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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Experience the vibrant flavors and delightful crunch of this Asian Chicken Crunch Salad, a perfect dish for any meal. With crispy chicken marinated in savory soy sauce and a creamy peanut dressing, this salad is packed with fresh veggies like purple and green cabbage, carrots, and edamame. It’s not just nutritious but also incredibly versatile; serve it alone or over rice for a filling option. Whether you’re prepping for lunch or dinner, this salad promises to be an experience you’ll want to savor again and again.

Ingredients

Scale
  • 1 pound chicken breast
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon minced garlic
  • 1–2 tablespoons brown sugar
  • 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
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic
  • 2 teaspoons sriracha
  • 2 tablespoons warm water

Instructions

  1. Cut chicken into small cubes, about 1 inch each.
  2. In a shallow bowl, whisk together all marinade ingredients. Add chicken cubes and let them marinate while you prep the other ingredients.
  3. In another bowl, whisk together all dressing ingredients until smooth. Set aside.
  4. Using a mandoline or sharp knife, shred the purple and green cabbage. Place all veggies into a large mixing bowl.
  5. Heat a skillet with a splash of oil over medium heat. Add marinated chicken (reserve remaining marinade) and cook on all sides for about 3 minutes or until browned. Pour in the reserved marinade and cook until chicken reaches an internal temperature of 165 degrees Fahrenheit and sauce thickens.
  6. Let cooked chicken cool slightly before adding it to the salad bowl with veggies. Toss with desired amount of dressing until everything is well combined.
  7. Garnish with extra cilantro and sesame seeds before serving. Enjoy your refreshing Asian Chicken Crunch Salad!

Nutrition

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