Description
Elevate your mealtime with this vibrant Asian Chicken Crunch Salad! Bursting with the crunch of fresh vegetables and tender chicken, this dish is complemented by a tangy dressing that will delight your taste buds. Perfect for picnics, light lunches, or impressing guests, this salad is a quick and nutritious winner that combines flavor and freshness in every bite.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups shredded green cabbage
- 1 cup grated or julienned carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, finely chopped
- ½ cup unsalted crunchy peanuts
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp minced fresh ginger
- 2 cloves garlic, minced
Instructions
- 1. Cook the Chicken: Preheat your grill or skillet over medium heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until golden brown and cooked through. Allow to cool slightly before slicing into strips.
- 2. Prepare the Vegetables: While the chicken cooks, chop cabbage, carrots, red bell pepper, and green onions into bite-sized pieces.
- 3. Create the Dressing: In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), ginger, and garlic until well combined.
- 4. Toss Everything Together: In a large bowl, combine all veggies and sliced chicken with the dressing; toss until everything is evenly coated.
- 5. Add Crunch: Just before serving, sprinkle peanuts on top for added texture and toss gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg