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Asian Chicken Crunch Salad

Featured in Fresh and filling salads.

This Asian Chicken Crunch Salad is a perfect blend of flavors and textures that makes healthy eating exciting. What makes it special is the combination of two distinct marinades - a savory-sweet sesame marinade for the chicken and a creamy peanut dressing for the salad. The variety of crunchy vegetables provides different textures and colors, while the marinated chicken adds a protein-rich centerpiece. The real star is the peanut dressing, which brings everything together with its perfect balance of sweet, savory, and slightly spicy notes. It's an ideal meal prep option because the hearty vegetables hold up well, and all components can be prepared ahead and assembled when ready to eat.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Jan 2025 11:56:59 GMT
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Asian Chicken Crunch Salad | myhomemaderecipe.com

A rainbow of crunchy vegetables meets perfectly seasoned chicken in this vibrant Asian-inspired salad. Every bite delivers a satisfying crunch, while the creamy peanut dressing ties all the flavors together beautifully.

Essential Ingredients

  • Chicken: Choose tender chicken breast or thighs, cut into even pieces for consistent cooking
  • Cabbage Mix: Combine purple and green cabbage for color and varying levels of crunch
  • Peanut Butter: Natural, unsweetened works best for the dressing
  • Fresh Herbs: Cilantro and green onions add brightness and aroma

Step-by-Step Instructions

1. Chicken Preparation:
Cut chicken into 1-inch cubes. Whisk marinade ingredients until well combined. Add chicken and coat thoroughly. Let marinate 15-30 minutes. Heat pan or preheat air fryer.
2. Vegetable Prep:
Shred cabbage finely and evenly. Julienne carrots into matchsticks. Slice bell peppers thinly. Chop herbs just before using. Keep everything crisp and dry.
3. The Perfect Peanut Dressing:
Start with room temperature peanut butter. Add soy sauce gradually, stirring well. Mix in rice vinegar and sesame oil. Add honey to balance flavors. Thin with warm water if needed. Taste and adjust seasonings. Set aside to let flavors meld.
4. Cooking the Chicken:
Pan Method: Heat oil until shimmering. Add chicken in single layer. Don't crowd the pan. Cook until golden brown. Reserve marinade for glazing. Air Fryer Method: Preheat to 380°F. Arrange chicken pieces with space. Cook 14-16 minutes. Shake basket every 5 minutes.
Thai peanut chicken crunch salad pin it
Thai peanut chicken crunch salad | myhomemaderecipe.com

Storage Guide

  • Keep undressed salad up to 5 days
  • Store dressing in sealed container
  • Reheat chicken separately if desired
  • Mix only what you'll eat

Variations

  • Add mandarin oranges for sweetness
  • Include snap peas for extra crunch
  • Try different nut butters in dressing
  • Add cooked noodles for a heartier meal

This salad is perfect for lunch boxes, picnics, or easy dinners. The way the peanut dressing coats every piece of vegetable and chicken makes each bite better than the last. Plus, it's one of those rare salads that actually improves after sitting in the fridge for a day.

Serving Ideas

  • In lettuce wraps
  • Over brown rice
  • Inside spring rolls
  • As a sandwich filling

Make It Your Own

  • Switch up the vegetables
  • Try different nuts
  • Add fresh fruits
  • Change the protein
Delicious Healthy Asian Chicken Crunch Salad Recipe pin it
Delicious Healthy Asian Chicken Crunch Salad Recipe | myhomemaderecipe.com

This salad has become a weekly staple in my kitchen - it's fresh, filling, and full of flavor. Plus, it's easy to customize based on what you have on hand.

Frequently Asked Questions

→ Can I make this ahead of time?
Yes! You can prep all components separately and store them in the refrigerator. Just don't add the dressing until ready to serve to maintain the crunch.
→ How can I make this peanut-free?
You can substitute the peanut butter with almond butter, sunflower butter, or tahini. Skip the chopped peanuts garnish or use another nut/seed.
→ How long will the prepared salad last?
Undressed vegetables will last 3-4 days in the fridge. Store chicken and dressing separately, and combine when ready to eat.
→ Can I reduce the spiciness?
Yes, you can reduce or omit the sriracha in both the chicken marinade and dressing to make it milder.
→ What can I use instead of cabbage?
You can substitute with chopped romaine, Napa cabbage, or any other crunchy lettuce. Just keep in mind that softer lettuces won't hold up as long.

Thai Chicken Crunch Salad

This vibrant Asian Chicken Crunch Salad combines marinated chicken, crisp vegetables, and a creamy peanut dressing for a perfect meal prep option.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Zaho

Category: Salads

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ For the Chicken

01 1 pound chicken breast, cut into 1-inch cubes
02 1/4 cup low sodium soy sauce or tamari
03 1 tablespoon minced garlic
04 1-2 tablespoons brown sugar
05 1 tablespoon tahini
06 1 tablespoon toasted sesame oil
07 1 tablespoon rice vinegar
08 2 teaspoons fresh grated ginger
09 1 tablespoon sriracha
10 1 tablespoon sesame seeds

→ For the Salad

11 3 cups shredded purple cabbage
12 3 cups shredded green cabbage
13 1 cup shredded carrot
14 1 red bell pepper, sliced into strips
15 1/2 cup shelled edamame
16 1/2 cup diced green onion
17 1/2 cup chopped cilantro
18 1/4 cup chopped peanuts

→ For the Peanut Dressing

19 3 tablespoons natural creamy peanut butter
20 2 tablespoons rice vinegar
21 2 tablespoons honey
22 1 tablespoon toasted sesame oil
23 2 tablespoons low sodium soy sauce or tamari
24 1 teaspoon fresh grated ginger
25 1 teaspoon minced garlic
26 2 teaspoons sriracha
27 2 tablespoons warm water (or more to thin)

Instructions

Step 01

Cut chicken into 1-inch cubes. Whisk together all marinade ingredients in a shallow bowl and add chicken. Let marinate while preparing other ingredients.

Step 02

Whisk together all dressing ingredients until smooth, adding water as needed to reach desired consistency. Set aside.

Step 03

Shred cabbages (using mandoline if available), prepare other vegetables, and combine all in a large bowl.

Step 04

Heat oil in skillet over medium heat. Cook marinated chicken for about 3 minutes per side until browned, then add remaining marinade. Cook until internal temperature reaches 165°F and sauce thickens.

Step 05

Toss salad with desired amount of dressing. Add slightly cooled chicken and toss to combine. Garnish with extra cilantro and sesame seeds.

Notes

  1. Vegetables can be customized based on preference.
  2. Peanut butter can be substituted with almond butter, sunflower butter, or tahini.

Tools You'll Need

  • Large skillet
  • Mandoline (optional)
  • Large mixing bowl
  • Whisk
  • Cutting board and knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts
  • Soy
  • Sesame

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 422
  • Total Fat: 20 g
  • Total Carbohydrate: 29 g
  • Protein: 34 g