It is time for a fresh start in your kitchen this spring.
Are you looking for a lunch that actually keeps you full? This Asian Chicken Crunch Salad is the answer to your midday cravings.
It is bright, colorful, and packed with satisfying protein. You will love how easy it is to whip up a big batch for the week.
Why This Recipe Is a Winner
This salad is a total meal prep dream for busy families. It uses hardy cabbage that won’t get soggy in the fridge. You can prep it on Sunday and enjoy fresh lunches until Thursday.
The combination of textures is truly wonderful. You get crunchy vegetables, tender chicken, and crispy toasted almonds. It is a healthy reset that feels like a treat.
Simple Method
Making this salad is very straightforward. You simply poach the chicken until it is perfectly tender. While it cools, you whisk together a quick sesame-ginger dressing.
Even if you are a beginner, you can master this. There is no complicated chopping or fancy equipment needed. Shredding the chicken with two forks is quick and easy.
Ingredients You’ll Need
These ingredients are fresh and vibrant for the spring season.
- 2 lbs boneless skinless chicken breasts
- 4 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 cup shelled edamame, cooked
- 1/2 cup sliced almonds, toasted
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup rice vinegar
- 3 tbsp low-sodium soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, minced
Step-by-Step
- Cook the chicken breasts by poaching in simmering water for 12-15 minutes.
- Remove chicken from liquid and shred using two forks or a stand mixer.
- In a small bowl, whisk rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
- In a large bowl, combine both cabbages, carrots, edamame, cilantro, and green onions.
- Add the shredded chicken to the vegetable base and toss thoroughly.
- Pour the dressing over the salad and toss until all components are evenly coated.
- Divide into four containers and top with almonds just before eating.
Best Ways to Enjoy It
Serve this salad in large chilled bowls for a refreshing experience. It is the perfect light lunch for a sunny afternoon. You can also serve it as a side dish for dinner.
Pair it with a sparkling lime water for a bright meal. If you want more carbs, serve it inside a whole-wheat wrap. It is versatile and always satisfying.
Keep It Fresh
This salad stays fresh in the fridge for up to four days. Keep the toasted almonds in a separate small baggie. This ensures they stay perfectly crunchy until you are ready to eat.
Store the dressed salad in airtight glass containers. If you prefer, you can keep the dressing separate. Just toss it right before you head out the door.
Tips for Best Results
- Don’t skip toasting the almonds for the best flavor.
- Avoid overcooking the chicken so it stays juicy and tender.
- Use a mandoline slicer for perfectly thin cabbage shreds.
- Double the dressing if you like a very saucy salad.
- Add the almonds at the last possible second for maximum crunch.
- Use fresh ginger rather than dried for a zingy kick.
Ways to Switch It Up
- Swap chicken for grilled shrimp for a seafood twist.
- Use tamari instead of soy sauce for a gluten-free version.
- Add fresh mango slices for a sweet seasonal touch.
- Top with sesame seeds for extra visual appeal.
Common Questions
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great time-saver for this recipe. Just shred the breast meat and skip the poaching step. It makes this meal even faster.
Is this salad freezer-friendly?
No, I do not recommend freezing this salad. The fresh cabbage will lose its signature crunch once thawed. It is best enjoyed fresh from the fridge.
I hope this crunchy salad brings a little brightness to your week. It is such a simple way to feel nourished and energized. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts
- 4 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 cup shelled edamame, cooked
- 1/2 cup sliced almonds, toasted
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup rice vinegar
- 3 tbsp low -sodium soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp hone y
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic , minced
Instructions
- Cook the chicken breasts by poaching in simmering water for 12-15 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken from liquid, allow to cool slightly, and shred using two forks or a stand mixer.
- In a small mixing bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, and minced garlic until emulsified.
- In a large bowl, combine the shredded Napa cabbage, red cabbage, carrots, edamame, cilantro, and green onions.
- Add the shredded chicken to the vegetable base and toss thoroughly.
- Pour the dressing over the salad and toss until all components are evenly coated.
- Divide into four airtight containers and top with toasted sliced almonds immediately before consumption to maintain texture.
