Asian Chicken Crunch Salad
A vibrant salad filled with tender chicken, crisp vegetables, and a delicious tangy dressing, perfect for any meal.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 12 oz) The star of this dish.
- 4 cups shredded cabbage (green or purple) Provides a delightful crunch.
- 1 cup shredded carrots Adds sweetness and vibrant color.
- 1 cup diced cucumber Gives extra crunch.
- 4 pieces green onions, sliced Adds a sharp bite.
Dressing
- 3 tbsp low-sodium soy sauce Savory umami flavor.
- 2 tbsp sesame oil Provides nutty richness.
- 2 tbsp rice vinegar Balances the sweetness.
- 1 tbsp honey Infuses sweetness.
Instructions
Preparation
- Grill or bake the chicken breasts at 375°F for about 20-25 minutes until cooked through. Let it rest before slicing.
- While the chicken cools, shred the cabbage, chop the carrots, dice the cucumber, and slice the green onions.
Dressing
- In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey.
Combine and Serve
- In a large bowl, add the sliced chicken to the chopped vegetables and pour over the dressing. Toss until everything is well-coated.
- Transfer the salad to plates or bowls and garnish with extra green onions if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion into bags but note that the texture may change once thawed.