This Easy Asian Chicken Crunch Salad is a fresh and crispy bowl of goodness! With juicy chicken, crunchy vegetables, and a tasty sesame dressing, it’s both colorful and satisfying.
I love how simple it is to throw together on busy days. Just mix and enjoy! Plus, the crunch from the veggies is so fun, you might just find yourself crunching away happily! 🥗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are my go-to for this salad, but you can also use rotisserie chicken for an easier option. Just shred it and toss it in!
Cabbage: A mix of green and purple cabbage adds great color and crunch. If you can’t find purple cabbage, just stick with green, or you can use a pre-packaged coleslaw mix to save time.
Peanut Butter: Natural, unsweetened peanut butter gives a rich flavor. If you’re allergic to peanuts, try almond butter or sunflower seed butter for a nut-free option.
Edamame: Shelled edamame adds protein and texture. If unavailable, you could use cooked chickpeas or some diced tofu for added protein.
Dressing: Make it your own! If you need a soy-free option, coconut aminos can be a great substitute for soy sauce.
How Do I Make the Chicken Perfectly Cooked?
The chicken is key to this salad’s flavor! Start by heating your skillet over medium-high heat before adding the oil and chicken. This helps achieve a nice golden crust. Don’t crowd the pan! Cook in batches if necessary to ensure they brown evenly.
- Season lightly with salt and pepper.
- Cook for about 5-7 minutes until the chicken is golden brown and fully cooked.
- Check that the interior is no longer pink before removing it from the heat.
What’s the Best Way to Make the Dressing Smooth?
Making a smooth dressing can sometimes be tricky! To whip up your peanut dressing, combine the ingredients in a bowl. If it feels too thick, gradually mix in warm water until it reaches a pourable consistency. Whisk it well to blend everything together.
- Start with soft peanut butter and combine it with liquids for easy mixing.
- Use a whisk or fork for best results, or transfer to a jar and shake well.
With these tips and tricks, you’ll have a delicious and perfectly crunchy salad that shines at any meal! Enjoy!
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or vegetable oil
- 4 cups shredded cabbage (a mix of green and purple cabbage recommended)
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup shelled edamame (cooked)
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds or chopped peanuts
- 1 tablespoon toasted sesame seeds
- Optional: crushed red pepper flakes for garnish
For the Dressing:
- 3 tablespoons peanut butter (natural, unsweetened preferred)
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh grated ginger
- 1 small garlic clove, minced
- 1-2 tablespoons warm water (to thin dressing as needed)
How Much Time Will You Need?
This fresh salad takes about 15 minutes to prepare and another 5-7 minutes to cook the chicken. If you’re making the dressing from scratch, add a minute or two to mix it all up. Overall, you can have this delightful dish ready in about 25 minutes—perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the oil in a large skillet over medium-high heat. Once hot, add the bite-sized chicken pieces and season them lightly with salt and pepper. Cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through. Once done, remove from heat and set aside.
2. Prepare the Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, and minced garlic. If the dressing is too thick, add warm water one tablespoon at a time until it reaches a smooth, pourable consistency.
3. Assemble the Salad:
In a large salad bowl, combine the shredded cabbage, julienned carrot, sliced red bell pepper, cooked edamame, and chopped cilantro. Gently fold in the cooked chicken pieces to combine everything.
4. Dress the Salad:
Now, pour the peanut dressing over your salad mixture. Toss everything gently to ensure all the ingredients are well-coated with the dressing.
5. Garnish and Serve:
Finally, sprinkle the sliced almonds or chopped peanuts and toasted sesame seeds over the top for an extra crunch. If you like a little heat, add some crushed red pepper flakes as a garnish. Serve immediately to enjoy that fresh and crunchy texture!
Enjoy your deliciously crunchy and flavorful Easy Asian Chicken Crunch Salad!
FAQ for Easy Asian Chicken Crunch Salad
Can I Use Pre-Cooked Chicken for This Salad?
Absolutely! You can use rotisserie chicken or any leftover cooked chicken. Just shred it or cut it into bite-sized pieces, and then toss it with the salad ingredients. This can save you time while still providing delicious flavor!
Can I Make the Dressing Ahead of Time?
Yes, you can prepare the dressing in advance and store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, just give it a quick stir or shake to recombine, as some separation may occur.
How Do I Store Leftover Salad?
To store leftovers, keep the salad and dressing separate in airtight containers. The salad can be kept in the fridge for up to 2 days. When you’re ready to eat, simply dress the salad just before serving to maintain the crunchiness of the veggies.
Can I Add More Veggies or Other Ingredients?
Definitely! This salad is very versatile. Feel free to add other vegetables like cucumbers, snap peas, or radishes for extra crunch. You can also mix in some chopped fruits like mango or pineapple for added sweetness!
