Asian Chicken Crunch Salad (Print)
Crispy sesame chicken with fresh veggies and a Thai peanut dressing that brings crunchy texture and bold flavors to your table.
# Ingredients:
→ Chicken Marinade
01 -
450g chicken breast, cubed
02 -
60ml low sodium soy sauce or tamari
03 -
1 tablespoon minced garlic
04 -
1-2 tablespoons brown sugar
05 -
1 tablespoon tahini
06 -
1 tablespoon toasted sesame oil
07 -
1 tablespoon rice vinegar
08 -
2 teaspoons fresh grated ginger
09 -
1 tablespoon sriracha
10 -
1 tablespoon sesame seeds
→ Salad Base
11 -
3 cups shredded purple cabbage
12 -
3 cups shredded green cabbage
13 -
1 cup shredded carrot
14 -
1 red bell pepper, thinly sliced
15 -
½ cup shelled edamame
16 -
½ cup diced green onion
17 -
½ cup chopped cilantro
18 -
¼ cup chopped peanuts
→ Peanut Dressing
19 -
3 tablespoons natural creamy peanut butter
20 -
2 tablespoons rice vinegar
21 -
2 tablespoons honey
22 -
1 tablespoon toasted sesame oil
23 -
2 tablespoons low sodium soy sauce or tamari
24 -
1 teaspoon fresh grated ginger
25 -
1 teaspoon minced garlic
26 -
2 teaspoons sriracha
27 -
2 tablespoons warm water, more as needed
# Directions:
01 -
Cut chicken breast into 2.5 cm cubes and set aside.
02 -
Whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds in a shallow bowl. Add chicken cubes and let marinate while preparing other components.
03 -
In a small bowl, whisk together peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. Adjust consistency with additional water if needed.
04 -
Shred cabbage using a mandoline or sharp knife. Combine all salad vegetables in a large serving bowl.
05 -
Heat a skillet with a splash of oil over medium heat. Add marinated chicken, reserving excess marinade. Cook for about 3 minutes per side until browned, then pour in the remaining marinade. Continue cooking until chicken reaches 74°C internal temperature and sauce thickens.
06 -
Allow chicken to cool slightly. Toss vegetables with desired amount of peanut dressing, add the cooked chicken, and gently combine.
07 -
Sprinkle with additional cilantro and sesame seeds before serving.
# Notes:
01 -
The peanut butter can be substituted with almond butter, sunflower butter, or tahini for different flavor profiles or allergen concerns.
02 -
For meal prep, store components separately and assemble just before eating to maintain crispness.