Nut-Free Asian Chicken Salad

Bright, fresh, and completely nut-free, this Nut-Free Asian Chicken Salad is a vibrant twist on a classic favorite. Packed with colorful, crisp vegetables like julienned carrots, shredded red cabbage, and thinly sliced bell peppers, this dish is as visually appealing as it is satisfying. Juicy, marinated chicken breasts are grilled to perfection and paired with a tangy, umami-packed dressing made from soy sauce, honey, sesame oil, fresh lime juice, and aromatic ginger and garlic. Topped with a sprinkle of toasted sesame seeds, this salad delivers bold Asian-inspired flavors without the need for any nuts. Ready in just 35 minutes, it’s a wholesome, gluten-free meal perfect for lunch or dinner. Whether served fresh or slightly chilled, this salad is a delightful option for those with dietary restrictions or anyone craving a nutritious, flavorful dish.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 1 tablespoon Sesame oil
• 1 teaspoon Fresh ginger, grated
• 1 Garlic clove, minced
• 1 Lime, juiced
• 4 cups Mixed salad greens
• 1 large Carrot, julienned
• 1 large Red bell pepper, thinly sliced
• 1 medium Cucumber, thinly sliced
• 2 Green onions, thinly sliced
• 1 cup Cilantro leaves, roughly chopped
• 1 cup Red cabbage, shredded
• 1 tablespoon Sesame seeds, toasted

Directions

Step 1

Preheat your grill or a grill pan over medium-high heat.

Step 2

In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon honey, 1/2 tablespoon sesame oil, and the juice of half a lime to make the marinade.

Step 3

Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Let the chicken marinate for at least 10 minutes.

Step 4

While the chicken is marinating, prepare the dressing in a small bowl by combining the remaining soy sauce and sesame oil, grated ginger, minced garlic, and the juice of the remaining half lime. Mix well and set aside.

Step 5

Grill the chicken breasts for about 6-8 minutes per side or until cooked through and no longer pink in the center. Remove from the grill and let rest for 5 minutes before slicing into thin strips.

Step 6

In a large salad bowl, combine the mixed salad greens, julienned carrot, sliced bell pepper, cucumber, green onions, cilantro, and shredded red cabbage.

Step 7

Add the sliced chicken on top of the salad.

Step 8

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

Step 9

Sprinkle the toasted sesame seeds over the top of the salad.

Step 10

Serve the salad immediately, or chill in the refrigerator for up to 30 minutes before serving for a colder salad experience.

Nutrition Facts

Serving size	1290.5 grams (1290.5g)

Amount per serving	% Daily Value*
Calories	1039

Total Fat 32.70g	42%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 6.00g
Cholesterol 296mg	99%
Sodium 1560mg	68%
Total Carbohydrate 66.50g	24%
Dietary Fiber 13.90g	50%
Total Sugars 38.60g
Protein 121.20g	242%

Vitamin D 4IU	18%
Calcium 348mg	27%
Iron 10mg	53%
Potassium 2873mg	61%

*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: 28.2%

Protein: 46.4%

Carbs: 25.5%