Asian Chicken Crunch Salad Recipe

Introduction

This Asian Chicken Crunch Salad is a vibrant and flavorful dish packed with crisp vegetables and tender, marinated chicken. Its bold dressing and crunchy toppings create a perfect harmony of textures and tastes, ideal for a light lunch or dinner.

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)

Instructions

1. Step 1: Cut the chicken into small cubes, about 1 inch in size.
2. Step 2: Whisk together the chicken marinade ingredients—soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds—in a shallow bowl. Add the chicken and let it marinate while you prepare the other ingredients.
3. Step 3: Whisk together the dressing ingredients—peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water until smooth. Set the dressing aside.
4. Step 4: Shred the purple and green cabbage and carrot using a mandoline or a knife. Slice the red bell pepper into strips.
5. Step 5: Add all the prepared vegetables—cabbage, carrot, red bell pepper, shelled edamame, green onion, and cilantro—to a large bowl.
6. Step 6: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes, reserving the remaining marinade for later.
7. Step 7: Cook the chicken cubes on all sides for about 3 minutes until browned, then pour in the reserved marinade.
8. Step 8: Continue to cook until the chicken reaches an internal temperature of 165°F and the marinade thickens to a glaze.
9. Step 9: Let the chicken cool slightly. Meanwhile, toss the salad with your desired amount of dressing.
10. Step 10: Add the cooked chicken to the salad and toss to combine. Garnish with additional cilantro, sesame seeds, and chopped peanuts before serving.

Tips & Variations

• Use a mandoline slicer for evenly shredded cabbage to improve texture and presentation.
• Substitute chicken with tofu or shrimp for a different protein option.
• Adjust sriracha amounts to control the spiciness according to your preference.
• Add crushed crispy wonton strips or fried noodles for extra crunch.

Storage

Store the salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before combining with the salad. It’s best to add dressing just before serving to keep the veggies crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can marinate the chicken and prepare the dressing ahead, but toss the salad with dressing just before serving to maintain freshness and crunch.

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

You can substitute tahini with natural peanut butter to keep the nutty flavor in the marinade.

Asian Chicken Crunch Salad Recipe

Print Recipe

★★★★★

5 from 142 reviews

This Asian Chicken Crunch Salad is a vibrant and flavorful dish featuring tender chicken breast marinated and cooked in a savory-sweet sauce, paired with a medley of shredded cabbages, carrots, and crisp vegetables. Tossed in a creamy peanut dressing with a hint of sriracha heat and garnished with sesame seeds, cilantro, and peanuts, it offers a perfect balance of textures and bold Asian-inspired flavors. Ideal for a healthy lunch or dinner, this salad is both satisfying and refreshing.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Vegetables

• 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

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 (or more as needed to thin)

Instructions

1. Cut chicken: Cut the chicken breast into small cubes, about 1 inch in size, to ensure even cooking and easy incorporation into the salad.
2. Whisk marinade: In a shallow bowl, whisk together all ingredients specified for the chicken marinade. Add the cubed chicken to the marinade and let it rest while preparing the salad components, allowing the flavors to infuse.
3. Whisk dressing: Combine all dressing ingredients in a bowl and whisk until smooth and creamy. Set aside to let the flavors meld.
4. Shred veggies: Using a mandoline or a sharp knife, shred the purple cabbage, green cabbage, and carrots finely to create a crisp, crunchy base for the salad.
5. Add vegetables to bowl: Place the shredded cabbages, carrots, sliced red bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts into a large mixing bowl.
6. Cook chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken but set aside the remaining marinade for later use.
7. Add marinade: Cook the chicken cubes on all sides for approximately 3 minutes until browned. Then pour the reserved marinade into the skillet to deglaze and enhance flavor.
8. Cook thoroughly: Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens to a glaze consistency, coating the chicken nicely.
9. Let cool: Remove the chicken from heat and let it cool slightly, preventing it from cooking further and maintaining tenderness.
10. Toss and serve: Toss the salad vegetables with the prepared peanut dressing to coat evenly. Add the cooked chicken to the salad and mix gently to combine all flavors. Garnish with extra cilantro and sesame seeds before serving.

Notes

• Use low sodium soy sauce or tamari to control salt levels in the dish.
• Adjust sriracha quantity to control the spiciness according to your preference.
• Adding warm water to the peanut dressing helps achieve a smooth and pourable consistency.
• For best results, cook the chicken just until done to keep it juicy and tender.
• This salad can be served warm or chilled depending on your preference.
• Feel free to substitute peanuts with cashews or almonds if desired.
• For a gluten-free version, ensure tamari is used instead of regular soy sauce.

Keywords: Asian chicken salad, crunchy chicken salad, peanut dressing salad, healthy Asian salad, chicken cabbage salad, sriracha chicken salad, sesame chicken salad, easy lunch recipe