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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

Asian Chicken Crunch Salad is a delightful fusion of flavors and textures that elevates your salad game. This vibrant dish features succulent sesame chicken, crisp vegetables, and a rich homemade peanut dressing, making it perfect for any meal occasion—from quick weeknight dinners to packed lunches. Each bite is a symphony of crunch and creaminess, ensuring you stay satisfied without compromising on nutrition. The versatility of this salad allows you to customize it with your favorite vegetables and proteins, making it an ideal choice for meal prep or entertaining guests. Enjoy the freshness and bold flavors of this Asian Chicken Crunch Salad while nourishing your body with wholesome ingredients.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound chicken breast
  • 3 cups shredded purple cabbage
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 red bell pepper (sliced)
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1–2 tablespoons brown sugar
  • 1 tablespoon tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon sriracha
  • 1/2 cup shelled edamame
  • 1/2 cup diced green onion
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped peanuts
  • 2 tablespoons rice vinegar (for dressing)
  • 2 tablespoons honey (for dressing)
  • 1 teaspoon fresh grated ginger (for dressing)
  • 1 teaspoon minced garlic (for dressing)
  • 2 teaspoons sriracha (for dressing)
  • 2 tablespoons warm water (for dressing)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

  1. Marinate the chicken cubes in soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha for at least 15 minutes.
  2. Meanwhile, whisk together the peanut dressing ingredients until smooth.
  3. Shred the cabbages and carrots; combine them with bell pepper in a mixing bowl.
  4. Cook marinated chicken in a skillet over medium heat until browned and cooked through.
  5. Allow the chicken to cool slightly before tossing it with the veggies and desired amount of dressing.
  6. Serve garnished with fresh herbs.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Cooking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 salad (approximately 330g)
  • Calories: 400
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 30g
  • Cholesterol: 75mg

Keywords: Feel free to add snap peas or cucumbers for extra crunch. Adjust the dressing’s sweetness or spiciness to your taste. Store leftovers in an airtight container; keep dressing separate for freshness.