Zesty Asian Chicken Salad with Chili Crisp Dressing Recipe

There’s something about the crunch of fresh vegetables combined with juicy chicken that just makes your taste buds do a happy dance. Imagine biting into a vibrant bowl of Asian Chicken Salad with Chili Crisp Dressing, where each mouthful delivers a symphony of flavors—sweet, spicy, and tangy—all while keeping things light and refreshing. spicy grilled chicken burritos delicious sweet and sour chicken It’s the kind of dish that makes you feel like a culinary genius without having to spend hours in the kitchen. tasty huli huli grilled chicken light and refreshing watermelon salad.

This salad isn’t just food; it’s an experience! Picture yourself on a sunny day, enjoying this delightful dish at a picnic or served as a zesty dinner surprise for friends. The chili crisp dressing will have you coming back for second helpings and maybe even third—trust me, it’s that good! Get ready for an explosion of flavor that will brighten your table and leave everyone talking!

I remember the first time I made this salad for my family; their eyes lit up as they took their first bite. It was like I had discovered the culinary equivalent of gold!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Chicken Thighs: Juicy and flavorful, these thighs are perfect for grilling or sautéing to keep the meat tender.

• Red Cabbage: This adds crunch and vibrant color; look for heads that feel heavy and fresh.

• Carrots: Shredded carrots offer sweetness and crunch; choose firm ones with vibrant color.

• Cilantro: Fresh cilantro brightens the salad; opt for lively green leaves without wilting.

• Green Onions: These provide a mild onion flavor; select stalks that are firm and bright green.

• Chili Crisp Sauce: This spicy-sweet dressing brings all the flavors together; find one with whole chili flakes for extra texture.

• Soy Sauce: Use low-sodium soy sauce to control saltiness while enhancing flavor.

• Sesame Oil: A few drops add depth to the dressing; look for toasted sesame oil for more flavor complexity.

• Lime Juice: Fresh lime juice adds acidity and brightness; roll limes before cutting to maximize juice yield.

• Sugar: A touch of sugar balances out the flavors in your dressing beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

**Cooking Preparation**: Start by gathering your ingredients on the counter so you can work efficiently. You’ll want everything within reach before diving into cooking.

**Cook the Chicken**: In a skillet over medium heat, add a drizzle of oil. Once hot, add boneless chicken thighs seasoned with salt and pepper. Cook until golden brown and cooked through—about 6-7 minutes per side.

**Prepare Your Veggies**: While the chicken cooks, shred red cabbage and carrots using a box grater or food processor. The colors will cheer you up instantly!

**Chop Fresh Herbs**: Finely chop cilantro and green onions. These aromatic herbs not only add flavor but also elevate the visual appeal of your salad.

**Make the Dressing**: In a small mixing bowl, whisk together chili crisp sauce, soy sauce, sesame oil, lime juice, and sugar until well combined. Taste it—and maybe sneak another little spoonful just because.

**Assemble Your Salad**: In a large bowl, combine shredded cabbage, carrots, herbs, and sliced chicken once it’s cooled slightly. Drizzle over prepared dressing and toss gently to coat.

**Serve & Enjoy**: Transfer your beautiful salad onto plates or into bowls. Garnish with extra chili crisp if desired—you can never have too much spice! Enjoy every crunchy bite!

Now you’re ready to dig into this delicious Asian Chicken Salad with Chili Crisp Dressing! Each forkful promises delightful textures and flavors that will surely make you smile. Plus, it’s healthy enough that you can justify that extra serving—just don’t forget to share (if you must). For more inspiration, check out this Creamy Chicken Marsala Pasta recipe.

Perfecting the Cooking Process

Start by marinating the chicken to infuse flavor, then grill it while preparing the salad ingredients. This ensures everything is fresh and ready to serve simultaneously.

Add Your Touch

Feel free to swap out veggies based on your preference or what’s in season. Add different proteins like shrimp or tofu, or even switch up the dressing for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. For optimal freshness, avoid mixing the salad with dressing until ready to eat.

Sometimes I whip this up for gatherings, and friends rave about how they can’t get enough of that zingy chili crisp dressing! Their smiles always remind me why I love cooking.

FAQ

What can I substitute for chili crisp?

Try sriracha or a homemade spicy oil if you don’t have chili crisp on hand.

Can I use leftover chicken?

Absolutely! Shredded rotisserie chicken works great in this Asian Chicken Salad with Chili Crisp Dressing.

Is this salad good for meal prep?

Yes! Just keep dressing separate until serving to maintain freshness and crunchiness of vegetables.

Print

Asian Chicken Salad with Chili Crisp Dressing

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• Author: Teprod
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Experience a burst of flavors with our Asian Chicken Salad featuring tender chicken, crunchy veggies, and a zesty chili crisp dressing. This delightful dish is perfect for picnics, weeknight dinners, or any gathering. With its vibrant colors and irresistible taste, it’s sure to impress your family and friends while keeping your meal light and refreshing.

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Ingredients

Scale 1x2x3x

• 1 pound boneless chicken thighs
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup chopped green onions
• ¼ cup chili crisp sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar

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Instructions

1. Heat a drizzle of oil in a skillet over medium heat. Season chicken thighs with salt and pepper, then cook for about 6-7 minutes per side until golden brown and cooked through.
2. While the chicken cooks, shred the red cabbage and carrots using a grater or food processor.
3. Finely chop cilantro and green onions.
4. In a small bowl, whisk together chili crisp sauce, soy sauce, sesame oil, lime juice, and sugar until well combined.
5. Once the chicken has cooled slightly, slice it and combine it in a large bowl with shredded veggies and herbs. Drizzle with the dressing and toss gently to coat.
6. Serve immediately or store the dressing separately until ready to enjoy for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Cooking
• Cuisine: Asian

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 350
• Sugar: 4g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 27g
• Cholesterol: 95mg

Keywords: Feel free to substitute chicken with shrimp or tofu for a different protein option. Swap out vegetables based on what’s in season for added variety. Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until serving.