Description
This Asian Chicken Crunch Salad is a vibrant and flavorful dish combining tender marinated chicken with a crisp mix of cabbage, carrot, and bell pepper. Tossed in a creamy peanut dressing with a balance of sweet, savory, and spicy notes, it makes for a refreshing and satisfying meal perfect for lunch or dinner in just 30 minutes.
Ingredients
Scale
For the Chicken Marinade
- 1 pound chicken breast, cut into small cubes
- 1/4 cup low sodium soy sauce (or tamari)
- 1 clove garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon tahini
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
For the Salad
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper, thinly sliced
- Fresh cilantro for garnish
For the Dressing
- 3 tablespoons natural creamy peanut butter
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha
- 2 tablespoons warm water (to thin dressing)
Instructions
- Marinate the Chicken: In a bowl, combine soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add the cubed chicken, mix well, and allow it to marinate for at least 10 minutes to absorb all the flavors.
- Prepare the Dressing: In a separate bowl, whisk together the peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth and creamy. Adjust water quantity if needed to achieve a pourable consistency.
- Shred and Combine Vegetables: Shred the purple and green cabbage as well as the carrots. Slice the red bell pepper thinly. Place all the vegetables in a large mixing bowl.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken cubes and cook until browned on all sides and fully cooked through, approximately 6-8 minutes. Remove from heat.
- Assemble the Salad: Add the cooked chicken to the bowl of shredded vegetables. Pour the peanut dressing over the mixture and toss thoroughly to combine all ingredients evenly.
- Serve: Garnish with fresh cilantro leaves and serve immediately for a crisp and flavorful salad experience.
Notes
- For extra crunch, consider adding chopped roasted peanuts or crispy wonton strips as a topping.
- Adjust the sriracha quantity based on your preferred spice level.
- Use tamari instead of soy sauce for a gluten-free option.
- This salad is best served fresh but can be refrigerated for up to one day; toss again before serving.
