Description
Experience a burst of flavors with this Asian Chicken Crunch Salad, featuring tender chicken, vibrant veggies, and a tangy dressing that will transform your meal experience. Perfect for lunch or dinner gatherings, this salad is both visually appealing and packed with nutrients, making it an ideal dish to impress your guests and satisfy your cravings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups shredded cabbage (mixed green and purple)
- 1 cup grated carrots
- 1 cup sliced bell peppers (any color)
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 1 tbsp sesame oil
- 2 tbsp honey or maple syrup
- 1 tsp garlic powder
- ½ tsp ginger powder (optional)
Instructions
- Season chicken breasts with salt, pepper, and garlic powder. Heat oil in a skillet over medium heat.
- Cook chicken for about 6-7 minutes per side until golden brown and reaches an internal temperature of 165°F (74°C). Let rest before slicing.
- While chicken cools, prepare the veggies: shred cabbage, grate carrots, and slice bell peppers.
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, garlic powder, and ginger.
- In a large bowl, toss sliced chicken with shredded veggies. Drizzle dressing over top and mix well.
- Serve in bowls or on a platter garnished with green onions and cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg