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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

A delicious Asian Chicken Crunch Salad featuring grilled chicken, fresh vegetables, and a creamy dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Salad
Cuisine Asian
Servings 1 bowl
Calories 422 kcal

Equipment

  • Skillet
  • shallow bowl
  • mandoline

Ingredients
  

Chicken

  • 1 pound chicken breast
  • 0.25 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 whole red bell pepper sliced into strips
  • 0.5 cup shelled edamame
  • 0.5 cup diced green onion
  • 0.5 cup chopped cilantro
  • 0.25 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

Instructions
 

Preparation

  • Cut the chicken into small cubes. About 1 inch.
  • Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.
  • Whisk together all ingredients for the dressing and set aside.
  • I like to use a mandoline to shred the cabbage, but a regular knife will also work!
  • Add all of the veggies to a large bowl.
  • Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now.
  • Cook on all sides for about 3 minutes or until browned, then add in the remaining marinade.
  • Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened.
  • Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine.
  • Garnish with more cilantro and sesame seeds and enjoy!

Notes

Feel free to swap in or out any other veggies you like. The peanut butter can be subbed for almond butter, sunflower butter or even tahini.

Nutrition

Serving: 1bowlCalories: 422kcalCarbohydrates: 29gProtein: 34gFat: 20gFiber: 6gSugar: 19g
Keyword Asian salad, Chicken Salad, crunch salad, Dinner, easy recipe, healthy salad
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