Feel free to swap in or out any other vegetables you prefer.
The peanut butter can be replaced with almond butter, sunflower butter, or even tahini.
The peanut butter can be replaced with almond butter, sunflower butter, or even tahini.
Asian Chicken Crunch Salad
Asian Chicken Crunch Salad is a vibrant, flavorful dish with a perfect balance of crispy vegetables, tender chicken, and a tangy dressing. It’s easy to customize, making it an ideal option for a light and healthy meal.
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 freshly grated ginger
- ▢1 tablespoon sriracha
- ▢1 tablespoon sesame seeds
Salad
- ▢3 cups shredded purple cabbage
- ▢3 cups shredded green cabbage
- ▢1 cup shredded carrots
- ▢1 red bell pepper sliced into strips
- ▢½ cup shelled edamame
- ▢½ cup diced green onions
- ▢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 freshly grated ginger
- ▢1 teaspoon minced garlic
- ▢2 teaspoons sriracha
- ▢2 tablespoons warm water or more as needed to thin
Instructions
- Cut the chicken into small cubes, approximately 1 inch in size. In a shallow bowl, whisk together all the ingredients for the chicken marinade. Add the chicken to the bowl and let it marinate while you prepare the other ingredients.
- In a separate bowl, whisk together all the ingredients for the dressing and set it aside.
- I prefer using a mandoline to shred the cabbage, but a regular knife will work just as well! Add all the vegetables to a large bowl.
- Heat a skillet with a splash of oil over medium heat. Add the chicken, reserving the remaining marinade for later. Cook the chicken on all sides for about 3 minutes, or until browned. Then, pour in the remaining marinade and cook until the chicken reaches an internal temperature of 165°F and the sauce has thickened.
- Let the chicken cool slightly. Meanwhile, toss the salad with your desired amount of dressing. Add the chicken to the salad and toss to combine.
- Garnish with extra cilantro and sesame seeds, then enjoy!