Modern Asian Chicken Salad

About this recipe

This modern take on the classic Asian Chicken Salad brings together succulent marinated chicken, crisp vegetables, and a tangy dressing that perfectly balances sweet and savory flavors. Ideal for a light lunch or a quick weeknight dinner, this dish is both healthy and satisfying, capturing the essence of Asian cuisine with a fresh twist.

Ingredients

• 2 boneless, skinless chicken breasts
• 3 cups mixed greens
• 1 cup shredded cabbage
• 1/2 red bell pepper, sliced
• 1 cup shredded carrots
• 1/2 cup edamame, cooked and shelled
• 1/2 cup sliced almonds
• 1/4 cup chopped cilantro
• 2 green onions, chopped
• 1 avocado, diced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Season the chicken breasts with salt and pepper, then place on a baking sheet.

3. 3

   Bake the chicken for 25-30 minutes, until cooked through. Let cool and slice into strips.

4. 4

   In a large bowl, combine mixed greens, shredded cabbage, red bell pepper, carrots, edamame, almonds, cilantro, green onions, and diced avocado.

5. 5

   In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic.

6. 6

   Pour the dressing over the salad and toss to combine.

7. 7

   Top the salad with sliced chicken, then serve immediately.