Asian Chicken Crunch Salad
A refreshing and vibrant salad that combines crunchy vegetables with tender chicken, drizzled in a flavorful dressing, perfect for a light meal.
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!
Notes
Feel free to swap in or out any other veggies. The peanut butter can be substituted for almond butter, sunflower butter, or even tahini. To store leftovers, keep the dressing separate until you are ready to eat to maintain the crunchiness of the veggies.