Description
This Asian Chicken Crunch Salad combines tender marinated chicken with a colorful mix of shredded cabbages, carrots, bell pepper, edamame, and herbs, all tossed in a creamy peanut dressing. It’s a vibrant, flavorful, and satisfying dish perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breast
- ¼ 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
- 1 tablespoon sesame seeds
Salad
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper sliced into strips
- ½ cup shelled edamame
- ½ cup diced green onion
- ½ cup chopped cilantro
- ¼ cup chopped peanuts
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
- 2 tablespoons warm water or more as needed to thin
Instructions
- Prepare Chicken: Cut the chicken into small cubes about 1 inch in size for even cooking and easy eating.
- Marinate Chicken: In a shallow bowl, whisk together the soy sauce, garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Add the chicken pieces and marinate while you prepare the rest of the ingredients.
- Make Dressing: Whisk together the peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. Set aside.
- Prep Salad Veggies: Using a mandoline or knife, shred the purple and green cabbages. Shred the carrot, slice the red bell pepper into strips, and dice the green onion. Combine all the salad vegetables with the shelled edamame and chopped cilantro in a large bowl.
- Cook Chicken: Heat a skillet with a splash of oil over medium heat. Add the marinated chicken (reserve remaining marinade for cooking) and sear on all sides for about 3 minutes until browned.
- Add Marinade and Finish Cooking: Pour in the reserved marinade and continue cooking the chicken until it reaches an internal temperature of 165°F and the sauce has thickened, coating the chicken well.
- Assemble Salad: Allow the chicken to cool slightly. Toss the salad mix with the peanut dressing to your liking, then add the cooked chicken and toss gently to combine.
- Garnish and Serve: Sprinkle additional chopped cilantro, sesame seeds, and chopped peanuts on top for added crunch and flavor. Serve immediately and enjoy!
Notes
- Feel free to swap in or omit any veggies you prefer or have on hand.
- The peanut butter in the dressing can be substituted with almond butter, sunflower butter, or tahini for a different flavor profile.
- Adjust the amount of sriracha to control the spiciness of the marinade and dressing.
- Use low sodium soy sauce or tamari to keep the saltiness balanced and healthier.
- This salad keeps well for a day, but for best texture, consume the salad shortly after dressing.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 75 mg
