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 (adjust to taste); 1 tablespoon tahini; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons fresh grated ginger; 1 tablespoon sriracha; 1 tablespoon sesame seedsSELF+11Eat With Clarity+11Eat With Clarity+11; 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)

Jump to Recipe

Looking for a vibrant, flavorful salad that doesn’t feel like a side dish? This Asian Chicken Crunch Salad is a showstopper main course that’s equal parts hearty, healthy, and delicious. Packed with crisp vegetables, tender marinated chicken, and a creamy, spicy peanut dressing, this salad is a perfect balance of textures and bold Asian-inspired flavors. Whether you’re meal-prepping for the week or preparing a light dinner, this colorful bowl will keep you satisfied without feeling heavy.

What sets this salad apart is the depth of flavor in every layer. The chicken is marinated in a savory-sweet blend of soy sauce, garlic, sesame oil, and sriracha, then cooked to juicy perfection. The crunchy base of cabbage, carrots, bell peppers, and edamame adds a rainbow of color and nutrients. Topped with fresh herbs, peanuts, and a homemade dressing rich in peanut butter, ginger, and honey, every bite is a delicious mix of creamy, spicy, sweet, and tangy. It’s also incredibly adaptable and great for those following gluten-free or dairy-free diets. Whether you’re looking to impress guests or nourish your body after a long day, this salad hits the mark every time.

Why You’ll Love This Recipe

Bursting with Flavor: Each element—chicken, salad, and dressing—brings its own punch of savory, sweet, and spicy notes.
Crispy and Fresh: A mix of cabbage, carrots, bell peppers, and peanuts gives this salad a delightful crunch in every bite.
Nutrient-Rich: Loaded with lean protein, fiber, and vitamins, it’s a wholesome and balanced meal.
Customizable: Easily adapted for gluten-free, vegetarian, or low-carb diets.
Perfect for Meal Prep: Holds up well in the fridge and tastes even better after the flavors meld.

Ingredients

Chicken

Chicken breast
Low sodium soy sauce or tamari
Garlic
Brown sugar
Tahini
Toasted sesame oil
Rice vinegar
Fresh grated ginger
Sriracha
Sesame seeds

Salad

Shredded purple cabbage
Shredded green cabbage
Shredded carrot
Red bell pepper
Shelled edamame
Green onion
Chopped cilantro
Chopped peanuts

Dressing

Natural creamy peanut butter
Rice vinegar
Honey
Toasted sesame oil
Low sodium soy sauce or tamari
Fresh grated ginger
Minced garlic
Sriracha
Warm water

Variations

Vegetarian Version: Skip the chicken and add crispy tofu or extra edamame for protein.
Nut-Free: Use sunflower seed butter instead of peanut butter and omit peanuts.
Low-Carb: Reduce honey in the dressing and swap carrots with cucumber or zucchini ribbons.
Fruit Boost: Add fresh mango or mandarin slices for a sweet contrast.
Extra Crunch: Top with wonton strips, sesame sticks, or crispy rice noodles.

How to Make the Recipe

Step 1: Marinate the Chicken

In a bowl, whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add chicken and marinate for at least 30 minutes.

Step 2: Cook the Chicken

Grill or pan-sear the marinated chicken over medium heat until fully cooked and golden on the outside. Let rest before slicing.

Step 3: Prepare the Salad Base

In a large bowl, combine the shredded purple and green cabbage, carrots, red bell pepper, edamame, green onions, cilantro, and peanuts.

Step 4: Make the Dressing

In a separate bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth and pourable.

Step 5: Assemble the Salad

Top the salad base with sliced chicken, then drizzle with the peanut dressing. Toss gently to coat everything evenly.

Step 6: Serve

Serve immediately or chill for 10–15 minutes to let the flavors meld.

Tips for Making the Recipe

Thin the Dressing Gradually: Add water a little at a time to reach your desired consistency.
Shred Vegetables Uniformly: This improves texture and helps the dressing coat everything evenly.
Use Fresh Herbs: Cilantro adds brightness and depth—don’t skip it unless necessary.
Marinate in Advance: Marinate chicken overnight for even more flavor.
Cool Chicken Before Mixing: Slightly cool chicken to avoid wilting the veggies.

How to Serve

Serve as a main dish for lunch or dinner with a side of jasmine rice or rice noodles.
Plate on a large platter for a stunning, colorful presentation at gatherings.
Add lime wedges or extra sriracha on the side for an extra flavor boost.

Make Ahead and Storage

Storing Leftovers

Store salad and dressing separately in airtight containers for up to 3 days to maintain crunch.

Freezing

Not recommended. The fresh vegetables and dressing don’t freeze well.

Reheating

Chicken can be reheated gently in a skillet or microwave, but the salad is best enjoyed cold or at room temperature.

FAQs

1. Can I use rotisserie chicken?

Yes, simply toss it in the marinade (without cooking) for flavor, then add to the salad.

2. Is this salad spicy?

It has mild heat from sriracha, but you can adjust the spice level to taste.

3. What’s a good substitute for tahini?

You can use almond butter or just skip it if needed—it won’t drastically alter the flavor.

4. Can I make this ahead?

Yes, store salad and dressing separately and combine just before serving.

5. Is the dressing dairy-free?

Yes, it contains no dairy—great for those with lactose intolerance.

6. Can I use pre-shredded coleslaw mix?

Absolutely—it’s a great shortcut for saving time.

7. How do I keep the salad crunchy?

Add dressing just before serving and avoid letting it sit too long once mixed.

8. Is this recipe gluten-free?

Use tamari instead of soy sauce and confirm all condiments are gluten-free.

9. Can I add noodles to this salad?

Yes, rice noodles or soba noodles make a delicious addition.

10. How much dressing does this recipe make?

It yields enough to generously coat the salad, with a little extra for serving.

Conclusion

The Asian Chicken Crunch Salad is a vibrant, satisfying, and wholesome dish that’s bursting with textures and bold flavors. From the marinated, juicy chicken to the rainbow of crisp vegetables and creamy peanut dressing, every bite is a delicious fusion of freshness and umami. It’s easy to make, endlessly customizable, and ideal for both busy weeknights and entertaining guests. If you’re looking for a salad that eats like a meal and leaves you energized, this one will quickly become a favorite in your kitchen.