Asian Chicken Crunch Salad
Summary: A vibrant, high-protein salad featuring savory glazed chicken and a luscious, creamy peanut dressing.
Ingredients
- For the Chicken & Marinade
- 1 pound chicken breast cubed
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar
- 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 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 consistency
- For the Salad Base
- 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
Instructions
- Whisk together the soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a medium bowl. Toss the cubed chicken in the marinade and let it rest to absorb the flavors.
- Heat a large skillet over medium-high heat and add the chicken along with all the marinade liquid. Sauté until the chicken is fully cooked and the sauce has thickened into a sticky glaze, then set aside to cool.
- Combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha in a small bowl. Whisk until smooth, adding warm water gradually until the dressing reaches a pourable consistency.
- Mix the purple cabbage, green cabbage, carrots, bell pepper, edamame, green onions, and cilantro in a very large salad bowl.
- Add the glazed chicken and chopped peanuts to the vegetable base. Pour the peanut dressing over the top and toss thoroughly with tongs until every ingredient is perfectly coated.
Notes
• Meal Prep Tip: Store the dressing, chicken, and vegetable base in separate airtight containers to keep the cabbage and peanuts crunchy for several days.
• Ginger Hack: Use a microplane or fine grater for the ginger to ensure it blends smoothly into the dressing without any woody bits.
• Dressing Consistency: If the dressing thickens too much in the fridge, simply whisk in a tiny splash of warm water before serving.
• Vegetarian Option: Swap the chicken for firm pan-seared tofu or extra edamame for a plant-based version.
• Ginger Hack: Use a microplane or fine grater for the ginger to ensure it blends smoothly into the dressing without any woody bits.
• Dressing Consistency: If the dressing thickens too much in the fridge, simply whisk in a tiny splash of warm water before serving.
• Vegetarian Option: Swap the chicken for firm pan-seared tofu or extra edamame for a plant-based version.