Print

Create a Flavorful Asian Chicken Crunch Salad in Just Minutes!

Asian Chicken Crunch Salad 4 Servings Ultimate Delicious
Print Recipe

Prepare to be wowed by the delightful combination of flavors and textures in this Asian Chicken Crunch Salad! This vibrant and nourishing salad features marinated grilled chicken, crunchy cabbage, and an irresistible peanut dressing that will have your taste buds dancing. Whether you’re looking for a satisfying lunch or a side dish that steals the show, this Asian-inspired salad is a must-try.

Ingredients

Scale
  • 1 pound chicken breast
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1–2 tablespoon brown sugar
  • 1 tablespoon tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoon fresh grated ginger
  • 1 tablespoon sriracha
  • 1 tablespoon sesame seeds
  • 3 cup shredded purple cabbage
  • 3 cup 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 tablespoon natural creamy peanut butter
  • 2 tablespoon rice vinegar
  • 2 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon low sodium soy sauce or tamari
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic
  • 2 teaspoon sriracha
  • 2 tablespoon warm water or more as needed to thin

Instructions

1. In a shallow dish or resealable bag, combine the soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha. Add the chicken and turn to coat. Cover and marinate for 20-30 minutes.

2. Preheat your oven to 375°F or heat a skillet over medium-high heat. Cook the chicken until it reaches an internal temperature of 165°F. Slice the chicken into thin strips and sprinkle with sesame seeds.

3. In a large bowl, combine the shredded purple cabbage, green cabbage, carrot, red bell pepper, edamame, green onion, cilantro, and chopped peanuts.

4. In a small bowl, whisk together the peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha. Add the warm water and whisk until the dressing is smooth and creamy.

5. Toss the salad ingredients with the peanut dressing until evenly coated. Top with the sliced, seasoned chicken and serve immediately.

Notes

To ensure your Asian Chicken Crunch Salad is a smash hit, here are a few tips to keep in mind:

Opt for boneless, skinless chicken breasts for the most tender and juicy results. Marinating the chicken in the flavorful mixture helps keep it moist and infuses it with delicious Asian-inspired flavors.

Using fresh, crisp vegetables is key to achieving the perfect crunch in this salad. If the cabbage or carrots seem a bit wilted, give them a quick rinse in cold water to revive their crisp texture.

Feel free to adjust the peanut dressing to suit your taste preferences. Add a bit more honey for sweetness, extra sriracha for a spicy kick, or a splash of lime juice for a zesty note.

This Asian Chicken Crunch Salad can be prepared in advance, but it’s best to store the dressing and salad components separately. When ready to serve, toss the salad with the dressing and enjoy.

Nutrition

Keywords: salad, chicken, Asian

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