Asian Chicken Crunch Salad Recipe

If you’re craving something fresh, flavorful, and with a delightful crunch in every bite, you’re going to love this Asian Chicken Crunch Salad Recipe. I absolutely love how this salad combines tender, marinated chicken with crisp veggies and a creamy, tangy peanut dressing that keeps me coming back for more. Whether you need a quick weeknight dinner or a dish to impress friends, this recipe is a fan-freaking-tastic go-to you’ll want to make again and again!

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Ingredients You’ll Need

This salad is a fantastic mix of colorful vegetables and flavorful chicken with a rich peanut dressing that ties everything together. When shopping, look for fresh cabbage and vibrant bell peppers for the best texture and taste.

• Chicken breast: I like boneless, skinless for easy cutting and quick cooking.
• Low sodium soy sauce or tamari: Using low sodium helps control the saltiness, so your dressing and marinade don’t get overwhelming.
• Minced garlic: Fresh garlic packs a punch here, so don’t skimp!
• Brown sugar: Adds just the right touch of sweetness to balance the tangy and spicy flavors.
• Tahini: I discovered this adds a subtle nuttiness but feel free to skip or substitute with more peanut butter.
• Toasted sesame oil: This is where much of the salad’s signature flavor comes from — don’t substitute with regular oils.
• Rice vinegar: Brings a light acidity that brightens the whole dish.
• Fresh grated ginger: Adds zing and warmth — freshly grated is way better than pre-ground.
• Sriracha: For heat and that amazing chili-garlic flavor; adjust to your spice tolerance.
• Sesame seeds: They add a subtle crunch and little bursts of nutty flavor.
• Shredded purple and green cabbage: Two types for color contrast and extra crunch.
• Shredded carrot: Sweetness and a pop of orange color.
• Red bell pepper strips: Crisp and slightly sweet, they make the salad vibrant.
• Shelled edamame: Adds protein and a firm texture.
• Diced green onion: Offers a punch of fresh onion flavor without overpowering.
• Chopped cilantro: Fresh herbal brightness that really lifts the salad.
• Chopped peanuts: For that unmistakable crunch and nuttiness on top.
• Natural creamy peanut butter: Look for creamy as it blends best into the dressing.
• Honey: Sweetens the dressing naturally; you can substitute maple syrup if vegan.
• Warm water: Helps thin the dressing to the perfect consistency.

Variations

I love making this Asian Chicken Crunch Salad Recipe my own by switching up the veggies or dressing depending on the season or what I have in my pantry. It’s super flexible, so don’t hesitate to play around!

• Vegetable swaps: Sometimes I swap edamame for snap peas or add shredded jicama for an extra water-crisp texture.
• Nut butter alternatives: I’ve used almond butter and tahini when I ran out of peanut butter, and it still tastes amazing.
• Protein options: Grilled shrimp or tofu both work great if you want to switch things up or go vegetarian.
• Heat level: If you love spicy, add a bit more sriracha or even some chili flakes to the dressing.

How to Make Asian Chicken Crunch Salad Recipe

Step 1: Prep and Marinate the Chicken

First, cut your chicken breast into small, roughly 1-inch cubes—this helps them cook quickly and evenly. Then whisk together the soy sauce (or tamari), minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, sriracha, and sesame seeds in a shallow bowl. Toss in the chicken pieces and let them soak up all those flavors while you prep the salad. I usually let mine marinate for at least 15 minutes, but if you can spare longer, it gets even better!

Step 2: Make the Peanut Dressing and Prep Veggies

While the chicken marinates, whisk together creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, fresh ginger, garlic, sriracha, and warm water to get a smooth dressing. Adjust thickness with more warm water as needed. Then shred your cabbages and carrots—using a mandoline makes this super fast and gives you even shreds, but a sharp knife works fine too. Toss shredded purple and green cabbage, carrot, red bell pepper, shelled edamame, green onion, and chopped cilantro together in a large bowl.

Step 3: Cook the Chicken and Finish the Salad

Heat a splash of oil in a skillet over medium heat. Add the marinated chicken cubes but hold off on pouring in the remaining marinade just yet. Sear the chicken, turning occasionally, until browned on all sides—about 3 minutes. Then add the leftover marinade to the pan and cook everything together until the chicken reaches 165°F and the sauce thickens. Let the chicken cool slightly before mixing it into your salad bowl. Toss everything with as much peanut dressing as you like (I usually like it well-coated) and sprinkle chopped peanuts, extra cilantro, and sesame seeds on top for that final crunch.

How to Serve Asian Chicken Crunch Salad Recipe

Garnishes

I love topping this salad with extra chopped peanuts for a satisfying crunch, fresh cilantro for herby brightness, and a sprinkle of toasted sesame seeds to bring out that toasty flavor. Sometimes I even add a wedge of lime on the side for an extra citrusy pop that wakes up all the flavors.

Side Dishes

This salad really stands on its own, but when I’m serving it for a bigger meal, I like pairing it with simple jasmine rice or steamed dumplings. Another favorite is a light miso soup to round the meal out without overpowering the freshness of the salad.

Creative Ways to Present

For special occasions, I’ve served this salad in individual mason jars layered starting with the dressing at the bottom, then veggies, and chicken on top, so guests can shake it up themselves. It’s a fun way to showcase the layered textures and keep everything crisp until serving.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in an airtight container in the fridge. Because the salad has delicate veggies and dressing, it’s best to toss everything again before serving the next day to redistribute the dressing and freshen up the flavors. Sometimes I add a squeeze of fresh lime to brighten it back up.

Freezing

I don’t recommend freezing this salad because of the fresh veggies and dressing—the texture suffers when thawed. However, you can freeze the cooked marinated chicken separately without the marinade for up to 3 months and thaw it when you want to whip up this salad quickly.

Reheating

When reheating leftovers, I warm the chicken gently in the microwave or a skillet, then toss quickly with fresh or reserved salad and some extra dressing to keep everything vibrant. Avoid microwaving the entire salad to prevent sogginess.

FAQs

Final Thoughts

This Asian Chicken Crunch Salad Recipe has become one of my favorite go-to meals because it’s just so satisfying—light yet hearty, crunchy yet saucy, and packed with bold flavors that never get boring. I’ve made it countless times for family dinners and casual get-togethers, and it always disappears quickly. If you want a recipe that’s both healthy and deeply delicious, give this one a try—I promise you’ll be making it again and again!

Asian Chicken Crunch Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 84 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Asian

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Description

This Asian Chicken Crunch Salad is a vibrant and flavorful dish featuring tender marinated chicken, a crisp mix of shredded cabbages, carrots, and bell peppers, all tossed in a creamy peanut dressing. It offers a delightful combination of textures and a perfect balance of savory, sweet, and spicy flavors for a refreshing and satisfying meal.

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Ingredients

Chicken

• 1 pound chicken breast
• ¼ cup low sodium soy sauce or tamari
• 1 tablespoon minced garlic
• 1-2 tablespoons brown sugar (adjust to 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

Salad

• 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

Dressing

• 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

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Instructions

1. Prepare the chicken: Cut the chicken breast into small 1-inch cubes to ensure even cooking and quick absorption of marinade flavors.
2. Make the chicken marinade: In a shallow bowl, whisk together soy sauce or tamari, minced garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, fresh grated ginger, sriracha, and sesame seeds. Add the cubed chicken into the marinade and let it sit while prepping the rest of the ingredients to allow flavors to penetrate.
3. Prepare the dressing: Whisk together the peanut butter, rice vinegar, honey, toasted sesame oil, low sodium soy sauce or tamari, grated ginger, minced garlic, sriracha, and warm water until smooth. Set aside.
4. Prep the vegetables: Using a mandoline or a sharp knife, shred the purple and green cabbage finely. Shred the carrot, slice the red bell pepper into strips, dice the green onion, and chop the cilantro. Combine all the vegetables along with the shelled edamame in a large salad bowl.
5. Cook the chicken: Heat a skillet over medium heat with a splash of oil. Add the marinated chicken cubes to the skillet, leaving the remaining marinade aside. Brown the chicken on all sides for approximately 3 minutes to develop color and flavor.
6. Simmer with marinade: Pour the remaining marinade over the chicken and continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly, about 5-7 more minutes.
7. Toss the salad and assemble: Allow the chicken to cool slightly. Toss the shredded vegetables with desired amount of peanut dressing. Add the cooked chicken on top and gently toss to combine all flavors.
8. Garnish and serve: Sprinkle extra chopped cilantro, sesame seeds, and chopped peanuts over the salad for added crunch and flavor. Serve immediately and enjoy!

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Notes

• Feel free to swap in or out any other vegetables you prefer, such as snap peas, cucumber, or radishes.
• The peanut butter in the dressing can be substituted with almond butter, sunflower seed butter, or tahini if desired.
• This salad is best served fresh but can be stored in the refrigerator for up to 2 days; dress just before serving to maintain crispness.
• Adjust the amount of sriracha in the marinade and dressing based on your preferred spice level.

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Nutrition

• Serving Size: 1 bowl (approximately 1/4 of recipe)
• Calories: 370 kcal
• Sugar: 10 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 70 mg