Asian Chicken Crunch Salad
Asian Chicken Crunch Salad is a vibrant and refreshing dish that perfectly marries flavor and nutrition. This quick meal is ideal for busy weeknights or meal prep enthusiasts, featuring crispy sesame chicken, an array of fresh vegetables, and a creamy peanut dressing that elevates every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 pound chicken breast
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper (sliced)
- 1/2 cup shelled edamame
- 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 tablespoons natural creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water (or more as needed to thin)
Instructions
- Cut chicken into 1-inch cubes and marinate in a mixture of soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds.
- Whisk together the dressing ingredients in a bowl.
- Shred the cabbages and carrots using a mandoline or knife.
- Heat oil in a skillet over medium heat; cook marinated chicken until browned and cooked through.
- In a large bowl, combine shredded veggies and toss with desired amount of dressing.
- Add cooked chicken to the salad; mix well before serving.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 80mg
Find it online: https://easywithella.com/asian-chicken-crunch-salad/