Can I make this Asian Chicken Crunch Salad vegetarian?

Yes, absolutely! If you prefer a vegetarian or vegan version, you can easily swap the chicken for tofu, either grilled or air-fried for a crispy texture. Alternatively, you can add other plant-based proteins like chickpeas or tempeh to make this salad fully plant-based.

How can I store the leftovers of the Asian Chicken Crunch Salad?

This salad is great for meal prep because it stores well! You can store the salad in an airtight container in the fridge for 3-5 days. Just remember to keep the dressing separate until you’re ready to eat to ensure the vegetables stay crisp and fresh.

Can I make the peanut dressing in advance?

Yes! You can prepare the peanut dressing ahead of time and store it in the fridge for up to a week. Simply whisk it before serving, adding a little warm water to loosen the consistency if needed.

Can I add more protein to this salad?

Absolutely! If you want to increase the protein content, consider adding edamame, a boiled egg, or even roasted chickpeas. These additions will help make the salad even more filling while keeping it nutritious and delicious.

Asian Chicken Crunch Salad – Healthy & Easy Recipe

Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 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; 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 to thin)

Description

This Asian Chicken Crunch Salad is a vibrant, protein-packed dish filled with crunchy veggies, crispy sesame chicken, and a creamy peanut dressing. It’s perfect for meal prep and makes a delicious, healthy lunch or dinner option.

Ingredients

Scale

1 pound chicken breast
¼ cup low sodium soy sauce or tamari
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
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 to thin)

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Instructions

Cut the chicken into small 1-inch cubes. In a shallow bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, sriracha, garlic, sesame seeds, and ginger. Add the chicken to the marinade and let it sit while you prepare the veggies.
Whisk together all ingredients for the peanut dressing in a separate bowl. Set aside.
Shred the cabbage and carrots using a mandoline or knife. Slice the red bell pepper into strips. Add the veggies to a large bowl along with edamame, green onion, and cilantro.
Heat a skillet over medium heat with a splash of oil. Add the marinated chicken and cook on all sides for about 3 minutes until browned. Add the remaining marinade and simmer until the chicken reaches 165°F and the sauce has thickened.
Allow the chicken to cool slightly. Meanwhile, toss the salad with your desired amount of peanut dressing.
Combine the chicken with the salad and toss to combine. Garnish with extra cilantro, sesame seeds, and chopped peanuts.
Serve immediately or store for later in an airtight container in the fridge for up to 3-5 days.

Notes

To prevent sogginess, add the dressing just before serving.
For extra crunch, top with roasted cashews or almonds instead of peanuts.
Swap the chicken for tofu to make this recipe vegan or vegetarian.
For a spicy kick, increase the amount of sriracha in both the marinade and the dressing.
Store the salad components separately if meal prepping for best results.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Pan-fried
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 422 kcal
Sugar: 19g
Sodium: 621mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 34g
Cholesterol: 95mg