When you want a meal that is simultaneously satisfying, refreshing, and packed with nutrients, this Crunchy Asian Chicken Salad is the answer. It is a staple for healthy meal prep because it holds up beautifully in the fridge without getting soggy.
The beauty of this salad is the contrast of textures: crisp, shredded cabbage and broccoli slaw, cool cucumbers, protein-rich edamame, tender chicken, and a satisfying crunch from toasted almonds and fried wonton strips. All of this is tossed in a sweet, tangy, and savory sesame-ginger dressing that brings everything together. It’s low-carb, sugar-free, and ready in just 15 minutes!
Why you’ll love this recipe:
· ✅ High-Protein: Packed with chicken and edamame to keep you full.
· ✅ Crunchy & Fresh: A rainbow of crisp vegetables and nuts.
· ✅ 15-Minute Prep: Perfect for busy weeknights or meal prep.
· ✅ Low Carb & Sugar-Free: A healthy, guilt-free meal.
Full Recipe: High-Protein Crunchy Asian Chicken Salad
Prep Time: 15 minutes
Cook Time: 0 minutes (if using pre-cooked chicken)
Yield: 4 large servings
📝 Ingredients
For the Salad:
· Cooked Chicken Breast: 2 cups, shredded or diced. (Rotisserie chicken works great for speed).
· Green Cabbage: 2 cups, finely shredded.
· Purple/Red Cabbage: 1 cup, finely shredded.
· Carrots: 1 cup, julienned or shredded.
· Cucumber: 1 medium, julienned or sliced thin.
· Edamame: 1 cup, shelled and cooked (cooled).
· Green Onions: ½ cup, chopped.
· Fresh Cilantro: ¼ cup, chopped (optional).
· Sesame Seeds: 1 tablespoon (for garnish).
· Sliced Almonds or Cashews: ½ cup, toasted.
· Fried Wonton Strips or Crispy Rice Noodles: ½ cup (for the crunchy topping shown in the photo).
For the Asian Sesame-Ginger Dressing:
· Soy Sauce (or Tamari/Coconut Aminos): ¼ cup (low-sodium).
· Rice Vinegar: 3 tablespoons.
· Toasted Sesame Oil: 2 tablespoons.
· Olive Oil or Avocado Oil: 2 tablespoons.
· Fresh Ginger: 1 tablespoon, grated.
· Garlic: 2 cloves, minced.
· Sugar-Free Sweetener: 1-2 tablespoons (Erythritol or Monk Fruit). If not sugar-free, use honey or maple syrup.
· Red Pepper Flakes: ½ teaspoon (optional, for heat).
🥣 Instructions
Step 1: Make the Dressing
- In a small bowl or a jar with a tight-fitting lid, combine the soy sauce, rice vinegar, sesame oil, olive oil, grated ginger, minced garlic, sweetener, and red pepper flakes (if using).
- Whisk or shake vigorously until the dressing is emulsified and well combined. Set aside.
Step 2: Prepare the Vegetables
- In a large salad bowl, combine the shredded green cabbage, purple cabbage, carrots, cucumber, edamame, green onions, and cilantro.
- Toss the vegetables together to mix them evenly.
Step 3: Add the Chicken and Dressing
- Add the cooked, shredded chicken to the bowl.
- Pour the dressing over the salad.
- Toss everything together until the chicken and vegetables are well coated. (Start with half the dressing, taste, and add more if desired).
Step 4: Garnish and Serve
- Just before serving, top the salad with the toasted almonds, sesame seeds, and the crispy wonton strips or rice noodles (as shown in the photo).
- Serve immediately.
💡 Chef’s Pro Tips:
· Meal Prep Tip: To keep this salad fresh for days, store the dressing, the vegetable/chicken mixture, and the crunchy toppings separately in the fridge. Combine them right before eating to prevent sogginess.
· Make it Vegetarian: Swap the chicken for crispy baked tofu or extra edamame and chickpeas.
· The Crunch Factor: The fried wonton strips are the star of the photo, but they can get soggy quickly. Add them only to the portion you are eating immediately. For a healthier crunch, use toasted almonds or peanuts.
· Dressing Variations: If you don’t have rice vinegar, apple cider vinegar works as a substitute. If you want a creamy element, add 1 tablespoon of peanut butter or tahini to the dressing.
· Storage: Store leftovers (without the crispy toppings) in an airtight container in the refrigerator for up to 3 days.