Name: Asian Chicken Crunch Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound chicken breast; ¼ cup low sodium soy sauce or tamari; 1 tablespoon minced garlic; 1-2 tablespoons brown sugar depending on 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; 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; 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

Jump to Recipe

Prepare to meet your new obsession: the Asian Chicken Crunch Salad. This vibrant, flavor-packed dish combines juicy, marinated chicken with a rainbow of crisp cabbage and veggies, all tossed in a creamy peanut dressing that’s impossible to resist. Every forkful delivers that coveted balance of savory, sweet, tangy, and spicy, plus the all-important crunchy texture that makes every bite exciting. This is the kind of salad that’ll wow a dinner crowd or instantly upgrade your weekday lunch—get ready, you’re about to fall in love with salad all over again!

Asian Chicken Crunch Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Asian Chicken Crunch Salad lies in how each simple ingredient plays an essential role—some add crunch, others bring bold flavor, and together, they turn a humble salad into a showstopper. Let’s break down the must-haves for irresistible taste, texture, and color!

Chicken breast: Choose boneless, skinless chicken breast for tender, protein-packed bites that soak up all those bold marinade flavors.
Low sodium soy sauce or tamari: This is your umami backbone—go for low sodium to keep things balanced.
Minced garlic: Fresh is best for punchy, aromatic depth.
Brown sugar: Adds a touch of sweetness that’s key for a balanced marinade; adjust based on how sweet you like things.
Tahini: Creamy and nutty, this is the secret ingredient that brings richness to the chicken marinade.
Toasted sesame oil: Just a tablespoon transforms everything with its intense, toasty aroma.
Rice vinegar: Adds brightness and a gentle tang to both the marinade and the dressing.
Fresh grated ginger: Don’t skip it—grated ginger offers heat and freshness you can’t get from the dried version.
Sriracha: That subtle kick of heat is totally adjustable, so add more or less depending on your spice comfort zone.
Sesame seeds: For extra crunch and visual flair—don’t forget to use some for garnish!
Purple cabbage: This brings color and a sturdy, satisfying crunch.
Green cabbage: The perfect counterpart for the purple and helps mellow the overall crunch.
Shredded carrot: Adds just the right amount of natural sweetness and a pop of vibrant orange.
Red bell pepper: For sweetness, color, and a subtle juiciness in every bite.
Shelled edamame: Nutty, protein-rich, and so fun to pop in your mouth!
Diced green onion: They bring a sharp, herby bite that wakes up the whole salad.
Chopped cilantro: Herbaceous and fresh—it’s a game-changer for the salad’s flavor.
Chopped peanuts: Crunchy, salty, and classic for finishing off this style of salad.
Natural creamy peanut butter: The ultra-creamy base for your luscious dressing.
Honey: Natural sweetness that mellows out the tang and spice in the dressing.
Warm water: Helps thin the dressing to that pourable, toss-able consistency.

How to Make Asian Chicken Crunch Salad

Step 1: Marinate the Chicken

Start by whisking together soy sauce (or tamari), garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a shallow bowl. Cube your chicken into bite-sized pieces and let them soak up all that flavor. The marinade does double duty here, not just for taste, but it keeps your chicken juicy and tender, too. Even a quick thirty-minute marinade will work wonders!

Step 2: Make the Peanut Dressing

While the chicken is marinating, whisk up your dressing by combining peanut butter, rice vinegar, honey, sesame oil, soy sauce (or tamari), ginger, garlic, sriracha, and warm water. The texture should be creamy but pourable—add more water if needed. This dressing is the soul of Asian Chicken Crunch Salad, tying everything together with a sweet, tangy, nutty zip that you’ll want to drizzle on everything.

Step 3: Prep the Veggies

Shred your purple and green cabbage (a mandoline is handy but a sharp knife does the job), slice up the carrots and bell pepper, and organize all your crunchy, fresh salad components in a big bowl. Don’t forget the edamame, green onions, cilantro, and a shower of chopped peanuts—these bring next-level flavor and color that make this salad impossible to resist.

Step 4: Cook the Chicken

Heat a skillet over medium with just a splash of oil. Add the marinated chicken pieces (save the extra marinade for later) and cook on all sides for about three minutes, so they’re browned and almost cooked through. Pour in the remaining marinade and simmer until the sauce thickens and the chicken is cooked to 165 degrees Fahrenheit. This quick cook keeps the flavors bold and the chicken perfectly tender.

Step 5: Toss and Assemble

Let the chicken cool for a minute while you toss your veggies with your desired amount of peanut dressing. Pile on the warm, juicy chicken, toss everything together, and watch as the flavors meld and the colors pop. Trust me—this is the Asian Chicken Crunch Salad moment that’ll get everyone running for a second serving!

How to Serve Asian Chicken Crunch Salad

Garnishes

A flourish of fresh cilantro leaves and an extra sprinkle of sesame seeds take this salad from tasty to truly show-stopping. For an added crunch, a handful of chopped peanuts or crispy wonton strips on top gives every bite some extra excitement. Serve with lime wedges if you love a citrusy zing!

Side Dishes

While this Asian Chicken Crunch Salad can stand on its own, it pairs fabulously with a side of steamed jasmine rice, simple miso soup, or even a batch of homemade spring rolls. If you’re aiming for a larger meal, try it alongside dumplings or a bowl of spicy noodle soup for that takeout-at-home feel.

Creative Ways to Present

For parties or meal prep, serve the salad layered in clear mason jars for a striking, portable lunch. Hosting friends? Arrange all the salad components on a big platter, allowing guests to build their own bowls with their favorite toppings. For an appetizer twist, spoon the salad into individual lettuce cups—it’s as fun to eat as it is beautiful to look at!

Make Ahead and Storage

Storing Leftovers

Leftover Asian Chicken Crunch Salad keeps beautifully in an airtight container in the fridge for up to three days. To keep everything as fresh and crisp as possible, store the dressing separately and toss it all together just before eating.

Freezing

While the cooked chicken and even the peanut dressing can be frozen (store them in separate containers for up to two months), the fresh veggies are best enjoyed raw and crunchy. If you want to meal prep, freeze the cooked chicken and portion out veggies the day you plan to serve.

Reheating

For best results, gently reheat the chicken (if desired) in the microwave or a skillet until just warmed through. Add it to your salad right before serving—no need to warm the veggies or dressing.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Shredded rotisserie chicken is a fantastic time-saver—just toss it in the marinade (no need to cook it a second time) to infuse it with flavor, then heat gently before adding to your salad.

Is there a way to make this salad vegetarian?

Definitely. Swap the chicken out for extra edamame, crispy tofu cubes, or even cooked tempeh. The dressing and veggies stay the same, making it a plant-based powerhouse!

Can I make the Asian Chicken Crunch Salad spicy or mild?

Yes! Simply adjust the amount of sriracha in both the marinade and dressing to suit your taste. Start with less and add more until you hit your perfect heat level.

What’s the best way to shred cabbage for this salad?

A mandoline slicer gives you super-fine, restaurant-style shreds, but a sharp chef’s knife works just as well. However you slice it, aim for ribbons—not chunks—for the best texture.

Can I meal prep Asian Chicken Crunch Salad?

Absolutely—it was made for meal prep! Store the veggies, chicken, and dressing in separate containers in the fridge and simply combine when you’re ready to eat. It’ll stay vibrant and delicious for days.

Final Thoughts

If you’re looking for something bold, fresh, and guaranteed to shake up your salad routine, you’ll fall head over heels for Asian Chicken Crunch Salad. It’s fun, flexible, and packed with the kind of flavor and crunch that keeps you coming back for just one more bite. Give it a try this week—you’ll be hooked!

Asian Chicken Crunch Salad Recipe

★★★★★

4.7 from 11 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A flavorful and crunchy Asian Chicken Crunch Salad recipe that combines marinated chicken with a colorful mix of cabbage, carrots, bell peppers, and edamame, all tossed in a delicious peanut dressing. Perfect for a light and satisfying meal.

Instructions

Cut the chicken into small cubes. About 1 inch. Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.
Whisk together all ingredients for the dressing and set aside. I like to use a mandoline to shred the cabbage, but a regular knife will also work! Add all of the veggies to a large bowl.
Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now. Cook on all sides for about 3 minutes or until browned, then add in the remaining marinade.
Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened. Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine.
Garnish with more cilantro and sesame seeds and enjoy!