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A vibrant Asian Chicken Crunch Salad with shredded cabbage, edamame, and toasted almonds in a large bowl.
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Asian Chicken Crunch Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 440kcal

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.