Description
This Asian Chicken Crunch Salad is what lunch dreams are made of – crispy, savory, and so good you’ll be counting down to mealtime.
Ingredients
Scale
- 3 cups shredded green cabbage (about ½ medium head)
- 1 cup shredded red cabbage (about ¼ medium head)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- ½ cup sliced almonds
- ½ cup crispy wonton strips or chow mein noodles
- ¼ cup fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
- ¼ cup rice vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
Instructions
- Make the dressing by combining rice vinegar, honey, soy sauce, sesame oil, vegetable oil, minced garlic, grated ginger, and red pepper flakes in a small bowl or jar. Whisk or shake until well mixed.
- In a large bowl, combine the green cabbage, red cabbage, and shredded carrots.
- Toast the almonds and sesame seeds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
- Add the cooked chicken, green onions, and cilantro to the cabbage mixture.
- Pour about two-thirds of the dressing over the salad and toss to coat evenly.
- Just before serving, add the toasted almonds, sesame seeds, and crispy wonton strips or chow mein noodles. Toss lightly.
- Taste and add more dressing if desired. Serve immediately for best crunch and flavor.