Chicken Crunch Salad
Savor the perfect balance of freshness and crunch with this vibrant Chicken Crunch Salad, a light yet satisfying meal packed with bold flavors and crisp textures. Succulent, pan-seared chicken breasts crown a colorful medley of romaine lettuce, red cabbage, carrots, red bell pepper, and green onions, creating a nutritious base. Toasted slivered almonds and optional wonton strips add irresistible crunch, while a zesty homemade dressing made with soy sauce, rice vinegar, sesame oil, honey, and grated ginger ties it all together. Ready in just 35 minutes, this easy-to-make salad is ideal for lunch, dinner, or meal prep. Impress your taste buds with this healthy, flavorful recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 1 head Romaine lettuce
- 1 cup Red cabbage
- 1 cup Carrots
- 1 Red bell pepper
- 2 stalks Green onions
- 0.25 cup Slivered almonds
- 0.5 cup Wonton strips (optional)
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Honey
- 0.5 teaspoons Fresh ginger (grated)
- 1 clove Garlic (minced)
- 1 teaspoon Sesame seeds
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 6-8 minutes on each side until fully cooked and golden brown. Set aside to cool slightly, then slice into thin strips.
While the chicken cooks, wash and chop the romaine lettuce into bite-sized pieces. Thinly slice the red cabbage, julienne the carrots, and dice the red bell pepper. Chop the green onions into small pieces.
In a small, dry skillet, toast the slivered almonds over medium heat until golden and fragrant. Remove from heat and set aside.
Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sesame seeds in a small bowl.
In a large salad bowl, combine the romaine lettuce, red cabbage, carrots, red bell pepper, green onions, and toasted almonds. If using wonton strips, add them now.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with the sliced chicken breasts and serve immediately. Enjoy your crunchy, flavorful Chicken Crunch Salad!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 25.5 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3472 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
