This Crunchy Asian Chicken Salad is packed with crunch and a whole lot of flavor. Prepared and packaged veggies make this dish so easy and healthy!
Jump to RecipeIf you can’t tell by my other recipes, I love utilizing a bag of shredded cabbage. It’s an easy and effective (and delicious) way to incorporate cabbage – an otherwise forgotten vegetable – into meals. Cabbage is high in fiber, Vitamin K, Vitamin C, and antioxidants. A great nutritional addition to your diet! And I like to switch up my veggie game when I can, since my go to’s are usually onions, peppers, and mushrooms. Those are so easy, but get boring. Also, I love that a bag of shredded cabbage is ready to go – no chopping required.
Check out some other cabbage-containing recipes: Egg Roll in a Bowl, Thai Peanut Quinoa Salad, and Buffalo Chicken Tacos.
Preparing (or not) The Crunchy Asian Chicken Salad
To make this salad as quick and easy as possible, consider buying prepared and packaged vegetables. As mentioned, shredded cabbage is the way to go. You can also buy shredded carrots. And prepared romaine or iceberg lettuce is usually easy to find, but I prefer to chop myself for maximum freshness. You do you though!
I can’t say that I’ve ever seen pre-chopped snap peas/cilantro/green onions/oranges but if you find some – go for it! Otherwise, you can roughly chop these as you make the salad or do it ahead of time to make assembly time as easy as possible.
Same goes for the chicken! Prepping ahead of time is a great idea, but can also be done during assembly. My current favorite way to prepare chicken: cast iron skillet on the stove! This method has made impressively juicy chicken.
Stovetop chicken on cast iron:
- Heat the skillet on the stovetop over medium heat.
- Season the chicken with salt and pepper.
- On the skillet is hot, add a little oil then the chicken. Leave on heat for 6-8 minutes before flipping and cooking for another 6 minutes.
- Use a meat thermometer to gauge when the chicken has reached an internal temp of 165F.
- Remove from heat and rest for 5 minutes before cutting or shredding.
Crunchy Asian Chicken Salad
Ingredients
- 1 ½ lb chicken breast
- 1 head romaine or iceberg lettuce shredded
- 9 oz bag shredded cabbage
- 3 cups shredded carrots
- 10 oz bag sugar snap peas chopped
- 1 cup cilantro leaves loosely packed
- 6 green onions chopped
- 5 small oranges peeled and chopped
- 1 cup slivered almonds
- sesame seeds to garnish
Asian-Inspired Dressing
- ¼ cup olive oil
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 clove garlic minced
- ½ tsp salt
Instructions
- Prepare chicken as desired – stove, oven, pressure cooker, etc. Then chop or shred and let cool.
- In a very large bowl, mix together prepared lettuce, cabbage, carrots, snap peas, cilantro, and green onions. Stir in chicken, oranges, and almonds.
- In a mason jar, add the dressing ingredients and shake to combine.
- Add the dressing to the salad (starting with half) and mix together. Continue to dress until desired amount, then divide in bowls and top with sesame seeds. Enjoy!
