Ingredients of Asian Chicken Salad
2 boneless, skinless chicken breasts
4 cups mixed greens (such as romaine, spinach, and arugula)
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup sliced almonds or toasted sesame seeds
1/4 cup crispy wonton strips (optional)
For the Dressing:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 teaspoon Sriracha or your favorite hot sauce (optional)
Salt and pepper to taste
Instructions for making Asian Chicken Salad:
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side.
Once cooked, let the chicken rest for a few minutes, then slice it thinly.
Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and Sriracha until well combined.
Adjust seasoning with salt and pepper to taste.
Assemble the Salad:
In a large mixing bowl, combine the mixed greens, shredded cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
Toss the salad with half of the dressing until everything is evenly coated.
Add the Chicken:
Place the sliced chicken on top of the salad.
Drizzle the remaining dressing over the chicken.
Garnish and Serve:
Sprinkle the sliced almonds or toasted sesame seeds over the salad.
Add crispy wonton strips on top for an extra crunch, if desired.
Serve immediately and enjoy!
This Asian Chicken Salad is a perfect blend of fresh vegetables, tender chicken, and a flavorful dressing that brings everything together. It’s a healthy, satisfying meal that’s easy to prepare and full of vibrant flavors. Whether you’re looking for a quick lunch or a light dinner, this salad is sure to become a favorite.
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