Description
Introducing the Asian Chicken Crunch Salad, a vibrant and refreshing dish that brings together crunchy vegetables, tender chicken, and a creamy peanut dressing. This salad is not only quick to prepare but also incredibly versatile, making it perfect for meal prep or as a delicious addition to any gathering. Loaded with color and flavor, it offers a satisfying balance of textures that will delight your taste buds. Customize it to your liking by adjusting the ingredients or dressing, ensuring every bite is tailored to your preference. Enjoy this wholesome salad that’s both nutritious and easy to make!
Ingredients
Scale
- 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
- Cut chicken into small cubes, about 1 inch.
- Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken pieces and let them marinate while you prepare the other ingredients.
- In another bowl, whisk together all ingredients for the dressing. Set aside once mixed well.
- Use a mandoline or knife to shred both types of cabbage. Combine all veggies in a large mixing bowl.
- Heat a skillet with a splash of oil over medium heat. Add in the marinated chicken but reserve any remaining marinade.
- Cook on all sides for about 3 minutes until browned. Then add in the reserved marinade.
- Cook until the internal temperature reaches 165 degrees Fahrenheit and the marinade has thickened.
- Let the chicken cool slightly. Toss your mixed veggies with your desired amount of dressing before adding in the chicken. Mix well to combine.
- Garnish with additional cilantro and sesame seeds before enjoying your vibrant salad!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg