Healthy Asian Chicken Salad for a Fresh and Flavorful Feast

This Healthy Asian Chicken Salad is a protein-packed, vibrant dish featuring tender chicken and crunchy noodles, perfect for meal prep.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

1/4 cup Vegetable Oil Can be substituted with canola or avocado oil.
3 tablespoons Rice Vinegar Replace with apple cider vinegar for a zesty flavor.
2 tablespoons Brown Sugar Honey or coconut sugar can be used for sweetness.
2 tablespoons Soy Sauce Use tamari for a gluten-free option.
1 tablespoon Sesame Oil Optional; omit if needed.

Salad

4 cups Iceberg Lettuce Romaine or Napa cabbage can be substituted.
1 pound Boneless Chicken Breast Rotisserie chicken can be used as an alternative.
1 bunch Green Onions Chives make a great substitute.
2 tablespoons Toasted Sesame Seeds Toast for maximum flavor.
2 cups Rice Noodles Crispy wonton strips can be used as a substitute.

Equipment

Mixing Bowl
Frying pan
Whisk
Slotted Spoon
Pot

Method

Making the Salad

Whisk together the dressing ingredients in a small bowl and set aside.
Cook the chicken in boiling water until it reaches 165°F, then shred it.
Toast the sesame seeds in a frying pan until golden and fragrant.
Fry the rice noodles in hot oil until puffed and golden.
Combine lettuce, chicken, green onions, and sesame seeds in a bowl.
Pour dressing over the salad and toss gently.
Top with crispy rice noodles just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Store dressing and salad separately for up to 3 days. Mix just before serving for optimal crunch.

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