Description
A vibrant and crunchy Asian chicken salad packed with fresh vegetables, tender marinated chicken, and a creamy peanut dressing.
Ingredients
- 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
- Cut the chicken into small 1-inch cubes.
- Whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a bowl. Add chicken and let marinate while preparing other ingredients.
- In a separate bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. Set aside.
- Shred the purple and green cabbage, and prepare the carrot, bell pepper, edamame, green onion, and cilantro.
- Add all vegetables to a large bowl and toss to combine.
- Heat a skillet with a small amount of oil over medium heat. Add the marinated chicken, reserving the remaining marinade.
- Cook chicken for about 3 minutes, turning to brown on all sides. Pour in the remaining marinade and continue cooking until chicken reaches 165°F and sauce thickens.
- Let the chicken cool slightly.
- Toss the salad with desired amount of dressing, then add chicken and mix to combine.
- Garnish with chopped peanuts, extra cilantro, and sesame seeds before serving.
Notes
- Use tamari instead of soy sauce to keep the dish gluten-free.
- Adjust sriracha to control spice level.
- Pre-shredded cabbage can save prep time.
- Dressing can be made ahead and stored in the fridge for up to 5 days.
- Great for meal prep; store dressing separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
