Description
Asian Chicken Salad with Chili Crisp Dressing is a vibrant, flavor-packed dish that elevates your salad game. Fresh vegetables and tender chicken come together in a spicy, tangy dressing that will leave your taste buds dancing. Perfect for summer barbecues or as a quick weeknight meal, this salad is not just a dish; it’s an exciting culinary adventure that guarantees smiles all around.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cup shredded carrots
- 1 medium cucumber, thinly sliced
- 1 red bell pepper, diced
- 4 green onions, chopped
- ½ cup fresh cilantro, chopped
- 3 tbsp chili crisp sauce
- 2 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- Toasted sesame seeds (optional)
Instructions
- Season chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes per side or until cooked through.
- While the chicken cooks, wash and chop the mixed greens, cucumber, bell pepper, carrots, green onions, and cilantro into bite-sized pieces.
- In a small bowl, whisk together chili crisp sauce, rice vinegar, soy sauce, sesame oil, and honey until blended.
- Once the chicken cools slightly, slice it thinly. In a large bowl, combine all veggies with sliced chicken. Drizzle with dressing and toss gently.
- Sprinkle toasted sesame seeds on top before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg