Asian Chicken Crunch Salad

This Thai peanut chicken crunch salad is a crave-worthy balance of crispy veggies, aromatic sesame chicken, and a creamy peanut dressing you will find yourself pouring over everything. It goes beyond your average salad by delivering bold flavors and incredible texture in every bite. If you are looking for a satisfying meal that works for both lunchboxes and lively dinners, this is the one.

I whipped this up on a busy work night and was amazed when my picky eater asked for seconds. Now we keep the ingredients prepped in the fridge for instant salads all week.

Ingredients

• Chicken breast: for a lean and juicy protein base look for firm plump fillets without extra moisture
• Low sodium soy sauce or tamari: adds umami flavor and cuts down on excess salt choose a naturally brewed version for complexity
• Minced garlic: to amp up the savory notes fresh cloves give the best punch
• Brown sugar: a hint of sweetness balances the dressing and glaze dark or light both work
• Tahini: brings a subtle creamy earthiness
• Toasted sesame oil: adds nutty aroma choose one with a golden hue
• Rice vinegar: brightens up the flavors pick unseasoned for a clean tang
• Fresh grated ginger: delivers warmth and freshness use young ginger for more zing
• Sriracha: provides gentle heat go as light or bold as you like
• Sesame seeds: for a little crunch and nuttiness toast them for extra flavor
• Shredded purple cabbage and green cabbage: these make the salad colorful and full of crunch pick tightly packed heads
• Shredded carrot: for sweetness and color use a box grater or food processor
• Red bell pepper: for juicy sweetness choose peppers with shiny skins
• Shelled edamame: for plant-based protein and bite look for them pre-cooked in the freezer aisle
• Diced green onion: brings sharp peppery flavor
• Chopped cilantro: offers refreshing herbal notes
• Chopped peanuts: for a salty crunch toast them for bonus flavor
• Natural creamy peanut butter: the backbone of the dressing avoid added sugar or hydrogenated oils
• Honey: rounds out the acidity try local honey for extra dimension
• Toasted sesame oil (in the dressing): repeat to build depth
• Warm water: helps the dressing blend smoothly

How To Make

Cut the Chicken:

Cube the chicken breast into bite-sized pieces approximately one inch each this ensures they cook evenly and pick up maximum marinade flavor

Marinate the Chicken:

Combine soy sauce or tamari minced garlic brown sugar tahini toasted sesame oil rice vinegar grated ginger sriracha and sesame seeds in a shallow bowl whisk thoroughly Add the chicken and toss until all pieces are coated Allow it to marinate while you prepare the salad ingredients the chicken should soak up flavors for at least ten minutes

Prepare the Dressing:

Vigorously whisk together the peanut butter rice vinegar honey toasted sesame oil soy sauce or tamari fresh ginger garlic sriracha and enough warm water to create a smooth pourable texture Set aside

Shred the Vegetables:

Slice the purple and green cabbage as thinly as possible A mandoline makes this quick and easy but a sharp knife will work Add shredded carrot and thinly sliced red bell pepper

Combine Salad Base:

In a large bowl combine the shredded cabbage carrot bell pepper edamame green onion and chopped cilantro Toss to distribute all the colors and textures evenly

Cook the Chicken:

Heat a skillet over medium heat and drizzle in a little oil Add the marinated chicken reserving the extra marinade for later Sear on all sides for about three minutes until the pieces begin to brown Pour in the reserved marinade Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sauce lightly thickens

Dress and Assemble:

Let the chicken cool for a few minutes Meanwhile drizzle as much or as little peanut dressing over the vegetables as you prefer and toss well Add the cooked chicken and toss everything again so every bite gets coated

Garnish and Serve:

Scatter with more cilantro chopped peanuts and a sprinkle of sesame seeds right before serving This adds a final pop of texture and color

Pin

I love the interplay of cool crunchy veggies with the warm toasted notes of sesame oil My youngest niece calls the shredded purple cabbage the pretty ingredient and even asks for extra at family picnics.

Storage Tips

Store the salad and chicken separately from the peanut dressing to keep the veggies crisp If you plan to meal prep divide everything into individual airtight containers and store in the fridge for up to four days Add dressing just before serving for the best texture

Ingredient Substitutions

If you want to skip chicken use tofu or tempeh marinated the same way Sunflower seed butter can stand in for peanut butter if you need a nut free option Rice vinegar has a gentle tang but apple cider vinegar will work in a pinch

Serving Suggestions

Pile the salad over a bed of mixed greens to create a larger meal or serve it in lettuce cups for a fun handheld version I sometimes top it with extra fresh herbs like Thai basil or mint for extra flavor

Cultural Context

Inspired by flavors from Thai cuisine this salad uses classic ingredients like peanut sauce and cabbage but transforms them into a hearty western style main dish Thai salads often balance sweet sour savory and spicy which this version captures in each forkful

Recipe Questions & Answers

→ How do I keep the chicken extra juicy?

Marinate the chicken in soy sauce, sesame oil, and ginger to tenderize and infuse flavor before cooking. Avoid overcooking by using medium heat and checking for an internal temperature of 165°F.

→ Can I make this dish vegetarian?

Absolutely. Replace chicken with extra edamame, baked tofu, or tempeh for a protein-rich vegetarian meal.

→ What’s the best way to shred cabbage?

For finest texture, use a mandoline slicer, but a sharp knife works as well. Aim for thin, even shreds to maximize crunch.

→ Do I need to use both red and green cabbage?

Using both adds color and flavor variety, but either type of cabbage alone is suitable if that’s what you have on hand.

→ How can I adjust the dressing’s thickness?

If the peanut dressing is too thick, mix in warm water a little at a time to reach your desired consistency.

→ Any tips for meal prep or storage?

Keep the dressing and salad separate until ready to serve. Store chicken, veggies, and dressing individually for up to 3 days.