Nut-Free Asian Chicken Salad
Elevate your meal prep with this vibrant Nut-Free Asian Chicken Salad, a healthy twist on the classic Asian-inspired dish. Packed with colorful vegetables like julienned carrots, shredded red cabbage, and crisp cucumber, this refreshing salad bursts with textures and flavors. Tender grilled chicken, marinated in a savory blend of soy sauce, honey, and lime juice, takes center stage, while a ginger-infused sesame dressing ties it all together. Topped with toasted sesame seeds for a nut-free crunch, this quick-to-make salad is perfect for lunch, dinner, or any occasion that calls for a light yet satisfying meal. Whether served immediately or chilled for extra crispness, this recipe is a family-friendly favorite that highlights fresh ingredients and bold flavors without relying on nuts.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 1 Garlic clove, minced
- 1 Lime, juiced
- 4 cups Mixed salad greens
- 1 large Carrot, julienned
- 1 large Red bell pepper, thinly sliced
- 1 medium Cucumber, thinly sliced
- 2 Green onions, thinly sliced
- 1 cup Cilantro leaves, roughly chopped
- 1 cup Red cabbage, shredded
- 1 tablespoon Sesame seeds, toasted
Instructions
Preheat your grill or a grill pan over medium-high heat.
In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon honey, 1/2 tablespoon sesame oil, and the juice of half a lime to make the marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Let the chicken marinate for at least 10 minutes.
While the chicken is marinating, prepare the dressing in a small bowl by combining the remaining soy sauce and sesame oil, grated ginger, minced garlic, and the juice of the remaining half lime. Mix well and set aside.
Grill the chicken breasts for about 6-8 minutes per side or until cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes before slicing into thin strips.
In a large salad bowl, combine the mixed salad greens, julienned carrot, sliced bell pepper, cucumber, green onions, cilantro, and shredded red cabbage.
Add the sliced chicken on top of the salad.
Drizzle the prepared dressing over the salad and toss gently to combine.
Sprinkle the toasted sesame seeds over the top of the salad.
Serve the salad immediately, or chill in the refrigerator for up to 30 minutes before serving for a colder salad experience.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 40.2 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3076 mg | 65% | |
*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.
