Description
This Asian Chicken & Almond Salad features juicy chicken, crisp vegetables, and crunchy toasted almonds, all tossed in a savory-sweet dressing. It’s a well-balanced meal that’s both refreshing and satisfyingly textured.
Ingredients
Units
Scale
- 2 cups cooked chicken breast or thigh, sliced or shredded
- 4 cups mixed greens or shredded cabbage
- 1 carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, diced
- 2 scallions, sliced
- 2 tbsp fresh cilantro, chopped
- 1/4 cup slivered or chopped toasted almonds
- For the ginger-soy dressing:
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tbsp honey or maple syrup
- Optional: 1 tsp chili garlic sauce or sriracha
Instructions
- Grill, pan-sear, or use rotisserie chicken. Slice into strips or shred, and let cool slightly.
- In a large serving bowl, combine greens, carrots, bell pepper, cucumber, scallions, cilantro, and almonds.
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, honey, and optional chili sauce until emulsified.
- Add chicken to the bowl. Drizzle dressing over salad and toss gently to coat evenly.
- Top with extra almonds and cilantro. Serve immediately or chilled.
Notes
- Toast almonds in a dry skillet for maximum flavor.
- Adjust dressing to taste—balance sweet, tangy, salty, and spicy notes.
- Chill salad components before serving for crispness.
- For added substance, serve over rice or noodles.
- Leftovers are great in wraps or grain bowls.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg