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–+ servings
Bowl of vibrant Asian Chicken Crunch Salad with fresh ingredients and dressing

Asian Chicken Crunch Salad

A refreshing and satisfying salad featuring marinated chicken, vibrant vegetables, and a flavorful dressing that brings delightful umami taste.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Asian
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Chicken Marinade

  • 1 pound chicken breast protein source
  • ¼ cup low sodium soy sauce or tamari salty flavor
  • 1 tablespoon minced garlic aromatic
  • 1-2 tablespoons brown sugar sweetness
  • 1 tablespoon tahini creamy texture
  • 1 tablespoon toasted sesame oil nutty flavor
  • 1 tablespoon rice vinegar tanginess
  • 2 teaspoons fresh grated ginger spicy aroma
  • 1 tablespoon sriracha heat

For the Salad

  • 3 cups shredded purple cabbage crunchiness
  • 3 cups shredded green cabbage crunchiness
  • 1 cup shredded carrot sweetness
  • 1 medium red bell pepper sliced into strips crunchiness and sweetness
  • ½ cup shelled edamame protein and texture
  • ½ cup diced green onion freshness
  • ½ cup chopped cilantro herbal flavor
  • ¼ cup chopped peanuts crunch

For the Dressing

  • 3 tablespoons natural creamy peanut butter creaminess
  • 2 tablespoons rice vinegar tanginess
  • 2 tablespoons honey sweetness
  • 1 tablespoon toasted sesame oil nutty flavor
  • 2 tablespoons low sodium soy sauce or tamari salty flavor
  • 1 teaspoon fresh grated ginger spicy aroma
  • 1 teaspoon minced garlic aromatic
  • 2 teaspoons sriracha heat
  • 2 tablespoons warm water to adjust consistency

Instructions
 

Preparation

  • Cut the chicken into small cubes.
  • In a shallow bowl, whisk together chicken marinade ingredients: low sodium soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, and sriracha.
  • Add cubed chicken to the marinade, ensuring each piece is covered, then let it marinate while preparing the other ingredients.
  • In another bowl, whisk together the dressing ingredients: honey, peanut butter, rice vinegar, low sodium soy sauce, ginger, minced garlic, sriracha, and warm water.
  • In a large bowl, add fresh vegetables: shredded purple and green cabbage, shredded carrot, red bell pepper, shelled edamame, diced green onion, and chopped cilantro.

Cooking

  • Heat oil in a skillet over medium heat. Add marinated chicken, sautéing until browned on all sides (about three minutes).
  • Pour in remaining marinade and continue cooking until chicken reaches an internal temperature of 165°F and sauce thickens slightly.

Assembly

  • Allow the chicken to cool slightly before adding it to the salad.
  • Toss the salad with the dressing to combine, then add chicken and toss gently.
  • Garnish with additional cilantro and sesame seeds before serving.

Notes

For best results, marinate the chicken for at least 15–30 minutes. Cut vegetables and chicken into consistent sizes for even cooking.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 5gSugar: 5g
Keyword Asian Cuisine, chicken salad, Crunch Salad, Healthy Recipe, meal prep
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