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.
Ingredients
Scale
- 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
Instructions
- 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.
- While the chicken cooks, shred the red cabbage and carrots using a grater or food processor.
- Finely chop cilantro and green onions.
- In a small bowl, whisk together chili crisp sauce, soy sauce, sesame oil, lime juice, and sugar until well combined.
- 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.
- 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.