Why You’ll Love This Recipe
I absolutely love how this salad brings together everything I want in a meal: crunchy, fresh veggies, tender chicken, and a rich, tangy dressing. The marinated sesame chicken adds a savory, slightly sweet note to the crisp vegetables like cabbage, carrots, and bell peppers. And the homemade peanut dressing? It’s creamy, zesty, and the perfect complement to all the textures in the salad. Plus, it’s so versatile, and I can adjust the spice levels with sriracha to suit my preference. Whether I’m looking to enjoy a healthy meal or prep ahead for the week, this salad never disappoints.
Ingredients
For the 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
For the 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
For the 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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by cutting the chicken into small 1-inch cubes.
In a shallow bowl, whisk together all the ingredients for the chicken marinade. Add the chicken cubes and let them marinate while you prep the rest of the ingredients.
In another bowl, whisk together all the ingredients for the dressing and set aside.
I like to use a mandoline for shredding the cabbage, but a regular knife works just fine if you prefer.
Add the shredded cabbage, carrots, red bell pepper, edamame, green onions, cilantro, and peanuts to a large bowl and toss them together.
Heat a skillet with a splash of oil over medium heat. Add the marinated chicken and reserve the remaining marinade for later.
Cook the chicken for about 3 minutes or until it’s browned on all sides. Then, add the remaining marinade and cook until the chicken’s internal temperature reaches 165°F, and the sauce has thickened.
Allow the chicken to cool slightly. Meanwhile, toss the salad with the dressing. Add in the chicken and mix to combine.
Garnish with extra cilantro and sesame seeds, and enjoy!
Servings and Timing
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Veggies: Feel free to swap in or out any other vegetables that you enjoy. Cucumbers, snap peas, or even some avocado would be great additions.
Protein: If you prefer, you can use grilled tofu or shrimp instead of chicken for a different twist.
Nut-Free: If you need a nut-free version, you can replace the peanut butter in the dressing with sunflower butter, tahini, or almond butter.
Dressing Adjustment: You can adjust the sweetness and heat by increasing or decreasing the amount of honey and sriracha based on your preference.
Storage/Reheating
This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best texture, I recommend storing the dressing separately and adding it just before serving. The chicken can be reheated in the microwave or on the stove until it reaches the desired temperature.
FAQs
How do I make the chicken extra crispy?
I like to cook the chicken in a hot skillet to get a good sear. For extra crispiness, you could also coat the chicken in cornstarch before cooking.
Can I use pre-cooked chicken for this recipe?
Yes! If you have rotisserie chicken or leftover cooked chicken, you can skip the cooking process and just toss it in with the rest of the salad.
What can I substitute for the sriracha?
If you’re looking for a milder heat, you can use a little bit of chili paste or omit the sriracha entirely. A dash of red pepper flakes also works.
Can I make this salad ahead of time?
Yes! This salad can be prepped a day or two ahead. I’d recommend keeping the dressing separate to prevent the veggies from wilting. Add it right before serving.
Is this salad gluten-free?
Yes, as long as you use tamari instead of soy sauce, this salad is gluten-free. Be sure to check the labels on your dressing ingredients.
Conclusion
This Asian Chicken Crunch Salad is one of my favorite go-to meals when I want something fresh, healthy, and bursting with flavor. It’s quick to prepare, customizable, and keeps well, making it a great choice for meal prep. With its perfect balance of savory, sweet, and spicy flavors, it’s a dish that will leave me satisfied every time
PrintAsian Chicken Crunch Salad
A flavorful and colorful salad with crispy sesame chicken, fresh vegetables, and a creamy peanut dressing, perfect for a light meal or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
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Instructions
Start by cutting the chicken into small 1-inch cubes.,In a shallow bowl, whisk together all the ingredients for the chicken marinade. Add the chicken cubes and let them marinate while you prep the rest of the ingredients.,In another bowl, whisk together all the ingredients for the dressing and set aside.,Shred the cabbage using a mandoline or knife, then add it to a large bowl.,Add the shredded cabbage, carrots, red bell pepper, edamame, green onions, cilantro, and peanuts to the large bowl and toss them together.,Heat a skillet with a splash of oil over medium heat. Add the marinated chicken and reserve the remaining marinade for later.,Cook the chicken for about 3 minutes or until it’s browned on all sides. Then, add the remaining marinade and cook until the chicken’s internal temperature reaches 165°F, and the sauce has thickened.,Allow the chicken to cool slightly. Meanwhile, toss the salad with the dressing. Add in the chicken and mix to combine.,Garnish with extra cilantro and sesame seeds, and enjoy!
Notes
For extra crispiness, coat the chicken in cornstarch before cooking.,If using pre-cooked chicken, skip the cooking step and just toss it with the salad.,To make the salad nut-free, replace the peanut butter in the dressing with sunflower butter, tahini, or almond butter.,For a milder heat, reduce or omit the sriracha and use chili paste or red pepper flakes instead.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg