Asian Chicken Crunch Salad
A vibrant and crunchy Asian Chicken Crunch Salad loaded with shredded cabbage, carrots, and tender chicken, tossed in a tangy sesame-ginger dressing. A refreshing and satisfying meal or side.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped green onions
- 1/4 cup cilantro leaves, chopped
- 1/4 cup sliced almonds or chopped peanuts
- 1/2 cup crispy wonton strips or crunchy noodles (optional)
- For the dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- In a large bowl, combine chicken, green and red cabbage, carrots, red bell pepper, green onions, and cilantro.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, vegetable oil, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss until well coated.
- Top with sliced almonds or peanuts and crispy wonton strips if using.
- Serve immediately for best crunch and flavor.
Notes
- Use rotisserie chicken for convenience.
- For a spicier kick, add a dash of sriracha or red pepper flakes to the dressing.
- Great as a light lunch or potluck side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
Find it online: https://ukfinda.com/asian-chicken-crunch-salad/