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A colorful Asian chicken crunch salad in a large bowl with shredded cabbage, carrots, and toasted almonds

Asian Chicken Crunch Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 4 cups Napa cabbage, thinly sliced
  • 2 cups red cabbage, thinly sliced
  • 1 cup carrots , julienned
  • 1/2 cup green onions, sliced on a bias
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup crispy wonton strips
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon hone y
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic , minced
  • 1/4 cup neutral vegetable oil

Method
 

  1. Prepare the dressing by whisking together the rice vinegar, soy sauce, honey, toasted sesame oil, grated ginger, minced garlic, and vegetable oil in a medium bowl until fully emulsified.
  2. In a large mixing bowl, combine the shredded Napa cabbage, red cabbage, julienned carrots, green onions, and chopped cilantro.
  3. Add the shredded cooked chicken to the vegetable base and toss gently to distribute.
  4. Pour the dressing over the salad components and toss thoroughly until all ingredients are evenly coated.
  5. Garnish with toasted sliced almonds and crispy wonton strips immediately before serving to ensure maximum crunch.
  6. Serve chilled or at room temperature.