Description
This Asian Chicken Crunch Salad is a vibrant and flavorful meal featuring tender marinated chicken, a colorful medley of shredded cabbages, carrots, and bell peppers, tossed in a creamy, tangy peanut dressing with a hint of spice. Garnished with cilantro, sesame seeds, and chopped peanuts, this salad delivers a satisfying crunch and balanced taste perfect for a nutritious 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 the chicken: Cut the chicken into small cubes about 1 inch in size. This will ensure even cooking and better absorption of flavors.
- Make the chicken marinade: In a shallow bowl, whisk together low sodium soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, sriracha, and sesame seeds. Add the chicken cubes and let them marinate while you prepare the salad and dressing.
- Prepare the dressing: Whisk together natural creamy peanut butter, rice vinegar, honey, toasted sesame oil, low sodium soy sauce or tamari, fresh grated ginger, minced garlic, sriracha, and warm water. Adjust water quantity to achieve desired dressing consistency, then set aside.
- Prepare the vegetables: Using a mandoline or a sharp knife, shred the purple cabbage, green cabbage, and carrot. Slice the red bell pepper into strips. Dice the green onion and chop the cilantro.
- Combine salad ingredients: Place shredded cabbages, carrot, red bell pepper strips, shelled edamame, green onion, and cilantro into a large bowl. Toss gently to mix.
- Cook the chicken: Heat a skillet with a splash of oil over medium heat. Add the marinated chicken cubes to the skillet, leaving the remaining marinade aside for later. Cook the chicken, turning occasionally, for about 3 minutes or until browned on all sides.
- Finish cooking the chicken: Pour the reserved marinade into the skillet with the browned chicken. Continue cooking until the internal temperature of the chicken reaches 165°F (74°C) and the sauce thickens, coating the chicken well.
- Assemble the salad: Allow the chicken to cool slightly. Toss the prepared vegetables with as much or as little of the peanut dressing as you prefer. Add the cooked chicken and toss everything together gently.
- Garnish and serve: Sprinkle the salad with additional chopped cilantro, sesame seeds, and chopped peanuts for extra crunch and flavor. Serve immediately and enjoy!
Notes
- Feel free to swap in or out any other veggies you like such as snap peas, cucumber, or radishes to customize the salad to your taste.
- The peanut butter in the dressing can be replaced with almond butter, sunflower seed butter, or tahini for a different nutty flavor.
- Adjust the sriracha amount in the marinade and dressing to suit your preferred spice level.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day; toss well before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of total recipe)
- Calories: 380
- Sugar: 10g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 75mg
