Colorful Crunch Asian Chopped Salad Recipe

Name: Colorful Crunch Asian Chopped Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

By Pam 2025-07-19 ⏱ 15 min 🔥 30 min 🍽 4

Dietary Adjustments

For a gluten‑free version, ensure the soy sauce is certified gluten‑free or substitute tamari. To keep it vegan, omit the chicken and replace honey with agave nectar; use a plant‑based protein like tempeh. Reduce carbs by serving the salad over cauliflower rice instead of traditional grains.

Serving Suggestions

Pair the salad with jasmine rice, quinoa, or a warm bowl of miso soup for a complete brunch. A side of pickled ginger or kimchi adds a tangy contrast. For a lighter option, serve the salad in individual mason jars for a portable, on‑the‑go breakfast.

Colorful Crunch Asian Chopped Salad Recipe

Prep: 20 mins Cook: 15 mins Servings: 4 Imagine a bowl bursting with crisp vegetables, tender protein, and a glossy Asian‑inspired dressing that ties every bite together. That’s…

Prep15 min

Cook30 min

Serves4

Ingredients

Main Ingredients

2 boneless, skinless chicken breasts (about 250 g each)
1 cup red cabbage, finely shredded
½ cup carrots, julienned
½ cup cucumber, diced
¼ cup edamame, shelled and thawed
2 tablespoons toasted sesame seeds
2 tablespoons sliced almonds, lightly toasted

Dressing / Marinade

3 tablespoons low‑sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon freshly grated ginger
1 clove garlic, minced
½ teaspoon red‑pepper flakes (optional)

Seasonings & Garnish

Salt and freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges (for serving)

Instructions

Cooking the Chicken

Heat the Pan. Place a large skillet over medium‑high heat and add 1 tablespoon olive oil. When the oil shimmers (about 2 minutes), it’s hot enough for a quick sear.
Sear Both Sides. Lay the marinated chicken in the pan, leaving space between pieces. Cook 4‑5 minutes without moving so a golden crust forms. Flip and cook another 4‑5 minutes until the interior reaches 165 °F (74 °C). This short sear locks in juices.
Rest & Slice. Transfer the chicken to a cutting board, cover loosely with foil, and let rest 5 minutes. Resting redistributes juices, preventing a dry bite. Slice into bite‑size strips or cubes.