why make this recipe
Asian Chicken Crunch Salad is a delightful and vibrant dish that’s both healthy and satisfying. With its variety of colorful vegetables and flavorful chicken, it makes a perfect meal for lunch or dinner. It’s also a fantastic option for meal prep, as the fresh ingredients can be combined to create a crisp and refreshing salad that stays fresh for days. Plus, the homemade dressing adds a unique touch that sets this salad apart from store-bought versions.
how to make Asian Chicken Crunch Salad
Ingredients:
- 1 pound chicken breast
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1 to 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
- 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
Directions:
- Cut the chicken into small cubes (about 1 inch).
- Whisk together all ingredients for the chicken marinade in a shallow bowl.
- Add the chicken to the marinade and let it sit while prepping everything else.
- In another bowl, whisk together all ingredients for the dressing and set aside.
- Add all of the veggies to a large bowl.
- Heat a skillet with a splash of oil over medium heat. Add the chicken (discard the leftover marinade for now).
- Cook the chicken on all sides for about 3 minutes or until browned.
- Add the remaining marinade to the skillet. Cook until the chicken is fully cooked, reaching an internal temperature of 165 degrees Fahrenheit, and the sauce has thickened. Let it cool slightly.
- Meanwhile, toss the salad with as much or as little dressing as you like.
- Add in the cooked chicken and toss to combine.
- Garnish with more cilantro and sesame seeds before serving. Enjoy!
Feel free to swap in or out any other veggies based on your preference.
how to serve Asian Chicken Crunch Salad
Serve the Asian Chicken Crunch Salad chilled or at room temperature. It makes an excellent main dish on its own or can be paired with other Asian-inspired sides like steamed rice or spring rolls. You can also pack it for lunch; just keep the dressing separate and mix right before eating for extra crunch.
how to store Asian Chicken Crunch Salad
Store the leftover salad in an airtight container in the fridge. It’s best eaten within 3-4 days. If you’ve added dressing, the salad might get a bit soggy after a day, so consider keeping the dressing separate and adding it only when you’re ready to eat.
tips to make Asian Chicken Crunch Salad
- For added flavor, let the chicken marinate for longer if you have time.
- Use a mix of vibrant veggies for a more colorful salad.
- Add other proteins like shrimp or tofu to switch things up.
- If you want it spicier, increase the amount of sriracha in the dressing.
variation
Feel free to mix in different vegetables like cucumber, snap peas, or radishes for a unique twist. You can also use grilled chicken or rotisserie chicken if you’re short on time.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the chicken and veggies in advance. Just add the dressing when you’re ready to serve to keep everything fresh and crunchy.
2. Is this salad gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari.
3. Can I use another type of protein besides chicken?
Absolutely! You can substitute the chicken with grilled shrimp, tofu, or even canned chickpeas for a vegetarian option.
Asian Chicken Crunch Salad
Ingredients
Method
- Cut the chicken into small cubes (about 1 inch).
- Whisk together all ingredients for the chicken marinade in a shallow bowl.
- Add the chicken to the marinade and let it sit while prepping everything else.
- In another bowl, whisk together all ingredients for the dressing and set aside.
- Add all of the veggies to a large bowl.
- Heat a skillet with a splash of oil over medium heat. Add the chicken (discard the leftover marinade for now).
- Cook the chicken on all sides for about 3 minutes or until browned.
- Add the remaining marinade to the skillet. Cook until the chicken is fully cooked, reaching an internal temperature of 165 degrees Fahrenheit, and the sauce has thickened. Let it cool slightly.
- Toss the salad with as much or as little dressing as you like.
- Add in the cooked chicken and toss to combine.
- Garnish with more cilantro and sesame seeds before serving.
- Serve chilled or at room temperature.