Asian Chicken Crunch Salad
Asian chicken crunch salad is a vibrant and satisfying dish that pairs perfectly grilled chicken with a colorful array of crisp vegetables, all tossed in a tangy dressing. Ideal for picnics or weeknight dinners, this refreshing salad bursts with flavors and textures that will leave everyone wanting more. Easy to prepare, it’s a nutritious option that can serve as a main course or side dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cups shredded green cabbage
- 1 cup grated carrots
- 1 cup sliced bell peppers (red or yellow)
- 1/4 cup chopped green onions
- For the Dressing: 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
Instructions
- Marinate the chicken in soy sauce, sesame oil, and rice vinegar for at least 30 minutes.
- Grill chicken over medium-high heat for about 6-7 minutes per side until cooked through.
- While chicken cooks, prepare the vegetables by shredding cabbage, grating carrots, slicing bell peppers, and chopping green onions.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Once cooked, slice the chicken thinly and combine it with the prepared vegetables in a large bowl.
- Drizzle with dressing and toss gently to combine.
- Serve immediately, garnished with sesame seeds or additional green onions if desired.
Nutrition
- Serving Size: Approximately 1.5 cups (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Customize your salad by adding nuts for extra crunch or experimenting with different vegetables based on your preference. Store leftovers in an airtight container in the fridge for up to three days.