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Recipe: Asian Chicken Salad With Wasabi Vinaigrette

A bowl of medicated Asian chicken salad sits on a black table with the words "Asian chicken salad" overlaid.
Photo by Bruce Wolf


Recipe: Asian Chicken Salad With Wasabi Vinaigrette

The Asian chicken salad is great for a potluck dinner — with emphasis on the “pot.”

This salad is an excellent side dish packed with protein.

4 servings

¼ salad
2 teaspoons dressing




Zest and juice of 1 lime
2 tablespoons prepared wasabi
2 tablespoons seasoned rice wine vinegar
4 teaspoons cannaoil
1 tablespoon peanut oil
1 tablespoon low-sodium soy sauce
1 teaspoon agave nectar or honey
¼ teaspoon ground ginger
Freshly ground black pepper, to taste


cups shredded cooked chicken (from 8 ounce chicken breast)
½ head Napa cabbage, shredded
½ head romaine lettuce, chopped
2 large carrots, shredded
2 stalks celery, thinly sliced
4 green onions (white and green parts), cut on a diagonal
1 cup julienned snow peas
½ cup chopped fresh mint leaves
½ cup chopped fresh cilantro leaves
½ cup chopped roasted unsalted peanuts



1. Put all the ingredients in a glass jar with a tight-fitting lid. Screw the lid on, making sure the seal is tight and shake vigorously to combine.


1. Combine all the ingredients except the peanuts in a large glass bowl. Pour the dressing over the salad and toss well to combine.

2. Top with the peanuts before serving.

This recipe is featured in “Herb: Mastering the Art of Cooking with Cannabis.” Purchase your copy here.

Originally published in issue 18 of Cannabis Now. LEARN MORE.

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