When I first made this Asian chicken crunch salad, I couldn’t stop thinking about its vibrant flavors and incredible texture. The crisp veggies, tender sesame-marinated chicken, and creamy peanut dressing all come together beautifully.
It’s become a go-to in my household, not just because it’s delicious but also because it’s so versatile. Whether you’re serving it for a quick lunch or as part of a larger dinner spread, it never fails to impress. You can also explore this spicy Korean BBQ chicken rice bowl for another delightfully spicy meal.
What You’ll Need for This Salad
Creating this salad is simple if you have the right ingredients on hand. Here’s everything you’ll need:
For the Chicken:
- 1 pound chicken breast – Diced into bite-sized pieces; tender chicken marinates beautifully.
- 1/4 cup low-sodium soy sauce or tamari – Keeps it flavorful without being overly salty.
- 1 tablespoon minced garlic – Fresh garlic really enhances the flavor of the marinade.
- 1-2 tablespoons brown sugar – Balances the savory ingredients with a hint of sweetness.
- 1 tablespoon tahini – Adds a nutty depth to the chicken and marinade.
- 1 tablespoon toasted sesame oil – Brings rich, nutty aromas to the dish.
- 1 tablespoon rice vinegar – A light tang helps keep the flavors bright.
- 2 teaspoons freshly grated ginger – Essential for that signature Asian-inspired taste.
- 1 tablespoon sriracha – For just the right touch of heat.
For the Salad:
- 3 cups shredded purple cabbage – Adds color and crunch, packed with antioxidants.
- 3 cups shredded green cabbage – Balances the flavors of the purple cabbage with a milder taste.
- 1 cup shredded carrot – Sweet and crunchy, perfect for depth.
- 1 red bell pepper, sliced into strips – Choose red for a pop of sweetness.
- 1/2 cup shelled edamame – Provides extra protein and texture.
- 1/2 cup diced green onion – Adds mild sharpness to the salad.
- 1/2 cup chopped cilantro – Fresh and aromatic.
- 1/4 cup chopped peanuts – Adds even more crunch to every bite.
Peanut Dressing:
- 3 tablespoons natural creamy peanut butter – The base of this dressing’s creaminess.
- 2 tablespoons rice vinegar – Adds tang to balance the peanut butter.
- 2 tablespoons honey – Sweetens the dressing naturally.
- 1 tablespoon toasted sesame oil – Infuses the dressing with a warm, nutty flavor.
- 2 tablespoons low-sodium soy sauce or tamari – Keeps it savory and flavorful.
- 1 teaspoon freshly grated ginger – Ties the dressing to the marinade flavors.
- 1 teaspoon minced garlic – Adds depth and savory warmth.
- 2 teaspoons sriracha – For a mild hit of spice.
- 2 tablespoons warm water (or more) – Helps thin the dressing to your desired consistency.
Note: This recipe serves about 4 people generously. Adjust quantities to suit your needs.
Variations to Try
Looking for ways to tweak this salad? Here are some variations:
- Vegetarian-Friendly: Swap the chicken for crispy tofu or tempeh. Check out options like the Thai chicken lettuce wraps for more inspiration.
- Nut-Free: Replace peanut butter with sunflower seed butter and skip the chopped peanuts.
- Low-Carb: Add spiralized zucchini or cucumber instead of carrots for a lighter salad.
- Extra Texture: Incorporate roasted cashews, crispy wontons, or sliced almonds for even more crunch.
Cooking Time
This recipe is surprisingly quick. Here’s how the time breaks down:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You’ll Need
Make sure you have these tools ready:
- Cutting Board & Knife: For prepping vegetables and slicing chicken.
- Mixing Bowls: To marinate the chicken and whisk the dressing.
- Large Skillet: Essential for cooking the chicken to perfection.
- Grater or Mandoline: Helps you shred the cabbage and carrots evenly.
- Tongs or Salad Spoon: For tossing the salad.
How to Make Asian Chicken Crunch Salad
This salad requires just a few steps to bring it together perfectly.
Step 1: Prepare the Chicken
Dice the chicken into small cubes, about 1 inch. Mix all the marinade ingredients in a shallow bowl, then coat the chicken evenly. Allow it to sit while you prepare the vegetables and dressing.
Step 2: Whisk the Dressing
Combine all the dressing ingredients in a bowl. Whisk them until smooth, adding water as necessary to reach your desired thickness. Set the dressing aside to allow the flavors to meld.
Step 3: Prep the Vegetables
Use a mandoline or knife to shred the cabbages and carrots thinly. Slice the bell pepper into strips and prepare the rest of the veggies. Toss them all together in a large bowl for the base of your salad.
Step 4: Cook the Chicken
Heat a skillet over medium heat with a splash of oil. Drain the chicken from the marinade, reserving the excess liquid. Cook the chicken for 3–4 minutes on each side. Add the reserved marinade and simmer until the chicken is fully cooked and coated in the thickened sauce.
Step 5: Toss and Serve
Once the chicken has cooled slightly, toss it into the salad. Add the dressing incrementally, mixing well after each addition. Garnish with chopped peanuts and more cilantro for a final touch.
Additional Tips for Making This Recipe Even Better
Use these tips to elevate your Asian chicken crunch salad:
- Don’t skip the marinade! It ensures the chicken is flavorful and tender.
- Toast your peanuts. A quick toast in a dry pan boosts their flavor.
- Dress right before serving. This keeps the veggies crisp.
- Use fresh ginger and garlic. Pre-minced products don’t pack the same flavor punch.
- Double the dressing. If you like extra sauce, having more on hand is never a bad idea.
How to Serve Asian Chicken Crunch Salad
Presentation matters! Serve this salad in a large, shallow bowl so the vibrant colors show off beautifully. Garnish with extra peanuts or sesame seeds for added texture. The salad can stand alone as a meal, but it also pairs beautifully with sides like rice or flatbread.
Nutritional Information
Here’s a breakdown of key nutrients per serving:
- Calories: 420
- Protein: 34g
- Carbohydrates: 30g
- Fat: 20g
How to Store the Salad
This salad stores wonderfully if handled correctly.
Refrigerating:
Place any leftovers in an airtight container. They’ll stay fresh in the fridge for up to 4–5 days.
Freezing:
While freezing is not recommended for the full salad, you can freeze the cooked chicken for up to 3 months.
Reheating:
Simply warm the chicken in a skillet or microwave before adding it to freshly tossed salad greens.
If you want more ideas like this one, check out my favorite dinner recipes to explore endless delicious options!
Why You’ll Love This Recipe
If you’re on the fence about trying this recipe, here’s why you shouldn’t wait:
- Full of Flavor: The peanut dressing and marinade make every bite unforgettable.
- Meal Prep-Friendly: Perfect for making ahead and enjoying over a few days.
- Customizable: Easily adaptable for various dietary needs or preferences.
- Nutritious: Packed with protein and colorful veggies.
- Crispy & Satisfying: The crunch from fresh cabbage and peanuts adds a delightful texture.
FAQs
Can I Make This Salad Vegan?
Yes! Swap the chicken for crispy tofu, and use maple syrup instead of honey in the dressing.
What’s the Best Way to Shred Cabbage?
A mandoline slicer creates super-thin, even strips. If you don’t have one, a sharp knife works well too!
Can I Serve This Salad Warm?
Certainly! Warm the chicken slightly over low heat before tossing it into the salad.