Asian Chicken Crunch Salad
Asian chicken crunch salad is crisp, filling, and easy to pull together with a skillet and one big bowl. The mix of cabbage, carrots, bell pepper, edamame, and chicken gives it plenty of texture, and the creamy peanut dressing ties everything together.
The method is simple: marinate the chicken while you prep the vegetables, sear it in a skillet until browned and cooked through, then toss the salad just before serving. For the best crunch, keep the dressing separate until the last minute.
Ingredients for Asian Chicken Crunch Salad
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (about 675g)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon tahini
- 1 to 2 teaspoons sriracha
- 1/2 cup creamy peanut butter (about 130g)
- 4 cups shredded green cabbage (about 280g)
- 2 cups shredded purple cabbage (about 140g)
- 1 1/2 cups shredded or julienned carrots (about 165g)
- 1 cup thinly sliced bell pepper (about 120g)
- 1 cup shelled edamame, thawed if frozen (about 155g)
- 1/2 cup chopped cilantro (about 15g)
- 1/4 cup sliced green onions (about 25g)
- 1 to 2 tablespoons water, as needed for thinning the dressing
- 1 to 2 teaspoons neutral oil for the skillet
Optional for serving: chopped peanuts or cashews, sesame seeds, wonton strips, or chopped almonds.
How to Make Asian Chicken Crunch Salad
- Make the marinade base: In a medium bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, brown sugar, tahini, and sriracha until smooth. Set aside about 1/4 cup for the dressing and optional glaze. Add the chicken to the remaining marinade and turn to coat. Let it sit while you prep the salad, about 10 to 15 minutes.
- Prep the vegetables: Add the green cabbage, purple cabbage, carrots, bell pepper, edamame, cilantro, and green onions to a large bowl. Leave the salad undressed for now so it stays crisp.
- Cook the chicken: Heat a large skillet over medium to medium-high heat and add the neutral oil. Arrange the chicken in a single layer, working in batches if needed. Cook until browned on both sides and the thickest piece reaches 165°F, about 10 to 15 minutes depending on thickness.
- Rest and slice: Transfer the chicken to a cutting board and let it rest for a few minutes. Slice into bite-size strips or pieces.
- Make the peanut dressing: Whisk the peanut butter into the reserved marinade mixture. Add water a little at a time until the dressing is smooth and pourable.
- Make the optional glaze: If you want a glaze for the chicken, simmer a few spoonfuls of the reserved marinade mixture in a small saucepan or the empty skillet over medium heat for 2 to 4 minutes, until bubbling and lightly thickened. Use it only after it has been fully simmered.
- Assemble the salad: Pour the dressing over the cabbage mixture and toss just until coated. Top with the sliced chicken and drizzle with the cooked glaze if using.
- Finish and serve: Add any optional toppings right before serving for the best texture.
How to Keep the Salad Crisp
Cabbage holds up much better than lettuce, which makes this a good choice for lunch prep or leftovers. Even so, it stays crunchiest when the dressing is added right before serving.
If you are making it ahead, store the chopped vegetables, cooked chicken, and dressing separately. Toss only the portion you plan to eat.
How to Cook the Chicken Without Drying It Out
Use a wide skillet and avoid crowding the pan so the chicken browns instead of steaming. Start checking the thickest piece early if your chicken pieces are small or thin.
Chicken thighs are a little more forgiving and stay juicier, while chicken breasts are leaner. Either works well here as long as you pull the chicken once it reaches 165°F and let it rest before slicing.
Simple Variations
Chicken Crunch Wrap
Use the finished salad as filling for tortillas or wraps. Dress the salad lightly so the wraps do not turn soggy.
Rice Noodle Crunch Salad
Add 4 to 6 ounces of cooked and cooled rice noodles for a more filling salad. Cool them fully before tossing so they do not soften the vegetables.
How to Store Asian Chicken Crunch Salad
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Let the chicken cool before storing. If possible, keep the dressing separate so the vegetables stay crisper.
If the salad is already dressed, the cabbage will soften some over time, but it still holds up better than a lettuce-based salad. Chilled cooked chicken can be added straight from the refrigerator, or you can reheat it gently just until warmed through so it does not dry out.
For make-ahead prep, cook the chicken and mix the dressing in advance, then refrigerate them separately from the chopped vegetables.
If you want more ideas for flavorful chicken, check out this Chicken Breast Marinade Recipe.
If you want a warmer chicken dinner after this salad, try Creamy Chicken Thigh Pasta.
For another easy chicken dinner, you might also like Creamy Chicken Breast Pasta.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: about 1/4 of the recipe
- Calories: about 530
- Protein: 43g
- Fat: 28g
- Carbohydrates: 24g
- Per 100g: about 135 calories, 11g protein, 7g fat, 6g carbohydrates
Equipment
- large bowl
- large skillet
- small saucepan
- cutting board
- knife
- whisk
Ingredients
For the chicken and marinade
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (about 675g)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon tahini
- 1 to 2 teaspoons sriracha
- 1 to 2 teaspoons neutral oil for the skillet
For the salad
- 4 cups shredded green cabbage (about 280g)
- 2 cups shredded purple cabbage (about 140g)
- 1 1/2 cups shredded or julienned carrots (about 165g)
- 1 cup thinly sliced bell pepper (about 120g)
- 1 cup shelled edamame, thawed if frozen (about 155g)
- 1/2 cup chopped cilantro (about 15g)
- 1/4 cup sliced green onions (about 25g)
For the peanut dressing
- 1/2 cup creamy peanut butter (about 130g)
- about 1/4 cup reserved marinade
- 1 to 2 tablespoons water, as needed to thin
Optional toppings
- chopped peanuts or cashews (optional)
- sesame seeds (optional)
- wonton strips (optional)
- chopped almonds (optional)
Instructions
- Whisk together the soy sauce or tamari, sesame oil, rice vinegar, brown sugar, tahini, and sriracha until smooth.
- Reserve about 1/4 cup of the marinade for the dressing and optional glaze, then add the chicken to the remaining marinade and turn to coat; let sit 10 to 15 minutes while you prep.
- Add the green cabbage, purple cabbage, carrots, bell pepper, edamame, cilantro, and green onions to a large bowl and leave undressed.
- Heat a large skillet over medium to medium-high heat and add the neutral oil.
- Arrange the chicken in a single layer and cook, working in batches if needed, until browned and the thickest piece reaches 165°F (74°C), about 10 to 15 minutes depending on thickness.
- Transfer the chicken to a cutting board and let rest for a few minutes, then slice into bite-size strips or pieces.
- Whisk the peanut butter into the reserved marinade and add water a little at a time until the dressing is smooth and pourable.
- If using a glaze, simmer a few spoonfuls of the reserved marinade in a small saucepan or the empty skillet over medium heat for 2 to 4 minutes until bubbling and lightly thickened; cool slightly before using.
- Pour the dressing over the cabbage mixture and toss just until coated.
- Top the dressed salad with the sliced chicken and drizzle with the cooked glaze if using.
- Add any optional toppings right before serving for best texture.
Tips
- Keep the dressing separate until just before serving to maintain maximum crunch.
- Store chopped vegetables, cooked chicken, and dressing separately for make-ahead meals.
- Avoid crowding the skillet so the chicken browns instead of steaming.
- Use thighs for a juicier result or breasts for a leaner salad.
- Let cooked chicken rest before slicing to retain juices.
Variations
- Chicken Crunch Wrap: Use the finished salad as filling for tortillas or wraps; dress lightly to avoid soggy wraps.
- Rice Noodle Crunch Salad: Add 4 to 6 ounces of cooked and cooled rice noodles for a more filling salad; cool fully before tossing to prevent softening the vegetables.
