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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Enjoy this refreshing Asian Chicken Crunch Salad loaded with veggies and sesame chicken, 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
  • 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

  1. Cut the chicken into small cubes about one inch in size.
  2. In a shallow bowl, whisk together all marinade ingredients: low sodium soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, and sriracha. Add the cubed chicken and let it marinate while you prepare other ingredients.
  3. In another bowl, whisk together natural creamy peanut butter, rice vinegar, honey, toasted sesame oil, low sodium soy sauce or tamari, fresh grated ginger, minced garlic, sriracha, and warm water until smooth. Set aside.
  4. Use a knife or mandoline to shred purple and green cabbage finely. Then add all prepared veggies—shredded cabbage, shredded carrots, sliced bell pepper, shelled edamame, diced green onion, chopped cilantro—to a large mixing bowl.
  5. Heat a skillet over medium heat with a splash of oil. Add marinated chicken pieces but reserve remaining marinade for later. Cook chicken on all sides for about three minutes until browned. Then pour in remaining marinade and cook until the internal temperature reaches 165 degrees Fahrenheit.
  6. Once cooked chicken has cooled slightly, combine with tossed vegetables in the large mixing bowl. Drizzle desired amount of peanut dressing over salad mixture and toss well to combine.
  7. Garnish with additional cilantro and sesame seeds before serving.

Nutrition

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