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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Enjoy this fresh Asian Chicken Crunch Salad packed with crisp veggies and a creamy peanut dressing. Perfect for meal prep—try it today!

Ingredients

Scale
  • 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
  • 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

  1. Cut chicken into 1-inch cubes and marinate with soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha for at least 30 minutes.
  2. In another bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water to make the dressing.
  3. Prep veggies by shredding cabbage and chopping remaining ingredients; combine in a large bowl.
  4. Cook marinated chicken in a skillet over medium heat until golden brown and cooked through.
  5. Let chicken cool slightly before adding it to the veggie bowl; drizzle with dressing and toss gently.

Nutrition

Find it online: https://besthotrecipes.com/asian-chicken-crunch-salad/