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Asian Chicken Crunch Salad Recipe

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4 from 8 reviews

This Asian Chicken Crunch Salad offers a vibrant, crunchy mix of shredded cabbages, fresh vegetables, and tender marinated chicken breast cooked in a flavorful blend of soy, sesame, ginger, and sriracha. Tossed in a creamy peanut butter dressing and garnished with cilantro and sesame seeds, this salad is a perfect balance of savory, tangy, and spicy flavors with satisfying textures from the crunchy veggies and peanuts.

Ingredients

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

  1. Prepare Chicken: Cut the chicken into small cubes, approximately 1 inch in size for quick and even cooking.
  2. Make Chicken Marinade: Whisk together 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 into the marinade and let them marinate while prepping the rest of the salad ingredients to absorb all the flavors.
  3. Prepare Dressing: In a small bowl, whisk together the creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha, and warm water. Adjust the water quantity to achieve your desired dressing consistency and set aside.
  4. Prep Salad Vegetables: Using a mandoline or a sharp knife, shred the purple and green cabbage finely. Shred the carrot and slice the red bell pepper into strips. Combine all vegetables with shelled edamame, diced green onion, chopped cilantro, and chopped peanuts in a large salad bowl.
  5. Cook Chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes (reserving any leftover marinade) and cook for about 3 minutes, turning to brown all sides evenly. Then pour in the remaining marinade and continue cooking until the chicken reaches an internal temperature of 165°F and the sauce has thickened into a glaze.
  6. Assemble Salad: Allow the cooked chicken to cool slightly. Toss the salad vegetables with your preferred amount of the peanut dressing. Add in the glazed chicken pieces and toss everything together gently to combine flavors.
  7. Garnish and Serve: Finish by garnishing the salad with additional chopped cilantro and sesame seeds for extra freshness and crunch. Serve immediately and enjoy!

Notes

  • Feel free to substitute or add any other crunchy vegetables you like to customize the salad.
  • The peanut butter in the dressing can be replaced with almond butter, sunflower seed butter, or tahini to suit dietary preferences or allergies.

Find it online: https://flavorspath.com/asian-chicken-crunch-salad-recipe/