Description
Crunchy textures and zesty flavors define this Asian chicken crunch salad, a refreshing dish that dances with tangy notes. Crisp vegetables and tender chicken create a delightful harmony you’ll eagerly devour at first bite.
Ingredients
Scale
Main Protein:
- 2 cups (473 milliliters) cooked shredded chicken (rotisserie or grilled)
Vegetables and Crunch:
- 3 cups (709 milliliters) shredded green cabbage (or coleslaw mix)
- 1 cup (237 milliliters) shredded purple cabbage
- 1 cup (237 milliliters) carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- ½ cup (118 milliliters) sliced cucumbers
- ¼ cup (59 milliliters) chopped green onions
- ¼ cup (59 milliliters) chopped cilantro
- ¼ cup (59 milliliters) sliced almonds or crushed peanuts
- 1 tablespoon (15 milliliters) sesame seeds
Dressing Ingredients:
- 3 tablespoons (45 milliliters) rice vinegar
- 2 tablespoons (30 milliliters) soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon (15 milliliters) sesame oil
- 1 tablespoon (15 milliliters) honey (or maple syrup for vegan)
- 1 teaspoon (5 milliliters) fresh ginger, grated
- 1 teaspoon (5 milliliters) garlic, minced
- ½ teaspoon (2.5 milliliters) sriracha or red pepper flakes (optional, for spice)
- 1
Instructions
- Craft a vibrant dressing by vigorously whisking rice vinegar, soy sauce, sesame oil, honey, minced ginger, crushed garlic, sriracha, fresh lime juice, and olive oil in a compact mixing vessel.
- Allow the dressing to meld and develop complex flavor profiles while preparing the remaining salad components.
- Slice and dice fresh green cabbage, crisp carrots, colorful bell peppers, refreshing cucumber, delicate green onions, and aromatic cilantro into a generous mixing bowl.
- Incorporate tender, shredded chicken into the vegetable medley, ensuring an even distribution throughout the salad.
- Gently cascade the previously prepared sesame-ginger dressing over the salad, carefully tossing to guarantee each ingredient is luxuriously coated.
- Elevate the texture and taste by generously sprinkling crunchy chopped almonds or peanuts and toasted sesame seeds across the salad’s surface.
- Plate immediately to preserve the salad’s optimal crispness and serve at once, celebrating the harmonious blend of fresh ingredients and zesty dressing.
Notes
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the protein punch and crunch factor.
- Prep ingredients ahead of time and store separately to keep salad components crisp and prevent soggy textures.
- Reduce sriracha or omit completely for a milder dressing that suits sensitive palates or kids’ preferences.
- Toast nuts before adding to enhance their nutty flavor and provide an extra layer of aromatic complexity to the salad.
- Prep Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 95 mg