This Easy Asian Chicken Crunch Salad is a fresh and colorful dish that combines juicy chicken, crunchy vegetables, and a zesty dressing. It’s healthy and full of flavor!
You won’t believe how quick and easy it is to whip up. I love to toss in whatever veggies I have on hand. It’s like a party in a bowl! 🥗🎉 Perfect for lunch or dinner!
Key Ingredients & Substitutions
Chicken: I prefer using rotisserie chicken because it’s easy and packed with flavor. If you have leftover chicken from another meal, that’s perfect too! For a vegetarian option, try tofu or chickpeas.
Cabbages: The mix of green and purple cabbage gives great color and crunch. If purple cabbage isn’t available, you can use extra green cabbage or shredded napa cabbage instead.
Edamame: This adds protein and texture, but if you can’t find edamame, you can substitute cooked green peas or even diced bell pepper for a pop of color and sweetness.
Peanut Butter: Creamy peanut butter is my favorite, but if you’re allergic or prefer a different flavor, use tahini or sunflower seed butter instead to keep it nut-free.
How Do I Make a Perfect Dressing?
Getting the dressing just right is key to tying this salad together. For a smooth consistency, start with your peanut butter in a bowl, then slowly whisk in the soy sauce and rice vinegar. Adding warm water bit by bit helps you control the thickness.
- Combine all liquid ingredients in a bowl first.
- Whisk well to avoid lumps.
- If you prefer it spicy, add chili flakes or sriracha gradually until you reach the desired heat.
The dressing can be made in advance and stored in the fridge. Just give it a quick stir before using!
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, cubed or shredded
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup sliced almonds
- 1 tbsp sesame seeds (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
For the Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 2-3 tbsp warm water (to thin, as needed)
- Optional: 1/2 tsp red chili flakes or sriracha for heat
How Much Time Will You Need?
This salad takes about 20 minutes total to prepare, including cooking the chicken (if necessary) and making the dressing. It’s perfect for a quick meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
If you haven’t cooked the chicken yet, season the chicken breast and cook it by grilling, baking, or pan-searing until it is fully cooked. Once done, cube or shred the chicken into bite-sized pieces. Set aside.
2. Make the Dressing:
In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. To achieve the right consistency, add warm water one tablespoon at a time until the dressing is smooth and easy to drizzle. If you’d like some heat, mix in chili flakes or sriracha to taste.
3. Assemble the Salad:
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, sliced bell pepper, cooked edamame, sliced almonds, sesame seeds (if using), cilantro, and green onions. Mix well to combine.
4. Add Chicken:
Gently fold the cooked chicken pieces into the salad mixture, ensuring it’s evenly distributed among the veggies.
5. Dress the Salad:
Drizzle the peanut dressing over the salad mix and toss everything together gently to coat the ingredients evenly with the dressing.
6. Serve:
For presentation, garnish the salad with extra chopped cilantro, green onions, and crushed peanuts if desired. Serve immediately to enjoy the fresh crunch and vibrant flavors!
This salad is a delightful burst of flavors and textures, making it an excellent choice for a quick lunch or a light dinner! 🥗✨
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Salad?
Absolutely! If you want to switch things up, feel free to use grilled shrimp, tofu, or even diced turkey. This salad is very versatile and works well with various proteins.
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to serve to maintain the crunch of the vegetables—consume within 2-3 days for the best flavor and texture.
Can I Prepare This Salad in Advance?
You can prep the ingredients ahead of time! Chop the veggies and cook the chicken, then keep everything in separate containers. Assemble the salad and add the dressing just before serving to keep things fresh and crunchy.
What Can I Substitute for Peanut Butter in the Dressing?
If you have a nut allergy or simply prefer not to use peanut butter, you can replace it with tahini or sunflower seed butter. Both options will give a creamy texture while adding a unique flavor!
