Asian Chicken Crunch Salad
Asian Chicken Crunch Salad is a vibrant dish that combines fresh, crisp vegetables with tender chicken and a tangy dressing, resulting in an explosion of flavors and textures. Perfect for casual gatherings or meal prep, this salad is both nutritious and visually appealing. With its balance of crunch and zest, it’s sure to impress your family and friends while keeping your taste buds dancing!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling/Baking
- Cuisine: Asian
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz)
- 4 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 cup diced cucumber
- 4 green onions, sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
Instructions
- 1. Cook the chicken breasts: Grill or bake at 375°F for about 20-25 minutes until cooked through. Let rest before slicing.
- 2. Prepare the vegetables: While the chicken cools, chop the cabbage, shred the carrots, dice the cucumber, and slice the green onions.
- 3. Make the dressing: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined.
- 4. Combine: In a large bowl, add sliced chicken to the veggies and pour over the dressing. Toss until well coated.
- 5. Serve: Transfer to plates or bowls and garnish with extra green onions if desired.
Nutrition
- Serving Size: Approximately 1.5 cups (340g)
- Calories: 350
- Sugar: 7g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - Marinate the chicken for deeper flavor before cooking. - Customize with seasonal vegetables or add nuts like almonds for extra crunch. - Store leftovers in an airtight container in the fridge for up to three days; keep the dressing separate until serving.