Thai Peanut Chicken Crunch

This vibrant Thai peanut chicken crunch salad has become my go-to meal prep recipe for busy weeks. The combination of crisp vegetables, protein-packed sesame chicken, and that irresistible peanut dressing creates a perfect balance of flavors and textures that keeps me excited about lunchtime all week long.

I first made this salad when looking for ways to use up a leftover cabbage head in my fridge. My family was skeptical at first but now it's requested at least once a week and has become our favorite way to enjoy a nutrient-dense meal that doesn't feel like we're just eating a boring salad.

• 1 pound chicken breast cut into 1-inch cubes for quick even cooking
• Low sodium soy sauce or tamari adds umami depth without making the dish too salty
• Brown sugar balances the savory elements with just the right amount of sweetness
• Tahini creates creaminess and adds a subtle nutty flavor to the chicken marinade
• Toasted sesame oil brings essential aromatic nuttiness that defines Asian cuisine
• Rice vinegar provides the perfect tangy acidity to balance rich flavors
• Fresh grated ginger adds a warming spicy element that cannot be substituted with powder
• Sriracha delivers customizable heat level choose more or less based on preference
• Purple and green cabbage create the crunchy base and provide different nutrients
• Carrots bell peppers and edamame add color texture and nutritional variety
• Fresh herbs like cilantro and green onion bring brightness to cut through richness
• Peanuts add the final textural element with their satisfying crunch

How To Make Asian Chicken Crunch Salad

Prepare the chicken

Cut chicken breast into 1-inch cubes ensuring they're uniform in size for even cooking. This small size allows them to cook quickly and absorb more of the flavorful marinade. Whisk together all marinade ingredients in a shallow bowl creating a balanced mixture of salty sweet and savory elements. Add the chicken pieces ensuring each piece is well coated then allow to marinate while preparing other components.

Make the peanut dressing

Combine all dressing ingredients in a bowl starting with the peanut butter. Add warm water gradually until you reach your desired consistency. The dressing should be pourable but thick enough to coat the back of a spoon. Taste and adjust seasonings adding more sriracha for heat honey for sweetness or soy sauce for saltiness.

Prepare the vegetables

Use a mandoline slicer if available for perfectly thin cabbage shreds which creates the ideal texture. If using a knife make sure to slice the cabbage as thinly as possible. Combine all prepared vegetables in a large bowl making sure there's enough room to toss everything together later.

Cook the chicken

Heat a skillet over medium heat with just enough oil to coat the bottom. Add the chicken pieces leaving the marinade behind temporarily. Cook for about 3 minutes per side until nicely browned developing a caramelized exterior. Pour in the reserved marinade and continue cooking until the chicken reaches 165°F and the sauce has reduced to a glossy coating.

Assemble the salad

Allow the chicken to cool slightly so it doesn't immediately wilt the vegetables. Drizzle the peanut dressing over the vegetable mixture starting with less than you think you need as you can always add more. Toss thoroughly to coat all components evenly. Add the slightly cooled chicken along with any pan sauce and gently toss again to incorporate.

Garnish and serve

Finish with a sprinkle of extra cilantro sesame seeds and chopped peanuts for fresh flavor and textural contrast. Serve immediately for maximum crunch or portion into meal prep containers.

The sesame oil is my absolute favorite ingredient in this recipe and the one I urge you not to substitute. It provides that distinctive nutty aroma that transports me back to my favorite Thai restaurant every time. I keep a bottle specifically for recipes like this where it can really shine without competing with too many other flavors.

Make-Ahead Tips

This salad is designed for meal prep but there are some tricks to keeping it fresh all week. I recommend storing the dressing separately from the salad base if preparing more than a day in advance. The chicken can be mixed with the vegetables since it won't make them soggy. When ready to eat simply drizzle with dressing and toss. If you do dress the entire salad heartier vegetables like cabbage and carrots will maintain their crunch far better than lettuce would.

Dietary Modifications

This recipe is naturally dairy-free and can easily be adapted for various dietary needs. For a gluten-free version simply ensure you're using certified gluten-free tamari instead of soy sauce. To make it vegan substitute the chicken with pressed extra-firm tofu or tempeh marinated in the same delicious mixture. For a paleo version replace the soy sauce with coconut aminos the peanut butter with almond butter and omit the edamame. Those with nut allergies can substitute sunflower seed butter for the peanut butter and use extra edamame or roasted sunflower seeds in place of the chopped peanuts.

Serving Suggestions

While this salad is a complete meal on its own I love serving it with additional accompaniments to make it even more special. For a dinner party presentation consider serving it alongside coconut rice which provides a perfect soft contrast to the crunchy salad. Small bowls of additional toppings like lime wedges bean sprouts or fried shallots allow guests to customize their portions. For a lighter lunch simply serve in lettuce cups for a fresh handhold option. During hot summer months I sometimes add diced mango or pineapple to introduce a tropical sweetness that plays beautifully against the savory chicken.

Recipe FAQs

→ Can I prepare this salad in advance?

Yes! This salad is ideal for meal prep. You can prepare all components 2-3 days ahead and store separately. For best results, keep the dressing separate and toss just before eating to maintain the vegetables' crunch. The chicken can be refrigerated for up to 3 days.

→ How can I make this dish vegetarian?

To make this vegetarian, substitute the chicken with firm tofu, tempeh, or chickpeas. Marinate and cook them using the same chicken marinade ingredients. You could also add more edamame for extra plant-based protein while maintaining the Asian flavor profile.

→ What if I have a peanut allergy?

As mentioned in the notes, you can easily substitute peanut butter with almond butter, sunflower seed butter, or tahini. For the chopped peanut garnish, use toasted almonds, cashews, or sunflower seeds instead to maintain that essential crunch factor.

→ Can I reduce the spiciness of this dish?

Absolutely! The heat comes primarily from the sriracha in both the marinade and dressing. Simply reduce the amount or omit it entirely. You can add a touch more honey to the dressing to balance the flavors if you remove the spicy component.

→ What other vegetables work well in this salad?

This salad is very adaptable. Try adding cucumber for extra crunch, avocado for creaminess, snap peas for sweetness, or mango for a tropical twist. Shredded Brussels sprouts or kale can substitute for some of the cabbage if you prefer. Just maintain a similar total volume of vegetables.

→ How can I make this salad more filling?

To make this salad more substantial, add cooked rice noodles, quinoa, or brown rice. You could also increase the protein by adding more chicken or edamame. Avocado adds healthy fats that contribute to satiety, and extra nuts will increase both the crunch factor and filling power.