Name: Asian Chicken Crunch Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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; 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; 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

Description

A crisp and vibrant Asian Chicken Crunch Salad featuring tender chicken breast marinated in a flavorful blend of soy sauce, ginger, and sriracha, served over a colorful bed of shredded cabbage, carrots, and edamame, topped with a creamy peanut dressing.

Ingredients

Scale

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
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
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

In a bowl, combine soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Whisk until well mixed.
Add the chicken breast to the marinade and allow it to marinate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Place the marinated chicken on a baking sheet and bake for 25-30 minutes or until cooked through.
While the chicken is baking, prepare the salad by combining the shredded purple and green cabbage, carrots, red bell pepper, edamame, green onion, cilantro, and peanuts in a large bowl.
For the dressing, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water until smooth.
Once the chicken is done, allow it to cool slightly, then slice it into strips.
Serve the salad topped with the sliced chicken and drizzle with the peanut dressing.

Notes

Feel free to adjust the levels of sweetness and spice in the marinade and dressing according to your taste preference.

Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Category: Salad
Method: Grilling, Mixing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 465 kcal
Sugar: 10 g
Sodium: 760 mg
Fat: 27 g
Saturated Fat: 4 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 75 mg

Keywords: Asian Chicken Crunch Salad, chicken salad, healthy salad, Asian cuisine, easy salad recipe