Asian Chicken Crunch Salad
Asian Chicken Crunch Salad is a vibrant and flavorful dish that combines crispy vegetables with tender chicken, crunchy peanuts, and a tangy dressing. Perfect for potlucks or weeknight dinners, this salad is as versatile as it is delicious. Customize it to your tastes by adding your favorite ingredients for an extra burst of flavor. Enjoy the delightful crunch and freshness in every bite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups green cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- ½ cup fresh cilantro, chopped
- 2 tbsp sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
Instructions
- 1. Cook the Chicken: Preheat grill or stovetop over medium-high heat. Season chicken with salt and pepper and grill for 6-7 minutes per side until cooked through. Let rest.
- 2. Chop Veggies: Thinly slice cabbage, bell pepper, and shred carrots. Combine in a large bowl with cilantro.
- 3. Make Dressing: Whisk together sesame oil, soy sauce, rice vinegar, and honey in a small bowl until well-mixed.
- 4. Slice Chicken: Once rested, slice cooked chicken into bite-sized pieces.
- 5. Combine: Add chicken to the veggie mix and drizzle dressing over everything. Toss gently to coat.
- 6. Serve: Plate the salad and garnish with additional cilantro or crushed peanuts if desired.
Nutrition
- Serving Size: 1 salad bowl (300g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, substitute chicken with tofu or chickpeas. - Add avocado for creaminess or toss in nuts for added crunch. - To meal prep, store salad and dressing separately in airtight containers.