Asian Chicken Crunch Salad
Savor the vibrant flavors of the Asian Chicken Crunch Salad, where succulent grilled chicken meets a colorful array of crunchy vegetables. Tossed in a zesty dressing that balances sweet and savory, this salad is not just a feast for the eyes but also a nutritious option perfect for picnics, weeknight dinners, or meal prep. Enjoy every bite of this delightful dish while keeping things light and refreshing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups shredded green or purple cabbage
- 1 cup shredded carrots
- 1 cup diced bell peppers (red or yellow)
- ½ cup chopped fresh cilantro
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tbsp honey
Instructions
- 1. Cook the Chicken: Preheat grill or stovetop pan over medium heat. Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until internal temperature reaches 165°F (75°C). Let rest before slicing.
- 2. Chop Your Veggies: Thinly slice cabbage, shred carrots, dice bell peppers, and chop cilantro.
- 3. Whisk the Dressing: In a small bowl, combine soy sauce, rice vinegar, sesame oil, and honey. Mix until smooth.
- 4. Combine Everything: In a large bowl, toss together the veggies and sliced chicken. Drizzle with dressing and mix well.
- 5. Serve & Enjoy: Transfer to serving bowls and top with toasted sesame seeds or crushed nuts if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 12g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For added crunch, consider tossing in sliced almonds or crispy wontons. - Feel free to swap out cabbage for kale or add fruits like mandarin oranges for a sweet twist.