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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Experience a burst of vibrant flavors with our Asian Chicken Crunch Salad, a delightful dish that brings together crispy vegetables, tender chicken, and a creamy peanut dressing. Perfect for meal prep or as an impressive side at gatherings, this salad is not only visually appealing but also packed with nutrition.

Ingredients

Scale
  • 1 pound chicken breast
  • 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
  • 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

  1. Cut chicken into small cubes about 1 inch in size.
  2. Whisk together all ingredients for the chicken marinade in a shallow bowl.
  3. Add in the chicken cubes and let them marinate while you prep other ingredients.
  4. In another bowl, whisk together all ingredients for the dressing until smooth.
  5. Set aside to allow flavors to meld.
  6. If you have a mandoline, use it to shred the cabbage; otherwise, a sharp knife will do just fine.
  7. Add all shredded vegetables into a large mixing bowl.
  8. Heat a skillet over medium heat with a splash of oil.
  9. Add in marinated chicken cubes but reserve remaining marinade for later.
  10. Cook on all sides for about 3 minutes or until browned.
  11. Pour in remaining marinade and cook until internal temperature reaches 165°F and sauce thickens.
  12. Allow cooked chicken to cool slightly before adding it to your salad bowl.
  13. Toss salad with desired amount of dressing.
  14. Garnish with additional cilantro and sesame seeds before serving.

Nutrition

Find it online: https://tastebykylie.com/asian-chicken-crunch-salad/

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