Asian Chicken Crunch Salad (Printable Version)
Crisp cabbage, chicken, and vibrant veggies tossed with creamy peanut dressing for a flavor-packed, crunchy meal.
# What You'll Need:
→ Chicken Marinade
01 -
450 g chicken breast, cut into 2.5 cm cubes
02 -
60 ml low sodium soy sauce or tamari
03 -
1 tbsp minced garlic
04 -
1.5 tbsp brown sugar
05 -
1 tbsp tahini
06 -
1 tbsp toasted sesame oil
07 -
1 tbsp rice vinegar
08 -
2 tsp fresh grated ginger
09 -
1 tbsp sriracha sauce
10 -
1 tbsp 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, cut into thin strips
15 -
120 g shelled edamame
16 -
50 g diced green onion
17 -
25 g chopped fresh cilantro
18 -
60 g chopped peanuts
→ Peanut Dressing
19 -
3 tbsp natural creamy peanut butter
20 -
2 tbsp rice vinegar
21 -
2 tbsp honey
22 -
1 tbsp toasted sesame oil
23 -
2 tbsp low sodium soy sauce or tamari
24 -
1 tsp fresh grated ginger
25 -
1 tsp minced garlic
26 -
2 tsp sriracha sauce
27 -
2 tbsp warm water, or more as needed to thin
# Steps to Follow:
01 -
In a shallow bowl, whisk together soy sauce, minced garlic, brown sugar, tahini, sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds. Add chicken cubes and marinate while preparing remaining ingredients.
02 -
In a separate bowl, combine peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, grated ginger, minced garlic, sriracha, and warm water. Whisk until smooth, adjusting water as needed for desired consistency.
03 -
Finely shred both cabbages and carrot. Slice bell pepper into thin strips. Dice green onion and chop the cilantro and peanuts.
04 -
In a large mixing bowl, add shredded cabbages, carrot, bell pepper, edamame, green onion, chopped cilantro, and peanuts.
05 -
Heat a nonstick skillet over medium heat with a small amount of oil. Add chicken pieces, reserving marinade. Sear chicken on all sides for about 3 minutes or until browned, then pour in remaining marinade. Continue cooking until sauce thickens and internal temperature reaches 74°C.
06 -
Allow cooked chicken to cool slightly. Toss salad mixture with desired amount of peanut dressing. Add cooked chicken and mix until well combined.
07 -
Top salad with additional cilantro and sesame seeds as garnish before serving.
# Additional Notes:
01 -
For best texture, use a mandoline to shred the cabbage finely.
02 -
Toast the peanuts before chopping for extra flavor.
03 -
Dressing consistency can be adjusted with more warm water if needed.