Description
This vibrant Asian Chicken Crunch Salad features tender marinated chicken breast cooked to juicy perfection and tossed with a colorful mix of shredded cabbage, carrot, bell pepper, edamame, green onion, and cilantro. The dish is brought together with a creamy, tangy peanut dressing and garnished with sesame seeds and chopped peanuts for an irresistible crunch. It’s a quick, flavorful, and healthy meal perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breast
- ¼ 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
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded 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
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
- Prepare the chicken: Cut the chicken into small cubes, about 1 inch each, to ensure quick and even cooking.
- Marinate the chicken: In a shallow bowl, whisk together the soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Add the chicken cubes, stirring to coat thoroughly. Let it marinate while prepping the remaining ingredients to infuse flavor.
- Make the dressing: Whisk together the peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha, and warm water in a bowl until smooth. Adjust consistency with a little more warm water if necessary, then set aside.
- Prepare the salad veggies: Using a mandoline or a sharp knife, shred the purple and green cabbages finely. Shred the carrot as well. Slice the red bell pepper into thin strips. In a large bowl, combine the shredded cabbages, shredded carrot, bell pepper strips, shelled edamame, diced green onion, and chopped cilantro.
- Cook the chicken: Heat a skillet over medium heat with a splash of oil to prevent sticking. Place the marinated chicken cubes in the skillet, cooking them on all sides for about 3 minutes until they start browning. Pour in the remaining marinade and cook further until the chicken reaches an internal temperature of 165°F and the sauce thickens into a glaze coating the chicken pieces.
- Assemble the salad: Allow the cooked chicken to cool slightly. Toss the salad vegetables with the prepared peanut dressing to taste. Add the cooked chicken and toss everything gently to combine flavors evenly.
- Garnish and serve: Sprinkle chopped peanuts, extra cilantro, and sesame seeds over the top for added texture and flavor. Serve immediately and enjoy this fresh, crunchy, flavorful salad.
Notes
- You can substitute or add any of your favorite veggies such as snap peas, cucumbers, or radishes for more crunch and variety.
- The peanut butter in the dressing can be swapped for almond butter, sunflower seed butter, or tahini for different flavor profiles or allergen considerations.
- Use low sodium soy sauce or tamari to keep the sodium levels moderate in the dish.
- For a spicier salad, increase the sriracha amount in the marinade and dressing to your preference.
- Leftover cooked chicken and salad can be stored separately in the refrigerator for up to 2 days for a quick meal prep option.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of total recipe)
- Calories: 380
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg
