Simple Shredded Asian Chicken Salad
Bright, fresh, and irresistibly flavorful, this Simple Shredded Asian Chicken Salad is a go-to dish for anyone craving a healthy, protein-packed meal with a vibrant crunch. This recipe combines tender shredded chicken with a medley of green and red cabbage, sweet shredded carrots, and fresh cilantro, all topped with the satisfying crunch of slivered almonds. The zesty soy-sesame dressing, infused with hints of garlic and ginger, ties everything together with a perfect balance of savory and sweet flavors. Ready in just 40 minutes, this gluten-free recipe is perfect for meal prep, a light lunch, or an easy dinner. Serve it chilled or make it ahead to let the bold flavors deepen—either way, this Asian-inspired chicken salad is sure to become a repeat favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups green cabbage
- 1 cup red cabbage
- 1 cup (shredded) carrots
- 3 stalks green onions
- 1 cup (roughly chopped) fresh cilantro
- 1 cup slivered almonds
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon (grated) fresh ginger
- 1 clove (minced) garlic
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the boneless, skinless chicken breasts in a pot and cover them with water. Bring the water to a boil, then reduce to a simmer and cook for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken using two forks or your hands.
While the chicken is cooling, shred the green cabbage and red cabbage, and place them in a large mixing bowl.
Add the shredded carrots, chopped green onions, cilantro, and slivered almonds to the bowl of cabbage.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Stir in the sesame seeds, salt, and black pepper to create the dressing.
Add the shredded chicken to the bowl of vegetables and pour the dressing over the top.
Toss everything together until well combined and the dressing evenly coats the ingredients.
Taste the salad and adjust seasonings, if needed.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 35.4 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3104 mg | 66% | |
*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.
