Asian Chicken Crunch Salad
Discover a burst of flavor with the Asian Chicken Crunch Salad—a delightful blend of crunchy veggies, tender chicken, and a tangy dressing. This refreshing dish transports you to vibrant Asian street markets with every bite. Perfect for picnics or weeknight dinners, it’s easy to prepare and customizable based on your preferences. Enjoy this salad as a standalone meal or as a colorful side that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Grilling/Frying
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup diced cucumber
- 1 red bell pepper, diced
- 4 green onions, chopped
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp sesame seeds (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Grill or pan-fry over medium heat for about 6-7 minutes per side until cooked through. Let them rest before slicing.
- While the chicken cools, shred cabbage and julienne carrots. Dice cucumber and bell pepper into bite-sized pieces. Combine all veggies in a large bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined.
- Slice cooled chicken into strips and add to the veggie bowl. Drizzle with dressing and toss gently until evenly coated.
- Garnish with sesame seeds and serve immediately or chill in the fridge for later.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 570mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Feel free to swap out vegetables based on seasonal availability. Adding crushed peanuts can enhance the crunch factor significantly. Store leftovers in an airtight container in the fridge for up to three days.