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This Asian Chicken Crunch Salad combines crisp vegetables with tender marinated chicken for a satisfying meal that's bursting with flavor. The homemade peanut dressing ties everything together with its perfect balance of sweet, savory, and spicy notes.
I originally created this recipe when looking for ways to use leftover rotisserie chicken, but it quickly became a family favorite that we now make from scratch. My teenage daughter even requests it for her school lunch regularly.
Ingredients
- Chicken breast: Provides lean protein and takes on the rich marinade flavors beautifully
- Low sodium soy sauce: Adds umami depth without making the dish too salty
- Brown sugar: Balances the savory elements with subtle sweetness
- Toasted sesame oil: Brings an authentic Asian nutty flavor that regular oils cannot match
- Purple and green cabbage: Offer different nutrients and create a visually stunning dish
- Fresh ginger: Adds zingy brightness that powdered simply cannot replicate
- Sriracha: Introduces a gentle heat that builds without overwhelming
- Natural peanut butter: Creates a rich dressing base and pairs perfectly with the Asian flavors
- Rice vinegar: Provides the perfect acidity without the harshness of other vinegars
- Edamame: Adds plant protein and a beautiful pop of green color
Step-by-Step Instructions
- Prepare the Chicken:
- Cut chicken into 1-inch cubes for quick cooking and maximum flavor absorption. Whisk together all marinade ingredients until smooth and well combined. Submerge chicken in the marinade, ensuring each piece is coated. Let it sit at room temperature while preparing other components or refrigerate for up to 24 hours for deeper flavor.
- Make the Dressing:
- Combine all dressing ingredients in a bowl, whisking thoroughly until smooth. Start with just 1 tablespoon of water, adding more gradually until you reach your desired consistency. The warm water helps emulsify the peanut butter for a silky texture. Taste and adjust seasonings as needed before setting aside.
- Prepare the Vegetables:
- Shred cabbage finely for the best texture using a mandoline if available. The thinner the shreds, the better they absorb the dressing. Mix all vegetables in a large bowl, ensuring even distribution of colors and textures. The combination creates a rainbow effect that makes this salad visually appealing.
- Cook the Chicken:
- Heat a skillet over medium heat with just enough oil to prevent sticking. Add chicken pieces but reserve the marinade for later use. Allow chicken to brown on all sides, about 3 minutes, before adding the reserved marinade. Continue cooking until chicken reaches 165°F internally and the sauce thickens to a glossy consistency.
- Assemble the Salad:
- Allow chicken to cool slightly so it doesn’t wilt the vegetables. Toss the vegetables with dressing, starting with half and adding more as desired. Fold in the cooked chicken and sauce, distributing evenly throughout. Garnish with additional cilantro, sesame seeds and chopped peanuts for extra crunch and visual appeal.
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The combination of purple and green cabbage is not just for visual appeal. I discovered through testing that the slight difference in flavor profiles creates a more complex taste experience. My husband initially claimed to dislike cabbage until trying this salad which has since changed his entire perspective on cruciferous vegetables.
Make Ahead Options
This salad actually improves with a little time, making it perfect for meal prep. Prepare all components separately and store in airtight containers. The chicken will keep for 3-4 days refrigerated while the chopped vegetables stay crisp for about 2 days. Store the dressing separately and combine everything just before serving for the perfect texture balance. If taking for lunch, pack the dressing in a small container on the side.
Ingredient Substitutions
While this recipe shines with chicken, it works beautifully with other proteins too. Shrimp cooks even faster than chicken cubes, making this a 15-minute meal. For vegetarians, crispy tofu or tempeh makes an excellent substitute after being marinated in the same flavorful mixture. The peanut butter in the dressing can be replaced with almond or sunflower seed butter for those with peanut allergies. Just note that each alternative brings its own unique flavor profile to the dish.
Serving Suggestions
This versatile salad works in multiple settings. Serve in lettuce cups for an elegant appetizer at your next gathering. For a more substantial meal, pair with coconut rice or rice noodles on the side. I love setting up a build-your-own salad bar when entertaining, placing each component in separate bowls so guests can customize their portions. For meal prep, layer ingredients in a mason jar with dressing at the bottom and greens on top for a grab-and-go lunch option.
Frequently Asked Questions
- → Can I use a different protein instead of chicken?
Yes, you can substitute chicken with tofu, shrimp, or even beef for this salad. Adjust the cooking time accordingly.
- → Can I make this salad ahead of time?
You can prepare the vegetables and dressing ahead of time, but it’s best to toss everything together just before serving to maintain freshness and crunch.
- → What can I use instead of peanut butter for the dressing?
If you have nut allergies, you can use sunflower seed butter or tahini as a substitute for peanut butter in the dressing.
- → How do I store leftovers?
Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Add the dressing just before serving.
- → Can I make this salad gluten-free?
Yes, use tamari instead of soy sauce, and ensure all other ingredients are certified gluten-free to make this salad suitable for a gluten-free diet.