Name: Asian Chicken Crunch Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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)

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Introduction

This Asian Chicken Crunch Salad is a vibrant, flavorful dish that combines tender marinated chicken with a colorful mix of crunchy vegetables and a savory peanut dressing. Perfect for a light lunch or dinner, it balances tangy, sweet, and spicy notes in every bite.

A white bowl filled with a colorful salad shows multiple layers starting with shredded purple and white cabbage and thin orange carrot strips at the base. On top, there are browned, bite-sized pieces of tofu or meat, scattered bright green edamame, chopped fresh herbs like cilantro, and a mixture of crushed peanuts and sesame seeds adding texture. The salad looks fresh with a mix of soft and crunchy textures, all placed on a white marbled surface with small bowls of red chili flakes and fresh herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for dressing)
2 tablespoons honey
1 tablespoon toasted sesame oil (for dressing)
2 tablespoons low sodium soy sauce or tamari (for dressing)
1 teaspoon fresh grated ginger (for dressing)
1 teaspoon minced garlic (for dressing)
2 teaspoons sriracha (for dressing)
2 tablespoons warm water (or more as needed to thin the dressing)

Instructions

Step 1: Cut the chicken breast into small cubes, about 1 inch each.
Step 2: In a shallow bowl, whisk together 1/4 cup soy sauce or tamari, 1 tablespoon minced garlic, brown sugar, tahini, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons grated ginger, 1 tablespoon sriracha, and sesame seeds to make the marinade. Add the chicken cubes and let them marinate while you prepare the other ingredients.
Step 3: Whisk together all the dressing ingredients: peanut butter, 2 tablespoons rice vinegar, honey, 1 tablespoon toasted sesame oil, 2 tablespoons soy sauce or tamari, grated ginger, minced garlic, sriracha, and warm water. Adjust water to reach your desired dressing consistency, then set aside.
Step 4: Shred the purple and green cabbage using a mandoline or a sharp knife. Shred the carrot as well and slice the red bell pepper into strips. Combine all the vegetables with shelled edamame, diced green onion, chopped cilantro, and chopped peanuts in a large bowl.
Step 5: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes, reserving any leftover marinade.
Step 6: Cook the chicken cubes until they are browned on all sides, about 3 minutes. Then, add the remaining marinade to the skillet.
Step 7: Continue cooking until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
Step 8: Let the chicken cool slightly. Meanwhile, toss the shredded vegetables with the peanut dressing, adding as much or as little as you prefer.
Step 9: Add the cooked chicken to the salad and toss gently to combine everything evenly.
Step 10: Garnish with extra cilantro and sesame seeds before serving. Enjoy your Asian Chicken Crunch Salad!

Tips & Variations

Use a mandoline to shred the cabbage for uniform thin slices, but a sharp knife works fine if you don’t have one.
For extra crunch, add crispy wonton strips or fried shallots on top.
If you prefer a milder salad, reduce or omit the sriracha in the marinade and dressing.
Substitute chicken breast with tofu or shrimp for a different protein option.

Storage

Store the salad components separately to maintain crunchiness: keep the dressing and cooked chicken in airtight containers in the refrigerator for up to 3 days. Assemble the salad just before serving. Leftover salad can be reheated gently, but the vegetables are best fresh.

How to Serve

A white bowl filled with a colorful salad made of shredded white and purple cabbage as the base layer, mixed with thin red bell pepper strips and bright green edamame beans. Scattered on top are chunks of brown grilled or roasted protein and small orange pieces, possibly sweet potato or carrot, with a textured light brown sauce drizzled over the entire dish. Fresh green chopped herbs and white sesame seeds are sprinkled across the top, adding a fresh and crunchy look. The bowl sits on a white marbled surface with some chopped herbs in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can marinate and cook the chicken ahead of time and prepare the vegetables in advance. Store them separately and combine with the dressing just before serving to keep everything fresh and crunchy.

What can I use if I don’t have tahini?

If you don’t have tahini, you can substitute it with additional peanut butter or almond butter. This will maintain the creamy texture and nutty flavor in the marinade.