Description
Indulge in the vibrant flavors of the Asian Chicken Crunch Salad, a colorful dish that’s both nutritious and satisfying. This refreshing salad is perfect for any occasion, combining crispy vegetables with tender marinated chicken and a creamy peanut dressing. Whether you’re looking for a light lunch, a side at dinner, or a standout potluck dish, this salad delivers on taste and versatility. With its easy preparation and meal prep-friendly nature, you can whip up this delightful salad in no time!
Ingredients
Scale
- 1 pound chicken breast
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1–2 tablespoons brown sugar (depending on preference)
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper (sliced into strips)
- 1/2 cup shelled edamame
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water (or more as needed to thin)
Instructions
- Cut the chicken into small cubes, about 1 inch each. In a shallow bowl, whisk together all marinade ingredients. Add the chicken cubes to this mixture and let them marinate while you prep the other components.
- In another bowl, whisk together all ingredients for the peanut dressing. Set it aside so that flavors can meld.
- You can use a mandoline for uniform shreds or a knife if you prefer. Add all shredded veggies—purple cabbage, green cabbage, carrots, red bell pepper, edamame, diced green onion, and chopped cilantro—to a large bowl.
- Heat a skillet over medium heat with a splash of oil. Add marinated chicken cubes (keeping remaining marinade aside). Cook on all sides for about 3 minutes until browned. Then add in the remaining marinade.
- Continue cooking until the internal temperature reaches 165 degrees Fahrenheit and sauce thickens slightly. Once cooked through, let cool slightly.
- Toss salad ingredients together with as much dressing as desired. Finally, add in cooked chicken cubes and mix well to combine.
- Garnish with extra cilantro and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cups (350g)
- Calories: 460
- Sugar: 8g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg