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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Asian Chicken Crunch Salad is a vibrant and satisfying dish that expertly combines fresh vegetables, tender marinated chicken, and a creamy peanut dressing. Perfect for meal prep or entertaining, this salad brings together an explosion of textures and flavors that will impress your family and friends. In just 35 minutes, you can whip up this nutritious meal that not only delights the taste buds but also keeps you feeling full. Whether served as a standalone meal or wrapped in lettuce leaves for an on-the-go option, this salad is sure to become a favorite in your home.

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 the chicken into small cubes, about 1 inch in size.
  2. Whisk together all ingredients for the chicken marinade in a shallow bowl.
  3. Add the chicken pieces to the marinade and let them soak while you prep everything else.
  4. In another bowl, whisk together all ingredients for the dressing until smooth. Set aside.
  5. Use a mandoline or knife to shred the cabbages finely.
  6. Add all of your prepared vegetables into a large mixing bowl.
  7. Heat a skillet with a splash of oil over medium heat.
  8. Add in the marinated chicken but set aside any remaining marinade.
  9. Cook on all sides for about 3 minutes until browned.
  10. Then pour in the reserved marinade and cook until fully cooked through—reaching an internal temperature of 165°F—and thickened.
  11. Let the cooked chicken cool slightly before adding it to your salad mix.
  12. Drizzle as much dressing as you prefer over your vegetables and toss well to combine.
  13. Garnish your salad with additional cilantro and sesame seeds if desired. Enjoy your delicious Asian Chicken Crunch Salad!

Nutrition

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

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