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Healthy Asian Chicken Crunch Salad

Healthy Asian Chicken Crunch Salad

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Why You’ll Love This Recipe

Healthy Asian Chicken Crunch Salad is a vibrant and refreshing dish packed with crisp vegetables, tender chicken, and a flavorful sesame-ginger dressing. It offers a satisfying crunch with every bite, thanks to ingredients like shredded cabbage, carrots, and almonds. This salad is perfect for a light lunch, a hearty side, or a nutritious dinner that doesn’t sacrifice taste for health.

ingredients

Healthy Asian Chicken Crunch Salad this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked chicken breast (shredded or chopped)green cabbage (shredded)red cabbage (shredded)carrots (julienned or shredded)red bell pepper (thinly sliced)green onions (sliced)cilantro (chopped)sliced almondscrunchy wonton strips or chow mein noodles (optional)sesame seeds

For the dressing:

soy saucesesame oilrice vinegarhoneyfresh lime juicefresh ginger (grated)garlic (minced)olive oil

directions

In a large mixing bowl, combine the shredded chicken, green and red cabbage, carrots, bell pepper, green onions, and cilantro.

In a small bowl or jar, whisk together the soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and olive oil until well combined.

Pour the dressing over the salad ingredients and toss until everything is evenly coated.

Sprinkle the sliced almonds, sesame seeds, and optional wonton strips or chow mein noodles on top just before serving.

Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesTotal time: 15-20 minutes

Variations

Swap chicken for grilled shrimp or tofu for a vegetarian or pescatarian version.

Add edamame or snap peas for extra protein and crunch.

Use napa cabbage or romaine lettuce for a different texture.

Top with a drizzle of sriracha or chili oil for added heat.

storage/reheating

Store the undressed salad and dressing separately in the refrigerator for up to 3 days.Once combined, best enjoyed within 24 hours for peak texture.

Healthy Asian Chicken Crunch Salad

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saving option for this salad.

Is this salad gluten-free?

Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I prepare this salad in advance?

Yes, prep the veggies and dressing ahead of time, then combine just before serving.

What if I don’t have fresh ginger?

You can use ground ginger, but fresh offers better flavor.

How can I make the dressing creamier?

Add a tablespoon of Greek yogurt or a bit of peanut butter for a creamy twist.

Are wonton strips necessary?

No, they’re optional but add a nice crunch and texture contrast.

What’s the best way to shred cabbage?

A sharp knife, mandoline, or food processor works well—just aim for thin, even slices.

Can I use pre-shredded coleslaw mix?

Yes, it’s a great shortcut for convenience.

What can I serve this with?

It pairs well with miso soup, steamed rice, or dumplings for a fuller meal.

Can I use a store-bought Asian dressing?

Yes, though homemade usually has a fresher, more balanced flavor.

Conclusion

Healthy Asian Chicken Crunch Salad is a quick, wholesome meal that’s both tasty and nourishing. With its colorful medley of veggies, lean protein, and zesty dressing, it’s an easy go-to for anyone craving something light yet satisfying. Perfect for meal prep or a fresh family dinner, this salad brings bold flavors and textures to your table effortlessly.

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Healthy Asian Chicken Crunch Salad

Healthy Asian Chicken Crunch Salad

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Pan‑fry
  • Cuisine: Asian
  • Diet: Low Fat
Print Recipe

Description

A high‑protein, crisp and fresh Asian‑inspired salad with sesame‑marinated chicken, crunchy veggies, and a creamy peanut dressing.

Ingredients

  • 1 lb chicken breast, cut into 1‑in cubes
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • ½ tsp sriracha (optional)
  • 2 cups green cabbage, shredded
  • 2 cups purple cabbage, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • ½ cup edamame (shelled, cooked)
  • ¼ cup cilantro, chopped
  • 2 green onions, sliced
  • 2 Tbsp sesame seeds
  • Peanut Dressing: ¼ cup peanut butter; 2 Tbsp soy sauce; 1 Tbsp rice vinegar; 1 Tbsp sesame oil; 1 Tbsp honey or brown sugar; ½ tsp grated ginger; 1 garlic clove, minced; water to thin

Instructions

  1. Marinate chicken: whisk soy sauce, sesame oil, brown sugar, rice vinegar, sriracha; toss chicken cubes and let sit 10–15 min.
  2. Make dressing: whisk all peanut dressing ingredients until smooth; thin with water to desired consistency.
  3. Cook chicken: pan‑fry marinated chicken over medium heat until cooked and slightly caramelized, ~8‑10 min; let cool slightly.
  4. Toss salad: in a large bowl, combine cabbages, pepper, carrots, edamame, cilantro, green onions.
  5. Add dressing and toss to coat veggies well.
  6. Add chicken on top, sprinkle sesame seeds, toss gently, and serve.

Notes

  • Meal‑prep friendly: keep dressing separate until serving to avoid soggy veggies.
  • Sub chicken with grilled tofu or leftover rotisserie chicken.
  • Swap peanut dressing for ginger‑lime or sesame‑ginger variation.
  • Add crunchy toppings like chow‑mein noodles or cashews.