Every time I think of a refreshing and satisfying meal, this High Protein Asian Chicken Salad comes to mind. The crispness of the veggies and the savory taste of chicken always remind me of summer picnics and family gatherings. Whether it’s a busy weekday lunch or a light dinner option, this salad is my go-to. I love how the tangy dressing brings everything together while adding a delicious twist. It’s not just a meal; it’s a delightful experience that makes you feel good, inside and out. What makes this recipe special is its balance of flavors and the ease of preparation, ensuring you get your protein fix while enjoying a burst of freshness.
Why Make This Recipe
This salad is perfect for anyone looking to boost their protein intake while enjoying a colorful and nutritious dish. It’s packed with lean chicken and crunchy vegetables, making it a great option for lunch or dinner. Plus, the dressing is simple to whip up and adds a fantastic Asian flair to the mix. Whether you are meal prepping for the week or need a quick dish for friends, this recipe is both healthy and satisfying.
How to Make High Protein Asian Chicken Salad
Ingredients:
- 3 cups diced cooked chicken
- 1½ cups broccoli slaw
- ½ medium red bell pepper, diced
- ¼ cup toasted sliced or slivered almonds
- 2 green onions, chopped
- ½ tsp orange zest
- Juice of 1 orange (about 3 tbsp)
- 3 tbsp coconut aminos
- 2 tbsp almond butter or peanut butter
- 2 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 garlic clove, minced (or ½ tsp garlic powder)
- ½ tsp grated ginger (or ¼ tsp ground ginger)
- Lettuce leaves, tortillas, or salad greens for serving
- Avocado slices, cilantro, green onions, sesame seeds for garnish
Directions:
- Start by adding the diced chicken, broccoli slaw, red bell pepper, almonds, and green onions to a large bowl.
- In a small bowl, whisk together the orange juice, orange zest, coconut aminos, almond butter, sesame oil, rice vinegar, garlic, and ginger until the mixture is smooth and creamy.
- Pour the dressing over the chicken mixture and toss everything together until it is evenly coated.
- Serve this delightful salad in lettuce wraps, on a bed of greens, or inside your favorite tortilla.
- Garnish with avocado slices, fresh cilantro, extra green onions, sesame seeds, or more almonds to enhance the dish.
How to Serve High Protein Asian Chicken Salad
This salad can be served in various ways. You can make it into lettuce wraps for a low-carb option, or lay it over a bed of mixed greens for a light meal. If you prefer something heartier, wrap it in whole grain tortillas. No matter how you serve it, it’s sure to be a hit!
How to Store High Protein Asian Chicken Salad
If you have leftovers, place the salad in an airtight container and store it in the refrigerator. It will stay fresh for about 2-3 days. However, it’s best to keep the dressing separate until you’re ready to eat, as the veggies may become soggy.
Tips to Make High Protein Asian Chicken Salad
- Ensure your chicken is cooked and cooled before adding it to the salad for the best texture.
- Feel free to customize the vegetables based on what you have on hand; carrots, cucumbers, and snap peas work well too.
- If you don’t have coconut aminos, soy sauce is a suitable alternative.
Variation
For a vegetarian version, substitute the chicken with firm tofu or chickpeas. You can also add other protein sources like edamame or quinoa for variety.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad and store the dressing separately in the fridge. Combine them just before serving to keep it fresh.
2. Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or coconut aminos, this salad is gluten-free.
3. Can I add other nuts or seeds?
Absolutely! You can swap almonds for walnuts, cashews, or even add sunflower seeds for an extra crunch.
High Protein Asian Chicken Salad
Ingredients
Main ingredients
- 3 cups diced cooked chicken Use cooked and cooled chicken for the best texture.
- 1.5 cups broccoli slaw
- 0.5 medium red bell pepper, diced
- 0.25 cup toasted sliced or slivered almonds Can be substituted with other nuts.
- 2 each green onions, chopped
- 0.5 tsp orange zest
- 3 tbsp juice of 1 orange Approximately 3 tbsp of juice.
- 3 tbsp coconut aminos Can substitute with soy sauce.
- 2 tbsp almond butter or peanut butter
- 2 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 clove garlic, minced (or 0.5 tsp garlic powder)
- 0.5 tsp grated ginger (or 0.25 tsp ground ginger)
- Lettuce leaves, tortillas, or salad greens for serving Choose based on your preferred serving style.
- Avocado slices, cilantro, green onions, sesame seeds for garnish
Method
Preparation
- Add the diced chicken, broccoli slaw, red bell pepper, almonds, and green onions to a large bowl.
- In a small bowl, whisk together the orange juice, orange zest, coconut aminos, almond butter, sesame oil, rice vinegar, garlic, and ginger until the mixture is smooth and creamy.
- Pour the dressing over the chicken mixture and toss everything together until it is evenly coated.
Serving
- Serve this delightful salad in lettuce wraps, on a bed of greens, or inside your favorite tortilla.
- Garnish with avocado slices, fresh cilantro, extra green onions, sesame seeds, or more almonds to enhance the dish.