Asian Chicken Crunch Salad
A fresh and hearty Asian-inspired chicken salad with crisp greens, shredded carrots, red cabbage, chow mein noodles, almonds, and a tangy sesame-ginger dressing.
Equipment
- large salad bowl
- Small Mixing Bowl
- whisk
- cutting board
- knife
Ingredients
- 1 lb cooked chicken breast, shredded or diced
- 4 cups mixed salad greens, such as romaine and spinach
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1 cup crunchy chow mein noodles
- 1/2 cup sliced almonds
- 1/4 cup green onions, chopped
- 1/3 cup soy sauce or tamari for gluten-free
- 1/4 cup rice vinegar
- 2 tbsp sesame oil
- 2 tbsp honey or maple syrup
- 1 tsp freshly grated ginger
- salt and pepper to taste
Instructions
- Cook the chicken breast by grilling, baking, or poaching until it reaches an internal temperature of 165°F. Shred or dice the cooked chicken and set aside.
- In a large salad bowl, combine the mixed salad greens, shredded carrots, and thinly sliced red cabbage.
- In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, and freshly grated ginger. Season with salt and pepper to taste.
- Add the cooked chicken to the salad bowl. Pour the dressing over the salad and toss until everything is evenly coated.
- Just before serving, top the salad with crunchy chow mein noodles, sliced almonds, and chopped green onions.
Notes
Use fresh, crisp vegetables for best texture. Chill the salad for about 30 minutes before serving for deeper flavor. Store dressing separately if meal prepping. For gluten-free, use tamari and gluten-free chow mein noodles. For a vegetarian option, replace chicken with tofu or chickpeas.
Nutrition
Calories: 460kcalCarbohydrates: 27gProtein: 34gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gCholesterol: 82mgSodium: 1180mgPotassium: 720mgFiber: 5gSugar: 11gVitamin A: 7200IUVitamin C: 28mgCalcium: 115mgIron: 2.4mg
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