Why Make This Recipe
Asian Chicken Crunch Salad is a refreshing and vibrant dish that’s not only delicious but also packed with nutrients. This salad combines crunchy vegetables with tender chicken, all drizzled with a flavorful dressing that ties everything together. It’s perfect for a light lunch or dinner, and it’s easy to customize with your favorite veggies.
How to Make Asian Chicken Crunch Salad
Ingredients
- 1 pound chicken breast
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 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
Directions
- Cut the chicken into small cubes, about 1 inch.
- Whisk together all ingredients for the chicken marinade in a shallow bowl. Add the chicken and let it marinate while prepping everything else.
- Whisk together all ingredients for the dressing and set aside.
- Add all of the veggies to a large bowl.
- Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade.
- Cook on all sides for about 3 minutes or until browned, then add in the remaining marinade.
- Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened. Let cool slightly.
- Meanwhile, toss the salad with as much or as little dressing as you like. Add in the chicken and toss to combine.
- Garnish with more cilantro and sesame seeds and enjoy! Feel free to swap in or out any other veggies. The peanut butter can be substituted for almond butter, sunflower butter, or even tahini.
How to Serve Asian Chicken Crunch Salad
Serve the salad in large bowls, topped with extra sesame seeds and fresh herbs. You can enjoy it as a standalone dish or pair it with steamed rice or noodles for a heartier meal.
How to Store Asian Chicken Crunch Salad
To store any leftover salad, place it in an airtight container and keep it in the refrigerator. It’s best to keep the dressing separate until you are ready to eat to maintain the crunchiness of the veggies. The salad will stay fresh for about 2-3 days.
Tips to Make Asian Chicken Crunch Salad
- For added flavor, consider grilling the chicken instead of pan-frying it.
- Adjust the amount of sriracha to your spice preference.
- Experiment with different vegetables; snap peas, shredded broccoli, or cucumber can add great texture and flavor.
Variations
You can customize this salad by using leftover rotisserie chicken or substituting tofu for a vegetarian option. Using different nut butters, like almond or sunflower, can also create new flavors.
FAQs
1. Can I prepare this salad ahead of time?
Yes, you can prepare the ingredients ahead, but it’s best to add the dressing just before serving to keep the vegetables crunchy.
2. Is this salad gluten-free?
To make it gluten-free, use tamari instead of regular soy sauce and check that your other ingredients are gluten-free.
3. Can I use other proteins besides chicken?
Absolutely! Shrimp, tofu, or even chickpeas can be great substitutes for the chicken in this salad.
Asian Chicken Crunch Salad
Ingredients
For the Chicken and Marinade
- 1 pound chicken breast Cut into small cubes
- 1/4 cup low sodium soy sauce or tamari For marinating
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar Adjust to taste
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha Adjust for spice preference
For the Salad
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 medium 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
For the 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 Adjust for spice preference
- 2 tablespoons warm water
Instructions
Preparation
- Cut the chicken into small cubes, about 1 inch.
- Whisk together all ingredients for the chicken marinade in a shallow bowl. Add the chicken and let it marinate while prepping everything else.
- Whisk together all ingredients for the dressing and set aside.
- Add all of the veggies to a large bowl.
Cooking
- Heat a skillet with a splash of oil over medium heat.
- Add in the chicken but leave aside the remaining marinade.
- Cook on all sides for about 3 minutes or until browned, then add in the remaining marinade.
- Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened. Let cool slightly.
Assembly
- Meanwhile, toss the salad with as much or as little dressing as you like.
- Add in the chicken and toss to combine.
- Garnish with more cilantro and sesame seeds and enjoy!