Asian slaw with chicken is a quick and easy weeknight dinner recipe. Crispy vegetables, salty peanuts, and shredded chicken breast, seasoned with tangy, Asian vinaigrette.
This post is sponsored by Zyliss. Although I received no monetary compensation, I received the featured Zyliss kitchen tools.
Zyliss contacted me a couple of weeks ago and asked if I would be interested in reviewing their 7″ Santoku knife. I quickly agreed. 25 years ago, when I was compiling my wedding registry, I made sure I included several items that were under $20 for our younger friends.
One item I really wanted was a Zyliss garlic press. I wanted a Zyliss, since it was considered the best garlic press. Plus, my mom got one when she got married in 1957. It was priced at just around $10. I really hoped that I would get that garlic press! I even remember exactly who gave it to me. And for many years I would use that garlic press as an example of the perfect wedding gift! My garlic press finally died just after my 20th wedding anniversary, not a bad run for a $10 gadget! (25 years later the garlic press sells for $19.99)
Every time I go to Trader Joe’s, which is at least once a week, I stop by their tasting booth. They always have something new and interesting and it’s a great way to get ideas for dishes. Last time I was there, I sampled an Asian Broccoli Slaw with Chicken in a Hot and Sweet Dressing. It had all the things I love in a salad, besides the veg, some crunch, (sunflower seeds) and some sweet, (dried cranberries). I bought the lunch-sized package for further testing.
That was just about the time I received my Zyliss kitchen tools in the mail. In addition to the knife, I was able to choose 2 more products; a measuring cup set, (you can never have enough measuring cups) and a julienne peeler. I would use my new goodies to re-create that Asian Salad!
To make Asian slaw with chicken, I made a few changes to the salad, substituting Napa cabbage for the Kale, peanuts for the sunflower seeds, and dried cherries for the cranberries.
I love the julienne peeler. I may have gone a bit crazy, julienning just about everything in sight…This is a must have tool for your gadget drawer! I tested the 7″ Santoku knife out on the cabbage, broccoli and green onions. I actually own 3 Santoku knives, so I compared the Zyliss against 2 other knives that were considerable more money than the $14.99 Zyliss. First of all, it is by far the lightest of the three, weighing a bit less than 5 ounces, compared to 6 ounces and slightly over 11 ounces for the heaviest. It’s also about 1/4th the price of the other two.
I was a bit surprised when I realized that my other Santoku was more than twice the weight of the Zyliss. The even balance and lighter weight make it a good choice when doing a lot of chopping. This knife has a slimmer handle, which suits my small hands. This might not be a knife that a burly dude with big paws would necessarily feel comfortable with, but for the price, this is an excellent buy from a trusted company!
The tools were perfect for helping me create the Asian slaw with chicken.
- 1 medium head of Napa cabbage finely sliced, about 6 cups
- 2 cups julienned carrots
- 1 small head of broccoli shred (or thinly slice) the stems and finely slice or chop the heads
- 1 apple julienned
- 1/4 cup thinly sliced green onions
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
- 1/2 cup dried cherries raisins or cranberries
- 2 cups cooked shredded chicken
- 1/3 cup mayonnaise
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 1 1/2 teaspoon fresh grated ginger
- 1 Tablespoon lime juice
- Salt and pepper to taste
- To make dressing, whisk all ingredients together in a large bowl. Taste for seasoning.
- Add all salad ingredients and toss to coat. Chill before serving.