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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

This Asian Chicken Crunch Salad combines shredded chicken with crunchy vegetables and a tangy dressing for a delightful meal.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350

Ingredients
  

Vegetables and Toppings
  • 2 cups shredded chicken breast
  • 3 cups Napa cabbage or coleslaw mix
  • 1 cup shredded carrots
  • 1 medium red bell pepper thinly sliced
  • 2 pieces green onions sliced
  • ½ cup crispy wonton strips or chow mein noodles
  • ¼ cup toasted almonds or cashews
  • 1 tablespoon sesame seeds
  • ½ cup mandarin oranges optional
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

Equipment

  • Large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, Napa cabbage or coleslaw mix, shredded carrots, red bell pepper, green onions, crispy wonton strips or chow mein noodles, and toasted almonds or cashews.
  2. In a separate small bowl, whisk together the sesame seeds, soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and Sriracha (if using).
  3. Pour the dressing over the salad and toss to combine.
  4. If desired, add mandarin oranges and toss gently.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18g

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. It is best to keep the crispy toppings separate until serving.

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