Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Description

Looking for a delicious and crunchy dish? Try our Asian Chicken Crunch Salad today! Discover a perfect blend of flavors and textures.

Ingredients

Scale

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

Step 1: Cut the chicken into small cubes. About 1 inch.
Step 2: Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.
Step 3: Whisk together all ingredients for the dressing and set aside.
Step 4: I like to use a mandoline to shred the cabbage, but a regular knife will also work!
Step 5: Add all of the veggies to a large bowl.
Step 6: Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now.
Step 7: Cook on all sides for about 3 minutes or until browed, then add in the remaining marinade.
Step 8: Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened.
Step 9: Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine.
Step 10: Garnish with more cilantro and sesame seeds and enjoy!

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg