Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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 fresh grated ginger; 1 tablespoon sriracha; 1 tablespoon sesame seeds; 3 cups shredded purple cabbage; 3 cups shredded green cabbage; 1 cup shredded carrot; 1 red bell pepper, sliced into strips; ½ cup shelled edamame; ½ cup diced green onion; ½ cup chopped cilantro; ¼ 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 the dressing)

Description

This Asian Chicken Crunch Salad is a vibrant, flavorful dish that combines tender marinated chicken, crisp vegetables, and a creamy peanut dressing. Packed with fresh ingredients and a little spice from sriracha, it’s a healthy and satisfying meal.

Ingredients

Scale

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 fresh grated ginger
1 tablespoon sriracha
1 tablespoon sesame seeds

Salad:

3 cups shredded purple cabbage
3 cups shredded green cabbage
1 cup shredded carrot
1 red bell pepper, sliced into strips
½ cup shelled edamame
½ cup diced green onion
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 fresh grated ginger
1 teaspoon minced garlic
2 teaspoons sriracha
2 tablespoons warm water (or more as needed to thin the dressing)

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Instructions

Marinate the Chicken: In a bowl, whisk together the soy sauce (or tamari), garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add the chicken breasts and marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Cook the Chicken: Grill, bake, or pan-sear the marinated chicken breasts until fully cooked, about 6-7 minutes per side, depending on thickness. Let the chicken rest for a few minutes before slicing it into thin strips.
Prepare the Salad: In a large bowl, combine the shredded purple cabbage, shredded green cabbage, shredded carrot, red bell pepper strips, edamame, diced green onion, chopped cilantro, and chopped peanuts.
Make the Dressing: In a small bowl, whisk together the peanut butter, rice vinegar, honey, sesame oil, soy sauce (or tamari), ginger, garlic, and sriracha. Add warm water, a little at a time, until the dressing reaches your desired consistency.
Assemble the Salad: Toss the salad ingredients with the dressing, then top with the sliced chicken. Garnish with additional sesame seeds and cilantro if desired.

Notes

For a vegetarian version, substitute the chicken with tofu or tempeh.
You can adjust the sweetness and spice of the dressing by altering the amount of honey and sriracha.
This salad can be made ahead by storing the dressing and salad components separately and combining them right before serving.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 15 minutes
Category: Salad
Method: Grilled or pan-seared chicken, Tossed salad
Cuisine: Asian