This Easy Crunchy Chicken Salad is a fresh delight! With tender chicken pieces, crispy veggies, and a zesty dressing, it’s perfect for a quick lunch or a light dinner.
I love how the crunch of the veggies makes every bite exciting. Plus, it’s super easy to whip up—just toss everything in a bowl, and you’re ready to go. Enjoy it on its own or in a wrap!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this salad light and tender. If you’re short on time, consider using rotisserie chicken to make prep even quicker. Leftover chicken works great too!
Cabbage: The mix of green and purple cabbage gives both color and crunch. If you can’t find purple cabbage, you can use all green or even kale for a different texture. Napa cabbage is a good alternative for a more tender bite.
Mint: Fresh mint adds a burst of flavor. If you don’t have it, try using parsley or basil as substitutes for freshness. Dried herbs won’t have the same impact, so fresh is best here!
Sliced Almonds: Toasted almonds provide a nice crunch. For a nut-free option, sunflower seeds or pumpkin seeds work well. You can also skip them if you need a lower-calorie option.
How Do I Cook the Chicken Perfectly?
Cooking chicken so it’s tender and juicy can be tricky, but here are some tips. The key is to not rush it!
- First, let the chicken come to room temperature for about 15-20 minutes before cooking. This helps it cook evenly.
- Season the chicken well with salt and pepper right before cooking for flavor.
- Use medium heat and keep the skillet hot, but not so hot that it burns. Cook each side until golden brown (6-7 minutes), then check for doneness with a meat thermometer—165°F is the safe zone.
- Don’t forget to let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.
Easy Crunchy Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups shredded green cabbage (or Napa cabbage)
- 1 cup shredded purple (red) cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh cilantro, chopped (optional)
For the Dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. You’ll spend around 10-15 minutes cooking the chicken and preparing the dressing while the chicken is cooking. Then, just mix everything together, and it’s ready to serve!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. In a skillet, heat the olive oil over medium heat. Place the chicken in the skillet and cook until golden brown and cooked through, about 6-7 minutes per side, depending on their thickness. Once done, remove the chicken from heat and let it rest for 5 minutes.
2. Prepare the Salad:
While the chicken is cooking, grab a large bowl and combine the shredded green cabbage, purple cabbage, shredded carrots, and sliced red bell pepper. Add the chopped mint leaves and optional cilantro for a fresh touch. Mix everything together gently with a spoon.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, honey, rice vinegar, soy sauce, grated ginger, minced garlic, and a pinch of salt and pepper until it’s smooth and combined.
4. Combine Everything:
Thinly slice the rested chicken breasts. Pour the dressing over the salad mixture and toss well to coat everything evenly. Add the sliced chicken on top.
5. Add the Crunch:
Finally, sprinkle the toasted sliced almonds over the top for that extra crunch. Serve immediately to enjoy the freshness and texture!
This salad is not only colorful and delicious, but it’s also packed with nutrients and great for a light meal or a satisfying lunch. Enjoy your crunchy chicken salad!
FAQ for Easy Crunchy Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this salad. Just shred or chop it and mix it in. It saves time and still delivers great flavor!
How Can I Make This Salad Vegetarian?
To make a vegetarian version, replace the chicken with chickpeas, tofu, or grilled vegetables. You can marinate the tofu for added flavor, or simply use a hearty grain like quinoa or farro as a base.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain the salad’s crunch. When ready to eat, toss everything together again!
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the dressing a day in advance and store it in the fridge. Just give it a good stir before using, as it may thicken slightly when chilled.
