Asian Chicken Crunch Salad

Asian Chicken Crunch Salad

Asian chicken crunch salad is crisp, colorful, and filling enough for lunch or dinner. It has shredded cabbage, carrots, bell pepper, edamame, and browned chicken, all tossed with a creamy peanut dressing and finished with chopped peanuts.

The method stays simple: marinate the chicken while you prep the vegetables, then cook it in one skillet and toss the salad just before serving. Keeping the vegetables cold and dry and waiting to add the dressing until the end helps the salad stay crunchy.

Ingredients for Asian Chicken Crunch Salad

• 1 1/2 pounds boneless skinless chicken breast or thighs (about 675g), cut into bite-size pieces or thin strips
• 1/4 cup soy sauce or tamari
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 to 2 teaspoons sriracha
• 4 cups green cabbage (about 280g), finely shredded
• 2 cups purple cabbage (about 140g), finely shredded
• 1 to 2 cups carrots (about 110g), shredded or julienned
• 1 cup red bell pepper (about 150g), thinly sliced
• 1 cup edamame (about 155g), thawed if frozen
• 1/2 cup green onions (about 50g), sliced
• 1/2 cup cilantro (about 10g), chopped
• 1/3 cup chopped peanuts (about 50g)
• About 3/4 cup creamy peanut dressing (about 180g)

Optional additions: 1 to 2 tablespoons tahini for a slightly richer peanut flavor, 1 to 2 tablespoons sesame seeds, chopped cashews instead of peanuts, crispy wonton strips for extra crunch, or 4 ounces cooked rice noodles to make it more filling.

Tamari works well for a gluten-free option. Chicken thighs stay a little juicier, but chicken breast also works well if you do not overcook it.

How to Make Asian Chicken Crunch Salad

1. Mix the marinade: In a medium bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, brown sugar, garlic, ginger, and sriracha. If using tahini, whisk it in here. Add the chicken and toss well to coat. Let it sit while you prep the salad, or refrigerate it briefly if you have extra time.
2. Prep the vegetables: Shred the green and purple cabbage, prepare the carrots, slice the bell pepper and green onions, and chop the cilantro. Add the cabbage, carrots, bell pepper, edamame, green onions, and cilantro to a large bowl. Keep the vegetables cold and dry so the salad stays crisp.
3. Loosen the dressing: Whisk the peanut dressing in a small bowl until smooth. If it seems thick, add a little water, lime juice, or extra vinegar until it is pourable and will coat the vegetables evenly.
4. Cook the chicken: Heat a large 12-inch skillet over medium-high heat and add a small amount of oil. Arrange the chicken in a single layer, or as close to it as possible. Cook undisturbed at first so it browns instead of steams, then flip and stir as needed. Cook for 8 to 12 minutes, depending on the size of the pieces, until the chicken is browned, no longer pink in the center, and reaches 165°F in the thickest piece. If marinade collects in the pan, let it cook down briefly until glossy, but watch closely so the sugar does not burn.
5. Rest the chicken: Transfer the chicken to a plate and let it rest for about 5 minutes. Slice or chop if needed.
6. Assemble the salad: Add the warm or cooled chicken to the bowl of vegetables. Pour in some of the dressing and toss lightly. Add more dressing as needed until everything is coated but the vegetables still look crisp.
7. Finish and serve: Top with chopped peanuts. Add sesame seeds, cashews, or crispy wonton strips, if using, just before serving.

Air fryer option: Arrange the marinated chicken in a single layer with space between the pieces and lightly coat or spray with oil. Air fry, turning or shaking once halfway through, until browned and the thickest piece reaches 165°F. The exact time will vary by air fryer model and the size of the chicken pieces.

How to Keep the Salad Crunchy

• Keep the vegetables dry and chilled until you are ready to serve.
• Store the peanut dressing separately when possible.
• Add peanuts, sesame seeds, and wonton strips at the last minute.
• If you dress the whole salad ahead of time, the cabbage will soften as it sits.

Easy Variations

Noodle Bowl Version

Add 4 ounces of cooked rice noodles and use a little extra dressing to turn the salad into a more filling noodle bowl.

Crunch Salad Wraps

Use the finished salad as a filling for tortillas or lettuce cups. For this version, keep the dressing a little lighter so the wraps are easier to hold.

What to Serve With Asian Chicken Crunch Salad

This salad works well on its own for lunch or dinner. If you want to make it heartier, serve it with rice or add rice noodles directly to the salad.

If you want another easy chicken dinner, try these Honey Garlic Chicken Skewers.

For another simple bowl dinner, check out these Honey Mustard Chicken with Asparagus Bowls.

If you like easy stovetop chicken dinners, you may also want to make this One Pan Chicken and Peppers Recipe.

How to Store and Reheat Asian Chicken Crunch Salad

For the best texture, let the chicken cool slightly, then store the cooked chicken, chopped vegetables, dressing, and toppings in separate airtight containers in the refrigerator for up to 3 to 4 days. Assemble individual portions as needed.

If the salad is already dressed, it will still be good for leftovers, but the cabbage will soften over time. The chicken can be served cold, brought to room temperature briefly, or reheated gently before adding to the salad.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 of 4 main-dish servings
• Calories: about 580
• Protein: 46g
• Fat: 29g
• Carbohydrates: 29g
• Per 100g: about 130 calories, 10g protein, 6g fat, 6g carbohydrates