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Asian Chicken Crunch Salad

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken 3 cups, shredded or sliced (rotisserie works great)
  • Green cabbage 4 cups, thinly shredded
  • Red cabbage 2 cups, thinly shredded (for color and extra crunch)
  • Carrots 1 cup, julienned or shredded
  • English cucumber 1 cup, thinly sliced half-moons
  • Red bell pepper 1, thinly sliced
  • Edamame 1 cup, shelled, cooked and cooled
  • Green onions 4, thinly sliced
  • Fresh cilantro 1/2 cup, chopped
  • Fresh mint 1/3 cup, chopped (optional but clutch)
  • Mango 1, peeled and diced (optional for sweet contrast)
  • Roasted peanuts or cashews 1/2 cup, roughly chopped
  • Crispy wonton strips or rice noodles 1 cup, for topping (optional crunch boost)
Dressing
  • Low-sodium soy sauce or tamari 3 tablespoons
  • Rice vinegar 3 tablespoons
  • Lime juice 2 tablespoons, fresh
  • Toasted sesame oil 1.5 tablespoons
  • Neutral oil avocado or canola; 2 tablespoons
  • Honey or maple syrup 1.5 tablespoons
  • Fresh ginger 1 tablespoon, finely grated
  • Garlic 1 clove, minced
  • Sriracha or chili-garlic sauce 1–2 teaspoons, to taste
  • Sesame seeds 2 teaspoons

Method
 

  1. Prep the veg like a pro. Thinly shred the cabbages, slice peppers and cucumbers, and julienne carrots. Keep pieces bite-sized so every forkful is balanced and not a jaw workout.
  2. Mix the dressing. In a jar, add soy, rice vinegar, lime juice, sesame oil, neutral oil, honey, ginger, garlic, chili sauce, and sesame seeds. Shake aggressively like it owes you money until emulsified.
  3. Taste and tweak. Need more tang? Add lime. More umami? A splash of soy. More heat? Hit it with extra sriracha. You're the boss.
  4. Combine the base. In a large bowl, toss cabbages, carrots, cucumber, bell pepper, edamame, green onions, cilantro, and mint. Add mango if using for a sweet pop.
  5. Add the chicken. Fold in shredded or sliced chicken so it's distributed evenly. If your chicken's cold from the fridge, that's perfect—this salad loves chill vibes.
  6. Dress right before serving. Pour about two-thirds of the dressing, toss, and assess. Add more dressing as needed. Keep a little extra for leftovers.
  7. Finish with crunch. Top with chopped peanuts (or cashews), sesame seeds, and crispy wonton strips or rice noodles. Don't mix these in if you plan to save some for later.
  8. Plate and serve. Big bowls or a family-style platter both work. Garnish with extra herbs and a lime wedge because we eat with our eyes first.