Thai Chicken Crunch Salad (Print Version)
# 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:
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.
02 -
Whisk together all dressing ingredients until smooth, adding water as needed to reach desired consistency. Set aside.
03 -
Shred cabbages (using mandoline if available), prepare other vegetables, and combine all in a large bowl.
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.
05 -
Toss salad with desired amount of dressing. Add slightly cooled chicken and toss to combine. Garnish with extra cilantro and sesame seeds.
# Notes:
01 -
Vegetables can be customized based on preference.
02 -
Peanut butter can be substituted with almond butter, sunflower butter, or tahini.