Asian Chicken Crunch Salad (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound chicken breast
02 -
1/4 cup low sodium soy sauce or tamari
03 -
1 tablespoon minced garlic
04 -
1-2 tablespoons brown sugar
05 -
1 tablespoon tahini
06 -
1 tablespoon toasted sesame oil
07 -
1 tablespoon rice vinegar
08 -
2 teaspoons fresh grated ginger
09 -
1 tablespoon sriracha
10 -
1 tablespoon sesame seeds
→ Salad
11 -
3 cups shredded purple cabbage
12 -
3 cups shredded green cabbage
13 -
1 cup shredded carrot
14 -
1 red bell pepper, sliced into strips
15 -
1/2 cup shelled edamame
16 -
1/2 cup diced green onion
17 -
1/2 cup chopped cilantro
18 -
1/4 cup chopped peanuts
→ Dressing
19 -
3 tablespoons natural creamy peanut butter
20 -
2 tablespoons rice vinegar
21 -
2 tablespoons honey
22 -
1 tablespoon toasted sesame oil
23 -
2 tablespoons low sodium soy sauce or tamari
24 -
1 teaspoon fresh grated ginger
25 -
1 teaspoon minced garlic
26 -
2 teaspoons sriracha
27 -
2 tablespoons warm water
# Instructions:
01 -
Cut the chicken into small cubes, about 1 inch.
02 -
Whisk together all the ingredients for the chicken marinade in a shallow bowl. Add the chicken and let it marinate while preparing other components.
03 -
Whisk together all the ingredients for the dressing and set aside.
04 -
Shred the purple and green cabbage using a mandoline or a knife. Add the cabbage, carrots, bell pepper, edamame, green onion, cilantro, and peanuts to a large bowl.
05 -
Heat a skillet with a splash of oil over medium heat. Add the chicken, leaving the marinade aside. Cook for about 3 minutes, turning to brown all sides.
06 -
Pour the remaining marinade into the skillet. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit and the sauce thickens.
07 -
Toss the salad with as much or as little dressing as desired. Add the cooked chicken and toss to combine.
08 -
Garnish with additional cilantro and sesame seeds. Serve and enjoy.