Crunchy Asian Chicken Salad Recipe for Healthy Eating

As I tossed the vibrant Asian Chicken Crunch Salad together, the crisp greens danced joyfully in the bowl, mingling with crunchy peanuts and tender chicken. grilled peach and burrata salad The aroma of sesame oil wafted through the air like a warm embrace, inviting me to dive right in. peach salsa for tacos For more inspiration, check out this garlic butter green beans recipe recipe.

This salad embodies everything delightful about eating healthy—it’s colorful, packed with flavor, and has that satisfying crunch that makes you feel like you’re indulging while actually doing something good for yourself. Whether it’s a picnic in the park or a quick weeknight dinner, this dish never fails to impress.

I still remember the first time I made this salad for my friends at a potluck. The looks on their faces when they took their first bites were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts should do; adjust based on how many people you’re feeding.
• Fresh Greens: I love a mix of romaine and spinach for extra crunch and nutrition.
• Red Cabbage: Gives gorgeous color and a delightful crunch; look for fresh heads with no brown spots.
• Carrots: Shredded or julienned, they add sweetness and texture; choose firm ones for the best flavor.
• Cilantro: Fresh cilantro brings brightness; use it generously if you love its flavor!
• Peanuts: Chopped or whole, these add an irresistible crunch; opt for roasted for maximum flavor.

For the Sauce:

• Soy Sauce: Low-sodium soy sauce is great for managing saltiness without sacrificing flavor.
• Sesame Oil: A little goes a long way; it adds rich nutty notes that elevate the entire dish.
• Rice Vinegar: Choose unseasoned rice vinegar for a clean, tangy kick without overwhelming flavors.
• Honey or Maple Syrup: A dash of sweetness balances out the dressing beautifully; adjust to taste.
• Garlic and Ginger: Freshly minced adds depth; don’t skip these aromatic powerhouses!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Chicken: Start by seasoning your chicken breasts with salt and pepper. Grill them over medium heat until cooked through, about 6-7 minutes per side. Let them rest before slicing.

Create the Crunch Base: While your chicken cooks, chop your greens—romaine, spinach—and shred red cabbage into bite-sized pieces. Toss them together in a large mixing bowl.

Add Colorful Veggies: Toss in shredded carrots and chopped cilantro next. The vibrant colors will make your salad pop visually and tantalize your taste buds!

Mix Up Your Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), minced garlic, and ginger until well combined. Give it a taste test—add more sweetener if you like!

Toss Everything Together: Once the chicken is ready and sliced thinly, add it to your bowl of greens along with peanuts. peach iced tea with mint Drizzle on your dressing generously. sparkling peach lemonade.

Serve & Enjoy: Give everything a good toss until well coated with dressing. Serve immediately for maximum crunchiness—enjoy this delightful fusion of flavors!

Now that you’ve got all the steps down pat, take a moment to appreciate your creation before diving in!

Perfecting the Cooking Process

Start by marinating your chicken while prepping your veggies. Grill or sauté the chicken until golden brown and toss it into your salad for warm, juicy bites.

Add Your Touch

Feel free to swap out veggies based on the season or your preference. Add some mandarin oranges for sweetness or sesame seeds for that extra crunch!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For reheating, simply warm the chicken slightly in a pan before mixing with fresh salad ingredients.

It was one summer evening when my friend Sarah took her first bite and exclaimed, “This salad is a game-changer!” It became our go-to dish for potlucks ever since.

FAQ

Can I use frozen chicken for this Asian Chicken Crunch Salad?

For more inspiration, check out this strawberry spinach salad recipe.

Yes, but make sure to fully thaw and drain it before cooking.

What vegetables work best in this salad?

Cabbage, bell peppers, carrots, and snap peas add great flavor and crunch.

How can I make this salad vegetarian?

Substitute chicken with tofu or chickpeas for a hearty vegetarian option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Asian Chicken Crunch Salad

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Asian Chicken Crunch Salad is a vibrant and nutritious dish that perfectly balances flavors and textures. Packed with tender chicken, crisp greens, and crunchy peanuts, this salad is a delightful choice for any occasion—be it a picnic or a weeknight dinner. With its quick preparation time, you can whip up this colorful meal in under 30 minutes, impressing your family and friends with every bite.

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Ingredients

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• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cups fresh greens (romaine and spinach mix)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ½ cup chopped roasted peanuts
• ¼ cup low-sodium soy sauce
• 2 tbsp sesame oil
• 2 tbsp unseasoned rice vinegar
• 2 tbsp honey or maple syrup (to taste)
• 2 cloves garlic (minced)
• 1 tsp ginger (minced)

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Instructions

1. Season chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes per side until cooked through. Allow to rest before slicing.
2. In a large bowl, combine chopped greens, shredded cabbage, carrots, and cilantro.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), garlic, and ginger.
4. Slice the grilled chicken and add it to the bowl with vegetables along with peanuts; drizzle dressing on top.
5. Toss everything together until well coated. Serve immediately for optimal crunchiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Asian

Nutrition

• Serving Size: 1 salad serving (about 300g)
• Calories: 420
• Sugar: 10g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg