Description
Asian Chicken Crunch Salad is a vibrant and nutritious dish that combines the freshness of crisp vegetables with tender chicken, all drizzled in a creamy peanut dressing. This salad is not only visually appealing but also packed with protein and fiber, making it a fantastic choice for lunch or dinner. With its quick preparation time and versatility, you can easily make this dish ahead for meal prep or serve it to impress guests at your next gathering. Enjoy the delightful crunch of cabbage and carrots paired with savory chicken and a zesty dressing that will leave everyone wanting more.
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
- Prepare the Chicken: Cut chicken into small cubes and marinate with soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha for 15 minutes.
- Make the Dressing: Whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth.
- Prepare Vegetables: Shred cabbages and chop remaining veggies. Combine in a large bowl.
- Cook the Chicken: Heat oil in a skillet over medium heat. Cook marinated chicken until browned and cooked through (165°F). Add reserved marinade to thicken.
- Assemble Salad: Let chicken cool slightly before mixing with vegetables and dressing. Toss well to combine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup of salad (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg