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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/asian-chicken-crunch-salad-recipe/