Description
Asian Chicken Crunch Salad is the perfect balance of crisp textures and bold flavors, bringing together the freshness of vegetables, the tender juiciness of chicken, and a savory, tangy dressing. The crunchy toppings—such as almonds, crispy noodles, and sesame seeds—add an addictive texture that makes each bite exciting. With ingredients like cilantro, green onions, and a zesty vinaigrette, this salad is a delightful explosion of taste that’s light yet satisfying.
Ingredients
Scale
For the Salad:
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- 2 boneless, skinless chicken breasts
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- 6 cups napa cabbage, thinly sliced
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- 1 cup carrots, julienned
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- 1 cup red cabbage, thinly sliced
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- ½ cup green onions, sliced
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- 1 cup edamame (shelled, cooked)
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- ½ cup cilantro, chopped
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- 1 cup crispy chow mein noodles or ramen noodles (crushed)
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- ½ cup sliced almonds (optional)
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- 1 tablespoon sesame seeds (optional)
Dressing:
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- ¼ cup sesame oil
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- 2 tablespoons soy sauce (or tamari for gluten-free)
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- 2 tablespoons rice vinegar
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- 1 tablespoon honey
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- 1 teaspoon Dijon mustard
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- 1 tablespoon grated fresh ginger
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- 1 clove garlic, minced
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- 1 tablespoon lime juice
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- 1 teaspoon sriracha or chili paste (optional, for heat)
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- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Cook the Chicken: Heat a grill or skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Grill or cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Slice the Chicken: Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
Prepare the Vegetables:
- Slice the Veggies: While the chicken is cooking, prepare the vegetables. Thinly slice the napa cabbage, red cabbage, and carrots. Slice the green onions and chop the cilantro.
- Cook the Edamame: If using frozen edamame, follow package instructions to cook them. Drain and set aside.
Make the Dressing:
- Combine Dressing Ingredients: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, Dijon mustard, ginger, garlic, lime juice, and sriracha (if using). Season with salt and pepper to taste.
- Whisk Until Smooth: Whisk the dressing until smooth and well combined. Taste and adjust seasoning if needed, adding more soy sauce or lime juice for balance.
Assemble the Salad:
- Toss the Salad: In a large bowl, combine the napa cabbage, red cabbage, carrots, green onions, cilantro, and edamame.
- Add Chicken and Crunch: Add the sliced chicken, crispy noodles, and almonds (if using). Toss everything together gently.
- Add the Dressing: Pour the dressing over the salad and toss to coat evenly.
Serve and Garnish:
- Garnish and Serve: Transfer the salad to serving bowls or plates. Sprinkle with sesame seeds for an extra layer of flavor and crunch, if desired. Serve immediately or refrigerate for up to 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g