High Protein Asian Chicken Salad

Elevate your meal prep game with this vibrant and satisfying High Protein Asian Chicken Salad! Packed with juicy, marinated chicken breasts, crisp salad greens, and a medley of colorful veggies like red bell peppers, carrots, and red cabbage, this dish delivers flavor and nutrition in every bite. The homemade soy-sesame dressing, infused with ginger and garlic, ties it all together with a savory-sweet balance that will tantalize your taste buds. Topped with toasted sesame seeds and almonds, this protein-rich salad is both refreshing and filling, making it perfect for a healthy lunch or dinner. Quick to make and bursting with bold Asian-inspired flavors, this salad is a delicious way to fuel your day!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups mixed salad greens
• 1 piece red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 medium cucumber, sliced
• 1 cup red cabbage, thinly sliced
• 2 pieces scallions, sliced
• 0.25 cup cilantro, chopped
• 2 tablespoons toasted sesame seeds
• 0.25 cup sliced almonds, toasted

Directions

Step 1

Begin by preparing the marinade for the chicken. In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, honey, garlic, ginger, salt, and pepper.

Step 2

Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 3

While the chicken is marinating, prepare the salad ingredients and dressing. In a small jar or bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. Set aside.

Step 4

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.

Step 5

Grill or cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for 5 minutes before slicing.

Step 6

In a large mixing bowl, combine the mixed salad greens, red bell pepper, carrot, cucumber, red cabbage, scallions, and cilantro.

Step 7

Slice the rested chicken breast into thin strips and add to the salad mixture.

Step 8

Drizzle the prepared dressing over the salad and toss gently to combine everything evenly.

Step 9

Serve the salad in individual bowls or a large serving platter. Sprinkle with toasted sesame seeds and sliced almonds.

Step 10

Enjoy this fresh and high-protein Asian chicken salad as a satisfying meal!

Nutrition Facts

Serving size	1507 grams (1507.0g)

Amount per serving	% Daily Value*
Calories	1235

Total Fat 50.10g	64%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 12.00g
Cholesterol 296mg	99%
Sodium 3941mg	171%
Total Carbohydrate 73.40g	27%
Dietary Fiber 18.50g	66%
Total Sugars 39.40g
Protein 128.20g	256%

Vitamin D 4IU	18%
Calcium 503mg	39%
Iron 13mg	73%
Potassium 3404mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 40.8%

Carbs: 23.4%