Asian Chicken Salad - Healthy and Flavorful
This Asian Chicken Salad is a vibrant, flavorful dish that brings together the best of Asian cuisine in a healthy, satisfying meal. It's perfect for a light lunch or dinner, packed with fresh vegetables, tender chicken, and a tangy-sweet dressing that ties it all together. Whether you're looking for a quick meal or something to impress guests, this salad is sure to become a favorite.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cup shredded carrots
- 1 cup red cabbage, thinly sliced
- 1/2 cup cucumbers, thinly sliced
- 1/4 cup sliced almonds
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup sesame seeds, toasted
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
Cook the Chicken. Start by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, or until fully cooked. Once done, let it rest for a few minutes before slicing it into thin strips.
Prepare the Dressing. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. Adjust the seasoning with salt and pepper as needed.
Assemble the Salad. In a large bowl, combine the salad greens, shredded carrots, red cabbage, cucumbers, green onions, cilantro, and sliced almonds. Add the sliced chicken on top.
Dress the Salad. Pour the dressing over the salad and toss everything together until evenly coated. Sprinkle with toasted sesame seeds before serving.
Serve immediately, or refrigerate for up to an hour if you prefer a chilled salad.
Recipe tips
For an even more flavorful dish, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking. If you prefer a bit of crunch, coat the chicken in panko breadcrumbs before cooking. Feel free to add other vegetables like bell peppers or edamame for extra texture and nutrition. Make extra dressing and store it in the fridge for up to a week. It's great on other salads too!
Nutrition Facts (per serving)
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