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Asian Chicken Crunch Salad

A vibrant and healthy salad featuring colorful vegetables and flavorful chicken, perfect for lunch, dinner, or meal prep.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound chicken breast Cut into small cubes (about 1 inch)
  • 1/4 cup low sodium soy sauce or tamari For marinade
  • 1 tablespoon minced garlic For marinade
  • 1 to 2 tablespoons brown sugar For marinade
  • 3 tablespoons natural creamy peanut butter For dressing
  • 2 tablespoons honey For dressing
  • 2 tablespoons rice vinegar For dressing
  • 1 tablespoon toasted sesame oil For dressing
  • 2 teaspoons sriracha For dressing
  • 1 teaspoon fresh grated ginger For dressing
  • 2 tablespoons warm water To adjust dressing consistency
For the salad
  • 3 cups shredded purple cabbage
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 piece 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 For garnish
  • 1 tablespoon toasted sesame seeds For garnish

Method
 

Preparation
  1. Cut the chicken into small cubes (about 1 inch).
  2. Whisk together all ingredients for the chicken marinade in a shallow bowl.
  3. Add the chicken to the marinade and let it sit while prepping everything else.
  4. In another bowl, whisk together all ingredients for the dressing and set aside.
  5. Add all of the veggies to a large bowl.
Cooking
  1. Heat a skillet with a splash of oil over medium heat. Add the chicken (discard the leftover marinade for now).
  2. Cook the chicken on all sides for about 3 minutes or until browned.
  3. 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.
Assembly
  1. Toss the salad with as much or as little dressing as you like.
  2. Add in the cooked chicken and toss to combine.
  3. Garnish with more cilantro and sesame seeds before serving.
  4. Serve chilled or at room temperature.

Notes

Feel free to swap in or out any other veggies based on your preference. 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.