Description
Savory Asian chicken crunch salad merges tangy dressing with crisp vegetables and tender chicken. Flavor-packed ingredients deliver a refreshing meal that satisfies craving for bold, balanced cuisine.
Ingredients
Scale
Protein:
- 1 pound (0.45 kilogram) chicken breast, cut into 1-inch cubes
- 1 tablespoon (15 milliliters) minced garlic
- 2 teaspoons (10 grams) fresh grated ginger
- 1 tablespoon (15 milliliters) sriracha
- 1 tablespoon (15 milliliters) sesame seeds
Marinade:
- 1/4 cup (60 milliliters) low sodium soy sauce or tamari
- 1–2 tablespoons (15–30 grams) brown sugar
- 1 tablespoon (15 milliliters) tahini
- 1 tablespoon (15 milliliters) toasted sesame oil
- 1 tablespoon (15 milliliters) rice vinegar
Salad Components:
- 3 cups (700 milliliters) shredded purple cabbage
- 3 cups (700 milliliters) shredded green cabbage
- 1 cup (240 milliliters) shredded carrot
- 1 red bell pepper, sliced into strips
- 1/2 cup (120 milliliters) shelled edamame
- 1/2 cup (120 milliliters) diced green onion
- 1/2 cup (120 milliliters) chopped cilantro
- 1/4 cup (60 milliliters) chopped peanuts
Peanut Dressing:
- 3 tablespoons (45 milliliters) natural creamy peanut butter
- 2 tablespoons (
Instructions
- Cube chicken into bite-sized pieces and immerse in a flavorful marinade, allowing the flavors to penetrate while preparing other components.
- Create a silky dressing by blending ingredients thoroughly, adjusting liquid to achieve a smooth, pourable consistency. Let it rest to develop deeper flavors.
- Utilize a mandoline or sharp knife to finely shred green and red cabbages, creating a delicate, crisp base. Chop remaining vegetables with precision for textural variety.
- Warm a skillet over medium heat with a touch of oil. Sear marinated chicken pieces until golden brown, approximately 3 minutes per side. Pour remaining marinade into the pan and continue cooking until chicken reaches 165°F and sauce caramelizes into a glossy coating.
- Drizzle prepared dressing over the vegetable mixture, tossing gently to ensure even distribution. Incorporate slightly cooled chicken, distributing it throughout the salad. Enhance visual appeal and flavor by sprinkling additional fresh cilantro and toasted sesame seeds on top.
Notes
- Marinate Strategically: Let chicken absorb flavors by marinating for at least 30 minutes, or overnight for deeper taste infusion.
- Crunch Control: Toast sesame seeds and almonds separately to maintain maximum crispiness and prevent sogginess in the salad.
- Flexible Protein Swap: Easily substitute chicken with tofu, shrimp, or plant-based alternatives for diverse dietary preferences.
- Temperature Matters: Allow cooked chicken to cool slightly before adding to salad to prevent wilting delicate vegetables and maintain crisp texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 70 mg