Description
This Asian Chicken Crunch Salad features tender marinated chicken breast cooked to perfection and served over a vibrant mix of shredded purple and green cabbage, carrots, bell peppers, edamame, and fresh herbs. Tossed with a creamy peanut dressing and garnished with crunchy peanuts and sesame seeds, this salad offers a delightful combination of textures and bold Asian-inspired flavors, perfect for a healthy and satisfying meal.
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 for even cooking and better marinade absorption.
- Make the marinade: Whisk together all the chicken marinade ingredients—soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds—in a shallow bowl. Add the chicken cubes to the bowl and let them marinate while you prepare the rest of the salad ingredients.
- Prepare the dressing: Whisk all the dressing ingredients, including peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water, until smooth. Adjust water to reach desired consistency and set aside.
- Shred the vegetables: Using a mandoline or a sharp knife, shred the purple and green cabbage finely. Shred the carrots, slice the red bell pepper into strips, and dice the green onions. Place all the prepared vegetables along with the edamame and chopped cilantro in a large mixing bowl.
- Cook the chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes, leaving any remaining marinade aside. Sear the chicken on all sides for about 3 minutes until browned. Then, pour in the reserved marinade and continue cooking until the chicken reaches an internal temperature of 165°F and the sauce thickens, coating the chicken beautifully.
- Assemble the salad: Let the cooked chicken cool slightly. Toss the shredded vegetables with your preferred amount of the peanut dressing. Add the cooked chicken to the bowl and toss everything gently to combine and distribute the flavors evenly.
- Garnish and serve: Sprinkle chopped peanuts, extra cilantro, and sesame seeds on top for added texture and flavor. Serve immediately and enjoy the fresh, crunchy, and flavorful salad.
Notes
- Feel free to swap in or out any other veggies you like based on availability or preference.
- The peanut butter in the dressing can be substituted with almond butter, sunflower butter, or tahini for different flavor profiles.
- This recipe works great for meal prep; store components separately and combine before serving to maintain freshness and texture.
- Adjust the level of sriracha in the marinade and dressing to control the heat according to your taste.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 420
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 75 mg
