Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound chicken breast; 1/4 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); 1/2 cup shelled edamame; 1/2 cup diced green onion; 1/2 cup chopped cilantro; 1/4 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)

Asian Chicken Crunch Salad

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Discover the vibrant flavors of this Asian Chicken Crunch Salad, a delightful blend of tender chicken, fresh vegetables, and a creamy peanut dressing. Perfect for meal prep or entertaining guests, this recipe showcases a colorful array of ingredients that come together in just 35 minutes. Whether you’re looking for a nutritious lunch or a refreshing dinner option, this salad is sure to impress with its crunchy texture and savory taste.

Author: Brynlee
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main
Method: Skillet
Cuisine: Asian

Ingredients

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1 pound chicken breast
1/4 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)
1/2 cup shelled edamame
1/2 cup diced green onion
1/2 cup chopped cilantro
1/4 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)

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Instructions

Cut the chicken into small cubes and marinate in soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha for 15-30 minutes.
Whisk together the peanut dressing ingredients in a bowl and set aside.
Shred the cabbages and carrots, then combine all vegetables in a large mixing bowl.
Cook the marinated chicken in a skillet over medium heat until browned and cooked through.
Toss salad with desired amount of dressing and warm chicken before serving.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 8g
Sodium: 650mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 23g
Cholesterol: 70mg

Find it online: https://dailyrecipetime.com/asian-chicken-crunch-salad/