Whole30 Asian Crunch Salad

Elevate your salad game with this vibrant and nutritious Whole30 Asian Crunch Salad, a fusion of bold flavors, crisp textures, and wholesome ingredients. Tender, golden-browned chicken breasts are paired with an irresistible medley of Napa cabbage, julienned carrots, crunchy cucumbers, and fresh herbs like cilantro and green onions. The creamy, tangy almond butter dressing—featuring coconut aminos, rice vinegar, and freshly grated ginger—ties everything together for a perfectly balanced dish. Finished with a sprinkle of toasted almonds and sesame seeds, this salad delivers a delightful crunch in every bite. Quick to prepare in just 35 minutes, it's a Whole30-compliant recipe packed with fresh veggies, protein, and Asian-inspired flavors, making it an ideal choice for lunch, dinner, or meal prep.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Coconut oil
• 4 cups Napa cabbage
• 1 cup Carrots, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 medium Cucumber, sliced into half moons
• 3 stalks Green onions, sliced
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Sliced almonds, toasted
• 0.25 cup Almond butter
• 2 tbsp Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Ginger, grated
• 1 clove Garlic, minced
• 2 tbsp Water
• 1 tbsp Sesame seeds

Directions

Step 1

Begin by seasoning both sides of the chicken breasts with salt and pepper.

Step 2

In a large skillet, heat coconut oil over medium heat until shimmering.

Step 3

Add the chicken breasts to the skillet, cooking for about 6-7 minutes on each side until they are thoroughly cooked and have a golden-brown crust.

Step 4

Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.

Step 5

In a large mixing bowl, combine the Napa cabbage, julienned carrots, sliced red bell pepper, cucumber, green onions, and fresh cilantro.

Step 6

To prepare the dressing, whisk together almond butter, coconut aminos, rice vinegar, grated ginger, minced garlic, and water in a small bowl until smooth and well combined.

Step 7

Pour the dressing over the chopped vegetable mixture and toss until everything is evenly coated.

Step 8

Add the sliced chicken on top of the salad, gently tossing to distribute.

Step 9

Sprinkle the toasted almonds and sesame seeds over the salad before serving.

Step 10

Serve the salad fresh and enjoy the vibrant crunch and savory flavors!

Nutrition Facts

Serving size	(1388.6g)

Amount per serving	% Daily Value*
Calories	1901.5

Total Fat 112.0g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 2.5g
Cholesterol 295.8mg	0%
Sodium 3356.8mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 34.5g
Protein 145.2g	0%

Vitamin D 3.5IU	0%
Calcium 677.0mg	0%
Iron 13.4mg	0%
Potassium 3669.3mg	0%

*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: 52.9%

Protein: 30.5%

Carbs: 16.6%