Asian Chicken Crunch Salad Recipe

Introduction

This Asian Chicken Crunch Salad is a vibrant and flavorful dish packed with crunchy vegetables, tender marinated chicken, and a rich, tangy peanut dressing. It’s perfect for a light lunch or a refreshing dinner that satisfies both your taste buds and your hunger.

Ingredients

• 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 (for dressing)
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil (for dressing)
• 2 tablespoons low sodium soy sauce or tamari (for dressing)
• 1 teaspoon fresh grated ginger (for dressing)
• 1 teaspoon minced garlic (for dressing)
• 2 teaspoons sriracha (for dressing)
• 2 tablespoons warm water (or more as needed to thin the dressing)

Instructions

1. Step 1: Cut the chicken breast into small cubes, about 1 inch pieces.
2. Step 2: In a shallow bowl, whisk together 1/4 cup soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds to create the chicken marinade. Add the chicken cubes and let them marinate while preparing the other ingredients.
3. Step 3: In a separate bowl, whisk together the peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, ginger, garlic, sriracha, and warm water. Adjust water as needed to reach a smooth, pourable consistency. Set the dressing aside.
4. Step 4: Shred the purple and green cabbage using a mandoline or a knife. Combine shredded cabbage, shredded carrot, sliced red bell pepper, shelled edamame, diced green onion, and chopped cilantro in a large salad bowl.
5. Step 5: Heat a skillet over medium heat with a splash of oil. Remove the chicken from the marinade, reserving the remaining marinade for later. Cook the chicken cubes, turning occasionally, until browned on all sides (about 3 minutes).
6. Step 6: Pour the reserved marinade over the chicken in the skillet. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
7. Step 7: Let the chicken cool slightly. Meanwhile, toss the vegetables with the peanut dressing to your liking.
8. Step 8: Add the cooked chicken to the salad and toss gently to combine. Garnish with additional chopped cilantro and sesame seeds before serving.

Tips & Variations

• Use a mandoline slicer for quick and even shredding of cabbage and vegetables, or carefully slice thinly with a sharp knife.
• Substitute chicken with firm tofu or tempeh for a vegetarian version; marinate and cook similarly.
• Add crunchy wonton strips or crispy fried noodles on top for extra texture.
• If you prefer less heat, reduce the amount of sriracha or omit it entirely from the marinade and dressing.
• For a gluten-free option, ensure soy sauce or tamari is gluten-free.

Storage

Store the salad and chicken separately in airtight containers in the refrigerator for up to 3 days. This helps keep the vegetables crisp. Reheat the chicken gently in a skillet or microwave before tossing with the salad and dressing. For best texture, add dressing just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this salad?

Yes, you can use pre-cooked or leftover chicken. Simply toss the cooked chicken with the marinade briefly and warm it in a skillet before adding it to the salad.

How can I make the dressing creamier?

To make the dressing creamier, you can add a little more peanut butter or a splash of coconut milk while whisking the dressing ingredients together.

Asian Chicken Crunch Salad Recipe

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★★★★★

4.7 from 55 reviews

This Asian Chicken Crunch Salad is a vibrant, flavorful dish combining tender marinated chicken with a colorful mix of shredded cabbages, carrots, bell peppers, and edamame. Tossed in a tangy, slightly spicy peanut dressing and garnished with fresh cilantro, toasted sesame seeds, and crunchy peanuts, this salad offers a satisfying crunch and a perfect balance of sweet, savory, and spicy flavors. Ideal for a healthy lunch or light dinner, it can be made quickly on the stovetop and requires minimal prep time.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Salad Vegetables

• 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

Peanut Dressing

• 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

1. Cut Chicken: Cut the chicken breast into small cubes, approximately 1 inch in size for even cooking and maximum flavor absorption.
2. Whisk Marinade: In a shallow bowl, whisk together the soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds to create the marinade. Add the chicken cubes to the marinade and let it sit while preparing the other ingredients.
3. Whisk Dressing: Combine all ingredients for the peanut dressing—natural peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, ginger, garlic, sriracha, and warm water. Whisk thoroughly until smooth and set aside.
4. Shred Veggies: Using a mandoline or a sharp knife, shred the purple and green cabbage finely. Shred the carrots and slice the red bell pepper into thin strips for texture and color.
5. Add to Bowl: Place the shredded purple cabbage, green cabbage, shredded carrot, sliced red bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts in a large mixing bowl.
6. Cook Chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes, leaving the remaining marinade aside for later use.
7. Add Marinade: Brown the chicken on all sides for about 3 minutes, then pour in the reserved marinade to infuse more flavor and allow the sauce to thicken.
8. Cook: Continue cooking the chicken mixture until the internal temperature reaches 165°F (74°C) and the sauce has thickened to a glaze consistency, ensuring the chicken is fully cooked and flavorful.
9. Let Cool: Remove the skillet from heat and allow the chicken to cool slightly. Meanwhile, toss the salad vegetables with as much or as little of the prepared peanut dressing as preferred.
10. Toss and Serve: Add the cooked chicken to the dressed salad, toss gently to combine all flavors, then garnish with extra chopped cilantro and toasted sesame seeds. Serve immediately and enjoy!

Notes

• Use low sodium soy sauce or tamari to control salt content.
• The marinade doubles as a sauce when thickened in the skillet, enhancing the chicken’s flavor.
• Adjust the amount of sriracha to control the level of spiciness in both marinade and dressing.
• Shredding cabbages finely helps create a crisp texture and evenly distributes flavors.
• For a nut-free variation, omit peanut butter and peanuts, and substitute with sunflower seed butter and seeds.
• This salad can be served warm or at room temperature.

Keywords: Asian chicken salad, crunchy salad, peanut dressing, healthy lunch, shredded cabbage, quick chicken recipe