My Asian Chicken Crunch Salad

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar crunch with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

Add broccoli slaw to a large bowl.

Add 4 cooked chicken tenderloins that have been sliced.

Cook the chicken by adding olive oil, salt, black pepper, garlic powder, and onion powder, then bake at 350°F for about 45 minutes.

Add 1/2 cup of edamame and 1 sliced green onion to the bowl.

Add about 1 cup of chow mein noodles to the mixture.

Add sliced almonds to the salad.

Prepare the dressing by mixing 1/4 cup of rice wine vinegar, 1/2 cup of honey (or sugar), 2 tablespoons of low sodium soy sauce, and 1/2 cup of avocado oil in a jar and shake well.

Drizzle the dressing over the salad and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens