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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad with crispy chicken and peanut dressing
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This Asian Chicken Crunch Salad is a vibrant, high-protein dish loaded with fresh veggies, crispy sesame chicken, and a flavorful peanut dressing. It’s perfect for meal prep, offering a satisfying crunch and balanced nutrition in every bite.

Ingredients

Scale
  • 1 lb chicken breast
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tbsp minced garlic
  • 1–2 tbsp brown sugar
  • 1 tbsp tahini
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp fresh grated ginger
  • 1 tbsp sriracha
  • 1 tbsp 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 tbsp natural creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium soy sauce or tamari
  • 1 tsp fresh grated ginger
  • 1 tsp minced garlic
  • 2 tsp sriracha
  • 2 tbsp warm water (more if needed)

Instructions

  1. Cut the chicken into small cubes (about 1 inch) and whisk together the marinade ingredients. Add the chicken to the marinade and let it sit while preparing the other ingredients.
  2. Whisk together all the ingredients for the peanut dressing and set it aside.
  3. Shred the purple and green cabbage, slice the bell pepper, and shred the carrots. Combine all vegetables in a large bowl with edamame, green onion, and cilantro.
  4. Heat a skillet over medium heat and add a splash of oil. Cook the marinated chicken for about 3 minutes per side until browned. Add the remaining marinade to the pan and cook until the chicken reaches 165°F and the sauce thickens.
  5. Allow the chicken to cool slightly, then toss the salad with the peanut dressing. Add the cooked chicken and toss to combine. Garnish with cilantro and sesame seeds.
  6. Serve immediately or store for later use in an airtight container for up to 3-5 days.

Notes

  • If you prefer a vegetarian option, substitute the chicken with sesame tofu or teriyaki tofu.
  • For a nut-free version, replace peanut butter with sunflower butter and skip the peanuts.
  • Make the dressing spicier by adding more sriracha or chili flakes to taste.
  • Store leftovers in the fridge for up to 3-5 days, keeping the dressing separate until serving to maintain crunchiness.

Nutrition

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

The Sisters Cooking