Introducing our vibrant and flavorful Asian Chicken Salad! Bursting with fresh ingredients and tossed in a zesty dressing, this salad is a delightful fusion of colors and tastes. Tender roasted chicken, crunchy red cabbage, matchstick carrots, and protein-packed edamame are combined with aromatic cilantro and mint, along with a sprinkle of green onions for extra bite. Topped with crunchy slivered almonds and nutty sesame seeds, every bite offers a symphony of textures and flavors.
The dressing, a perfect balance of tangy lime juice, savory soy sauce, toasted sesame oil, and a hint of sweetness from honey, ties it all together beautifully. Whether as a light lunch or a refreshing side dish, this Asian Chicken Salad is sure to impress with its vibrant presentation and irresistible taste.
Quick and Easy Asian Chicken Salad
Ingredients
For the salad:
- 2 medium chicken breasts
- 2 tablespoons (affiliate link)olive oil extra virgin
- 4 cups red cabbage (about 1/2 medium head), shredded
- 1 cup carrots cut into matchsticks (about 2 large carrots)
- 1 cup edamame shelled, (thawed if frozen)
- ¼ cup cilantro leaves fresh and chopped
- ¼ cup mint leaves fresh and chopped
- ¼ cup green onions (green parts only), sliced
- ¼ cup slivered almonds
- 1 tablespoon (affiliate link) sesame seeds
- 1 pinch (affiliate link)salt
- 1 pinch (affiliate link)ground black pepper freshly ground
For the dressing:
- ¼ cup lime fresh, juice (from 3 limes)
- 3 tablespoons (affiliate link)soy sauce
- ¼ cup (affiliate link)sesame oil toasted
- 1 tablespoon (affiliate link)honey
Instructions
- Preheat the oven to 400°F. Arrange Chicken breasts on a baking sheet covered with parchment paper, followed by a light coating of olive oil and a generous sprinkle of salt and pepper for seasoning.
- Roast until fully cooked, about 35 minutes. Set aside until cool enough to handle, then shred into small pieces using your fingers (if not skinless and boneless chicken, discard skin and bones) and refrigerate the chicken until thoroughly cooled.
- Combine lime juice and soy sauce in a bowl, whisking them together. Stir in toasted sesame oil and honey until combined; set aside.
- Add cabbage, carrots, edamame, cilantro, mint, green onion, and chicken to a large bowl and toss well to combine.
- Drizzle with dressing (as much as you like) and toss to coat.
- Sprinkle with almonds and sesame seeds, and serve immediately.