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Asian Chicken Crunch Salad Recipe

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3.9 from 1 review

This Asian Chicken Crunch Salad combines tender marinated chicken with a vibrant mix of shredded cabbages, carrots, bell pepper, and edamame, all tossed in a flavorful peanut-sriracha dressing that adds the perfect balance of sweet, spicy, and tangy notes. Garnished with fresh cilantro, green onions, sesame seeds, and chopped peanuts, this salad offers a deliciously crunchy and satisfying meal that’s ideal for lunch or a light dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade and Chicken:

  • 1 pound chicken breast, cut into 1-inch cubes
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1-2 tablespoons brown sugar (adjust to taste)
  • 1 tablespoon tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon sriracha
  • 1 tablespoon sesame seeds
  • Splash of oil for cooking

For the Salad:

  • 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 (plus extra for garnish)
  • 1/4 cup chopped peanuts

For the 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, 1-inch cubes, ensuring uniform size for 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, and sriracha. Add the chicken to the marinade and let it sit while you prepare the other ingredients.
  3. Whisk Dressing: In a separate bowl, combine natural creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, sriracha, and warm water. Whisk until smooth and set aside.
  4. Shred Veggies: Using a mandoline or a knife, shred the purple and green cabbages finely. Also shred the carrots and slice the red bell pepper into strips.
  5. Add to Bowl: Combine shredded purple cabbage, green cabbage, shredded carrot, sliced red bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts in a large mixing bowl.
  6. Cook Chicken: Heat a skillet over medium heat and add a splash of oil. Add the marinated chicken cubes (reserve the marinade) and cook, turning occasionally, until browned on all sides, about 3 minutes.
  7. Add Marinade: Pour the remaining marinade over the chicken in the skillet and continue cooking, stirring occasionally, until the chicken is cooked through and the sauce thickens. Internal temperature should reach 165°F (74°C).
  8. Let Cool: Remove the skillet from heat and allow the chicken to cool slightly.
  9. Toss and Serve: Toss the shredded vegetable mixture with the prepared peanut-sriracha dressing, adding as much or as little as you prefer. Add the cooked chicken to the salad and toss gently to combine.
  10. Garnish: Sprinkle extra chopped cilantro and sesame seeds over the salad as a garnish before serving. Enjoy your Asian Chicken Crunch Salad!

Notes

  • For a vegetarian version, substitute the chicken with tofu and marinate similarly.
  • You can adjust the level of sriracha in both the marinade and dressing to control the spice level.
  • Use low sodium soy sauce or tamari to keep the sodium content moderate.
  • If you don’t have a mandoline, a sharp knife will work fine for shredding the vegetables.
  • Ensure the chicken is cooked to an internal temperature of 165°F to ensure food safety.
  • If the dressing is too thick, add more warm water a teaspoon at a time until desired consistency is reached.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: Asian

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