Chicken Crunchy Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 cup crushed ramen noodles or crispy chow mein noodles
02 -
½ cup fresh cilantro, chopped
03 -
2 chicken breasts, boneless and skinless
04 -
1 cup carrots, cut into thin strips
05 -
1 cup red cabbage, thinly shredded
06 -
6 cups napa cabbage, finely sliced
07 -
½ cup sliced green onions
08 -
½ cup green edamame, cooked and shelled
09 -
½ cup almonds, sliced (optional)
10 -
1 tablespoon sesame seeds, for garnish (optional)
→ Dressing
11 -
1 teaspoon chili paste or sriracha (if you like it spicy)
12 -
1 tablespoon honey
13 -
2 tablespoons rice vinegar
14 -
1 tablespoon lime juice
15 -
Salt and black pepper, as needed
16 -
¼ cup sesame oil
17 -
1 tablespoon fresh ginger, finely grated
18 -
1 clove garlic, mashed or chopped small
19 -
2 tablespoons tamari or soy sauce (tamari for gluten-free)
20 -
1 teaspoon Dijon mustard
# Instructions:
01 -
Warm up a pan or grill on medium heat. Sprinkle salt and pepper on both sides of the chicken breasts. Cook for 5-7 minutes per side until the middle reaches 165°F. Once done, let it rest for 5 minutes before cutting into thin slices.
02 -
While waiting for the chicken, get the vegetables ready. Slice the napa cabbage, red cabbage, and carrots into thin pieces. Chop the cilantro, cut the green onions, and prepare the edamame by cooking as per the package instructions then draining.
03 -
Put sesame oil, tamari, rice vinegar, honey, mustard, ginger, garlic, lime juice, and chili paste (if using) into a small bowl. Add a pinch of salt and pepper, then mix well with a whisk until smooth. Adjust the flavors if needed.
04 -
In a big bowl, mix the napa cabbage, red cabbage, carrots, edamame, cilantro, and green onions. Toss in the almond slices (if using), crunchy noodles, and the chicken slices. Pour the prepared dressing on top. Gently mix to coat everything evenly.
05 -
Distribute the salad into individual plates or bowls. Sprinkle sesame seeds on top for some extra texture. Serve right away, or pop it in the fridge for up to an hour before eating.
# Notes:
01 -
You can let the salad chill for about 30 minutes before eating to help the flavors blend together better.