Why You’ll Love Asian Chicken Crunch Salad Recipe
This salad is anything but boring. It combines fresh, colorful vegetables with juicy, marinated chicken for a complete meal in one bowl. The homemade peanut dressing ties everything together with a creamy, slightly spicy kick. It’s easy to customize, great for meal prep, and delivers restaurant-quality flavor at home in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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)
Directions
Start by cutting the chicken breast into small, bite-sized cubes, about 1 inch in size.
In a shallow bowl, whisk together the soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds to create the marinade. Add the chicken pieces and toss to coat. Let the chicken marinate while you prepare the rest of the ingredients.
In a separate bowl, whisk together all the dressing ingredients until smooth and creamy. Adjust the consistency with warm water if needed, then set aside.
Prepare the vegetables by shredding the cabbage and carrots and slicing the bell pepper. Add all the vegetables, edamame, green onions, and cilantro to a large mixing bowl.
Heat a skillet over medium heat with a small amount of oil. Add the marinated chicken, reserving the remaining marinade. Cook the chicken for about 3 minutes on each side until lightly browned.
Pour in the remaining marinade and continue cooking until the chicken is fully cooked through, reaches an internal temperature of 165°F, and the sauce thickens.
Remove the chicken from heat and let it cool slightly. Toss the salad with your desired amount of dressing, then add the cooked chicken and mix well to combine.
Finish by garnishing with chopped peanuts, extra cilantro, and sesame seeds before serving.
Servings and timing
This recipe serves 4 people and takes approximately 35 minutes from start to finish.
Variations
You can easily adapt this salad to suit your preferences. Swap chicken for shrimp, tofu, or grilled steak for a different protein option. Add crispy wonton strips or chow mein noodles for extra crunch. If you prefer a milder flavor, reduce or omit the sriracha. For a low-carb version, reduce the carrots and use more leafy greens.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and toss just before serving to maintain crunch. Reheat the chicken gently if desired, or enjoy it cold over the salad.
FAQs
Can I make this salad ahead of time?
Yes, you can prep all components ahead, but store the dressing separately until ready to serve.
What’s the best way to shred cabbage?
A mandoline works best for even slices, but a sharp knife or food processor will also do the job.
Can I use rotisserie chicken?
Yes, it’s a great time-saving option. Simply skip the marinade and cooking steps.
Is this salad gluten-free?
It can be made gluten-free by using tamari instead of regular soy sauce.
Can I make the dressing nut-free?
You can substitute sunflower seed butter for peanut butter to make it nut-free.
How spicy is this recipe?
It has a mild to moderate heat. You can adjust the sriracha to your preference.
Can I freeze this salad?
Freezing is not recommended due to the fresh vegetables and dressing.
What other vegetables can I add?
Snap peas, cucumbers, or bean sprouts would all work well in this salad.
How do I keep the salad crunchy?
Store the dressing separately and toss just before serving to preserve texture.
Can I double the recipe?
Absolutely, just scale all ingredients evenly to serve more people.
Conclusion
Asian chicken crunch salad is a fresh, flavorful meal that brings together texture, color, and bold taste in every bite. With its easy preparation and versatile ingredients, it’s a perfect choice for busy weeknights, meal prep, or a light yet satisfying lunch.
