Asian Chicken Crunch Salad

This Asian Chicken Crunch Salad is a fresh and flavorful dish perfect for meal prep or a light, nutritious lunch. It features tender sesame-marinated chicken paired with a colorful blend of shredded purple and green cabbage, crisp bell peppers, carrots, and edamame. The entire salad is tossed in a creamy, spicy peanut dressing and finished with crunchy peanuts and fresh herbs. It's satisfying, protein-rich, and loaded with texture—exactly the kind of dish that keeps you coming back for more.

Ingredients

For the Chicken

• 1 lb (450 g) chicken breast, cut into bite-sized pieces
  
  

• ¼ cup low-sodium soy sauce or tamari
  
  

• 1 tablespoon minced garlic
  
  

• 1–2 tablespoons brown sugar (to taste)
  
  

• 1 tablespoon tahini
  
  

• 1 tablespoon toasted sesame oil
  
  

• 1 tablespoon rice vinegar
  
  

• 2 teaspoons freshly 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, thinly sliced or julienned
  
  

• ½ cup shelled edamame (cooked)
  
  

• ½ cup diced green onion
  
  

• ½ cup chopped fresh cilantro
  
  

• ¼ cup chopped roasted peanuts
  
  

For the Dressing

• 3 tablespoons 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 freshly grated ginger
  
  

• 1 teaspoon minced garlic
  
  

• 2 teaspoons sriracha
  
  

• 2 tablespoons warm water (adjust for consistency)
  
  

Instructions

1. Marinate the Chicken
   In a medium bowl, whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add the chicken pieces and mix until well coated. Let it marinate for at least 10–15 minutes while preparing other ingredients.
   
   

2. Make the Dressing
   In another small bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water. Adjust the consistency by adding more water if needed. Set aside.
   
   

3. Prepare the Salad Base
   In a large mixing bowl, combine shredded purple cabbage, green cabbage, shredded carrot, bell pepper, edamame, green onions, chopped cilantro, and chopped peanuts.
   
   

4. Cook the Chicken
   Heat a splash of oil in a skillet over medium heat. Add the marinated chicken (including any extra marinade) and cook for about 6–8 minutes, turning occasionally, until the chicken is fully cooked and the marinade has thickened slightly.
   
   

5. Assemble the Salad
   Pour the dressing over the cabbage and vegetable mixture. Toss well to coat evenly. Top the salad with the warm cooked chicken, then gently toss again or serve with the chicken on top.
   
   

6. Garnish and Serve
   Sprinkle additional chopped peanuts, green onions, or cilantro on top for garnish. Serve immediately or refrigerate in meal prep containers.
   
   

Serving Size and Nutritional Information

• Serving Size: Makes about 4 large servings
  
  

• Calories (per serving): ~450 kcal
  
  

• Protein: ~35 g
  
  

• Carbohydrates: ~30 g
  
  

• Fiber: ~6 g
  
  

• Sugars: ~12 g
  
  

• Fat: ~20 g
  
  

• Saturated Fat: ~3.5 g
  
  

• Cholesterol: ~85 mg
  
  

• Sodium: ~800 mg