When I made this Asian chicken crunch salad for the first time, I couldn’t stop smiling. It’s one of those recipes that fills your kitchen with the aroma of toasted sesame oil and fresh herbs, and your bowl with the crunch of vibrant vegetables and juicy chicken.

It’s flavorful, nutritious, and comes together easily. Plus, the peanut dressing is so good, I’ve started doubling the recipe just to drizzle it on everything! If you’re looking for a salad that’s hearty enough to be a meal yet light enough to keep you energized, this one is a game-changer.

Ingredients

This recipe combines fresh, quality ingredients with flavorful staples for a perfectly balanced dish.

1 pound chicken breast, cut into 1-inch cubes (fresh chicken works best for tenderness and flavor).
1/4 cup low-sodium soy sauce or tamari (adds a savory depth while keeping it gluten-free with tamari).
1 tablespoon minced garlic (fresh garlic is aromatic and blends beautifully with the other ingredients).
1-2 tablespoons brown sugar (balances the savory and adds a subtle sweetness).
1 tablespoon tahini (creates a creamy texture for the marinade).
1 tablespoon toasted sesame oil (essential for its nutty flavor).
1 tablespoon rice vinegar (adds a hint of acidity for balance).
2 teaspoons fresh grated ginger (bright and slightly spicy – don’t skip this!).
1 tablespoon sriracha (for a mild kick; adjust to taste).
1 tablespoon sesame seeds (adds texture and nutty notes).

3 cups shredded purple cabbage (crunchy base with antioxidants and vibrant color).
3 cups shredded green cabbage (adds more crunch and balances the purple).
1 cup shredded carrot (offers natural sweetness to offset the savory chicken).
1 red bell pepper, thinly sliced (choose a crisp, fresh one for sweetness and crunch).
1/2 cup shelled edamame (a powerhouse of protein and texture).
1/2 cup diced green onion (adds a mild onion flavor without overpowering).
1/2 cup chopped cilantro (brightens the salad with its herbal notes).
1/4 cup chopped peanuts (for extra crunch).

3 tablespoons natural creamy peanut butter (creates a smooth, nutty sauce; avoid overly sweetened versions).
2 tablespoons rice vinegar (lifts the flavors).
2 tablespoons honey (for a touch of natural sweetness).
1 tablespoon toasted sesame oil (rounds out the dressing with its nutty flavor).
2 tablespoons low-sodium soy sauce or tamari (adds saltiness and depth).
1 teaspoon fresh grated ginger (for its zingy flavor).
1 teaspoon minced garlic (adds depth and punch).
2 teaspoons sriracha (optional, for some spice).
2 tablespoons warm water (thin the dressing to your desired consistency; add more if needed).

Note: Serves approximately 4 people.

Variations

Here are some versatile variations to suit different dietary needs or flavor preferences:

For a vegan option, swap the chicken for tofu or tempeh and use maple syrup instead of honey in the dressing.
Replace peanut butter with almond butter or sunflower seed butter for a nut-free or unique flavor twist.
Want something sweeter? Toss in some diced mango or mandarin orange slices.
Additions like crispy wonton strips, sesame sticks, or roasted cashews can take the crunch factor to a new level.
To make it lighter, serve the salad as a wrap using large lettuce leaves or tortillas.

For more inspiration, check out these Sticky Spicy BBQ Chicken Recipes that bring bold flavors to your table.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Equipment You Need

A large mixing bowl for assembling the salad.
A cutting board and sharp knife for chopping veggies and chicken.
A whisk for blending the dressing and marinade.
A skillet to cook the chicken to perfection.
Measuring cups and spoons for accurate ingredient measurements.
A mandoline slicer (optional) for thin, even veggie shreds.

How to Make Asian Chicken Crunch Salad?

This recipe combines simple steps that create a complex, layered dish full of flavors and textures.

Step 1 – Marinate the Chicken

Start by cutting the chicken into small cubes, about 1 inch each. Whisk together the marinade ingredients in a shallow bowl. Add the chicken, making sure each piece is well-coated. Allow it to marinate while you prepare the other components for the salad. This step ensures the chicken soaks up all the delicious flavors.

Step 2 – Prepare the Dressing

To make the irresistible peanut dressing, whisk all the dressing ingredients together in a small bowl until smooth. Add a little warm water at a time to achieve your desired consistency. Set it aside while you assemble the salad.

Step 3 – Assemble the Vegetables

Shred the cabbages and carrots, and slice the bell pepper. For ease, I love using a mandoline to get evenly cut vegetables. Toss all the veggies, along with the edamame, green onion, and cilantro, into a large mixing bowl.

Step 4 – Cook the Chicken

Heat a skillet over medium heat with a splash of oil. Remove the chicken from the marinade (set the marinade aside for now) and cook it evenly on all sides for about 3 minutes. Add the reserved marinade to the skillet and simmer until the sauce thickens and the chicken is fully cooked, reaching an internal temperature of 165°F.

Step 5 – Combine and Serve

Once the chicken has cooled slightly, toss it into the salad bowl along with the vegetables. Drizzle the dressing over the top and toss until everything is well-coated. Garnish with chopped peanuts and enjoy!

Additional Tips for Making This Recipe Better

Use freshly grated ginger and garlic instead of jarred for more vibrant flavors.
Don’t dress the salad until you’re ready to eat it; this keeps the veggies crunchy.
Double the dressing recipe and store the extra for dipping or drizzling on other dishes.
Keep the veggies cold by storing them in the fridge before preparing the salad for an extra crisp bite.

You can also enjoy similar recipes like One Pot Buffalo Chicken Pasta for a flavorful twist on chicken dishes.

How to Serve Asian Chicken Crunch Salad?

To make this salad truly shine, serve it in a wide bowl for maximum visual appeal. Top with a sprinkle of sesame seeds or some extra chopped cilantro for garnish. Pair it with crispy wonton strips or a side of rice for a heartier meal. You can also serve it in smaller portions as an appetizer for a dinner party.

Nutritional Information

This dish is as healthy as it is delicious!

Calories: Approximately 422
Protein: 34g
Carbohydrates: 29g
Fat: 20g

Make Ahead and Storage

Storing: Keep the undressed salad and chicken in separate airtight containers in the fridge for up to 3 days.
Freezing: Skip freezing the salad, but the cooked chicken can be frozen for up to a month in a sealed freezer-safe bag.
Reheating: Rewarm the chicken gently in a skillet or microwave before adding it to the salad.

Why You’ll Love This Recipe?

Here’s why this recipe will become your new favorite in no time:

It’s packed with fresh, crunchy veggies that stay crisp for days.
The flavors balance perfectly, with savory chicken, tangy dressing, and sweet carrots.
It’s easy to customize for dietary needs, including vegan, nut-free, or low-sugar options.
It works well as both a meal prep option and a crowd-pleasing dish for gatherings.

Common Mistakes to Avoid for Better Results

Even simple recipes can go sideways without a little care. Here’s what to watch out for:

Rushing the marinade: Give the chicken enough time to soak in those flavors for the best taste.
Overdressing the salad: Start with half the dressing, tossing until it’s evenly coated, then add more if needed.
Using wilted veggies: For the freshest taste, use crisp greens, carrots, and herbs.
Skipping the taste test: Taste the dressing as you go, adjusting the sweetness or acidity to your liking.

Enjoy this vibrant, protein-packed Asian chicken crunch salad that’s as satisfying to prepare as it is to eat. Whether you make it for meal prep or serve it fresh, get ready for a dish that delivers irresistible flavors and plenty of crunch!

You can also explore more Chicken Recipes to pair with this dish for a complete meal experience.

Ash Tyrrell