Table of Contents


For the Salad:

2 boneless, skinless chicken breasts
6 cups shredded green cabbage (about 1 small head)
2 cups shredded red cabbage (about 1/2 small head)
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup sliced almonds, toasted
1/4 cup crispy chow mein noodles
For the Dressing:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon sesame seeds (optional, for garnish)


Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until cooked through. Remove from heat and let it rest for a few minutes before slicing thinly.
In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, thinly sliced red bell pepper, chopped fresh cilantro, chopped green onions, toasted sliced almonds, and crispy chow mein noodles.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic to make the dressing.
Pour the dressing over the salad ingredients in the large mixing bowl. Toss until everything is well coated in the dressing.
Divide the salad among serving plates or bowls. Top with sliced grilled chicken.
If desired, garnish with sesame seeds for an extra crunch and flavor.
Serve the Asian Chicken Crunch Salad immediately and enjoy!

By Admin

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