Asian Chicken Crunch Salad

This Asian Chicken Crunch Salad is a vibrant and flavorful dish that combines crisp vegetables, tender sesame-marinated chicken, and a creamy peanut dressing. It’s perfect for meal prep, offering a high-protein, easy-to-make option that remains fresh and delicious throughout the week.

Ingredients

For the Chicken:

• 1 pound chicken breast

• ¼ cup low sodium soy sauce or tamari

• 1 tablespoon minced garlic

• 1–2 tablespoons brown sugar (adjust to taste)

• 1 tablespoon tahini

• 1 tablespoon toasted sesame oil

• 1 tablespoon rice vinegar

• 2 teaspoons fresh grated ginger

• 1 tablespoon sriracha

• 1 tablespoon sesame seeds
  
  

For the 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
  
  

For the 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 (adjust for desired consistency)
  
  

Instructions

1. Marinate the Chicken:
   Cut the chicken into 1-inch cubes. In a shallow bowl, whisk together the soy sauce or tamari, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add the chicken pieces and coat well. Let it marinate while you prep the rest.

2. Make the Dressing:
   In a separate bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce or tamari, ginger, garlic, sriracha, and warm water. Adjust the water for the consistency you like.

3. Assemble the Salad:
   Shred the cabbage and carrots. In a large bowl, combine the purple and green cabbage, carrot, bell pepper, edamame, green onion, and cilantro.

4. Cook the Chicken:
   Heat a skillet over medium heat with a splash of oil. Add the marinated chicken (reserving leftover marinade) and cook for about 3 minutes, stirring occasionally. Add the reserved marinade and continue cooking until the chicken is fully cooked through (165°F) and sauce thickens slightly.

5. Put It All Together:
   Pour the dressing over the salad and toss to coat. Add the cooked chicken and toss again. Top with chopped peanuts and extra cilantro if desired. Serve immediately or store in the fridge for 3–5 days.
   
   

Serving Size and Nutrition (per serving)

• Serves: 4

• Calories: ~450 kcal

• Protein: 35g

• Carbohydrates: 30g

• Fiber: 6g

• Sugar: 12g

• Fat: 20g

• Saturated Fat: 3.5g

• Cholesterol: 85mg

• Sodium: 800mg
  
  

Note: Nutritional values are approximate and may vary based on ingredients used.