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Asian Chicken Crunch Salad

A vibrant salad bursting with flavors and textures, perfect for a quick lunch or dinner. Packed with lean protein and fresh veggies, it’s easy to prepare and delightful to eat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cups shredded chicken Cooked and shredded
  • 1 cup edamame Cooked or frozen, microwave and toss
  • 2 cups mixed salad greens
  • 1/2 cup shredded carrots
  • 1/2 cup red cabbage, shredded
  • 1/4 cup sliced almonds Toast for extra crunch if desired
  • 1/4 cup sesame seeds
  • 1/4 cup green onions, sliced
For the dressing
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce Watch the salt!
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • Salt and pepper To taste

Method
 

Preparation
  1. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sesame oil until smooth.
  2. In a large bowl, combine the shredded chicken, edamame, salad greens, carrots, red cabbage, almonds, sesame seeds, and green onions.
  3. Drizzle the peanut dressing over the salad and toss well to combine.
  4. Serve immediately or store in the fridge for meal prep, allowing it to chill for about 10 minutes before serving for the best flavor.

Notes

This salad lasts in the fridge for 3-4 days. Keep the salad and dressing separate until ready to serve for maximum freshness.