Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound chicken breast; 1/4 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; 1/2 cup shelled edamame; 1/2 cup diced green onion; 1/2 cup chopped cilantro; 1/4 cup chopped peanuts; 3 tablespoons natural creamy peanut butter; 2 tablespoons rice vinegar; 2 tablespoons honey; 2 tablespoons low sodium soy sauce or tamari; 1 teaspoon fresh grated ginger; 1 teaspoon minced garlic; 2 teaspoons sriracha; 2 tablespoons warm water

Jump to Recipe

Asian Chicken Crunch Salad is the kind of recipe you make once and then keep coming back to all week. It delivers crisp vegetables, savory sesame chicken, and a creamy peanut dressing that coats every bite without feeling heavy. This salad works as a make-ahead lunch, a light dinner, or a crowd-pleasing dish for casual gatherings. Because it balances protein, crunch, and bold flavor, it feels satisfying while still fitting into a healthy routine. Once you try it, this salad quickly earns a regular spot in your weekly meal plan.

Story

I first started making Asian Chicken Crunch Salad when I needed a lunch that stayed fresh for several days without turning soggy or bland. After a few test rounds, this version stood out because the cabbage stays crisp, the chicken stays juicy, and the dressing ties everything together. I kept the flavors familiar but bold, leaning into sesame, ginger, and peanut butter for depth. This Asian Chicken Crunch Salad works beautifully for busy weeks, and Asian Chicken Crunch Salad also adapts well to personal taste. Every time I prep this Asian Chicken Crunch Salad, it feels just as good on day four as it does on day one.

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
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
2 tablespoons low sodium soy sauce or tamari
1 teaspoon fresh grated ginger
1 teaspoon minced garlic
2 teaspoons sriracha
2 tablespoons warm water

Step-by-Step Instructions

Preparing the Ingredients

Cut the chicken breast into one-inch cubes so they cook evenly and stay tender. Whisk together the soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a shallow bowl. Add the chicken and let it marinate while you prepare the vegetables. Shred both cabbages finely, slice the bell pepper into thin strips, and measure out the remaining salad ingredients so everything is ready to combine.

Cooking Instructions

Heat a skillet with a small splash of oil over medium heat, then add the marinated chicken while reserving the extra marinade. Cook the chicken on all sides until lightly browned, then pour in the remaining marinade. Continue cooking until the chicken reaches 165°F and the sauce thickens around it. Let the chicken cool slightly, then toss the vegetables with the dressing, add the chicken, and mix until everything is evenly coated.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the chicken, since small cubes can dry out quickly if left on the heat too long. Do not overdress the salad at first, because the cabbage releases moisture as it sits. Skipping the cooling step can also wilt the vegetables, so let the chicken rest briefly before mixing it in. Paying attention to these small details keeps the texture crisp and balanced.

Pro Tips for Better Flavor

Toast the peanuts lightly before chopping them to bring out deeper nutty notes. Adjust the sriracha to match your heat preference, and add a squeeze of lime if you want a brighter finish. For variety, this salad pairs well with peanut dressing salad flavors and also fits naturally into a sesame chicken salad rotation. These small touches add dimension without extra effort.

Serving and Storage

How to Serve

Serve this salad chilled or at room temperature in a wide bowl so the textures shine. It works well on its own, but it also pairs nicely with light soups or fresh fruit. Because it feels hearty, it fits into a gluten free lunch routine when made with tamari. The mix of vegetables and protein keeps it filling without feeling heavy.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Keep extra dressing separate if you plan to stretch it longer. The cabbage base holds up well, making this a reliable healthy cabbage crunch option for meal prep. Stir before serving to redistribute the dressing evenly.

Conclusion

Asian Chicken Crunch Salad brings together freshness, texture, and bold flavor in a way that feels practical and satisfying. It works for busy weeks, casual meals, and anyone who enjoys a balance of crunch and creaminess. With flexible ingredients and simple steps, this recipe invites you to make it your own and enjoy it again and again.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, this salad works especially well for meal prep because cabbage stays crisp for several days. Store the dressing separately if you want maximum crunch, then toss before serving for the best texture.

What can I use instead of peanut butter?

You can swap peanut butter with almond butter, sunflower seed butter, or tahini without changing the texture much. Each option adds a slightly different flavor but still complements the ginger and sesame notes.

Is this salad suitable for special diets?

This recipe fits a gluten-free lifestyle when you use tamari instead of soy sauce. It also works well as an edamame salad base if you want to add more plant protein or reduce the amount of chicken.