Asian Chicken Crunch Salad (Printable Version)
Crisp veggies, tender chicken, and tangy sesame dressing make this 15-minute dish a delightful flavor-packed meal.
# What You'll Need:
→ For the Salad
01 -
2 cups cooked shredded chicken (rotisserie or grilled)
02 -
3 cups shredded green cabbage (or coleslaw mix)
03 -
1 cup shredded purple cabbage
04 -
1 cup carrots, julienned or shredded
05 -
1 red bell pepper, thinly sliced
06 -
1/2 cup sliced cucumbers
07 -
1/4 cup chopped green onions
08 -
1/4 cup chopped cilantro
09 -
1/4 cup sliced almonds or crushed peanuts
10 -
1 tablespoon sesame seeds
→ For the Sesame-Ginger Dressing
11 -
3 tablespoons rice vinegar
12 -
2 tablespoons soy sauce (or coconut aminos for gluten-free)
13 -
1 tablespoon sesame oil
14 -
1 tablespoon honey (or maple syrup for vegan)
15 -
1 teaspoon fresh ginger, grated
16 -
1 teaspoon garlic, minced
17 -
1/2 teaspoon sriracha or red pepper flakes (optional, for spice)
18 -
1 tablespoon lime juice
19 -
1 tablespoon olive oil
# Steps to Follow:
01 -
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, sriracha, lime juice, and olive oil. Set aside to let the flavors blend.
02 -
In a large bowl, toss together green cabbage, purple cabbage, carrots, bell pepper, cucumber, green onions, and cilantro. Add the shredded chicken and mix well.
03 -
Drizzle the sesame-ginger dressing over the salad and toss to coat. Sprinkle with almonds (or peanuts) and sesame seeds. Serve immediately and enjoy!
# Additional Notes:
01 -
Protein Boost: Add edamame or swap chicken for shrimp or tofu.
02 -
Extra Crunch: Top with crispy wonton strips.
03 -
Make it Meal-Prep Friendly: Store the salad and dressing separately, then toss before serving.