Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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)

Description

The Asian Chicken Crunch Salad is a vibrant and nutritious dish that combines tender chicken with a rainbow of fresh vegetables, all enveloped in a creamy peanut dressing. It’s perfect for meal prep or serving at casual gatherings, as it offers a delightful mix of flavors and textures. With its quick preparation time, this salad is ideal for those busy weeknights or a refreshing lunch option. You can easily customize it by adding your favorite ingredients or proteins, making it versatile for any palate.

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)

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Instructions

Cut chicken into small cubes and marinate with soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha.
In another bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha to make the dressing.
Shred purple and green cabbage along with carrots and peppers; combine in a large bowl with edamame.
Cook marinated chicken in a skillet over medium heat until browned and cooked through.
Toss salad ingredients with the dressing; add cooked chicken and mix gently.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (250g)
Calories: 350
Sugar: 11g
Sodium: 600mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg