Asian Chicken Crunch Salad
Asian Chicken Crunch Salad is a vibrant, refreshing dish that combines tender grilled chicken with a variety of crunchy vegetables, all tossed in a zesty homemade dressing. This salad is perfect for summer gatherings, meal prepping, or simply enjoying a healthy lunch. With its colorful presentation and delightful flavors, it guarantees to be a crowd-pleaser that will leave your taste buds dancing!
- 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 1.5 lbs)
- 4 cups fresh mixed greens (romaine and spinach)
- 1 cup shredded carrots
- 2 cups thinly sliced cabbage (red or green)
- 3 green onions, sliced
- 2 tbsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1 tsp ginger paste or freshly grated ginger
Instructions
- Preheat grill or skillet over medium heat. Season chicken breasts with salt and pepper, then cook for about 5-7 minutes per side until golden brown and fully cooked. Let cool before slicing into strips.
- In a large bowl, combine mixed greens, shredded carrots, and sliced cabbage.
- In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and ginger until well combined.
- Add sliced chicken to the vegetable mix and pour the dressing over it. Toss gently until everything is well coated.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added crunch, consider topping the salad with chopped nuts like almonds or cashews. To make this salad vegetarian-friendly, replace chicken with marinated tofu. Store leftover salad in an airtight container for up to three days; keep dressing separate until ready to serve.