Whole30 Asian Crunch Salad
Bright, fresh, and bursting with flavor, this Whole30 Asian Crunch Salad is a nutritious masterpiece that combines vibrant veggies with tender, golden-brown chicken for a meal that’s as satisfying as it is wholesome. Featuring Napa cabbage, crisp carrots, bell peppers, and cucumbers, it delivers a refreshing crunch in every bite. A creamy almond butter dressing, infused with coconut aminos, rice vinegar, ginger, and garlic, adds a delightful depth of umami flavor while staying Whole30-compliant. Topped with toasted almonds, sesame seeds, and a touch of fresh cilantro, this hearty salad is perfect for a quick lunch, dinner, or meal prep option. Packed with protein and loaded with color, this salad is easy to make in under 35 minutes and will keep your taste buds as excited as your health goals!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Coconut oil
- 4 cups Napa cabbage
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Cucumber, sliced into half moons
- 3 stalks Green onions, sliced
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Sliced almonds, toasted
- 0.25 cup Almond butter
- 2 tbsp Coconut aminos
- 2 tbsp Rice vinegar
- 1 tbsp Ginger, grated
- 1 clove Garlic, minced
- 2 tbsp Water
- 1 tbsp Sesame seeds
Instructions
Begin by seasoning both sides of the chicken breasts with salt and pepper.
In a large skillet, heat coconut oil over medium heat until shimmering.
Add the chicken breasts to the skillet, cooking for about 6-7 minutes on each side until they are thoroughly cooked and have a golden-brown crust.
Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.
In a large mixing bowl, combine the Napa cabbage, julienned carrots, sliced red bell pepper, cucumber, green onions, and fresh cilantro.
To prepare the dressing, whisk together almond butter, coconut aminos, rice vinegar, grated ginger, minced garlic, and water in a small bowl until smooth and well combined.
Pour the dressing over the chopped vegetable mixture and toss until everything is evenly coated.
Add the sliced chicken on top of the salad, gently tossing to distribute.
Sprinkle the toasted almonds and sesame seeds over the salad before serving.
Serve the salad fresh and enjoy the vibrant crunch and savory flavors!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 34.5 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3669 mg | 78% | |
*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.
