High Protein Asian Chicken Salad
Elevate your lunch or dinner game with this High Protein Asian Chicken Salad, a vibrant blend of colorful vegetables and juicy grilled chicken, all tossed in a savory homemade dressing. This protein-packed meal is as nutritious as it is satisfying, featuring tender marinated chicken breasts infused with the bold flavors of soy sauce, garlic, and ginger. Paired with crunchy red cabbage, crisp bell peppers, julienned carrots, and sliced almonds, every bite delivers texture and taste in perfect harmony. Finished with a sprinkle of toasted sesame seeds and a drizzle of sesame oil-based dressing, this recipe is a quick and healthy option that's ready in under 40 minutes. Perfect for meal prep or a light but filling main dish, this Asian-inspired chicken salad is the ultimate choice for a fresh and flavorful high-protein meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 piece red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 medium cucumber, sliced
- 1 cup red cabbage, thinly sliced
- 2 pieces scallions, sliced
- 0.25 cup cilantro, chopped
- 2 tablespoons toasted sesame seeds
- 0.25 cup sliced almonds, toasted
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, honey, garlic, ginger, salt, and pepper.
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken is marinating, prepare the salad ingredients and dressing. In a small jar or bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. Set aside.
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill or cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for 5 minutes before slicing.
In a large mixing bowl, combine the mixed salad greens, red bell pepper, carrot, cucumber, red cabbage, scallions, and cilantro.
Slice the rested chicken breast into thin strips and add to the salad mixture.
Drizzle the prepared dressing over the salad and toss gently to combine everything evenly.
Serve the salad in individual bowls or a large serving platter. Sprinkle with toasted sesame seeds and sliced almonds.
Enjoy this fresh and high-protein Asian chicken salad as a satisfying meal!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 39.4 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3404 mg | 72% | |
*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.
