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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

A flavorful Thai-inspired salad with crispy sesame chicken, fresh cabbage, colorful veggies, and a creamy peanut dressing perfect for meal prep and easy lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine thai
Servings 4 people
Calories 520 kcal

Equipment

  • 1 skillet for cooking chicken
  • 1 bowl for mixing salad and dressing
  • 1 whisk for mixing marinades and dressing
  • 1 mandoline or knife for shredding cabbage

Ingredients
  

  • 1 pound chicken breast cut into 1 inch cubes
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1-2 tablespoons brown sugar to taste
  • 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
  • 1/2 cup shelled edamame
  • 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
  • 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
 

  • Cut chicken into 1-inch cubes and place in a shallow bowl.
  • Whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds to create the chicken marinade.
  • Add chicken to marinade and let it marinate while preparing other ingredients.
  • Whisk all dressing ingredients together in a bowl and set aside.
  • Shred purple cabbage, green cabbage, and carrot using a mandoline or knife.
  • Combine shredded cabbages, carrot, red bell pepper strips, edamame, green onion, cilantro, and peanuts in a large bowl.
  • Heat a skillet over medium heat with a splash of oil.
  • Add chicken to the skillet, reserving remaining marinade.
  • Cook chicken for about 3 minutes on each side until browned.
  • Add remaining marinade to the skillet and cook until chicken reaches 165°F and sauce thickens.
  • Let chicken cool slightly, then toss salad with desired amount of dressing.
  • Add cooked chicken to the salad and toss to combine.
  • Garnish with extra cilantro and sesame seeds before serving.

Notes

  • Swap veggies to preference for variety.
  • Use almond butter or tahini as peanut butter alternatives.
  • Store salad and dressing separately for freshness.