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–+ servings
Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

A vibrant and refreshing Asian Chicken Crunch Salad that's easy to make and bursting with flavors.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 cups shredded chicken breast
  • 3 cups Napa cabbage or coleslaw mix
  • 1 cup shredded carrots
  • 1 medium red bell pepper thinly sliced
  • 2 green onions sliced
Crunchy Toppings
  • ½ cup crispy wonton strips or chow mein noodles
  • ¼ cup toasted almonds or cashews
  • 1 tablespoon sesame seeds
Dressing
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon Sriracha optional
  • ½ cup mandarin oranges optional

Equipment

  • large bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Shred or slice cooked chicken breast.
  2. Thinly slice cabbage, carrots, bell pepper, and green onions.
  3. Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and Sriracha.
  4. Toss the vegetables, chicken, and dressing together in a large bowl.
  5. Top with crispy wontons, nuts, and sesame seeds.
  6. Garnish with extra green onions and a squeeze of lime before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 650mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store salad in an airtight container in the refrigerator for up to three days, keeping crunchy toppings separate until serving.

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