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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Experience a burst of flavor with this Asian Chicken Crunch Salad! This vibrant dish combines fresh, crisp vegetables with tender, crispy chicken, all drizzled in a creamy peanut dressing that elevates every bite. Perfect for meal prep or a quick weeknight dinner, this salad is not only colorful but also packed with nutrients. Whether you’re hosting a gathering or simply enjoying a solo meal, the delightful crunch and savory taste will surely impress. Dive into this refreshing salad that’s as satisfying as it is delicious!

Ingredients

Scale
  • 1 pound chicken breast
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1–2 tablespoons brown sugar
  • 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

Instructions

  1. Prepare the chicken marinade by whisking together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Cut chicken into cubes and marinate for at least 15 minutes.
  2. For the dressing, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth.
  3. Shred the cabbage and carrots using a mandoline or knife. Combine all vegetables in a large bowl.
  4. In a skillet over medium heat with a splash of oil, cook marinated chicken until browned and cooked through.
  5. Let the chicken cool slightly before adding it to the vegetable mix. Toss everything with the dressing and garnish with cilantro and sesame seeds.

Nutrition

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