Go Back

Recipe by:

Elena SMITH

Vibrant Asian Chicken Crunch Salad

This Asian Chicken Crunch Salad combines shredded chicken and vibrant vegetables with a flavorful dressing, creating a delightful dish that can be served on your holiday table or enjoyed as a fresh meal any day of the week.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: For the Salad
  • 2 cups shredded rotisserie chicken
  • 4 cups Romaine lettuce, chopped
  • 1 cup purple cabbage, finely shredded
  • 1 cup carrots, grated
  • 1 whole red bell pepper, sliced thinly
  • 1 cup snap peas, trimmed
  • ½ cup cilantro leaves, roughly chopped
  • ¼ cup sliced green onions
  • ¼ cup sliced almonds

Equipment

  • Large mixing bowl
  • Mason jar or whisk
  • Skillet For toasting almonds

Method
 

  1. Begin by shredding the rotisserie chicken and place it in a large mixing bowl.
  2. In the same bowl, combine chopped Romaine lettuce, purple cabbage, grated carrots, and sliced bell pepper.
  3. Add trimmed snap peas, cilantro, and green onions to the vegetables.
  4. In a separate bowl or mason jar, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and minced garlic. Stir until glossy.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. In a dry skillet, toast the sliced almonds over medium heat until golden brown, stirring frequently.
  7. Sprinkle the toasted almonds and sesame seeds over the salad before serving.

Notes

This salad stays fresh when the dressing is added just before serving.