Go Back
Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

The ultimate weeknight warrior, offering a vibrant explosion of textures and flavors that’s both healthy and incredibly satisfying. This recipe is your go-to solution for a quick, delicious, and budget-friendly meal that will leave you feeling energized and inspired.
Print Recipe Pin Recipe
Total Time 20 minutes
Course: Salad
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup chow mein noodles or crispy fried wonton strips
  • 1 cup shredded Napa cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
Dressing
  • 1/4 cup soy sauce (or tamari for gluten-free) or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a hint of heat) optional, for a hint of heat

Equipment

  • Dry skillet
  • Large Salad Bowl
  • Small bowl or jar with a lid

Method
 

  1. If you haven't already, cook your chicken breasts or thighs. You can boil, bake, grill, or even use leftover rotisserie chicken. Once cooked, allow it to cool slightly before shredding it with two forks or dicing it into bite-sized pieces. Set aside.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  2. In a dry skillet over medium heat, toast the sliced almonds. Stir frequently until they are lightly golden brown and fragrant, about 3-5 minutes. Be careful, as they can burn quickly. Remove from the skillet and set aside to cool.
    1/2 cup sliced almonds, toasted
  3. In a large salad bowl, combine the shredded Napa cabbage, shredded red cabbage, shredded carrots, chopped green onions, and chopped cilantro. Toss gently to distribute the vegetables evenly.
    1 cup shredded Napa cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrots, 1/4 cup chopped green onions, 1/4 cup chopped cilantro
  4. In a small bowl or a jar with a lid, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes (if using). Taste and adjust seasonings as needed; you might want a little more sweetness or tang.
    1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, 1 clove garlic, minced, 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
  5. Add the shredded or diced cooked chicken to the salad bowl with the vegetables.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  6. Pour about half of the prepared dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing as needed, but be careful not to over-dress and make the salad soggy.
  7. Just before serving, sprinkle the toasted almonds and chow mein noodles (or crispy fried wonton strips) over the top of the salad. This is key for maintaining the delightful crunch!
    1/2 cup sliced almonds, toasted, 1/2 cup chow mein noodles or crispy fried wonton strips

Notes

Store leftovers in an airtight container in the refrigerator. Keep dressing separate for best texture. Not ideal for freezing. Serve cold or at room temperature.