- Asian Chicken Crunch Salad

$- 2 boneless, skinless chicken breasts - 4 cups mixed salad greens - 1 cup red cabbage - 1 cup carrots - 1/2 cup green onions - 1/4 cup cilantro - 1/2 cup crispy fried wonton strips - 1/4 cup almonds - Sesame seeds - 1/4 cup soy sauce - 2 tablespoons sesame oil - 1 tablespoon honey - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger - 1 clove garlic - Salt and pepper Calories per serving vary but aim for around 300. A healthy breakdown includes: - Fats: 15 grams - Proteins: 25 grams - Carbohydrates: 20 grams This salad packs a punch of flavors and colors. The chicken is lean, and the veggies add crunch. The dressing is a perfect mix of sweet and salty. You can find the full recipe above. Start by gathering your dressing ingredients. In a small bowl, whisk together: - 1/4 cup soy sauce - 2 tablespoons sesame oil - 1 tablespoon honey - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, grated - 1 clove garlic, minced - Salt and pepper to taste Mix these well until smooth. This dressing adds great flavor to your salad. Now, let’s build your salad! In a large bowl, combine: - 4 cups mixed salad greens (spinach, romaine, and arugula) - 1 cup red cabbage, thinly sliced - 1 cup carrots, shredded - 1/2 cup green onions, sliced - 1/4 cup cilantro, chopped Once mixed, add the sliced grilled chicken on top. This adds protein and makes the salad filling. Next, drizzle the dressing over your salad and toss gently. Make sure all the ingredients are coated. For the final crunch, top with: - 1/2 cup crispy fried wonton strips - 1/4 cup almonds, sliced or slivered - Sesame seeds for garnish Serve right away for the best flavor and texture. You can find the Full Recipe above for more details! To grill chicken perfectly, start with a clean grill. Preheat your grill to medium-high heat, around 375°F to 400°F. This temperature helps the chicken cook evenly and get those nice grill marks. Grill the chicken breasts for about 6 to 7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing. This keeps it juicy and tender. To add crunch, consider using fresh vegetables and crispy toppings. Shredded carrots and sliced cabbage give a nice bite. For extra crunch, sprinkle crispy fried wonton strips or sliced almonds on top. When layering your salad, start with the greens at the bottom. This keeps the lighter ingredients from wilting. Then, add the colorful veggies and top with sliced grilled chicken. This way, each bite looks pretty and tastes great. Herbs and spices can make your salad pop. Fresh cilantro adds a bright note. You can also add a pinch of red pepper flakes for heat. If you want, try different dressings too. A peanut dressing gives a rich flavor, while a sesame dressing keeps it light. Experiment to find what you love best. For a twist, mix some fruits like mandarin oranges into the salad. This gives a sweet contrast to the savory chicken. For the full recipe, check out the instructions above! {{image_2}} If you want a vegetarian twist, swap the chicken for tofu or chickpeas. Tofu absorbs flavors well. Use firm tofu for the best texture. Simply press it to remove excess water, then grill or pan-fry until golden. Chickpeas add protein and a nutty taste. They work great when drained and rinsed. To boost the crunch factor, try using different nuts or crispy toppings. You can use cashews, peanuts, or even sunflower seeds. Each adds a unique flavor. You can also add crispy fried onions or rice crackers for extra texture. Experiment with what you like best! Add fruits like mandarin oranges or apples for a sweet burst. Mandarin oranges bring a juicy flavor that pairs well with the salad. Apples add a nice crunch and sweetness. Thinly slice them to maintain the dish's crispness. These tweaks make the salad even more vibrant and fun! For the full recipe, make sure to check out the instructions! To store your Asian Chicken Crunch Salad, place it in an airtight container. This keeps the salad fresh and crisp. Store it in the fridge for up to three days. Make sure to keep the dressing separate. This prevents the salad from getting soggy. When you are ready to eat, just add the dressing and mix. If you want to save the chicken and dressing for later, you can freeze them. For the chicken, slice it and put it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. The chicken can last up to three months. For the dressing, pour it into a small container. Seal it tightly and freeze for up to two months. Thaw both in the fridge before using. If your salad has been in the fridge and lost some crunch, don’t worry! You can refresh it easily. Rinse the salad greens under cold water. Pat them dry with a paper towel. This brings back the crispness. You can also add fresh toppings, like more wonton strips or nuts. This makes your salad taste fresh again. This salad lasts for about three days in the fridge. After that, it may lose its crunch. Store it in an airtight container to keep it fresh. To avoid sogginess, keep the dressing separate until you are ready to eat. Yes, you can prep this salad ahead. Grill the chicken and chop the veggies the day before. Store each item in separate containers. This way, everything stays fresh. Mix the salad just before serving for the best taste. If you want a different crunch, try using tortilla strips or crispy rice noodles. You can also use roasted chickpeas for a healthier option. These will give you that satisfying crunch without the wonton strips. To make this salad gluten-free, use tamari instead of soy sauce. Tamari is a great gluten-free alternative. Also, check the wonton strips for gluten. You can skip them or use gluten-free crispy options. This blog post guides you through creating a tasty salad with chicken and fresh veggies. We covered the main ingredients and how to prepare the dressing. You learned how to assemble the salad and add delightful toppings. Plus, I shared tips for grilling chicken and making the dish even better. In conclusion, you can make this salad your own with simple changes. It’s a healthy and enjoyable meal for everyone! Enjoy making and sharing it with friends and family.$

Discover the perfect blend of flavors with this Crispy Asian Chicken Crunch Salad! Packed with fresh greens, vibrant veggies, and topped with crunchy wonton strips, this salad is both healthy and delicious. The homemade dressing adds an irresistible zing. In just 15 minutes, you can serve a colorful and enticing dish that’s perfect for any occasion. Click through to explore this refreshing recipe and impress your family and friends!

Print Recipe Pin Recipe

Ingredients

2 boneless, skinless chicken breasts, grilled and sliced

4 cups mixed salad greens (spinach, romaine, and arugula)

1 cup red cabbage, thinly sliced

1 cup carrots, shredded

1/2 cup green onions, sliced

1/4 cup cilantro, chopped

1/2 cup crispy fried wonton strips

1/4 cup almonds, sliced or slivered

Sesame seeds, for garnish

For the Dressing:

1/4 cup soy sauce

2 tablespoons sesame oil

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon fresh ginger, grated

1 clove garlic, minced

Salt and pepper to taste

Instructions

In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, grated ginger, and minced garlic until well combined. Season with salt and pepper to taste. Set aside.

In a large salad bowl, combine the mixed salad greens, sliced red cabbage, shredded carrots, green onions, and chopped cilantro.

Add the grilled chicken slices on top of the salad mixture.

Drizzle the dressing over the salad and gently toss to combine everything evenly.

Top the salad with crispy wonton strips and sliced almonds for added crunch.

Sprinkle sesame seeds on top for garnish.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

- Presentation Tips: Serve the salad in wide bowls, making sure to layer the colorful ingredients for a vibrant look. Garnish with extra cilantro and a few wonton strips on top for a visual pop!