Asian Chicken Crunch Salad Recipe
Are you tired of boring lunches that leave you hungry an hour later? Learning how to make Asian Chicken Crunch Salad recipe at home will completely change your meal prep routine. It is healthy, delicious, and takes very little time to prepare.
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Sturdy cutting board
- Small glass jar with a lid
- Salad tongs
- Measuring cup and spoons
Ingredients
- Cooked chicken breast – 2 cups, shredded
- Green cabbage – 2 cups, shredded
- Purple cabbage – 1 cup, shredded
- Carrots – 1 cup, shredded
- Green onions – 1/2 cup, sliced
- Fresh cilantro leaves – 1/2 cup, chopped
- Sliced almonds – 1/2 cup, toasted
- Crispy wonton strips – 1/2 cup
- Olive oil – 3 tablespoons
- Rice vinegar – 2 tablespoons
- Soy sauce – 1 tablespoon
- Honey – 1 tablespoon
- Sesame oil – 1 tablespoon
- Fresh ginger – 1 teaspoon, minced
- Garlic – 1 clove, minced
Instructions
Prepare Salad Dressing
- Pour all the dressing ingredients into a small glass jar and screw the lid on tightly. Shake the jar vigorously for thirty seconds until the honey and oils are fully blended into a smooth mixture.
Chop Fresh Vegetables
- Wash all your fresh produce thoroughly under cold water before you begin cutting. Shred the green cabbage, purple cabbage, and carrots thinly using a sharp knife or a convenient box grater helper.
Combine Salad Base
- Place the shredded cabbages, carrots, green onions, and chopped cilantro into a very large mixing bowl. Toss the vegetables gently with your hands to create a beautiful, colorful mix of fresh ingredients.
Add Protein
- Shred your cooked chicken breasts into bite-sized pieces using two forks on a cutting board. Add the chicken to the large mixing bowl with the fresh vegetables and toss everything together.
Drizzle Dressing
- Pour the homemade sesame ginger dressing over the salad ingredients just before you are ready to serve. Use your salad tongs to mix everything well so every bite gets coated.
Add Final Crunch
- Sprinkle the toasted sliced almonds and crispy wonton strips over the top of the salad. Serve immediately while the toppings are perfectly crunchy and the vegetables are still nice and crisp.
Notes
- Swap the protein: Replace shredded chicken with cooked shrimp, baked tofu, or grilled steak.
- Save some time: Buy a pre-made coleslaw mix at the grocery store to skip shredding.
- Keep it separate: Store the dressing, fresh vegetables, and crunchy wonton toppings in separate airtight containers for up to four days.
- Dress before eating: Only mix the dressing into the portion you plan to eat right away to prevent sogginess.