Asian Chicken Crunch Salad
A refreshing and textured salad that combines crunchy vegetables and savory chicken, perfect for autumn dining.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken (rotisserie or grilled) Use rotisserie for convenience or grill your own.
- 2 cups finely shredded cabbage (mix of green and red) More color improves visual appeal.
- 1 cup julienned or grated carrots Adds crunch and sweetness.
- 1 cup thinly sliced bell pepper (mix of colors) Diversity in colors enhances taste.
- 1 cup thinly sliced cucumber Keeps the salad fresh and crunchy.
- ½ cup chopped green onions Adds flavor and color.
- 2 tablespoons toasted sesame seeds Enhances nuttiness.
- 1 cup crispy chow mein noodles or nuts For extra crunch.
Dressing
- ⅓ cup sesame oil
- ⅓ cup soy sauce Use gluten-free if necessary.
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- to taste salt and pepper Adjust based on preference.
Instructions
Preparation
- If you're using rotisserie chicken, shred it into bite-sized pieces. If grilling, season with salt and pepper and cook until done, then let it cool and shred.
Combine Vegetables
- In a large mixing bowl, combine the shredded cabbage, carrots, bell pepper, cucumber, and green onions.
Make Dressing
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, salt, and pepper until well combined.
Mix Ingredients
- Pour the dressing over the vegetables and toss until well coated. Gently add the shredded chicken and mix again.
Add Crunch
- Just before serving, fold in the toasted sesame seeds and crunchy topping.
Serve
- This salad is best enjoyed fresh. Refrigerate leftovers but keep dressing separate.
Notes
To maintain crunch, keep dressing separate until serving. Consider toppings like julienned radishes or cilantro for extra flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 5g
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