Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
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; 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)

Description

Indulge in the vibrant flavors of Asian Chicken Crunch Salad, a delightful combination of crispy chicken, fresh vegetables, and a creamy peanut dressing. This salad is not just a feast for the eyes but also a nourishing option that’s perfect for lunch or dinner. Packed with colorful ingredients like shredded cabbage, carrots, and bell peppers, it offers a satisfying crunch in every bite. Whether you’re meal prepping for the week or serving it at a gathering, this easy-to-make salad is sure to please everyone. Enjoy it as a main dish or in lettuce wraps for a fun twist!

Ingredients

Scale

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
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

Cut the chicken into small cubes and marinate with soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha for at least 15 minutes.
In another bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth to create the dressing.
Shred the cabbages and carrots; combine with bell pepper strips in a large mixing bowl.
Heat oil in a skillet over medium heat; cook marinated chicken cubes until browned and cooked through.
Let chicken cool slightly before adding it to the veggies; toss with desired dressing.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 850mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 28g
Cholesterol: 75mg

Keywords: Marinate longer for deeper flavor. Feel free to swap proteins or add more veggies based on preference. Keep dressing separate until serving to maintain freshness.