Asian Chicken Crunch Salad

Ash Tyrrell

Asian Chicken Crunch Salad

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.

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Prep Time 20

Cook Time 15

Total Time 35

Course: Salad

Calories: 422

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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!

Notes

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.