If you’re searching for an easy weeknight dinner that’s bursting with flavor, packed with crunch, and high in protein, this Asian Chicken Crunch Salad will quickly become your go-to. It’s light yet satisfying, blending tender grilled chicken with crisp veggies and a zingy homemade sesame-ginger dressing. Whether you want a fresh lunch, a quick family meal, or a healthy meal plan option that works for meal prep microwave lunches, this recipe ticks all the boxes.
This salad stays crisp in the fridge, making it a perfect choice for anyone following a protein eating plan or looking for budget-friendly recipes that don’t sacrifice taste. Plus, it’s naturally gluten-free if you swap soy sauce for tamari and skip the wonton strips—ideal for those on a keto meal plan or low calorie chicken meal prep. Let’s dive in and make this delicious, high protein ready made meal that feels like a treat but fuels your day.
Why You’ll Love This Recipe
What really sets this salad apart is its beautiful balance of textures and flavors. The fresh, crunchy veggies like napa and red cabbage create a satisfying bite, while the juicy grilled chicken packs in lean protein to keep you full and energized.
The homemade sesame-ginger dressing is tangy, slightly sweet, and has just the right hint of warmth from ginger and garlic. It’s so flavorful that you’ll want to drizzle it on everything.
In under 30 minutes, you have a vibrant, healthy boxed meal that’s as visually appealing as it is delicious. Plus, it’s a breeze to make, perfect for those hectic quick family meals or when you need the best meal prep plans for your week.
What Makes This Recipe Special?
This isn’t your average salad. It’s a celebration of fresh, nutrient-dense ingredients thoughtfully combined to keep your taste buds engaged and your body nourished.
- The mix of napa and red cabbage offers not only color but powerful antioxidants and fiber, great for digestive health.
- Slivered almonds or peanuts add that crunch and a boost of healthy fats.
- The grilled chicken breast ensures you’re getting plenty of lean protein, making it ideal for high protein high carb low fat meals or high protein keto meal plans.
- The dressing combines simple pantry staples into a punchy, low calorie high nutrition flavor bomb.
What’s more, it’s totally customizable. You can swap proteins or veggies to fit your mood, making it perfect for a protein meal plan or meal planning chicken strategy.
Ingredients
- Boneless, skinless chicken breasts, grilled and sliced
- Napa cabbage, shredded
- Red cabbage, shredded
- Carrots, julienned
- Red bell pepper, thinly sliced
- Cucumber, sliced
- Green onions, chopped
- Fresh cilantro, chopped
- Slivered almonds or chopped peanuts
- Sesame seeds
- Crispy wonton strips (optional)
For the Sesame-Ginger Dressing:
- Soy sauce or tamari (for gluten-free option)
- Rice vinegar
- Sesame oil
- Honey or maple syrup
- Fresh grated ginger
- Minced garlic
- Lime juice
- Sriracha (optional for spice)
How to Make It Step-by-Step
- Grill the Chicken: Season your chicken breasts with a pinch of salt and pepper. Grill them over medium heat for about 5-6 minutes per side until cooked through and juicy. Let them rest for a few minutes before slicing thinly against the grain.
- Prepare the Dressing: In a small bowl or jar, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), freshly grated ginger, minced garlic, lime juice, and a splash of sriracha if you like it spicy. Taste and adjust the sweetness or acidity to your preference.
- Build the Salad: In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, sliced bell pepper, cucumber, chopped green onions, and fresh cilantro.
- Add the Chicken: Place the sliced grilled chicken on top of the veggie mixture.
- Toss with Dressing: Pour the sesame-ginger dressing over the salad and toss gently until everything is evenly coated.
- Garnish and Serve: Sprinkle with slivered almonds or chopped peanuts, sesame seeds, and crispy wonton strips if you’re using them. Serve immediately for the best crunch and freshness.
Tips for Best Results
- Don’t overdress the salad! Add dressing little by little and toss gently to avoid sogginess.
- Resting grilled chicken before slicing keeps it juicy and tender, crucial for that satisfying bite.
- Use a sharp knife or mandoline for slicing cabbage thinly to get that perfect crunch.
- If prepping ahead, store salad ingredients and dressing separately, then toss just before serving to keep everything crisp and fresh.
Ingredient Substitutions & Variations
- Protein swaps: Swap chicken for grilled shrimp, shredded rotisserie chicken, or crispy tofu for a best vegan meal prep option.
- Crunch boosters: Add crushed ramen noodles, roasted cashews, or crunchy chickpeas for extra texture.
- Spice level: Increase sriracha or add chili flakes to the dressing for a fiery kick.
- Low-carb: Skip wonton strips and add more veggies like snap peas or radishes for low fat meal delivery style meals.
- Sweet twist: Toss in mandarin orange segments or sliced mango to add natural sweetness and vibrant color.
Serving Suggestions
This Asian Chicken Crunch Salad is a meal in itself but pairs beautifully with light sides and drinks.
- Serve alongside healthy comfort food like miso soup or steamed edamame for a well-rounded meal.
- For a heartier option, add a side of jasmine rice or quinoa.
- Pair with crisp white wine or a cold, citrusy iced green tea to refresh your palate.
- For prepared meals for two or meals for two delivered style dinners, serve with a side of vegetable spring rolls or a simple cucumber salad.
How to Store and Reheat Leftovers
This salad is best enjoyed fresh, but you can store leftovers if you keep a few things in mind:
- Store the salad without dressing in an airtight container in the fridge for up to 3 days to keep veggies crisp.
- Keep the dressing in a sealed jar separately and refrigerate for up to a week.
- If you want to reheat the chicken, remove it from the salad and warm gently in the microwave or on the stove before adding back.
Make-Ahead and Freezer Tips
- Grill the chicken and prepare the dressing up to 2 days ahead to save time during busy weeks.
- Chop and prep all veggies but store them in separate containers to maintain crunch.
- Assemble just before serving or pack components separately for meal prep microwave lunches.
- This salad doesn’t freeze well because of the fresh veggies, but the grilled chicken can be frozen cooked and thawed as needed.
Common Mistakes to Avoid
- Adding dressing too early makes the salad soggy — always toss right before eating.
- Overcooking the chicken leads to dryness; grill just until juices run clear.
- Using pre-shredded cabbage from a bag can be convenient but less crunchy and fresh tasting.
- Forgetting to taste and adjust your dressing may result in a flat flavor—balance acidity, sweetness, and saltiness carefully.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut that keeps this recipe easy high protein high calorie meals friendly.
Is this salad gluten-free?
Yes, just use tamari instead of soy sauce and skip the wonton strips for a naturally gluten-free meal.
Can I make the dressing ahead?
Definitely! The dressing stores well in the fridge for up to a week, making it perfect for best meal prep healthy plans.
What’s the best way to shred cabbage?
A sharp knife, mandoline slicer, or food processor works best for thin, even slices.
How do I keep the salad crunchy for meal prep?
Store veggies and dressing separately and toss just before serving to avoid sogginess.
Can I add fruit?
Yes! Mandarin oranges or mango slices add a delicious, sweet contrast.
Can I use store-bought dressing?
You can, but the homemade sesame-ginger dressing tastes fresher and has more depth of flavor.
Cooking Tools You’ll Need
- Grill or grill pan
- Sharp chef’s knife or mandoline slicer
- Large mixing bowl
- Small bowl or jar for dressing
- Cutting board
- Measuring spoons
This simple toolkit ensures you have everything you need to whip up this high macro meals delight with ease.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Asian Chicken Crunch Salad
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1/2 piece red bell pepper, thinly sliced
- 1/2 cup sliced cucumber
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup slivered almonds or chopped peanuts
- 1 tablespoon sesame seeds
- 1/2 cup crispy wonton strips (optional)
- 3 tablespoons soy sauce or tamari
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh grated ginger
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon sriracha (optional)
Instructions
- Preheat the grill or grill pan to medium heat. Season chicken breasts with salt and pepper.
- Grill chicken for 5-6 minutes per side, until fully cooked and juices run clear. Let rest before slicing thinly.
- In a small bowl or jar, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, lime juice, and sriracha if using. Adjust seasoning to taste.
- In a large mixing bowl, combine shredded napa cabbage, red cabbage, julienned carrots, sliced bell pepper, cucumber, green onions, and chopped cilantro.
- Add the sliced grilled chicken on top of the veggies.
- Drizzle the sesame-ginger dressing over the salad and toss gently until well coated.
- Sprinkle with slivered almonds or peanuts, sesame seeds, and crispy wonton strips if desired.
- Serve immediately for maximum crunch and flavor.
