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Asian Chicken Crunch Salad Recipe

Asian Chicken Crunch Salad

This delicious Asian Chicken Crunch Salad recipe combines marinated chicken with crunchy vegetables and a tasty peanut dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 pound chicken breast
  • ¼ cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1-2 tablespoons brown sugar
  • 1 tablespoon tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon sriracha
Salad
  • 3 cups shredded purple cabbage
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 medium red bell pepper sliced into strips
  • ½ cup shelled edamame
  • ½ cup diced green onion
  • ½ cup chopped cilantro
  • ¼ cup chopped peanuts
Peanut 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

Equipment

  • Skillet
  • Mixing Bowl
  • whisk
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Cut the chicken into small cubes about 1 inch in size.
  2. Whisk together all the chicken marinade ingredients in a shallow bowl. Add the chicken cubes and let them marinate.
  3. In a separate bowl, whisk together the peanut dressing ingredients. Set aside.
  4. Shred the purple and green cabbage, shred the carrots, slice the red bell pepper, and dice the green onion. Combine all the vegetables with shelled edamame and chopped cilantro in a large mixing bowl.
Cooking
  1. Heat a skillet over medium heat and add a splash of oil. Add the marinated chicken cubes to the skillet.
  2. Cook the chicken pieces for about 3 minutes or until browned on all sides.
  3. Pour the reserved marinade into the skillet with the chicken and continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  4. Allow the cooked chicken to cool slightly. Toss the salad vegetables with your preferred amount of peanut dressing. Add the cooked chicken and toss gently.
  5. Sprinkle extra chopped peanuts, cilantro, and sesame seeds over the top. Serve immediately.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 35gFat: 18g

Notes

This salad is versatile; feel free to substitute chicken with shrimp or tofu. You can also add your favorite vegetables or fruits for a unique twist.

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