Crunchy Asian Chicken Salad

I recently had a small girls dinner at home, and everyone around the table asked me for this recipe. We don't gate-keep around here.

Recipe serves 6-8

Ingredients

Salad Base

• 4 cups green cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 1½ cups carrots, julienned or grated
• 1½ cups cucumber, thinly sliced or matchsticks
• 1 cup sugar snap peas, sliced diagonally

Chicken

• 2-3 chicken breasts
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt & pepper

Fresh Herbs

• 4 spring onions, sliced
  
• Small handful mint leaves (optional)

Crunch Toppings

• 1–1½ cups crunchy edamame
• 1½–2 cups crispy spelt (or any instant) noodles
• 2 tbsp toasted sesame seeds
• Optional: handful crushed peanuts or cashews

Maple Soy Dressing

• ¼ cup soy sauce
• 3 tbsp maple syrup
• 2 tbsp rice vinegar
• 2 tbsp olive oil (or neutral oil)
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, finely grated
• 1–2 tbsp fresh lime juice (to taste)
• ½–1 tsp chili flakes or a squeeze of sriracha (optional)

Method

1. Cook the chicken: Toss with soy sauce, olive oil, maple syrup, salt, and pepper.
   Pan-sear or grill until just cooked. Rest, then slice thinly or shred.
2. Build the base: In a large bowl, combine cabbage, carrots, cucumber, and snap peas.
3. Add protein & herbs: Add sliced chicken, spring onions, coriander, and mint.
4. Dress the salad: Pour over most of the dressing and toss well. (Hold a little back.)
5. Finish with crunch: Transfer to a serving bowl. Top with crunchy edamame, crispy spelt noodles, sesame seeds, and nuts if using.
6. Final touch: Drizzle remaining dressing lightly over the top just before serving.