Asian Chicken Crunch Salad
Experience an explosion of flavors and textures with this Asian Chicken Crunch Salad. Featuring tender, grilled chicken, crisp vegetables, and a zesty dressing, this salad is both visually stunning and delicious. It’s the perfect dish for busy weeknights or festive gatherings, guaranteed to impress your family and friends with its vibrant colors and satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 4 cups mixed greens (romaine and spinach)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cucumber, sliced
- 4 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp honey
Instructions
- Preheat oven to 400°F (200°C). Season chicken with salt and pepper and bake in a nonstick dish for 20-25 minutes until cooked through.
- While chicken bakes, chop mixed greens into bite-sized pieces and shred cabbage and carrots. Slice cucumbers and chop green onions.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until smooth.
- Once chicken has cooled slightly, chop it into bite-sized pieces. Combine all veggies in a large serving bowl with the chicken.
- Drizzle dressing over the salad mixture and toss gently to coat.
- Serve immediately, garnished with sesame seeds if desired.
Nutrition
- Serving Size: 1 bowl (335g)
- Calories: 260
- Sugar: 8g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Feel free to customize your salad by adding other vegetables or toppings such as sliced almonds or avocado for creaminess. For a vegetarian option, substitute chicken with tofu or chickpeas.