Asian Chicken Crunch Salad with Peanut Dressing (Print version)
Crisp cabbage, juicy sesame chicken, fresh herbs, peanuts, and a creamy peanut lime dressing in one bright dinner salad.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
02 -
2 tablespoons low-sodium soy sauce
03 -
1 tablespoon toasted sesame oil
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon honey
06 -
2 teaspoons grated fresh ginger
07 -
2 cloves garlic, minced
08 -
1-2 teaspoons sriracha
09 -
1 tablespoon neutral oil, for cooking
For the peanut dressing
10 -
1/3 cup (85 g) creamy peanut butter
11 -
3 tablespoons fresh lime juice
12 -
2 tablespoons rice vinegar
13 -
2 tablespoons low-sodium soy sauce
14 -
1 tablespoon honey
15 -
1 tablespoon toasted sesame oil
16 -
1 teaspoon grated fresh ginger
17 -
1 small garlic clove, finely grated
18 -
1-2 teaspoons sriracha
19 -
3-5 tablespoons warm water, as needed
For the salad
20 -
3 cups shredded green cabbage
21 -
3 cups shredded red cabbage
22 -
1 cup shredded carrots
23 -
1 red bell pepper, thinly sliced
24 -
1 cup shelled edamame, thawed
25 -
4 scallions, thinly sliced
26 -
1/2 cup chopped fresh cilantro
27 -
1/3 cup chopped roasted peanuts
28 -
1 cup crispy wonton strips
29 -
1 tablespoon toasted sesame seeds
30 -
Lime wedges, for serving
# Instructions:
01 -
In a bowl, toss the chicken with soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and sriracha. Let it sit for 10 minutes while you prepare the dressing and vegetables.
02 -
Whisk peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, sriracha, and 3 tablespoons warm water until smooth. Add more warm water until the dressing is pourable.
03 -
Heat neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring as needed, until browned and the center reaches 165°F, about 8-10 minutes.
04 -
Add green cabbage, red cabbage, carrots, bell pepper, edamame, scallions, and cilantro to a large serving bowl. Toss with half of the dressing.
05 -
Add the warm chicken and toss again, adding more dressing as needed. Top with peanuts, wonton strips, sesame seeds, and lime wedges just before serving.
# Good to know:
01 -
Use tamari instead of soy sauce and omit wonton strips for a gluten-free version.
02 -
Best served right after tossing, with crunchy toppings added last.
03 -
Leftovers keep up to 3 days when the crispy toppings are stored separately.