Name: Chicken Crunch Asian Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
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 (depending on preference); 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, plus more for garnish; 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); 1/4 cup chopped peanuts; Additional cilantro; Sesame seeds

Jump to Recipe· 4.2 from 52 reviews

If you are craving a salad that brings a sensational crunch combined with vibrant Asian flavors, the Chicken Crunch Asian Salad Recipe is exactly what you need. This dish is a delightful celebration of textures and tastes: tender marinated chicken, crisp cabbage, sweet bell pepper, and a velvety peanut dressing come together to create a bowl that is as exciting as it is nourishing. Easy to prepare yet packed with complex, satisfying layers, this salad is perfect for a fresh lunch or a light dinner. Plus, it’s bursting with color and freshness that will brighten up your plate and your mood.

Ingredients You’ll Need

A white bowl on a white marbled surface holds several pieces of raw, light pink meat submerged in a dark brown sauce with a shiny, thick texture. The sauce contains many small, light tan sesame seeds scattered evenly throughout. The meat pieces are irregular in shape and size, some with a smooth surface, partially covered by the sauce. The inner sides of the bowl have a slight stain from the sauce. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the cornerstone of this recipe’s success. Each component plays an essential role, whether it’s the tangy zip from rice vinegar, the sweet warmth of honey, or the satisfying crunch from peanuts and fresh veggies. Here’s what you’ll need to bring this salad to life:

Chicken breast (1 pound): The star protein, cut into small cubes for perfect bite-sized pieces.
Low sodium soy sauce or tamari (1/4 cup + 2 tablespoons): Adds a deep umami punch without overpowering the other flavors.
Minced garlic (1 tablespoon + 1 teaspoon): Infuses the chicken and dressing with aromatic richness.
Brown sugar (1-2 tablespoons): Balances savory and spicy for the marinade.
Tahini (1 tablespoon): Adds a subtle nutty creaminess that’s different and delicious.
Toasted sesame oil (1 tablespoon + 1 tablespoon): Brings that distinct toasty flavor typical of Asian dishes.
Rice vinegar (1 tablespoon + 2 tablespoons): Sharpens the dressing with a crisp, clean acidity.
Fresh grated ginger (2 teaspoons + 1 teaspoon): Provides bright, peppery notes to keep things lively.
Sriracha (1 tablespoon + 2 teaspoons): Adds a spicy kick to both marinade and dressing, adjustable to your heat preference.
Sesame seeds (1 tablespoon): Sprinkled on top, they lend a delicate crunch and nutty aroma.
Shredded purple cabbage (3 cups): Thanks to its crunch and vibrant color, it’s essential to the salad’s appeal.
Shredded green cabbage (3 cups): Adds volume and a classic crispness to balance the softer elements.
Shredded carrot (1 cup): Sweet and colorful, carrots brighten the flavor pallet.
Red bell pepper (1, sliced into strips): Offers sweetness and vivid red hues for extra freshness.
Shelled edamame (1/2 cup): Protein-packed and tender, a wonderful texture contrast.
Diced green onion (1/2 cup): Sharpness and color make the salad pop with flavor.
Chopped cilantro (1/2 cup): Brings bright herbal notes essential for an authentic Asian crunch experience.
Chopped peanuts (1/4 cup): Adds an addictive crunch and a savory depth.
Natural creamy peanut butter (3 tablespoons): The creamy base that makes the dressing so luscious and rich.
Honey (2 tablespoons): Sweetens the dressing naturally and balances the tangy vinegar.
Warm water (2 tablespoons or more as needed): Helps thin the dressing to the perfect consistency for tossing.

How to Make Chicken Crunch Asian Salad Recipe

Step 1: Cut the Chicken

Start by slicing your chicken breast into small, uniform 1-inch cubes. This size allows the marinade to coat each piece thoroughly and ensures quick, even cooking for tender bites of chicken in every forkful.

Step 2: Whisk the Marinade

In a shallow bowl, carefully whisk together soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, and sriracha. Once mixed, add the cubed chicken and let it soak up all those exciting flavors while you get the vegetables ready.

Step 3: Prepare the Dressing

Using a separate bowl, combine peanut butter, rice vinegar, honey, toasted sesame oil, low sodium soy sauce, grated ginger, minced garlic, sriracha, and warm water. Whisk vigorously until you have a smooth, creamy dressing that will coat the crunchy veggies beautifully.

Step 4: Shred the Veggies

Grab your mandoline or sharp knife and shred the purple cabbage, green cabbage, and carrot. The goal is to get thin, crisp strands to create that perfect salad texture. Add the sliced red bell pepper, shelled edamame, diced green onions, chopped cilantro, and peanuts to the mix, then toss everything together in a large bowl.

Step 5: Cook the Chicken

Heat a skillet over medium heat with a splash of oil. Place the marinated chicken cubes in the pan, cooking them on all sides for about 3 minutes until they’re nicely browned. Reserve the remaining marinade for later.

Step 6: Add Remaining Marinade and Finish Cooking

Pour the leftover marinade over the chicken in the skillet and continue cooking until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened beautifully, creating a flavorful glaze that clings to each piece.

Step 7: Combine and Toss

Allow the chicken to cool slightly so it doesn’t wilt the salad. Toss the shredded veggies with as much of the prepared peanut dressing as you like, then fold in the cooked chicken. Give everything a gentle toss to combine flavors evenly.

Step 8: Garnish and Enjoy

Sprinkle additional cilantro and sesame seeds over the top for a fresh, crunchy finish. Your Chicken Crunch Asian Salad Recipe is now ready to serve and impress!

How to Serve Chicken Crunch Asian Salad Recipe

A white bowl on a white marbled surface holds chopped red bell peppers with sesame and peanuts on the bottom left, bright green edamame beans with sesame and peanuts on the bottom right, shredded orange carrots with peanuts above the edamame, chopped green onions at the top right, chopped fresh green cilantro in the center, shredded white cabbage with peanuts at the top left, and shredded purple cabbage with peanuts just below the white cabbage. A woman's hand with red nail polish pours thick brown dressing over the center cilantro. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh ingredients like extra chopped cilantro, toasted sesame seeds, and crushed peanuts make all the difference. They add bursts of flavor and texture that elevate each bite, making your salad look as stunning as it tastes.

Side Dishes

This salad pairs wonderfully with steamed jasmine rice, crispy spring rolls, or even simple miso soup if you’re looking for a light meal with an authentic Asian flair. These additions round out the meal without overwhelming the salad’s crisp freshness.

Creative Ways to Present

For a fun twist, serve your Chicken Crunch Asian Salad Recipe in crisp lettuce cups or crunchy wonton bowls. Individual glass jars or cups also make this salad perfect for a grab-and-go lunch or a beautiful party appetizer, impressing guests with both flavor and style.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to store the chicken separately from the salad and dressing so that the veggies stay crisp and fresh when you’re ready to enjoy it again.

Freezing

This salad doesn’t freeze well due to the fresh vegetables and dressing. However, you can freeze the cooked chicken (without sauce) in a sealed container for up to 2 months, then thaw and reheat to add to freshly prepared salad.

Reheating

Warm the cooked chicken gently in a skillet or microwave just until heated through, then toss it with freshly prepared or leftover dressing and veggies. Avoid overheating, as this can dry out the chicken and wilt the vegetables too much.

FAQs

Can I make this salad vegetarian?

Absolutely! Simply omit the chicken and consider adding grilled tofu, tempeh, or extra edamame for protein, then proceed with the same dressing and veggies for an equally delicious vegetarian version.

Is there a gluten-free option for this recipe?

Yes! Use tamari instead of soy sauce, and double-check that all other ingredients like the peanut butter and sriracha are labeled gluten-free. This keeps the recipe safe and tasty for gluten-sensitive eaters.

How spicy is the Chicken Crunch Asian Salad Recipe?

The level of spice can be adjusted easily by tweaking the amount of sriracha used. Start with less, and add more as desired based on your personal heat tolerance.

Can I prep parts of this salad in advance?

Definitely. You can shred the vegetables and prepare the dressing up to a day ahead. Just keep the chicken cooking and marinating for the freshest results on the day you serve.

What’s the best way to shred cabbage for this salad?

A mandoline slicer works wonders for creating uniform, thin shreds quickly and safely. If you don’t have one, a sharp knife and careful slicing will also do the trick perfectly.

Final Thoughts

There is something truly wonderful about the satisfying crunch and vibrant flavors that define the Chicken Crunch Asian Salad Recipe. It’s a recipe that awakens your palate and lifts your spirits at mealtime. I encourage you to give it a try, whether for a busy weeknight dinner or a colorful weekend lunch. It’s simple, nourishing, and sure to become a fast favorite in your recipe collection.