This Easy Asian Chicken Crunch Salad is fresh and colorful, with crispy veggies, tender chicken, and a tasty dressing that ties it all together. It’s perfect for lunch or dinner!
Who doesn’t love a salad that’s crunchy and full of flavor? I can whip this up in no time, and it always leaves my taste buds happy! Just toss everything together, and you’re good to go!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast adds protein. You can use rotisserie chicken for quick prep, or even tofu for a vegetarian option!
Cabbage Mix: A mix of green and purple cabbage offers great color and crunch. If you can’t find a pre-shredded mix, you can use one type of cabbage or even add other crunchy veggies like bok choy.
Carrot: Shredded or julienned carrots add sweetness and color. If you want a different flavor, you could swap in bell peppers or snap peas.
Dressings: Peanut butter gives a lovely nutty taste. For a nut-free version, use sunflower seed butter. Tamari can replace soy sauce for gluten-free needs.
How Do I Make the Dressing Creamy and Flavorful?
The dressing is where all the magic happens! Start by mixing the peanut butter, soy sauce, vinegar, and honey in a bowl. The warm water will help make it pourable.
- Whisk until you get a smooth consistency. If it’s too thick, add a little more water.
- Taste and adjust! You might want a bit more soy sauce or some heat from red pepper flakes.
- The fresh ginger and garlic help pack a flavor punch, so don’t skip those!
Pour over your salad before serving, and enjoy those layers of flavor coming together!”
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, diced or shredded (grilled or pan-cooked)
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1 cup edamame (shelled, cooked)
- 1/4 cup chopped green onions
- 1/4 cup sliced almonds or chopped peanuts
- 2 tbsp sesame seeds
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 2-3 tbsp warm water (to thin dressing as needed)
- Optional: 1/4 tsp red pepper flakes for heat
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. If you want the flavors to meld a bit more, you can let it chill in the refrigerator for about 20-30 minutes. Total time with chilling: approximately 45 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken isn’t cooked yet, season the chicken breast with salt and pepper, then grill or pan-cook it until fully cooked. Allow it to cool, and then dice or shred it into bite-sized pieces.
2. Mix the Veggies:
In a large bowl, combine the shredded cabbage mix, julienned carrot, thinly sliced red bell pepper, cooked edamame, and chopped green onions. Toss in half of the chopped almonds or peanuts and sesame seeds for extra texture and flavor.
3. Make the Dressing:
In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, minced garlic, and warm water until everything is smooth. If the dressing is too thick, add a bit more warm water to reach your desired consistency. Taste it and adjust the flavors as needed! If you like a little spice, throw in some red pepper flakes.
4. Combine Everything:
Pour the dressing over the salad ingredients in the large bowl. Toss everything gently but thoroughly to coat the veggies and chicken with that tasty dressing.
5. Add the Chicken:
Top your salad with the cooked chicken or mix it in. Then, sprinkle the remaining almonds or peanuts, sesame seeds, and freshly chopped cilantro on top for a lovely garnish.
6. Serve and Enjoy:
You can serve the salad immediately for crispy freshness or let it chill in the fridge for about 20-30 minutes to let the flavors meld together. Either way, you’ll have a bright and flavorful meal!
This salad is perfect for lunch or dinner and brings together fresh, crisp vegetables, nutty, creamy dressing, and tender chicken in every bite. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Salad?
Absolutely! While chicken is a great option, you can also use grilled shrimp, tofu, or even tempeh for a vegetarian version. Just make sure to adjust cooking times accordingly for any raw proteins.
How Can I Make the Salad Gluten-Free?
To ensure this salad is gluten-free, simply use tamari instead of regular soy sauce, and make sure all other ingredients are gluten-free as well. Most of these ingredients are naturally gluten-free!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The veggies may lose some crunch, but the flavors will meld beautifully. For an extra crunch, you can add fresh greens when ready to serve!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad ingredients and the dressing separately and keep them stored in the fridge for up to a day. Just combine them right before serving to keep everything fresh and crunchy!
