Asian Chicken Crunch Salad Bowl

Servings

4 servings

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Ingredients

Chicken Marinade

• 2 chicken breasts

• 3 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated ginger

Salad Base

• 3 cups romaine or mixed lettuce

• 1 cup cooked jasmine rice (or brown rice)

• 1 cup shredded carrots

• 1/2 cup red cabbage, thinly sliced

• 1/4 cup green onions, sliced

• 1/4 cup fresh cilantro

• 1/3 cup roasted peanuts or cashews

• 1/4 cup dried cranberries

Asian Dressing

• 3 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp peanut butter

• 1 tsp grated ginger

• 1 tsp sriracha (optional)

• 2–3 tbsp warm water (to thin)

Garnish

• 1 tbsp sesame seeds

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Instructions

Step 1 – Marinate the Chicken

1. In a bowl mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger.

2. Add chicken and marinate for 20–30 minutes.

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Step 2 – Cook the Chicken

1. Heat a skillet over medium heat.

2. Cook chicken for 5–6 minutes per side until caramelized and cooked through.

3. Let rest for 5 minutes, then slice into bite-size pieces.

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Step 3 – Make the Dressing

1. Whisk all dressing ingredients until smooth.

2. Add warm water until the dressing reaches a pourable consistency.

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Step 4 – Assemble the Bowl

1. Divide rice and lettuce into bowls.

2. Add carrots, cabbage, green onions, cilantro, cranberries, and nuts.

3. Top with sliced chicken.

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Step 5 – Finish & Serve

1. Drizzle dressing generously over the salad.

2. Sprinkle sesame seeds on top.

3. Serve immediately.

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Tips

• Swap chicken with shrimp or tofu for variation.

• Add crispy wonton strips for extra crunch.

• Great for meal prep (store dressing separately).