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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Indulge in the vibrant flavors of the Asian Chicken Crunch Salad, a delightful fusion of fresh vegetables, crispy chicken, and a creamy peanut dressing. This salad not only bursts with color but also offers a satisfying crunch in every bite. Perfect for meal prep or entertaining guests, it’s a nutritious option that combines protein and fiber to keep you feeling full and energized. With customizable ingredients, this dish is as versatile as it is delicious—easily adjusted to suit your taste preferences. Prepare this quick and healthy meal in just 35 minutes, making it an ideal choice for lunch or dinner any day of the week.

Ingredients

Scale
  • 1 pound chicken breast
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon minced garlic
  • 1–2 tablespoons brown sugar
  • 1 tablespoon tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon sriracha
  • 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.
  2. Whisk together all ingredients for the chicken marinade in a shallow bowl.
  3. Add the chicken to the marinade and let it sit while you prepare other ingredients.
  4. In another bowl, whisk together all ingredients for the dressing until smooth. Set aside.
  5. Use a mandoline or a regular knife to shred both types of cabbage.
  6. Add all shredded veggies into a large mixing bowl.
  7. Heat a skillet over medium heat with a splash of oil.
  8. Add in the marinated chicken, reserving any leftover marinade.
  9. Cook until browned on all sides, about 3 minutes.
  10. Pour in the reserved marinade and continue cooking until internal temperature reaches 165°F and sauce thickens.
  11. Allow cooked chicken to cool slightly before adding it to the salad bowl with veggies.
  12. Toss everything together with desired amounts of dressing until well mixed.
  13. Garnish with additional cilantro and sesame seeds before serving.

Nutrition

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