Description
Asian Chicken Crunch Salad is a vibrant and satisfying dish that combines crisp vegetables, succulent marinated chicken, and a tangy sesame vinaigrette. This refreshing salad is perfect for summer gatherings or as a quick and healthy lunch option. With its explosion of flavors and customizable ingredients, it’s sure to impress at any meal.
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cucumber, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 2 tbsp sesame oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp honey (optional)
- red pepper flakes (to taste)
Instructions
- Marinate chicken in soy sauce, sesame oil, and minced garlic for at least 30 minutes.
- Grill chicken over medium heat for about 6–7 minutes per side until fully cooked (internal temperature of 165°F). Let rest before slicing.
- While the chicken rests, chop the cabbage, carrots, cucumber, and bell pepper into bite-sized pieces.
- Whisk together sesame oil, soy sauce, rice vinegar, honey (if using), and red pepper flakes in a small bowl.
- In a large bowl or platter, combine chopped veggies with sliced chicken. Drizzle with dressing and toss gently.
- Serve immediately garnished with sesame seeds or green onions.
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For a vegetarian twist, substitute tofu or shrimp for the chicken. Add nuts or fresh herbs for extra crunch and flavor. Store leftovers in an airtight container in the fridge for up to three days.