Crispy Asian Chicken Salad
Crispy Asian Chicken Salad is a vibrant and flavorful dish that combines tender, golden-brown chicken with an array of fresh vegetables, all tossed in a zesty sesame dressing. Perfect for a light lunch or as a side dish at gatherings, this salad is not only visually appealing but also packed with nutrients. Each bite offers a delightful crunch and a burst of savory flavors, making it an unforgettable addition to your meal repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 cup thinly sliced red and yellow bell peppers
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- Optional: honey, minced garlic, minced ginger
Instructions
- Prepare the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes per side until golden brown and crispy. Transfer to a cutting board to cool before slicing.
- Chop the Vegetables: While the chicken cooks, wash and chop the vegetables. Shred cabbage, julienne carrots, slice bell peppers, and prepare edamame.
- Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (if desired), garlic, and ginger until well combined.
- Combine Ingredients: Slice cooled chicken into bite-sized pieces. Add to the bowl with vegetables and pour the dressing over everything. Toss gently until well coated.
- Serve: Transfer salad to plates or a serving platter. Garnish with sesame seeds or chopped green onions if desired.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 39g
- Cholesterol: 100mg