Asian Chicken Crunch Salad
Asian Chicken Crunch Salad is a vibrant, delicious dish that combines tender marinated chicken with an array of fresh, crunchy vegetables. This colorful salad bursts with flavor, thanks to a zesty dressing that ties it all together. Perfect for summer picnics or quick weeknight dinners, this recipe is easily customizable to suit your taste preferences. Enjoy a delightful taste of Asian-inspired cuisine in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups green or purple cabbage, thinly sliced
- 1 cup carrots, grated
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey or agave syrup
Instructions
- Prepare the chicken: Preheat grill or pan over medium-high heat. Season chicken with salt and pepper. Cook for about 6 minutes per side until golden brown and cooked through. Let rest before chopping.
- Chop your veggies: Slice cabbage, grate carrots, and slice bell pepper into matchsticks. Finely chop green onions.
- Make the dressing: In a bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, and honey until combined.
- Combine ingredients: In a large mixing bowl, mix chopped veggies and diced chicken. Pour dressing over top and toss gently until everything is coated.
- Serve: Transfer onto plates or bowls and garnish with sesame seeds if desired.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg