Name: Asian Chicken Crunch Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 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; 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

Description

This Asian Chicken Crunch Salad is a vibrant and healthy dish packed with colorful vegetables and a flavorful chicken marinade. Tossed with a creamy peanut dressing, it’s perfect for lunch or a light dinner.

Ingredients

Scale

1 pound chicken breast
¼ cup low sodium soy sauce or tamari
1 tablespoon minced garlic
1–2 tablespoons brown sugar
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

Instructions

Preheat your oven to 375°F (190°C). Marinate the chicken breast in a mixture of soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, ginger, sriracha, and sesame seeds for at least 15 minutes.
Place the marinated chicken in a baking dish and bake for 25-30 minutes or until fully cooked. Let it cool and then slice into strips.
In a large bowl, combine the shredded purple cabbage, green cabbage, shredded carrot, red bell pepper, shelled edamame, diced green onion, chopped cilantro, and peanuts.
For the dressing, whisk together peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, ginger, minced garlic, sriracha, and warm water in a small bowl until smooth.
Add the sliced chicken to the salad mixture, drizzle with the dressing, and toss well to combine.
Serve immediately and enjoy your Asian Chicken Crunch Salad!

Notes

Feel free to customize the salad with your favorite vegetables or protein. The dressing can be adjusted for sweetness by adding more honey if desired.

Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Category: Salad
Method: Grilling, Mixing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 465 kcal
Sugar: 10 g
Sodium: 760 mg
Fat: 27 g
Saturated Fat: 4 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 75 mg

Keywords: Asian Chicken Crunch Salad, healthy salad, chicken salad, Asian cuisine, peanut dressing