Description
Experience a burst of flavor with this Asian Chicken Crunch Salad, featuring crisp veggies, tender chicken, and a tangy dressing—perfect for any occasion!
Ingredients
Scale
- 2–3 boneless skinless chicken breasts
- 4 cups mixed greens (spinach or arugula)
- 1 cup finely shredded red cabbage
- 1 cup julienned carrots
- 1 cucumber, thinly sliced
- 2 green onions, chopped finely
- 1/4 cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
Instructions
- Prepare the Chicken: Preheat your grill or oven to medium-high heat. Season chicken breasts with salt and pepper. Grill or bake for 6 to 8 minutes per side until fully cooked. Allow cooling before chopping into bite-sized pieces.
- Chop Your Veggies: While the chicken cooks, thinly slice red cabbage, julienne carrots, chop cucumber into bite-sized pieces, and finely chop green onions.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey. Adjust seasoning as desired.
- Combine Ingredients: In a large bowl, toss together mixed greens, red cabbage, carrots, cucumbers, green onions, and chopped chicken.
- Dress It Up: Drizzle dressing over salad mix and toss gently to coat all ingredients evenly.
- Serve with Style: Transfer salad to plates or a serving platter. Top with toasted sesame seeds if desired and enjoy!
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 310
- Sugar: 5g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Marinate the chicken for extra flavor before cooking. Customize your salad by adding tofu or shrimp as protein alternatives. Store leftover salad in an airtight container for up to three days; keep dressing separate until ready to serve.