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Asian Chicken Salad with Egg Recipe

Asian Chicken Salad with Egg

Michelle Kim
Follow this recipe to prepare a delicious Asian Chicken Salad with Egg, a healthy and flavorful dish featuring grilled chicken, fresh vegetables, and a tangy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 320 kcal

Equipment

  • 1 Grill pan For grilling the chicken
  • 1 Mixing Bowl For tossing the salad

Ingredients
  

  • 400 g Chicken breast Grilled and sliced
  • 4 Large eggs Hard-boiled and sliced
  • 2 cups Mixed salad greens
  • 1 cup Red cabbage Shredded
  • 1 cup Carrots Julienned
  • 1 cup Cucumber Sliced
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Honey
  • 1 tbsp Sesame oil
  • 1 tsp Ginger Freshly grated
  • 1 clove Garlic Minced

Instructions
 

  • Grill the chicken breasts until fully cooked, then slice them into thin strips.
  • Hard-boil the eggs, peel them, and slice them into halves.
  • In a large mixing bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumber.
  • Add the sliced chicken and egg to the salad mixture.
  • In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic.
  • Pour the dressing over the salad and toss gently to combine.
  • Serve immediately and enjoy your Asian Chicken Salad with Egg.

Notes

For a vegetarian version, replace the chicken with tofu and omit the eggs.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 210mgSodium: 920mgPotassium: 650mgFiber: 4gSugar: 8gVitamin A: 260000IUVitamin C: 30.3mgCalcium: 1000mgIron: 0.5mg
Keyword Chicken Salad, Fresh vegetables, healthy, Protein-rich, Tangy dressing
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