Description
This vibrant salad combines marinated chicken, crisp vegetables, and a creamy peanut dressing, offering a delightful balance of flavors and textures. Perfect for meal prep or a refreshing meal.
Ingredients
Chicken Marinade:
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1 pound chicken breast
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¼ cup low sodium soy sauce or tamari
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1 tablespoon minced garlic
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1–2 tablespoons brown sugar (adjust to taste)
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1 tablespoon tahini
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1 tablespoon toasted sesame oil
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1 tablespoon rice vinegar
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2 teaspoons fresh grated ginger
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1 tablespoon sriracha
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1 tablespoon sesame seedsSELF+11Eat With Clarity+11Eat With Clarity+11
Salad:
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3 cups shredded purple cabbage
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3 cups shredded green cabbage
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1 cup shredded carrot
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1 red bell pepper, sliced into strips
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½ cup shelled edamame
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½ cup diced green onion
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½ cup chopped cilantro
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¼ cup chopped peanuts
Peanut Dressing:
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3 tablespoons natural creamy peanut butter
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2 tablespoons rice vinegar
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2 tablespoons honey
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1 tablespoon toasted sesame oil
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2 tablespoons low sodium soy sauce or tamari
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1 teaspoon fresh grated ginger
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1 teaspoon minced garlic
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2 teaspoons sriracha
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2 tablespoons warm water (or more as needed to thin)
Instructions
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Cut the chicken into small cubes, about 1 inch.
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Whisk together all ingredients for the chicken marinade in a shallow bowl. Add the chicken and let marinate while preparing the salad and dressing.
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Whisk together all ingredients for the dressing and set aside.
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Add the shredded cabbages, shredded carrot, sliced red bell pepper, shelled edamame, diced green onion, chopped cilantro, and chopped peanuts to a large bowl.
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Heat a skillet with a splash of oil over medium heat. Add the marinated chicken (reserve the remaining marinade) and cook on all sides for about 3 minutes until browned.
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Add the remaining marinade to the skillet and cook until the internal temperature of the chicken reaches 165°F (74°C) and the sauce has thickened.
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Let the chicken cool slightly, then add it to the salad bowl.
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Drizzle the peanut dressing over the salad and toss to combine.
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Garnish with additional chopped cilantro and sesame seeds if desired.
Notes
This salad holds up well even after dressing, making it ideal for meal prep.
Customize by adding crispy wonton strips, roasted cashews, or sliced almonds for extra crunch.
For a vegetarian version, substitute the chicken with crispy tofu or tempeh
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Asian
Keywords: Asian chicken salad, crunchy chicken salad, peanut dressing salad, meal prep salad, healthy chicken salad