Description
Elevate your dining experience with this vibrant Asian Chicken Salad, bursting with fresh vegetables and a spicy chili crisp dressing. This delightful dish combines tender chicken, crunchy bell peppers, and sweet carrots, all topped with a flavorful dressing that will leave your taste buds dancing. Perfect for any gathering or a quick weeknight meal, it’s a culinary adventure that everyone will love!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup carrots, shredded
- 1 cup cucumbers, diced
- 3 tbsp chili crisp
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 1 tbsp sesame oil
- 1 tsp honey
- 2 green onions, sliced (for garnish)
- 2 tsp sesame seeds (for garnish)
Instructions
- Preheat grill or pan over medium-high heat. Season chicken breasts with salt and pepper. Cook until golden brown and internal temperature reaches 165°F (75°C), about 6-7 minutes per side.
- While the chicken cooks, chop bell peppers, carrots, and cucumbers into bite-sized pieces and toss in a large bowl.
- In a separate bowl, whisk together chili crisp, soy sauce, rice vinegar, sesame oil, and honey until well combined.
- Once chicken is cooked and slightly cooled, slice into strips and add to the bowl of veggies along with the dressing. Toss gently until everything is coated.
- Garnish with sliced green onions and sesame seeds before serving. Chill in the fridge for 30 minutes if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup salad (200g)
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg