Asian Chicken Crunch Salad

If you’re looking for a salad that’s crunchy, fresh, and packed with bold flavors, the Asian Chicken Crunch Salad is your new go-to. This Thai-inspired recipe combines crispy chicken, vibrant vegetables, and a luscious peanut dressing that will make you want to drizzle it on everything. Perfect for weeknight dinners, meal prep, or even as a lunchbox favorite, this salad hits all the right notes: sweet, savory, tangy, and crunchy in every bite.

Whether you’re a seasoned home cook or a salad lover looking for something more exciting, this recipe delivers satisfying textures and layers of flavor in under 40 minutes.

Why You’ll Love This Recipe

• Meal Prep Friendly: Keeps well in the fridge, perfect for lunches all week.
• Crunchy & Fresh: Purple cabbage, carrots, bell peppers, and edamame create a delightful texture.
• Protein-Packed: Chicken breast and edamame provide lean protein to fuel your day.
• Flavorful Dressing: Creamy peanut sauce with ginger, garlic, and sriracha elevates every bite.
• Versatile Ingredients: Swap peanut butter for almond, sunflower, or tahini to suit dietary needs.
• Quick & Easy: Ready in just 35 minutes from start to finish.

Ingredients Breakdown

Serves 4. All measurements are accurate for perfect flavor balance.

Chicken:

• 1 lb chicken breast, cut into 1-inch cubes
• ¼ cup low sodium soy sauce or tamari
• 1 tbsp minced garlic
• 1–2 tbsp brown sugar (adjust to taste)
• 1 tbsp tahini
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 tsp fresh grated ginger
• 1 tbsp sriracha
• 1 tbsp 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 tbsp natural creamy peanut butter
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 2 tbsp low sodium soy sauce or tamari
• 1 tsp fresh grated ginger
• 1 tsp minced garlic
• 2 tsp sriracha
• 2 tbsp warm water (or more as needed to thin)

Tools & Equipment Needed

• Knife and Cutting Board: For chopping vegetables and chicken.
• Mandoline (Optional): For evenly shredding cabbage.
• Large Mixing Bowl: To toss salad ingredients.
• Shallow Bowl: For marinating chicken.
• Whisk: To prepare the peanut dressing.
• Skillet: For cooking chicken evenly.
• Tongs or Spatula: To turn chicken and coat it in sauce.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Cut the chicken breast into 1-inch cubes. In a shallow bowl, whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Add chicken and toss to coat. Let marinate while preparing the salad.

Step 2: Make the Peanut Dressing

Whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. Adjust water for desired consistency and set aside.

Step 3: Prep the Vegetables

Shred the cabbage (purple and green), carrots, and slice the red bell pepper. Combine with edamame, green onion, and cilantro in a large mixing bowl.

Step 4: Cook the Chicken

Heat a skillet over medium heat with a splash of oil. Add the chicken cubes (reserve leftover marinade). Cook until browned on all sides, about 3 minutes. Pour in the remaining marinade and continue cooking until the chicken reaches 165°F internally and the sauce thickens. Remove from heat and allow to cool slightly.

Step 5: Assemble the Salad

Toss the prepared salad with the peanut dressing to your liking. Add the cooked chicken and gently mix to combine. Garnish with extra cilantro, sesame seeds, and chopped peanuts for added crunch. Serve immediately.

Tips & Variations

• Vegetable Swaps: Add bell peppers, snap peas, or shredded zucchini.
• Nut-Free Version: Use sunflower seed butter instead of peanut butter and skip the peanuts.
• Spicy Level: Adjust sriracha to taste.
• Meal Prep Tip: Store chicken separately from salad and dressing if prepping for the week to keep veggies crisp.

Flavor Profile & Pairings

• Taste: Sweet, savory, nutty, and slightly spicy.
• Texture: Crunchy vegetables, tender chicken, creamy dressing.
• Suggested Sides: Serve with jasmine rice, brown rice, or rice noodles for a heartier meal.

Nutritional Overview (Per Serving)

• Calories: 422 kcal
• Protein: 34 g
• Carbohydrates: 29 g
• Fat: 20 g
• Fiber: 6 g
• Sugar: 19 g

Dietary Notes: Gluten-free if tamari is used; nut-free adaptations possible; high protein and nutrient-dense.

Make-Ahead & Meal Prep Tips

• Marinate Chicken Ahead: Up to 24 hours in the fridge.
• Dressing: Make ahead and store in an airtight container for up to a week.
• Vegetables: Prep and store shredded vegetables separately to maintain freshness.
• Freezing: Cooked chicken can be frozen, but salad is best fresh to retain crunch.

Frequently Asked Questions

1. Can I bake the chicken instead of skillet-cooking?
Yes, bake at 400°F for 15–20 minutes, tossing halfway through.

2. How do I make it vegetarian?
Swap chicken with baked tofu, tempeh, or crispy chickpeas.

3. Can I make this spicy?
Increase sriracha in both chicken marinade and dressing to taste.

4. How long does it last in the fridge?
Cooked chicken and dressing can last 3–4 days; salad is best consumed within 24 hours for maximum crunch.

5. Can I substitute peanut butter?
Yes! Almond butter, sunflower seed butter, or tahini work beautifully.

Cooking Timeline (at a Glance)

Step	Time	Notes
Prep Chicken & Marinade	5 min	Cube chicken & mix marinade
Prep Vegetables	10 min	Shred cabbage & carrot
Cook Chicken	10–12 min	Sear and cook with marinade
Make Dressing	5 min	Whisk until smooth
Assemble Salad	5 min	Toss veggies, chicken, dressing
Total	35 min	Ready to serve

Serving Suggestions

• Serve in a large bowl for casual meals or individually portioned for meal prep.
• Top with extra sesame seeds and peanuts for added texture.
• Add lime wedges on the side for a bright, tangy finish.

Recipe Variations

1. Crispy Chicken Version: Coat chicken in cornstarch and pan-fry for extra crunch.
2. Noodle Salad: Toss the salad with cooked rice noodles for a more filling dish.
3. Vegan Version: Use tofu or tempeh and almond butter; skip chicken.
4. Extra Crunch: Add crispy wonton strips or roasted chickpeas.

Ingredient Spotlight

Peanut Butter: The backbone of the dressing, creamy with natural sweetness. Choose unsweetened or lightly salted varieties.
Fresh Ginger: Adds a zesty, slightly spicy note. Store in the fridge or freeze in small chunks.

Pro Cooking Tips

• Marinate for Flavor: Even 15 minutes gives the chicken a rich flavor.
• Balance Sweet & Spicy: Adjust brown sugar and sriracha to taste.
• Keep Veggies Crisp: Toss with dressing only before serving or store separately.

Storage & Freezing Guide

• Cooked Chicken: Store up to 4 days in airtight containers; can freeze up to 2 months.
• Dressing: Refrigerate for 1 week in sealed jars.
• Salad Veggies: Best fresh; avoid freezing to prevent sogginess.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	422 kcal	Protein-rich & nutrient-dense
Protein	34 g	Lean protein from chicken & edamame
Carbs	29 g	From vegetables & dressing
Fat	20 g	Healthy fats from peanut butter & sesame oil
Fiber	6 g	High fiber from cabbage & edamame
Sugar	19 g	Natural sugar from honey & vegetables

Dietary Notes: Gluten-free with tamari, nut-free option available, high protein, low carb-friendly if serving with less dressing.

Expanded Conclusion

The Asian Chicken Crunch Salad is more than a salad—it’s a celebration of texture, flavor, and convenience. The balance of sweet, savory, and spicy, combined with fresh, crisp vegetables and tender chicken, makes this dish a standout in any meal rotation. It’s easy to prepare, versatile for dietary needs, and perfect for meal prep.

Whether you’re sharing it with family, bringing it to work, or enjoying it solo, this salad delivers satisfaction in every bite. Experiment with variations, keep it fresh, and make it your own. Once you try it, it’s guaranteed to become a favorite.

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