Description
Asian Chicken Salad is a colorful fusion of tender chicken, crisp vegetables, and a tangy dressing that tantalizes the taste buds. Perfect for weeknight dinners or potlucks, this vibrant dish is not just a salad; it’s a delightful culinary experience. Packed with fresh flavors and textures, each bite invites you to savor health without compromising on taste.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 cups chopped green cabbage
- 2 medium carrots, shredded
- 1 cup sliced bell peppers (red, yellow, or orange)
- ½ cup chopped cilantro
- ½ cup sliced almonds, toasted
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
Instructions
- Cook the chicken by boiling it in water until no longer pink (15-20 minutes). Remove from heat, let cool, and shred.
- While the chicken cooks, chop the cabbage, shred the carrots, and slice the bell peppers. Combine in a large bowl.
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
- Add shredded chicken to the veggie mix. Pour dressing over everything and toss gently to combine.
- Top with sliced almonds and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg