If you’re craving a salad that’s anything but boring, I’ve got just the thing for you. This Asian Chicken Crunch Salad Recipe is an absolute game-changer—crisp veggies, tender marinated chicken, and a peanutty, spicy dressing that all come together with a satisfying crunch. Whether you’re looking for a refreshing lunch or a colorful dinner, I promise you’ll love diving into this bowl of goodness as much as I do.
Why You’ll Love This Recipe
- Perfect Balance: The sweet, spicy, and tangy dressing brings harmony to crunchy veggies and savory chicken.
- Super Crunchy Texture: The mix of shredded cabbage, bell peppers, and peanuts gives every bite a delightful snap.
- Easy to Customize: Swap in your favorite veggies or adjust the spice level to suit your taste buds.
- Quick and Simple: Ready in about 35 minutes, perfect for busy weeknights or meal prep.
Ingredients You’ll Need
The ingredients here bring together some classic Asian flavors, but fresh and vibrant. You’ll find that the variety of veggies really makes this salad pop, and the marinade locks in so much flavor for the chicken. When shopping, aim for fresh, crispy produce and good quality peanut butter for the best dressing.
- Chicken breast: I like to cut it into bite-sized cubes so it cooks quickly and evenly.
- Soy sauce or tamari: Tamari is a great gluten-free option and adds a rich umami touch.
- Garlic: Fresh minced garlic makes a big difference in both the marinade and dressing.
- Brown sugar: Just enough to balance the saltiness and add depth to the marinade.
- Tahini: Adds a subtle nuttiness and creaminess to the chicken marinade.
- Toasted sesame oil: A little goes a long way; it lends an irresistible aroma.
- Rice vinegar: Brightens up the flavors and keeps the salad fresh tasting.
- Fresh ginger: I always grate fresh ginger for that sharp, zesty kick.
- Sriracha: Customize the heat to your liking—it adds a nice spicy flair.
- Sesame seeds: Toss these on top for extra nuttiness and crunch.
- Purple and green cabbage: I love the color contrast and hearty crunch.
- Carrot: Shredded carrot adds sweetness and vibrant orange hue.
- Red bell pepper: Thin strips bring a juicy crunch and freshness.
- Edamame: These add a fun pop of protein and bright green color.
- Green onion: Provides a mild onion bite that brightens the salad.
- Cilantro: I add lots for that fresh herbal burst—it really lifts the whole dish.
- Chopped peanuts: Adds that extra satisfying crunch and savory note.
- Natural creamy peanut butter: Use creamy for a smooth dressing; I sometimes swap for almond butter for variety.
- Honey: A touch of sweetness balances the tang and spice perfectly.
- Warm water: Helps thin the dressing to just the right consistency.
Variations
I love to make this Asian Chicken Crunch Salad Recipe my own depending on what’s in the fridge or my mood that day. Feel free to play around with the veggies and spice level—it’s super forgiving and always tastes fantastic.
- Vegetarian version: I once swapped the chicken for crispy baked tofu cubes marinated the same way—still so flavorful and loved by everyone at the table.
- Extra crunch: Adding water chestnuts or snap peas is a great way to bump up the crunch factor.
- Less spicy: If you’re sensitive to heat, simply reduce or omit the sriracha—it still tastes amazing and fresh.
- Dressing swaps: Try using almond butter or even tahini instead of peanut butter for a different flavor profile I really enjoy.
How to Make Asian Chicken Crunch Salad Recipe
Step 1: Marinate the Chicken for Maximum Flavor
Start by cutting the chicken breast into roughly 1-inch cubes—that way they’ll cook quickly and soak up all that incredible marinade. Whisk together soy sauce, garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds in a shallow bowl. Toss the chicken in and set aside while you prep the veggies. I’ve found that letting it marinate even 15 minutes builds a ton of flavor without extra effort.
Step 2: Prep the Veggies with a Mix of Textures
I like to use a mandoline to shred the purple and green cabbage evenly, but a sharp knife works just fine too. Then, add shredded carrot, sliced red bell pepper strips, shelled edamame, diced green onion, and chopped cilantro into a large bowl. Mixing all these textures and colors together is such a joy—and it makes the salad look as good as it tastes.
Step 3: Cook the Chicken with Care
Heat a skillet with a splash of oil over medium heat. Toss in the chicken cubes, cooking them on all sides for about 3 minutes until nicely browned. Then pour in the remaining marinade and let it simmer until the chicken reaches 165°F and the sauce thickens up beautifully. This step locks in moisture and sticky, delicious flavor—I like to watch the sauce bubble and glaze the chicken pieces just right.
Step 4: Toss, Garnish, and Enjoy!
Let the chicken cool down just a bit, then combine it with the shredded salad and as much of the peanut dressing as you like. Toss everything well to get those flavors mingling perfectly. I usually sprinkle on extra cilantro, chopped peanuts, and sesame seeds on top for that delightful crunch and fresh herbal note.
Pro Tips for Making Asian Chicken Crunch Salad Recipe
- Use Fresh Ginger: Grating fresh ginger instead of using powder amps up the brightness and warmth of the dish.
- Don’t Skip Marinating: I used to rush this step and noticed the flavors just didn’t pop as much—give it those 15 minutes for best results.
- Adjust Dressing Consistency: Add warm water slowly to thin the dressing—you want it creamy but pourable, so it coats everything nicely without sogginess.
- Cook Chicken Evenly: Turn the chicken cubes gently to brown all sides without overcooking—juicy chicken is key to a great salad.
How to Serve Asian Chicken Crunch Salad Recipe
Garnishes
I always finish my bowls with extra chopped peanuts, fresh cilantro sprigs, and sprinkle a few toasted sesame seeds on top. These simple garnishes elevate the salad’s texture and burst of flavor, making every bite exciting and fresh.
Side Dishes
This salad is lovely on its own but pairs wonderfully with steamed jasmine rice or even a few crispy spring rolls if you’re in the mood for a fuller meal. For an easy weeknight dinner, I like serving it alongside some miso soup or quick dumplings.
Creative Ways to Present
For special occasions, I’ve layered this salad in clear glass jars to showcase the colorful layers—makes the presentation stunning and store-bought takeout jealous! You could also serve it in crunchy lettuce cups for a fun hand-held twist that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might surprise you!), store them in an airtight container in the fridge. I usually keep the dressing separate if possible to prevent the veggies from getting soggy. The chicken and salad will stay fresh for up to 2 days—perfect for a quick lunch the next day.
Freezing
I don’t recommend freezing this salad because fresh veggies lose their crunch and the dressing can separate. However, if you want to prep the chicken portion ahead, you can freeze cooked chicken cubes separately and thaw when ready to serve.
Reheating
To reheat leftover chicken, I gently warm it in a skillet over medium heat just until heated through—this keeps it juicy without drying out. Then add it to freshly tossed salad and dressing to keep everything crisp and vibrant.
FAQs
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Can I make the Asian Chicken Crunch Salad Recipe vegetarian?
Absolutely! Swap the chicken for tofu or tempeh marinated and cooked the same way. You can also add extra edamame or crispy chickpeas to keep it protein-packed and still enjoy all the flavors and crunch.
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How spicy is this salad? Can I adjust the heat?
The sriracha adds a nice kick but you can easily adjust it to taste by adding less or more. If you prefer less heat, omit sriracha altogether or replace it with a mild chili sauce or paprika for flavor without burn.
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What’s the best way to shred the cabbage?
I like using a mandoline for quick, even shreds but a sharp knife works perfectly fine too. Just try to slice it thinly for the best texture and easy tossing with the dressing.
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Can I prepare this salad ahead of time?
You can prep the veggies and chicken separately a day in advance and store them in airtight containers. I recommend adding the dressing just before serving to keep everything fresh and crunchy.
Final Thoughts
This Asian Chicken Crunch Salad Recipe has become a staple in my kitchen because it’s easy, wildly flavorful, and satisfies my craving for something fresh yet hearty. I think you’ll love how effortlessly it comes together—and how impressive it looks served up. Give it a try and let me know how it rocked your taste buds—I’m pretty sure this will become one of your favorites, too!
Print
Asian Chicken Crunch Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian
Description
This Asian Chicken Crunch Salad is a vibrant, flavorful dish featuring marinated and pan-cooked chicken served over a crunchy bed of shredded purple and green cabbage, carrots, red bell pepper, edamame, and fresh herbs. Tossed with a creamy, tangy peanut dressing and garnished with peanuts, cilantro, and sesame seeds, it offers a perfect balance of sweet, spicy, and savory notes. Ideal for a satisfying lunch or light dinner, it combines fresh vegetables with tender chicken for a nutritious and delicious meal.
Ingredients
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 or more as needed to thin
Instructions
- Prepare Chicken: Cut the chicken breast into small 1-inch cubes to allow for even cooking and better absorption of marinade flavors.
- Marinate Chicken: In a shallow bowl, whisk together low sodium soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Add the cubed chicken and coat well. Let it marinate while you prepare the rest of the ingredients.
- Make Dressing: Whisk together the natural creamy peanut butter, rice vinegar, honey, toasted sesame oil, low sodium soy sauce or tamari, grated ginger, minced garlic, sriracha, and warm water in a separate bowl. Adjust water quantity to achieve a creamy yet pourable consistency. Set aside.
- Prep Vegetables: Using a mandoline or a sharp knife, shred the purple and green cabbages finely. Shred the carrots and slice the red bell pepper into strips. Combine cabbages, carrot, red bell pepper, shelled edamame, diced green onion, and chopped cilantro in a large mixing bowl.
- Cook Chicken: Heat a skillet over medium heat and add a splash of oil. Add the marinated chicken pieces and cook, turning occasionally, for about 3 minutes or until browned on all sides. Pour in the remaining marinade and continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens, coating the chicken nicely.
- Assemble Salad: Let the cooked chicken cool slightly before adding it to the vegetable bowl. Toss the salad with the prepared peanut dressing to your desired amount to ensure all ingredients are well coated.
- Serve: Garnish the salad with additional chopped cilantro, sesame seeds, and chopped peanuts for extra crunch and flavor. Serve immediately and enjoy!
Notes
- Feel free to swap in or out any other veggies you like, such as snap peas, cucumbers, or radishes for extra crunch and variety.
- The peanut butter in the dressing can be substituted with almond butter, sunflower butter, or tahini for different flavor profiles.
- Adjust sriracha quantity based on your preferred level of spiciness.
- To make this recipe gluten-free, ensure to use tamari instead of regular soy sauce.
- Leftover salad and chicken can be stored separately in airtight containers for up to 2 days in the refrigerator.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 380
- Sugar: 10g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg
