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Amazing 15-Minute Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad
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You will love this Crunchy Asian Chicken Salad. It offers a refreshing mix of textures and a bright, tangy dressing. This recipe fixes common flaws to give you a perfectly balanced, satisfying meal.

Ingredients

Scale
  • 1 pound cooked chicken breast, shredded
  • 4 cups chopped romaine lettuce
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup crispy chow mein noodles (for crunch)
  • For the Dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup vegetable oil

Instructions

  1. Prepare the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Slowly whisk in the vegetable oil until the dressing emulsifies slightly. Set aside.
  2. In a large bowl, combine the shredded chicken, romaine lettuce, carrots, and red bell pepper.
  3. Pour about half of the dressing over the chicken and vegetables. Toss gently to coat everything evenly. Add more dressing as needed to reach your desired level of coating.
  4. Divide the salad among serving plates.
  5. Top each serving with toasted almonds, green onions, cilantro, and crispy chow mein noodles. Serve immediately for maximum crunch.

Notes

  • Toasted almonds provide better flavor than raw. Toast them in a dry skillet over medium heat for 3-5 minutes, watching closely.
  • Shredding the chicken while it is still slightly warm makes the job easier.
  • If you need a make-ahead component, prepare the dressing and store it separately in the refrigerator for up to one week.
  • For extra heat, add a dash of sriracha to the dressing mixture.

Nutrition

Find it online: https://savorandpin.com/crunchy-asian-chicken-salad-recipe/