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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

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This Asian Chicken Crunch Salad is a vibrant and nourishing dish that delivers a delightful balance of textures and flavors. Featuring tender chicken marinated in a savory blend of soy sauce, sesame oil, and ginger, this salad bursts with freshness from crisp vegetables like cabbage and bell pepper. Topped off with a creamy peanut dressing, it’s perfect for meal prep or as a refreshing side dish.

  • Total Time: 35 minutes
  • Yield: Serves 4

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
  • 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

  1. Cut the chicken into small cubes about 1 inch in size.
  2. Whisk together all ingredients for the chicken marinade in a shallow bowl.
  3. Add in the chicken pieces and let them marinate while preparing other components.
  4. In a separate bowl, whisk together all ingredients for the dressing until smooth and set aside.
  5. Use a mandoline or a knife to shred both types of cabbage finely.
  6. Add all prepared veggies into a large mixing bowl.
  7. Heat a skillet over medium heat with a splash of oil.
  8. Add in the marinated chicken (reserve remaining marinade).
  9. Cook on all sides for about 3 minutes until browned; then add the remaining marinade.
  10. Continue cooking until the internal temperature reaches 165 degrees Fahrenheit and the sauce thickens.
  11. Allow cooked chicken to cool slightly before adding it to your vegetable mix.
  12. Toss everything together with your desired amount of dressing until well-coated.
  13. Garnish with extra cilantro and sesame seeds if desired.
  • Author: Sarah DuRoss
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Skillet
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 salad bowl (250g)
  • Calories: 360
  • Sugar: 10g
  • Sodium: 670mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 70mg

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