Asian Chicken Crunch Salad

Why You’ll Love This Recipe

This salad is the ideal balance of textures and flavors. The crispy sesame chicken adds protein and crunch, while the fresh vegetables bring a refreshing bite. The creamy peanut dressing ties everything together with its sweet, tangy, and slightly spicy notes. It’s versatile enough to customize with your favorite veggies, great for meal prep, and satisfying enough to enjoy as a main course. Plus, it’s ready in just 35 minutes, making it a practical yet exciting option for weeknight dinners or weekday lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken

• 1 pound chicken breast

• ¼ 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

Salad

• 3 cups shredded purple cabbage

• 3 cups shredded green cabbage

• 1 cup shredded carrot

• 1 red bell pepper, sliced into strips

• ½ cup shelled edamame

• ½ cup diced green onion

• ½ cup chopped cilantro

• ¼ cup chopped peanuts

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 (more as needed to thin)

Directions

1. Cut chicken into 1-inch cubes.

2. In a shallow bowl, whisk together all chicken marinade ingredients. Add the chicken and let it marinate while prepping the other ingredients.

3. In a separate bowl, whisk together all dressing ingredients until smooth. Adjust consistency with more water if needed.

4. Prepare the salad base by shredding cabbage, carrots, and slicing the bell pepper. Add them to a large bowl with edamame, green onion, cilantro, and peanuts.

5. Heat a skillet with a splash of oil over medium heat. Add the chicken (reserving the marinade). Cook for about 3 minutes until browned, then pour in the marinade. Continue cooking until the chicken reaches 165°F (74°C) and the sauce thickens.

6. Let chicken cool slightly, then toss the salad with desired amount of dressing. Add chicken on top and gently toss again.

7. Garnish with extra cilantro and sesame seeds before serving.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Substitute chicken with shrimp, tofu, or tempeh for a different protein.

• Swap peanut butter with almond butter or sunflower seed butter for a nut-free version.

• Add mango or pineapple for a fruity twist.

• Replace cabbage with romaine lettuce for a lighter crunch.

• Make it spicier by adding extra sriracha or red pepper flakes.

Storage/Reheating

• Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 3 days.

• Keep the dressing separate and add just before serving to maintain freshness.

• Cooked chicken can be stored in the fridge for up to 4 days. Reheat gently in a skillet or enjoy cold in the salad.

• This salad does not freeze well due to the fresh vegetables.

FAQs

Can I make this salad ahead of time?

Yes, prepare the vegetables and dressing in advance. Store separately, then toss with chicken just before serving.

Can I use rotisserie chicken instead?

Absolutely, cooked rotisserie chicken can save time and works perfectly with the peanut dressing.

How do I make this recipe vegetarian?

Swap the chicken for tofu or tempeh and cook with the same marinade for a delicious plant-based option.

Is there a way to make this nut-free?

Yes, use sunflower seed butter or tahini instead of peanut butter, and replace peanuts with pumpkin seeds.

Can I make the dressing less spicy?

Yes, simply reduce or omit the sriracha for a milder flavor.

What other vegetables can I add?

Cucumbers, snap peas, or bean sprouts are great additions for extra crunch.

Can I meal prep this salad for the week?

Yes, but store the dressing separately and add just before eating to prevent sogginess.

What can I serve with this salad?

It pairs well with spring rolls, dumplings, or jasmine rice for a complete meal.

Can I grill the chicken instead of pan-cooking?

Yes, grilling adds a smoky flavor. Marinate the chicken and grill until fully cooked.

Can I use bottled peanut sauce instead of homemade?

Yes, but the homemade dressing adds a fresher and more customizable flavor.

Conclusion

Asian Chicken Crunch Salad is a colorful, satisfying dish that’s both healthy and delicious. With crispy sesame chicken, fresh vegetables, and a creamy peanut dressing, it’s the perfect combination of textures and flavors. Quick enough for weeknights yet impressive enough for entertaining, this salad will easily become a go-to favorite. Whether enjoyed as a meal prep lunch or a refreshing dinner, it’s a recipe you’ll want to make again and again.