If you’re craving a delicious, healthy, and easy-to-make dish, this Asian Chicken Crunch Salad is the answer. Full of fresh veggies, crispy sesame chicken, and a simple yet irresistible peanut dressing, this salad is a perfect choice for meal prep or a quick weeknight dinner. The combination of flavors and textures in this salad will leave you wanting more, making it a go-to recipe for busy days.
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Why This Asian Chicken Crunch Salad Is a Must-Try
This Asian Chicken Crunch Salad stands out for its bold flavors and nutritious ingredients. It’s packed with high-protein chicken, crunchy cabbage, and edamame, all drizzled with a tangy peanut dressing. The addition of sesame oil and sriracha in the marinade enhances the flavor profile, making it the perfect balance of savory and spicy. It’s also incredibly versatile, so whether you’re preparing it as a meal prep dish or a fresh dinner, it’s sure to satisfy.
Ingredients for Asian Chicken Crunch Salad
Here are the ingredients you’ll need for this Asian Chicken Crunch Salad:
- Chicken Breast: Provides lean protein and a tender texture when cooked.
- Soy Sauce/Tamari: Adds a rich umami flavor to the chicken marinade.
- Sesame Oil: Imparts a nutty, aromatic flavor that complements the chicken.
- Brown Sugar: Balances out the savory flavors with a touch of sweetness.
- Sriracha: Adds a bit of heat, giving the salad a flavorful kick.
- Purple & Green Cabbage: Offers a crunchy texture and a healthy dose of antioxidants.
- Carrots: Provide natural sweetness and vibrant color to the salad.
- Red Bell Pepper: Adds a refreshing, slightly sweet crunch.
- Edamame: A protein-packed legume that adds texture and nutrition.
- Peanut Dressing: Combines peanut butter, soy sauce, sesame oil, and sriracha to create a creamy and spicy dressing.
Alternative Ingredient Suggestions
If you’re looking to adjust the recipe for dietary preferences or ingredient availability, consider these swaps:
- Tofu or Tempeh: For a vegetarian version, replace the chicken with sesame tofu or teriyaki tempeh.
- Cabbage Substitutes: If you don’t have cabbage, shredded kale or spinach can work as a leafy green alternative.
- Nut-Free: Use sunflower butter or tahini in place of peanut butter if you’re allergic to nuts.
- Gluten-Free: Swap tamari for soy sauce to make this recipe gluten-free.
Step-by-Step Instructions for Asian Chicken Crunch Salad
- Marinate the Chicken: Cut the chicken into small cubes (about 1 inch). In a shallow bowl, whisk together soy sauce (or tamari), sesame oil, brown sugar, rice vinegar, sriracha, and fresh grated ginger. Add the chicken and marinate for at least 15 minutes.
- Prepare the Salad Veggies: While the chicken is marinating, shred the cabbage (both purple and green) and slice the carrots and bell pepper. Add them to a large mixing bowl.
- Make the Peanut Dressing: In a separate bowl, whisk together the peanut butter, rice vinegar, honey, sesame oil, soy sauce, sriracha, fresh grated ginger, and minced garlic. Add warm water as needed to achieve the desired dressing consistency.
- Cook the Chicken: Heat a skillet over medium heat and add a splash of oil. Add the marinated chicken and cook for about 3 minutes on each side until browned. Pour in the remaining marinade and simmer until the chicken reaches an internal temperature of 165°F (75°C) and the sauce has thickened.
- Assemble the Salad: Toss the salad vegetables with the peanut dressing, adding as much or as little as you prefer. Add the cooked chicken on top, and garnish with chopped cilantro, green onions, and sesame seeds. Enjoy!
Tips & Tricks for Perfect Asian Chicken Crunch Salad
- Use a Mandoline: A mandoline slicer makes cutting the cabbage, carrots, and bell pepper much easier and faster. However, a sharp knife works just as well if you prefer.
- Don’t Overcook the Chicken: Overcooked chicken can become tough and dry. Use an instant-read thermometer to ensure the chicken reaches 165°F for perfect tenderness.
- Meal Prep Friendly: Since the veggies stay crisp, this salad holds up well in the fridge for up to 3-5 days. It’s a great option for meal prep at the start of the week.
- Adjust Spice Level: If you prefer a spicier salad, add more sriracha to the marinade and dressing. For a milder version, reduce the sriracha to suit your taste.
Pairing Ideas and Variations
This Asian Chicken Crunch Salad is already a complete meal, but it pairs wonderfully with a variety of side dishes:
- Rice or Noodles: For a heartier option, serve with steamed jasmine rice or cold rice noodles to make it a noodle salad.
- Wonton Strips: For extra crunch, top the salad with crispy wonton strips or roasted sesame seeds.
- Avocado: Sliced avocado adds a creamy texture and a boost of healthy fats.
- Vegan Variation: Swap the chicken for sesame tofu or teriyaki tempeh for a vegan version of this tasty dish.
Why Asian Chicken Crunch Salad Should Be Your New Favorite
This Asian Chicken Crunch Salad is the perfect combination of fresh, vibrant ingredients and bold flavors. It’s a high-protein, easy-to-make dish that’s not only nutritious but also satisfying. Whether you’re preparing it for meal prep or a weeknight dinner, it’s guaranteed to be a hit with everyone at the table. The balance of savory chicken, crunchy veggies, and creamy peanut dressing makes it a refreshing and indulgent choice.
Try this recipe today and enjoy a healthy, flavorful meal that’s perfect for any occasion!
Conclusion
In conclusion, this Asian Chicken Crunch Salad is a perfect fusion of flavors and textures that will satisfy both your taste buds and your hunger. It’s a balanced meal with high protein, fresh veggies, and a tangy peanut dressing that brings everything together. Whether you’re preparing it for a quick lunch, dinner, or meal prep for the week, this salad is both refreshing and filling. The versatility of this dish allows you to customize it with your favorite ingredients or make it a fully vegan option. Try this easy-to-make, nutritious, and flavorful salad today for a delightful meal that everyone will enjoy.
Frequently Asked Questions
1. Can I substitute the chicken with tofu or tempeh?
Yes, you can easily make this salad vegan by swapping the chicken for sesame tofu or teriyaki tempeh. The peanut dressing will pair wonderfully with these plant-based proteins for a satisfying and protein-rich alternative.
2. Can I make the salad in advance?
Absolutely! This salad holds up well in the fridge for up to 3-5 days, making it perfect for meal prep. Just be sure to store the dressing separately and toss it with the salad just before serving to keep the veggies crisp.
3. How can I adjust the spiciness of the salad?
If you prefer a milder version, reduce the amount of sriracha in both the marinade and the dressing. For more heat, feel free to increase the sriracha or add some red pepper flakes for an extra kick.
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Asian Chicken Crunch Salad: A Flavorful, Protein-Packed Meal
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Asian Chicken Crunch Salad is a vibrant, protein-packed dish with crispy sesame chicken, fresh veggies, and a creamy peanut dressing. It’s a perfect meal prep recipe that’s healthy, flavorful, and easy to make. Whether you’re looking for a quick dinner or a satisfying lunch, this salad offers a delicious balance of textures and tastes that will leave you craving more.
Ingredients
- 1 pound chicken breast: Provides lean protein and a tender texture when cooked.
- ¼ cup low sodium soy sauce or tamari: Adds savory umami flavor to the chicken marinade.
- 1 tablespoon minced garlic: Enhances the depth of flavor in the marinade.
- 1–2 tablespoons brown sugar: Balances out the savory elements of the marinade.
- 1 tablespoon tahini: Adds a creamy texture to the marinade.
- 1 tablespoon toasted sesame oil: Imparts a nutty aroma and flavor to the chicken.
- 1 tablespoon rice vinegar: Adds acidity to the marinade to balance flavors.
- 2 teaspoons fresh grated ginger: Provides a fragrant, spicy kick to the marinade.
- 1 tablespoon sriracha: Adds heat to the marinade for extra flavor.
- 3 cups shredded purple cabbage: Adds crunch and color, plus fiber and antioxidants.
- 3 cups shredded green cabbage: Provides additional crunch and a mild flavor.
- 1 cup shredded carrot: Adds natural sweetness and vibrant color to the salad.
- 1 red bell pepper, sliced into strips: Contributes sweetness and crunch.
- ½ cup shelled edamame: A protein-packed addition for extra fiber and texture.
- ½ cup diced green onion: Adds a mild onion flavor and a bit of freshness.
- ½ cup chopped cilantro: Offers a burst of fresh, herbal flavor.
- ¼ cup chopped peanuts: Adds crunch and richness to the salad.
- 3 tablespoons natural creamy peanut butter: Creates the base for the creamy peanut dressing.
- 2 tablespoons rice vinegar: Balances the sweetness of the peanut butter in the dressing.
- 2 tablespoons honey: Adds natural sweetness to the peanut dressing.
- 1 tablespoon toasted sesame oil: Enhances the nutty flavor of the dressing.
- 2 tablespoons low sodium soy sauce or tamari: Adds depth and saltiness to the dressing.
- 1 teaspoon fresh grated ginger: Adds a fragrant kick to the peanut dressing.
- 1 teaspoon minced garlic: Boosts the flavor of the dressing.
- 2 teaspoons sriracha: Adds a spicy kick to the dressing.
- 2 tablespoons warm water (or more as needed): Helps thin the dressing to the right consistency.
Instructions
- Cut the chicken into small cubes (about 1 inch). In a shallow bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, sriracha, and ginger. Add the chicken to the marinade and let it sit for at least 15 minutes.
- In a separate bowl, whisk together all ingredients for the peanut dressing and set aside.
- Shred the cabbage and slice the bell pepper. Add these vegetables, along with the carrots, edamame, green onions, and cilantro, to a large mixing bowl.
- Heat a skillet with a splash of oil over medium heat. Add the marinated chicken and cook for about 3 minutes on each side until browned. Pour in the remaining marinade and simmer until the chicken reaches 165°F (75°C) and the sauce has thickened.
- Let the chicken cool slightly before adding it to the salad. Toss the salad with the desired amount of peanut dressing.
- Garnish with more cilantro and chopped peanuts, and enjoy!
Notes
- You can swap the chicken for tofu or tempeh to make the salad vegan or vegetarian.
- This salad is perfect for meal prep and will keep for 3-5 days in the fridge.
- To adjust the spice level, reduce or increase the amount of sriracha in the marinade and dressing.
- If you don’t have peanuts, try roasted cashews or sesame seeds for a different crunch.
- For a more filling option, serve the salad with cooked rice noodles or in a wrap.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 422 kcal
- Sugar: 19g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 70mg
