Asian Chicken Carrot Salad
Crunchy, spicy and packed with flavors and textures, this Asian chicken carrot salad is the perfect summer lunch to whip up in 10 minutes.
Ingredients
- 3 carrots large
- 1 cup roasted chicken cubed
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- 1 lime juiced
- 1 teaspoon red pepper flakes
- 1 teaspoon honey
- ½ teaspoon sesame oil
- ½ teaspoon sesame seeds
- 1 garlic
- 2-3 shallots
- 1 tablespoon cilantro chopped
Instructions
- Shave carrots into thin ribbons. Add chopped garlic and shallots.
- Add other ingredients. Toss well to combine. Serve.
Notes
- Refrigerate the salad for 10-15 minutes before you serve. This will help the carrots soften a teeny bit and soak up all the flavors from the dressing.
- Use a peeler to slice the carrots into thin ribbons. Don't try doing this with a knife- they won't be as uniform.
- You can also slice some cucumbers into ribbons and add them in along with the carrots to bulk up the salad.
- You can also try using different colored carrots (like heirloom carrots) to make the salad more colorful.
- You can also prep the salad ahead of time if you want to. I like to batch make my Air Fryer shredded chicken or chicken floss and the dressing for this salad over the weekend and refrigerate them both separately. Then, all I need to do is slice the carrots and put everything together.
Nutrition
Calories: 213kcalCarbohydrates: 21gProtein: 20gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 53mgSodium: 304mgPotassium: 613mgFiber: 5gSugar: 10gVitamin A: 15643IUVitamin C: 18mgCalcium: 71mgIron: 2mg
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