Asian Chicken Crunch Salad
This Thai peanut chicken crunch salad is the perfect meal prep recipe. It’s full of fresh, crisp veggies, crispy sesame chicken and a simple peanut dressing that you’ll want to put on everything!
My edamame crunch salad has been such a hit over the past couple of years, so I thought it was time for a higher protein version with chicken!
This Asian chicken crunch salad has tons of crisp veggies like cabbage, bell pepper and carrots, plus crispy sesame chicken and a simple peanut dressing.
These veggies hold up well even after they’re dressing, so it’s the perfect recipe to meal prep at the beginning of the week for easy lunches and dinners.
If you love this recipe, try my Teriyaki chicken meatballs, Mediterranean chopped salad or peanut chicken noodles next.
Why you’ll love this recipe
- High protein
- Easy to make
- Fresh & flavorful
- Perfect for meal prep
Key ingredients
CHICKEN & MARINADE. We’ll marinate the chicken in a mix of soy sauce/tamari, sesame oil, some brown sugar, rice vinegar and sriracha to round out the flavors. I like to just pan fry it, but you can also air fry instead.
CABBAGE. A mix of purple and green cabbage will add a lot of crunch and plenty of antioxidants and fiber to this chicken crunch salad.
PEPPER & CARROTS. I like using red bell pepper, but really any variety will work. You can use pre-shredded carrots or shred them yourself.
HERBS. Cilantro and green onion help round out the flavors of this salad.
EDAMAME. I like a little extra protein and fiber, but you can easily do without.
PEANUT DRESSING. This is the same peanut dressing from my edamame crunch salad, so I already know you’ll love it!
How to make a chicken crunch salad
Cut the chicken into small cubes. About 1 inch. Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.
Whisk together all ingredients for the dressing and set aside.
I like to use a mandoline to shred the cabbage, but a regular knife will also work! Add all of the veggies to a large bowl.
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Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now.
Cook on all sides for about 3 minutes or until browed, then add in the remaining marinade. Simmer until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened.
Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine. Garnish with more cilantro and sesame seeds and enjoy! Try my gochujang chicken next!
Air fryer instructions
I like to just pan fry the chicken because it’s easy to add the extra marinade back in and make it super flavorful, but air frying is another more hands off option.
To air fry the chicken, follow the marinading steps as usual, then preheat your air fryer to 380 and cook for about 14-16 minutes, tossing every 5 or so minutes until the chicken reaches 165 degrees Fahrenheit.
You can then transfer to a pan and simmer with the extra marinade, or just add it right into the salad as is- I promise it will be plenty flavorful!
How to store
Since this salad has crispy veggies and not lettuce, it won’t get soggy in the fridge, even when stored with the dressing.
I suggest storing in the fridge in an air tight container for about 3-5 days. Give it a good toss before serving and you’re good to go!
Additions and substitutions
I love adding peanuts into the salad for a little extra crunch, but you can also top it off with roasted cashews instead, sesame seeds, crispy wonton strips, sliced almonds etc!
In place of chicken, you can add my sesame tofu or teriyaki tofu for a vegan and vegetarian version. This salad also works really well as a wrap for a higher carb and slightly more filling meal.
Make it a noodle salad by adding in 6-8 ounces of your favorite cooked and cooled rice noodles.
Try these easy recipes next!
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Asian Chicken Crunch Salad
by: claire cary
Ingredients
Chicken
- 1 pound chicken breast
- ¼ cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar depending on preference
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
Salad
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper sliced into strips
- ½ cup shelled edamame
- ½ cup diced green onion
- ½ cup chopped cilantro
- ¼ cup chopped peanuts
Dressing
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water or more as needed to thin
Instructions
- Cut the chicken into small cubes. About 1 inch.
- Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.
- Whisk together all ingredients for the dressing and set aside.
- I like to use a mandoline to shred the cabbage, but a regular knife will also work!
- Add all of the veggies to a large bowl.
- Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now.
- Cook on all sides for about 3 minutes or until browed, then add in the remaining marinade.
- Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened.
- Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine.
- Garnish with more cilantro and sesame seeds and enjoy!
Notes
Comments
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I haven’t made this yet, but making it for dinner tonight based solely on all the amazing reviews. im excited. we’re in the middle of a early heat wave and this will be perfect. someone said they had rice on the bottom of their salad and that sounds so good. 🤗
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Perfect! Let us know how it turns out!
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I’ve made this several times both as the recipe states (excellent when time permits) and with on-the-fly substitutions. If you like apples with peanut butter dice an apple in this salad. If you’re in a a hurry, airfry some Costco chicken nuggets and chop them up a bit for the chicken. Rotisserie chicken works too! I’ve also used a bag of coleslaw mix. And finally I have substituted jar-lick for fresh garlic, and jarred ginger for fresh. The dressing is always in the fridge, as it is that good.
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I have never reviewed a recipe in my 35 years of life, but THIS. This will be a forever staple meal in my house & my forever go-to meal for meal trains etc. The flavor, the nutrients, the quality left overs. It is so good. I’ve stopped buying a full head of cabbage when I make this and instead buy the asian crunch premade salad that has both green & purple cabbage shredded. It’s a small step, but saves some time. Everyone we’ve made this for raves just as much too!
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Really good. Thanks!
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I was so excited to make this and it would probably be really good fresh or the next day without dressing it. I made it on a Sunday to eat for the week and by Monday it was a soggy mess total loss. Next time I try it I will not dress it until I eat it
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It really shouldn’t get too soggy with the toughness of these veggies, but definitely hold on with dressing until you’re ready to serve next time.
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Like others here, I’ve never left a comment on a recipe before but this was so good! So flavorful, and also really easy for family members to pick and choose. I made rice so the kids just ate rice with the chicken. I put some rice in my bowl, piled on the salad and added chicken. I also doubled the peanut sauce recipe and drizzled a bit of that on the top!
Sooo good!!
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So happy to hear that! Thank you!
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The recipe is delicious!! Chicken marinade is excellent and pairs perfectly with the dressing. Only consideration is it definitely takes more than 15 min of prep time…but worth it!
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I have literally never ever left a comment on a recipe I’ve made that I found online before, but dammit if I didn’t come running back here to leave my first one.
This has to be the most delish and flavorful salad I’ve ever made. The dressing, the components, everything is just absolutely amazing and something I’d totally order in a restaurant. Thanks for putting this together and sharing with everyone because it’s my new favorite.
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Made my day! Thanks so much, Aimee!
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Absolutely delicious! My entire family loved it. I used a coleslaw mix to cut down on prep time and it tasted fantastic! I also love that leftovers keep well in the fridge.
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Perfect! Thanks, Bobbie!
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Can this recipe be used as a meal prep to last 3/4days? Or will it go soggy?
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It should be ok since all of the veggies are crunchy!
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This salad was quick to make and very tasty! It’s on my go to recipes list now! Thanks 🙂
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Where can I find the nutritional information for this recipe
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Bottom of the recipe card!
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This was so fresh and delicious! Leftovers made a good lunch for the next day at work too.
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Thank you, Mary!
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I made this vegan using seitan, and served it on flat rice noodles with toasted cashews. It was delicious! I’ll definitely make this again, the whole family loved it
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Sounds delicious! So glad it was a hit.
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