Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad

Crunchy Asian Chicken Salad, a salad filled with all the great crunchy vegetables of the Summer season.  This salad, with it’s shredded chicken, mixed garden vegetables and toasted sesame seeds, is topped with an Asian inspired soy dressing and is fast to put together.  Since I have discovered an alternative way to cook the chicken breasts instead of the usual boiling or baking, this recipe is easy, and, you no longer have to rely on store bought roasted chicken!   If you have had the opportunity to make my Chicken Salad, Mediterranean Style, maybe you tried  this method for cooking the chicken.  I am loving Chicken Salad for Summer entertaining, give this Crunchy Asian Chicken Salad a try, I think you will like it.  Let’s Cook!

Crunchy Asian Chicken Salad
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Crunchy Asian Chicken Salad

A Crunchy Asian inspired Chicken Salad filled with Summer garden vegetables

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 whole Boneless, skinless chicken breast (yield 3 cups shredded)
  • 4 Cups Cabbage slaw mix, purple and regular cabbage shredded
  • 1 Cup Carrot, shredded or peeled into thin matchsticks
  • 1 Cup Chopped mango
  • 1 Cup Cucumber, cut into matchsticks
  • 1/2 Cup Red Pepper cut into matchsticks
  • 3/4 Cup Chopped Spring Onions, Scallions
  • 1 Cup Radishes, cut into matchsticks
  • 3 Tbls Sesame seeds
  • 3 Tbls Extra virgin olive oil
  • 1/2 Juice Lemon
  • 1 Tsp Honey
  • 1 Tbls Balsamic vinegar
  • 1 Tbls White wine vinegar
  • 1 Tbls Soy Sauce
  • Salt and Fresh Ground Pepper to taste
  • Bunch Chopped Fresh Basil
  • Season Salt i.e. Montreal Chicken, or Lawrys

Instructions

  1. Using a non-stick pan, add salt mix to bottom of the pan, preheat the pan on a medium heat, when hot, add the chicken breast, cover and cook for 12 minutes.  Repeat 12 minutes on the other side, let cool in pan covered

  2. While the chicken is cooking, in another small skillet, toast the sesame seeds until they are golden brown, set aside

  3. Clean, peel and chop the radishes, the carrots, the cucumber, the red pepper, mango, spring onions

  4. In a serving bowl, add the slaw mix (Cabbage mixture), add the chopped vegetables, the toasted sesame seeds

  5. When cool, shred the chicken breast into bite sized shreds, add to the vegetable mixture, top with fresh basil

  6. In a small bowl, combine, the olive oil, vinegars (balsamic and white), honey, lemon, soy sauce, salt and pepper (to taste) whisk well 

  7. Pour the dressing over the Salad (note- if you like lots of dressing, double the ingredients for the above dressing). Toss well and serve.

    Crunchy Asian Chicken Salad

Buon Appetito!

Enjoy shopping the blog recommended items below, these or very similar items were used in making the above recipe!

Mickey


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