Okay, confession time: sometimes I get a serious craving for something fresh, crunchy, and packed with flavor, but I’ve got like, negative five minutes. That’s where this Delicious Asian Chicken Crunch Salad Recipe 10 Minutes comes in! Seriously, it’s a lifesaver. On those days when dinner needs to be on the table *yesterday*, this salad pulls through. It’s got that amazing Asian-inspired zing, a satisfying crunch that just makes you happy, and it’s so ridiculously easy. I whipped this up last week when I got home late and thought “oh no, dinner!” and boom, done in less time than it takes to scroll through social media. It’s truly the easiest, most delicious 10-minute meal I’ve found!
Why You’ll Love This Delicious Asian Chicken Crunch Salad Recipe
This salad is a total game-changer, trust me. Here’s why it’s become my go-to:
- Lightning Fast: Seriously, it’s ready in just 10 minutes. Perfect for those super busy weeknights or when lunch needs to be speedy.
- So Easy, Anyone Can Make It: There’s no cooking involved! Just some simple chopping and mixing. You basically just dump and toss.
- Flavor Explosion: The dressing is everything! It’s got that perfect balance of savory, tangy, and just a hint of sweetness that makes your taste buds sing.
- Satisfying Crunch: With the chicken, veggies, peanuts, and sesame seeds, every bite is a delightful mix of textures. You won’t be bored with this one!
Gather Your Ingredients for the 10-Minute Asian Chicken Crunch Salad
Alright, let’s get our goodies together! This is the easy part because, honestly, there’s not a ton to gather for this magic-in-a-bowl salad. You’ll want:
- About 1 cup of cooked shredded chicken – rotisserie chicken is my best friend here!
- 1/4 cup of shredded carrots, nice and fine.
- 1/4 cup of shredded red cabbage, for that awesome color and crunch.
- 2 tablespoons of chopped green onions, the brighter the green, the better!
- 2 tablespoons of fresh cilantro, chopped up. If you’re not a cilantro person, I get it – maybe parsley? But try it first!
- A good tablespoon of chopped peanuts. You want that little crunch!
- And another tablespoon of sesame seeds, which adds a lovely toasty flavor.
- For the dressing, we’ve got:
- 2 tablespoons of soy sauce (or tamari if you’re avoiding gluten!)
- 1 tablespoon of rice vinegar – it’s nice and mild.
- 1 teaspoon of sesame oil – this stuff packs a punch of flavor, just a little goes a long way.
- And finally, 1/2 teaspoon of honey to balance it all out.
See? Super simple stuff you might even have in your fridge already!
Simple Steps to Make Your Delicious Asian Chicken Crunch Salad
Okay, get ready, because this is where the magic happens, and it happens FAST! Seriously, we’re talking about a delicious Asian chicken crunch salad recipe in 10 minutes, and these steps are so easy you’ll wonder why you haven’t made it a million times. Let’s just get right into it! If you love a little kick, a splash of homemade chili garlic sauce can be really yummy folded into the dressing, too!
Combine the Salad Base
First things first, grab a medium-sized bowl. I like one that’s big enough so I don’t have ingredients spilling over the sides when I’m mixing. Toss in your cooked shredded chicken, the shredded carrots, the red cabbage, and those lovely chopped green onions and cilantro. Give it a little stir just to make sure everything’s hanging out together.
Whisk Together the Dressing
Next up, the dressing that makes this salad sing! Grab a smaller bowl – it’s easier to whisk in. Pour in your soy sauce, rice vinegar, that fragrant sesame oil, and the honey. Whisk it all together until it’s nicely combined. It smells amazing already, doesn’t it?
Dress and Toss the Salad
Now, pour that beautiful dressing right over your chicken and veggie mix in the bigger bowl. Gently toss everything together. You don’t want to mash it all up, just coat everything beautifully. Make sure every piece gets a little bit of that yummy dressing. Remember, we’re keeping it light and fresh!
Add the Finishing Crunch
This is my favorite part – for the final crunch! Sprinkle those chopped peanuts and sesame seeds all over the top. Give it one last little toss or just let them sit on top. Ta-da! Your 10-minute masterpiece is ready to go. Serve it up right away so you get that amazing crunch!
Tips for the Perfect 10-Minute Asian Chicken Crunch Salad
Okay, so this salad is pretty foolproof, but I’ve picked up a couple of tricks over the years that really make it sing. It’s all about the little things!
First off, use good quality chicken. If you can snag a rotisserie chicken, that’s a total win because it’s already cooked and super flavorful. Just shred it up and you’re good to go. For the veggies, I like to get them as finely shredded as possible. Sometimes I’ll even give them a quick chop after shredding to make sure they’re bite-sized. If you’re feeling fancy, you could totally make some candied carrots if you have a few extra minutes, but regular shredded carrots are perfect too!
Don’t be afraid to play with the dressing! If you like things a bit spicier, a pinch of red pepper flakes is amazing. Or, if you’re feeling adventurous, a little drizzle of sriracha works wonders. Feeling like a different crunch? Swap the peanuts for some chopped almonds or cashews, or even some crunchy wonton strips if you have them hanging around. You could even peek at these rainbow veggie spring rolls for inspiration on veggie combos! The key is to serve it right away while everything is super fresh and crunchy. Nobody likes a soggy crunch, right?
Frequently Asked Questions about this Quick Asian Chicken Crunch Salad
Got questions about this speedy salad? I’ve got answers! This Asian chicken crunch salad is pretty flexible, so let’s dive into some common things people ask.
Can I make this salad ahead of time?
Honestly, this salad is best served fresh for maximum crunch! If you absolutely have to, you could prep the chicken and veggies and store them separately in the fridge. Keep the dressing in its own little container too. Then, just before serving, toss everything together. The peanuts and sesame seeds? Definitely add those right at the end, otherwise, they’ll get soggy, and nobody wants that!
What if I don’t have cooked chicken?
No worries! If you don’t have leftover cooked chicken, a rotisserie chicken is your best friend here, like I mentioned. If you have raw chicken breasts, you can quickly pan-fry or bake them until cooked through, then shred or dice them. It just adds a few extra minutes, but it’s totally doable. Another idea? Canned chicken works in a pinch, just make sure to drain it really well!
Can I swap out the vegetables?
Absolutely! This salad is super adaptable. If you don’t have red cabbage, shredded napa cabbage or even some finely chopped romaine lettuce would work. Bell peppers, thinly sliced, add a nice sweetness too. Feel free to get creative with whatever crunchy veggies you have hanging out in your fridge. That’s the beauty of a quick salad like this!
Is this salad really vegetarian-friendly?
The recipe as written is definitely not vegetarian because of the chicken. But! It’s SO easy to make it vegetarian or even vegan. Just swap out the chicken for some crispy baked tofu, chickpeas, or even edamame! You might need to adjust the dressing slightly if you’re going vegan, but it’s still super quick and delicious. The base flavor profile is amazing with plant-based proteins too.
Nutritional Information for Your Delicious Asian Chicken Crunch Salad
Just a heads-up, these numbers are estimates, as it can vary based on exact ingredients and portions, but here’s what you’re generally looking at for one serving of this super tasty salad:
- Calories: Around 250
- Fat: About 12g (with 2g saturated)
- Protein: A solid 25g!
- Carbohydrates: Roughly 15g
- Sugar: Around 8g
- Sodium: About 800mg (soy sauce adds up!)
It’s a great, light option that still feels really satisfying!
Print
10-Minute Asian Chicken Crunch Salad
- Total Time: 10 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Asian-inspired chicken salad with a satisfying crunch.
Ingredients
- 1 cup cooked shredded chicken
- 1/4 cup shredded carrots
- 1/4 cup shredded red cabbage
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped peanuts
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon honey
Instructions
- In a medium bowl, combine the shredded chicken, carrots, red cabbage, green onions, and cilantro.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey.
- Pour the dressing over the chicken and vegetable mixture.
- Toss gently to combine.
- Sprinkle with chopped peanuts and sesame seeds before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- You can substitute almonds or cashews for peanuts.
- This salad is best served immediately.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Asian chicken salad, crunch salad, 10 minute recipe, quick salad, easy chicken salad