Asian Chicken Crunch Salad Recipe

Introduction

This Asian Chicken Crunch Salad is a vibrant and flavorful dish combining tender marinated chicken with a crunchy mix of fresh vegetables. The tangy peanut dressing and bold spices make it a perfect light lunch or dinner that’s both satisfying and refreshing.

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 marinade ingredients—soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, sriracha, and sesame seeds—in a shallow bowl. Add the chicken cubes and let them marinate while preparing the rest.
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—in a separate bowl. Set aside.
4. Step 4: Shred the purple and green cabbage and carrot. Use a mandoline for uniform shredding or carefully slice with a knife.
5. Step 5: Add the shredded veggies, sliced red bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts to a large bowl.
6. Step 6: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes, reserving any leftover marinade.
7. Step 7: Cook the chicken until browned on all sides, about 3 minutes. Then add the remaining marinade to the skillet.
8. Step 8: Continue cooking until the chicken reaches an internal temperature of 165°F (75°C) and the sauce has thickened slightly.
9. Step 9: Remove the chicken from heat and let it cool slightly. Meanwhile, toss the salad mix with your desired amount of the dressing.
10. Step 10: Add the cooked chicken to the salad and toss everything gently to combine. Garnish with additional cilantro and sesame seeds before serving.

Tips & Variations

• For extra crunch, add crispy wonton strips or fried shallots on top just before serving.
• Substitute chicken with tofu or shrimp for a different protein option.
• If you prefer less heat, reduce the amount of sriracha in the marinade and dressing.
• Use a food processor to shred the vegetables quickly if you don’t have a mandoline.

Storage

Store any leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, toss the chilled salad with the chicken and dressing again. The salad is best enjoyed fresh to maintain its crunch, but you can gently reheat the chicken if desired before combining.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the chicken, dressing, and vegetables in advance. Store them separately and combine just before serving to keep the salad fresh and crunchy.

Is there a vegetarian version of this salad?

Absolutely! Replace the chicken with firm tofu or tempeh. Marinate and cook it in the same way for a delicious vegetarian alternative.

Asian Chicken Crunch Salad Recipe

Print Recipe

★★★★★

5 from 60 reviews

This Asian Chicken Crunch Salad features tender marinated chicken cooked in a flavorful soy-ginger sauce, paired with a vibrant mix of shredded purple and green cabbage, crisp vegetables, and a creamy peanut dressing. Garnished with cilantro, sesame seeds, and peanuts, this salad offers a perfect balance of crunchy textures and bold Asian-inspired flavors, making it a delicious and healthy meal option.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and 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

Salad 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 for quick and even cooking.
2. Whisk Marinade: In a shallow bowl, whisk together soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds to make the chicken marinade. Add in the chicken cubes and let them marinate while preparing the rest of the salad ingredients.
3. Whisk Dressing: In a separate bowl, combine peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water to create the creamy peanut dressing. Whisk until smooth and set aside.
4. Shred Veggies: Using a mandoline or a sharp knife, shred the purple and green cabbage finely. Shred the carrots, slice the red bell pepper into strips, and prepare edamame, green onions, and cilantro.
5. Add Veggies to Bowl: Place all the shredded and chopped vegetables including cabbage, carrot, bell pepper, edamame, green onion, and cilantro into a large mixing bowl.
6. Cook Chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken pieces (reserve leftover marinade) and cook for about 3 minutes, turning to brown all sides evenly.
7. Add Marinade: Pour the remaining marinade over the chicken in the skillet, stirring to coat evenly.
8. Cook Thoroughly: Continue cooking the chicken until the internal temperature reaches 165°F (74°C) and the sauce thickens to a glaze consistency, ensuring the chicken is fully cooked and flavorful.
9. Let Cool: Remove the skillet from heat and allow the chicken to cool slightly for a few minutes to prevent wilting the salad when combined.
10. Toss Salad and Serve: Toss the mixed vegetables with the peanut dressing to your liking. Add the cooked chicken to the bowl and toss gently to combine. Garnish with additional cilantro, sesame seeds, and chopped peanuts before serving. Enjoy your fresh and crunchy Asian Chicken Crunch Salad!

Notes

• Use low sodium soy sauce or tamari to control salt content and keep the salad light.
• Adjust the amount of sriracha to your preferred spice level.
• Mandoline slicing helps achieve uniform thin shreds for the cabbage but a knife works well too.
• Leftover marinade is added to cooking chicken to deepen flavor, ensure good heat to cook chicken through safely.
• Serve immediately after tossing to maintain the salad’s crisp texture.
• For a gluten-free version, use tamari instead of soy sauce.
• Double the dressing if you prefer a saucier salad.

Keywords: Asian chicken salad, crunchy salad, peanut dressing, healthy chicken salad, cabbage salad, sesame chicken salad