Asian Chicken Crunch Salad
A vibrant and satisfying salad featuring tender chicken, crisp vegetables, and a flavorful dressing, perfect for weeknight dinners or gatherings.
Ingredients
For the Chicken Marinade
- 1 pound chicken breast provides substantial protein
- ¼ cup low sodium soy sauce or tamari adds savory flavor
- 1 tablespoon minced garlic enhances overall flavor
- 1-2 tablespoons brown sugar contributes sweetness
- 1 tablespoon tahini adds creaminess
- 1 tablespoon toasted sesame oil provides nutty aroma
- 1 tablespoon rice vinegar adds acidity
- 2 teaspoons fresh grated ginger offers warmth and zest
- 1 tablespoon sriracha adds heat
For the Salad
- 3 cups shredded purple cabbage adds color and texture
- 3 cups shredded green cabbage adds crunch
- 1 cup shredded carrot offers sweetness and color
- 1 red bell pepper sliced into strips adds sweetness and crunch
- ½ cup shelled edamame provides protein and texture
- ½ cup diced green onion adds freshness
- ½ cup chopped cilantro offers brightness
- ¼ cup chopped peanuts adds crunch and richness
For the Dressing
- 3 tablespoons natural creamy peanut butter adds creaminess
- 2 tablespoons rice vinegar contributes acidity
- 2 tablespoons honey adds sweetness
- 1 tablespoon toasted sesame oil provides nutty aroma
- 2 tablespoons low sodium soy sauce or tamari adds savory flavor
- 1 teaspoon fresh grated ginger adds warmth
- 1 teaspoon minced garlic enhances overall flavor
- 2 teaspoons sriracha adds heat
- 2 tablespoons warm water helps combine dressing
Instructions
Preparation
- Cut the chicken into bite-sized pieces for even cooking.
- In a medium-sized bowl, whisk together the low sodium soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, and sriracha.
- Pour half of the prepared marinade over the chicken pieces in a bowl. Toss well to ensure every piece is coated and allow to marinate for about 15-30 minutes.
- Prepare your vegetables: shred the purple and green cabbage, grate the carrot, and slice the red bell pepper.
Cooking
- Heat a skillet or grill pan over medium-high heat and add the marinated chicken in a single layer. Cook until lightly browned and cooked through, about 5-7 minutes.
- Transfer the cooked chicken to a plate to cool slightly.
Assembly
- In a large mixing bowl, combine the shredded purple cabbage, shredded green cabbage, shredded carrot, sliced red bell pepper, edamame, diced green onion, chopped cilantro, and chopped peanuts.
- Prepare the dressing by combining the remaining marinade with peanut butter, rice vinegar, honey, toasted sesame oil, low sodium soy sauce, grated ginger, minced garlic, sriracha, and warm water in a bowl. Whisk until smooth and creamy.
- Add the cooked chicken to the large bowl of vegetables, drizzle the dressing over the top, and toss gently to combine.
- Sprinkle sesame seeds over the top before serving.
Notes
For best texture, serve the salad immediately after dressing. Adjust the sriracha for heat preference and feel free to toss in any leftovers for variety.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 8g
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