Asian Chicken Crunch Salad Recipe

Introduction

This Asian Chicken Crunch Salad is a vibrant and flavorful dish combining tender marinated chicken with crisp cabbage and crunchy veggies. The peanut dressing adds a creamy, tangy touch that brings all the textures and tastes together. It’s perfect for a light lunch or a refreshing dinner.

Ingredients

• 1 pound chicken breast
• 1/4 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
• 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 (or more as needed to thin)

Instructions

1. Step 1: Cut the chicken breast into small cubes, about 1 inch each.
2. Step 2: In a shallow bowl, whisk together 1/4 cup 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 grated ginger, 1 tablespoon sriracha, and 1 tablespoon sesame seeds. Add the chicken cubes and let them marinate while preparing the rest of the ingredients.
3. Step 3: In a separate bowl, whisk together the dressing ingredients: 3 tablespoons peanut butter, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 2 tablespoons soy sauce or tamari, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 2 teaspoons sriracha, and 2 tablespoons warm water. Adjust water as needed to reach your desired consistency. Set aside.
4. Step 4: Shred the purple and green cabbage and the carrot using a mandoline or a knife. Slice the red bell pepper into strips.
5. Step 5: In a large bowl, combine the shredded cabbages, carrot, bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts.
6. Step 6: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes—reserve the remaining marinade.
7. Step 7: Cook the chicken for about 3 minutes, browning on all sides. Then add the reserved marinade to the skillet.
8. Step 8: Continue cooking until the chicken reaches an internal temperature of 165°F and the sauce thickens.
9. Step 9: Let the chicken cool slightly. Toss the salad with your preferred amount of the peanut dressing.
10. Step 10: Add the cooked chicken to the salad and toss gently to combine. Garnish with extra cilantro and sesame seeds before serving.

Tips & Variations

• Use a mandoline for quick and even shredding of vegetables, but a sharp knife works well too.
• Adjust the sriracha quantity in the marinade and dressing to control the heat level.
• For extra crunch, add crispy fried wonton strips or crushed rice crackers on top.
• Substitute chicken breast with tofu or shrimp for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Reheat the chicken gently in a skillet or microwave to avoid drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

You can prep the vegetables and marinade the chicken ahead of time, but it’s best to cook and combine everything shortly before serving to keep the salad crisp and fresh.

Is there a substitute for tahini in the marinade?

If you don’t have tahini, you can substitute with smooth peanut butter or omit it entirely; the marinade will still be flavorful thanks to the soy sauce, ginger, and garlic.

Asian Chicken Crunch Salad Recipe

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★★★★★

4.7 from 136 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful Asian Chicken Crunch Salad featuring tender marinated chicken, crisp shredded cabbages, fresh vegetables, and a creamy, tangy peanut dressing. Perfect for a quick, healthy, and satisfying meal packed with bold flavors and textures.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 pound chicken breast, cut into 1-inch cubes
• 1/4 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 Vegetables

• 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

Peanut 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)

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Instructions

1. Cut the chicken: Cut the chicken breast into small 1-inch cubes, ensuring even sizes for consistent cooking.
2. Whisk marinade: In a shallow bowl, combine soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Add the chicken cubes and let them marinate while preparing the salad ingredients.
3. Whisk dressing: In a separate bowl, whisk together peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water until smooth. Set aside.
4. Shred veggies: Using a mandoline or knife, shred the purple and green cabbages finely. Also prepare the shredded carrots, sliced red bell pepper, shelled edamame, diced green onions, and chopped cilantro.
5. Add to bowl: Place all shredded and chopped vegetables into a large mixing bowl.
6. Cook chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes but hold back the remaining marinade for later.
7. Add marinade: Sear the chicken cubes on all sides until lightly browned, about 3 minutes. Then pour in the remaining marinade.
8. Cook thoroughly: Continue cooking the chicken and marinade until the internal temperature reaches 165°F and the sauce thickens, coating the chicken well.
9. Let cool: Remove the skillet from heat and allow the cooked chicken to cool slightly.
10. Toss and serve: Toss the shredded veggies with the prepared peanut dressing to your desired amount, then add the chicken and combine everything gently. Garnish with extra chopped cilantro, sesame seeds, and chopped peanuts and serve immediately.

Notes

• Use a mandoline for perfectly shredded cabbage if available.
• Adjust the sriracha quantity to suit your preferred spice level.
• Letting the chicken marinate longer enhances flavor but even 15 minutes works well.
• The dressing can be thinned further with warm water to your preferred consistency.
• For a vegetarian version, substitute chicken with tofu or tempeh and use tamari.
• Serve immediately after combining to maintain salad crunchiness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Asian

Keywords: Asian chicken salad, crunchy cabbage salad, peanut dressing salad, healthy chicken salad, sesame chicken salad