Can I swap the cilantro for a different herb?

Totally! If you're not a cilantro fan, swap it for flat-leaf parsley , chives , or fresh mint leaves . You could also add extra scallions .

How can I store this chicken salad?

It will keep well in an airtight container in the fridge for up to 2 days . You might notice the avocado will dull in color over time (it'll go slightly brown). The lime juice helps to preserve the color, but don't worry if it does go a little brown. Just give the salad a mix before you serve it again.

Can I make the sushi-inspired chicken salad ahead of time?

You definitely can - it's great as a prep-ahead lunch option. If you like, you could even mix everything except the avocado, and then mix it through when you're ready to serve. This will preserve the color.

What can I serve the sushi-inspired chicken salad with?

This is a super versatile salad! I love serving it scooped into pieces of nori for little sushi bites, but it's great as a sandwich or wrap filler. Or, you can use it as a dip and scoop it up with baked crispy pita chips , or use it as a cheat's poke bowl topping by serving it over rice.

High-Protein Sushi-Inspired Chicken Salad

Description

A quick, high-protein lunch idea I can’t get enough of – this sushi-inspired chicken salad with creamy avocado, crunchy cucumber, spicy chili crisp, garlicky aioli, and pickled ginger is basically my ideal sushi roll in salad form. Serve it in nori sheets, in a sandwich, or over rice for an easy, flavor-packed, preppable meal.

Ingredients

Scale

2 cooked chicken breasts, chopped or shredded (use a rotisserie chicken for ease)
1 large ripe avocado
2 tablespoons lime juice (juice of a whole lime)
1 tablespoon egg-free garlic aioli, regular mayo, or homemade Kewpie mayo
1 tablespoon chili crisp (or 30 minute chili oil)
2 teaspoons sesame seeds
1 teaspoon light soy sauce
1 tablespoon pickled ginger, chopped
1 tablespoon crispy onions
1/2 teaspoon salt
2 scallions, finely sliced
1/2 a cucumber, diced
Handful of cilantro leaves, chopped
2 teaspoons furikake seasoning (optional, to serve)

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Instructions

Combine the salad ingredients. In a mixing bowl, add the shredded chicken, the flesh of the avocado, 2 tablespoons of lime juice, 1 tablespoon garlic aioli, 1 tablespoon chili crisp, 2 teaspoons of sesame seeds, 1 teaspoon light soy sauce, 1 tablespoon of chopped pickled ginger, 1 tablespoon of crispy onions, 1/2 teaspoon of salt, the sliced scallions, diced cucumber and cilantro leaves.
Mix the chicken salad. Use the back of a spoon to lightly mash the avocado in the bowl, and mix the ingredients. Taste, then season with a little more salt if needed. Sprinkle the salad with the furikake seasoning if you’re using it.
Serve the chicken salad. You can serve the salad any way you like – I love to spoon it into little pieces of nori sheets to make little sushi bites. But, it’s equally great as a sandwich filler, topper for crackers, or you can pile it on top of rice to make a quick, cheat’s poke bowl.

Notes

INGREDIENT NOTES: If you’re not a fan of cilantro, swap it for chives, flat-leaf parsley, or mint leaves. You can skip the cucumber and scallions if you like – it’s great either way! For ease, I like to use a rotisserie chicken to make this salad. If you have MSG, I often like to add a tiny pinch to the salad too. It just bumps up the flavor even more.

STORAGE INSTRUCTIONS: The chicken salad will keep well for 2 days in the fridge – the color of the avocado will dull over time – but it’ll still taste great. The lime juice does help to preserve the color a little, but don’t be worried when you see the color dull.

Prep Time: 10
Category: salads
Method: no cook
Cuisine: asian

Nutrition

Calories: 484
Sugar: 1.7g
Sodium: 999.5mg
Fat: 25.9g
Saturated Fat: 4.4g
Unsaturated Fat: 21.5g
Trans Fat: 0g
Carbohydrates: 12.2g
Fiber: 5.9g
Protein: 49.4g
Cholesterol: 129mg