Why You’ll Love This Recipe
- High in protein and full of fiber
- Quick and easy to prepare
- Perfect for meal prep—stays fresh for days
- Bold, satisfying flavors in every bite
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
- Chicken breast
- Low sodium soy sauce or tamari
- Minced garlic
- Brown sugar
- Tahini
- Toasted sesame oil
- Rice vinegar
- Fresh grated ginger
- Sriracha
- Sesame seeds
For the Salad
- Shredded purple cabbage
- Shredded green cabbage
- Shredded carrot
- Red bell pepper
- Shelled edamame
- Diced green onion
- Chopped cilantro
- Chopped peanuts
For the Dressing
- Natural creamy peanut butter
- Rice vinegar
- Honey
- Toasted sesame oil
- Low sodium soy sauce or tamari
- Minced garlic
- Fresh grated ginger
- Sriracha
- Warm water (to thin)
Directions
- Cut the chicken into 1-inch cubes. Mix all marinade ingredients in a bowl and add the chicken. Let it marinate while preparing the other components.
- Whisk together all dressing ingredients until smooth and creamy. Set aside.
- Shred the cabbage, slice the bell pepper, and prep the carrots, edamame, green onion, and cilantro.
- In a large skillet, heat oil over medium heat. Cook the chicken (reserving leftover marinade), turning until browned. Add the marinade to the skillet and cook until the chicken is fully cooked and sauce thickens.
- In a large bowl, combine all the salad ingredients. Add the dressing and toss to coat.
- Add the cooked chicken, toss again, and garnish with extra cilantro or sesame seeds if desired.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Use tofu or tempeh for a vegetarian version.
- Add rice noodles to turn it into a noodle salad.
- Substitute peanuts with almonds, cashews, or crispy wonton strips.
- Make it into a wrap with a tortilla for an easy on-the-go lunch.
Storage/Reheating
This salad stores well in an airtight container in the fridge for 3–5 days. The sturdy vegetables keep their crunch even when dressed. To reheat, warm the chicken separately and add it to the cold salad if preferred.
FAQs
What kind of chicken works best for this salad?
Boneless, skinless chicken breast is ideal, but chicken thighs also work well if you prefer a juicier texture.
Can I make this salad vegetarian?
Yes, substitute the chicken with sesame tofu or another plant-based protein.
How spicy is the dressing?
The dressing has a mild kick from sriracha, but you can adjust the amount to your spice tolerance.
Can I use store-bought peanut dressing?
Homemade dressing is recommended for the best flavor, but a good-quality store-bought version can be used in a pinch.
Is this salad gluten-free?
Use tamari instead of soy sauce to keep the recipe gluten-free.
Can I prepare the components ahead of time?
Yes, all components can be prepped and stored separately or together for easy meals throughout the week.
What other vegetables can I add?
You can include cucumbers, snap peas, or shredded lettuce to enhance the crunch and variety.
How long should I marinate the chicken?
Marinate for at least 15 minutes, but up to 1 hour for more flavor.
Can I make this salad into a wrap?
Absolutely! Use a tortilla and add the salad for a hearty wrap.
What type of peanut butter should I use?
Natural creamy peanut butter works best, with no added sugar or oil.
Conclusion
This Asian Chicken Crunch Salad is a flavorful, satisfying meal perfect for any day of the week. With its nutrient-packed vegetables, zesty peanut dressing, and juicy sesame chicken, it’s bound to become a staple in your kitchen. Whether you’re meal prepping or serving it fresh, it’s a winner every time.
Print
Asian Chicken Crunch Salad
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Asian Chicken Crunch Salad is a protein-packed, flavor-loaded dish that combines sesame-marinated chicken, crisp veggies, and a creamy peanut dressing for the ultimate crunchy, satisfying bite. Perfect for meal prep or a healthy weeknight dinner, this colorful salad offers bold Asian-inspired flavors in every forkful.
Ingredients
For the Chicken:
Chicken breast
Low sodium soy sauce or tamari
Minced garlic
Brown sugar
Tahini
Toasted sesame oil
Rice vinegar
Fresh grated ginger
Sriracha
Sesame seeds
For the Salad:
Shredded purple cabbage
Shredded green cabbage
Shredded carrot
Red bell pepper, thinly sliced
Shelled edamame
Diced green onion
Chopped cilantro
Chopped peanuts
For the Dressing:
Natural creamy peanut butter
Rice vinegar
Honey
Toasted sesame oil
Low sodium soy sauce or tamari
Minced garlic
Fresh grated ginger
Sriracha
Warm water (to thin)
Instructions
-
Marinate the Chicken:
Cut chicken into 1-inch cubes. Combine all marinade ingredients in a bowl and add chicken. Marinate for 15–60 minutes. -
Make the Dressing:
Whisk all dressing ingredients until smooth and creamy. Add warm water to thin to desired consistency. -
Prep the Veggies:
Shred cabbages, slice bell pepper, and prep carrots, edamame, green onion, and cilantro. -
Cook the Chicken:
Heat oil in a skillet over medium heat. Cook marinated chicken, reserving excess marinade. Once browned, add marinade and cook until chicken is fully done and sauce thickens. -
Assemble the Salad:
In a large bowl, mix all salad veggies. Pour over dressing and toss to coat evenly. -
Add Chicken & Garnish:
Add cooked chicken to the salad. Toss again and garnish with sesame seeds or extra cilantro if desired.
Notes
Use tamari instead of soy sauce for a gluten-free option.
Tofu or tempeh can replace chicken for a vegetarian variation.
Add rice noodles or serve in a wrap for a filling twist.
Store dressing separately for freshest results when meal prepping.
Adjust sriracha to control spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Marinated, Skillet Cooked, Tossed
- Cuisine: Asian
