using, add the mango cubes and toasted cashews to the salad mixture.
Dressing
- In a small bowl or jar, whisk together the calamansi juice, olive oil, honey, fish sauce, and black pepper.
- Add grated garlic if desired, and mix until well combined.
Assembly
- Toss the salad ingredients with the dressing just before serving to keep them crunchy.
- Serve in a bowl with lettuce leaves on the side for wrapping if desired.
Notes
For best freshness, keep the dressing separate until ready to serve. This salad is best enjoyed within 24 hours when tossed together.