Asian Chicken Crunch Salad
Asian Chicken Crunch Salad layers sesame ginger chicken over crisp cabbage, carrot, edamame, cilantro, peanuts, and creamy peanut dressing. It is a practical high-protein lunch or dinner salad that works well for meal prep when the dressing is stored separately.
Equipment
- Large mixing bowl
- Small whisking bowl
- Skillet or grill pan
- Cutting Board
- Sharp knife
Ingredients
- 1 pound chicken breast
- 1/4 cup low sodium soy sauce or tamari for marinade
- 1 tablespoon minced garlic for marinade
- 1 to 2 tablespoons brown sugar to taste
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil for marinade
- 1 tablespoon rice vinegar for marinade
- 2 teaspoons fresh grated ginger for marinade
- 1 tablespoon sriracha for marinade
- 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
- 1/2 cup shelled edamame thawed if frozen
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar for dressing
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil for dressing
- 2 tablespoons low sodium soy sauce or tamari for dressing
- 1 teaspoon fresh grated ginger for dressing
- 1 teaspoon minced garlic for dressing
- 2 teaspoons sriracha for dressing
- 2 tablespoons warm water plus more as needed
Instructions
- Whisk soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a bowl.
- Add the chicken breast, turn to coat, cover, and marinate for at least 20 minutes or up to 8 hours.
- Cook the chicken in a skillet over medium heat until browned and the thickest part reaches 165°F.
- Rest the chicken for 5 minutes, then slice it into thin strips.
- Whisk peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth.
- Combine purple cabbage, green cabbage, carrot, bell pepper, edamame, green onion, cilantro, and peanuts in a large bowl.
- Toss the slaw with dressing, top with sliced chicken, and finish with extra peanuts if desired.
Notes
Storage: Store chicken, slaw, and dressing separately in airtight containers for up to 4 days.
Freezing: Freeze cooked sliced chicken for up to 2 months, but keep the slaw and dressing fresh.
Reheating: Warm the chicken gently or serve it cold over the salad for a chilled lunch bowl.
Best Tips: Thin the peanut dressing with warm water slowly so it stays creamy without becoming watery.
Meal Prep: Portion the slaw and chicken into containers, then pack dressing and peanuts separately.
Variations: Add cucumber, snap peas, rice noodles, or extra sriracha depending on how hearty or spicy you want it.