Description

Asian chicken crunch salad is a vibrant, crunchy salad featuring marinated chicken, shredded cabbage, carrots, bell peppers, edamame, and a creamy peanut dressing for a satisfying meal. Perfect for weeknight dinners, casual gatherings, or as a homemade dish that feeds a crowd. Easily paired with grilled proteins, tofu, or as a standalone vegetarian dish.

Ingredients

For the Chicken:

– 1 pound chicken breast, cubed

– ¼ cup low-sodium soy sauce or tamari (substitute coconut aminos for gluten-free diets)

– 1 tbsp minced garlic

– 1–2 tbsp brown sugar (substitute stevia or monk fruit for low-sugar diets)

– 1 tbsp tahini

– 1 tbsp toasted sesame oil

– 1 tbsp rice vinegar

– 2 tsp fresh grated ginger

– 1 tbsp sriracha

– 1 tbsp sesame seeds

For the Salad Base:

– 3 cups shredded purple cabbage

– 3 cups shredded green cabbage

– 1 cup grated carrot

– 1 red bell pepper, sliced into strips

– ½ cup shelled edamame

– ½ cup diced green onion

– ½ cup chopped cilantro

– ¼ cup chopped peanuts

For the Dressing:

– 3 tbsp natural creamy peanut butter (substitute almond butter, sunflower butter, or tahini if needed)

– 2 tbsp rice vinegar

– 2 tbsp honey (substitute stevia or monk fruit for low-sugar diets)

– 1 tbsp toasted sesame oil

– 2 tbsp low-sodium soy sauce or tamari

– 1 tsp fresh grated ginger

– 1 tsp minced garlic

– 2 tsp sriracha

– 2 tbsp warm water (or more as needed to thin)

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Instructions

Cut chicken into 1-inch cubes. Whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a shallow bowl. Add chicken and let marinate while prepping other ingredients.
Shred purple and green cabbage using a mandoline or knife. Grate carrots and slice red bell pepper into strips. Combine all veggies in a large bowl with edamame, green onions, cilantro, and peanuts.
In a small bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. Adjust consistency by adding more water if needed.
Heat a skillet with a splash of oil over medium heat. Add chicken, leaving aside the remaining marinade for now. Cook on all sides for about 3 minutes or until browned. Add the reserved marinade and cook until the internal temperature reaches 165°F and the sauce thickens.
Toss the salad with as much dressing as desired. Add cooked chicken and toss gently to combine. Garnish with extra cilantro and sesame seeds before serving.

Notes

– Use fresh, crisp vegetables for maximum crunch and flavor. Substitute plant-based ingredients for vegan diets.

– Store components separately in the fridge for up to 3–4 days. Avoid freezing, as this salad does not freeze well due to its fresh ingredients.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad / Main Dish
Method: Mixing
Cuisine: Asian / Fusion

Nutrition

Serving Size: 1 serving
Calories: ~400
Sugar: 12g
Sodium: 400mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg