Description
This Asian Chicken Crunch Salad is a vibrant and flavorful dish combining tender marinated chicken with a crunchy mix of cabbage, carrot, edamame, and bell peppers. Tossed with a tangy peanut-sesame dressing and garnished with cilantro, sesame seeds, and peanuts, it’s a perfect light yet satisfying meal for lunch or dinner.
Ingredients
For the Chicken and Marinade
- 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
For the Salad
- 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
For the Dressing
- 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
- Cut Chicken: Cut the chicken breast into small, 1-inch cubes, ensuring uniform pieces for even cooking.
- Whisk Marinade: In a shallow bowl, whisk together soy sauce, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds to create the marinade. Add the cubed chicken and let it marinate while preparing other ingredients.
- Whisk Dressing: Combine all dressing ingredients—creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water—in a bowl. Whisk thoroughly and set aside.
- Shred Veggies: Shred the purple and green cabbage using a mandoline or a sharp knife. Shred the carrot and slice the red bell pepper into strips.
- Add to Bowl: Place shredded purple cabbage, green cabbage, carrot, red bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts into a large mixing bowl.
- Cook Chicken: Heat a skillet over medium heat with a splash of oil. Remove the chicken from the marinade (reserve marinade) and add the chicken pieces to the skillet.
- Add Marinade: Cook the chicken for about 3 minutes on all sides until browned, then pour in the remaining marinade reserved earlier.
- Cook: Continue cooking the chicken until it reaches an internal temperature of 165°F and the sauce thickens, coating the chicken nicely.
- Let Cool: Remove the skillet from heat and let the chicken cool slightly while you prepare to assemble the salad.
- Toss and Serve: Toss the salad vegetables with as much of the peanut dressing as desired. Add the cooked chicken to the salad, mix gently to combine. Garnish with extra cilantro and sesame seeds before serving. Enjoy!
Notes
- You can adjust the level of spiciness by varying the amount of sriracha in both the marinade and dressing.
- Using freshly grated ginger and garlic really enhances the flavor profile.
- Feel free to substitute peanuts with cashews or almonds depending on your preference or allergies.
- For a lower-calorie option, reduce the amount of peanut butter in the dressing or substitute with a lighter nut butter.
- This salad is best served fresh but can be refrigerated for up to 1 day; the cabbage may soften over time.
