Asian Chicken Crunch Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 boneless, skinless chicken breasts
02 -
6 cups napa cabbage, thinly sliced
03 -
1 cup carrots, julienned
04 -
1 cup red cabbage, thinly sliced
05 -
½ cup green onions, sliced
06 -
1 cup edamame (shelled, cooked)
07 -
½ cup cilantro, chopped
08 -
1 cup crispy chow mein noodles or ramen noodles, crushed
09 -
½ cup sliced almonds (optional)
10 -
1 tablespoon sesame seeds (optional)
→ Dressing
11 -
¼ cup sesame oil
12 -
2 tablespoons soy sauce or tamari for gluten-free
13 -
2 tablespoons rice vinegar
14 -
1 tablespoon honey
15 -
1 teaspoon Dijon mustard
16 -
1 tablespoon grated fresh ginger
17 -
1 clove garlic, minced
18 -
1 tablespoon lime juice
19 -
1 teaspoon sriracha or chili paste (optional, for heat)
20 -
Salt and pepper, to taste
# Instructions:
01 -
Heat a grill or skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Grill or cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Once cooked, let the chicken rest for 5 minutes, then slice into thin strips.
02 -
While the chicken is cooking, prepare the vegetables. Thinly slice the napa cabbage, red cabbage, and carrots. Slice the green onions and chop the cilantro. If using frozen edamame, cook them according to package instructions, drain, and set aside.
03 -
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, Dijon mustard, grated ginger, minced garlic, lime juice, and sriracha (if using). Season with salt and pepper to taste. Whisk until smooth and well combined. Taste and adjust seasoning if needed.
04 -
In a large bowl, combine the napa cabbage, red cabbage, carrots, green onions, cilantro, and edamame. Add the sliced chicken, crispy noodles, and almonds (if using). Toss gently to combine. Pour the dressing over the salad and toss to coat evenly.
05 -
Divide the salad into serving bowls or plates. Sprinkle with sesame seeds for added crunch, if desired. Serve immediately or refrigerate for up to 1 hour before serving.
# Notes:
01 -
Refrigerating the salad for 30 minutes before serving allows the flavors to meld.