Asian Chicken Crunch Salad Recipe

If you’re craving something that’s bursting with flavor, crunchy, and super satisfying, you’re going to want to stick around because this Asian Chicken Crunch Salad Recipe is fan-freaking-tastic. I absolutely love how it combines tender, savory chicken with a colorful, crisp medley of veggies and a creamy, tangy peanut dressing that you’ll find yourself dreaming about. Trust me, once you try this, it’ll become a go-to salad for busy weeknights or casual get-togethers.

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Ingredients You’ll Need

This Asian Chicken Crunch Salad Recipe uses fresh, crunchy veggies and a flavorful chicken marinade that work so well together, providing a great balance of textures and tastes. Pro tip: pick fresh cabbage and bright veggies to get that satisfying crunch you’ll love!

• Chicken breast: Using breast keeps the chicken lean but it stays tender with the marinade soaking in.
• Low sodium soy sauce or tamari: Adds umami without overwhelming saltiness, plus tamari is gluten-free.
• Minced garlic: Fresh garlic brings sharpness and depth to the marinade and dressing.
• Brown sugar: Balances savory and spicy flavors with a subtle sweetness.
• Tahini: Adds a creamy, nutty note that elevates the chicken’s richness.
• Toasted sesame oil: A little goes a long way in delivering that distinctly Asian toasted flavor.
• Rice vinegar: Brightens the dish with a gentle tang without overpowering.
• Fresh grated ginger: Gives a zingy freshness that wakes up the palate.
• Sriracha: Adds a spicy kick; adjust to taste.
• Sesame seeds: For toasty crunch and a little decoration.
• Purple and green cabbage: These form the hearty, crunchy base of the salad.
• Carrots: Shredded for sweetness and more texture.
• Red bell pepper: Strips bring sweetness and vibrant color.
• Shelled edamame: Adds protein and a nice pop of green.
• Green onion and cilantro: Fresh herbs brighten and add a little bite.
• Chopped peanuts: The perfect final crunch that everyone notices!
• Natural creamy peanut butter: For the luscious, creamy dressing base.
• Honey: Sweetens the dressing naturally.
• Warm water: Helps thin the peanut dressing for easy tossing.

Variations

I love to make this Asian Chicken Crunch Salad Recipe my own by switching up veggies or dressing ingredients depending on the season or what’s in my fridge. Feel free to play around with it!

• Swap Peanuts for Cashews: My family goes crazy for cashews—they give a creamier crunch and pair beautifully with the peanut dressing.
• Use Almond Butter: If you’re allergic to peanuts or want a different twist, almond butter works great in the dressing.
• Make it Vegetarian: Skip the chicken and add crispy tofu or tempeh instead—the marinade works beautifully on those too!
• Seasonal Veggies: Try swapping cabbage for kale or spinach when it’s winter, or toss in fresh snow peas and bean sprouts in spring for a fresh crunch.

How to Make Asian Chicken Crunch Salad Recipe

Step 1: Marinate the Chicken

Start by cutting your chicken breast into 1-inch cubes—bite-sized pieces cook evenly and stay super tender. Whisk together the soy sauce, garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, grated ginger, sriracha, and sesame seeds in a shallow bowl. Toss the chicken in and let it marinate while you prep your veggies. I like to let it soak up the flavors for at least 15 minutes; sometimes I even prep this the night before for maximum flavor boost!

Step 2: Prep the Veggies

The colorful mix of purple and green cabbage, shredded carrot, red bell pepper strips, edamame, green onion, and cilantro forms the crunchiest, most refreshing base. I love using a mandoline for the cabbage—thin, even shreds make it easier to toss and eat, but if you don’t have one, no worries: a sharp knife works just fine. Toss all these veggies together in a large bowl and get ready for the dressing.

Step 3: Cook the Chicken

Heat a splash of oil in a skillet over medium heat. Add the marinated chicken pieces, but hold off on the extra marinade for now. Cook the chicken cubes for about 3 minutes on each side until nice and browned. Then pour in the reserved marinade and keep cooking until the chicken reaches 165°F internally and the sauce thickens up a bit, coating the chicken beautifully. Let the chicken cool a little before adding it to the salad to keep the crunch intact.

Step 4: Whisk the Dressing and Toss

Whisk together creamy peanut butter, rice vinegar, honey, toasted sesame oil, soy sauce, ginger, garlic, sriracha, and warm water until smooth. You can adjust the water to get your preferred consistency—some people like it slightly thicker, others love it thinner to coat every leaf. Toss the salad to combine with as much dressing as you like. Then add in the cooked chicken and toss gently so each bite is full of flavor.

Step 5: Garnish and Serve

To finish, sprinkle chopped peanuts, extra sesame seeds, and cilantro right on top. These final touches make all the difference—they add crunch, flavor, and a pop of freshness. Plus, it just looks so pretty on the plate!

How to Serve Asian Chicken Crunch Salad Recipe

Garnishes

I love topping mine with extra chopped peanuts and freshly chopped cilantro—it adds an earthy crunch and bright herbaceous pop that keeps it fresh. A sprinkle of toasted sesame seeds also amps up the nuttiness, making every bite a little celebration.

Side Dishes

When I serve this salad, I usually pair it with simple steamed jasmine rice or sometimes a side of crispy spring rolls—it balances the flavors and turns it into a satisfying meal without much effort.

Creative Ways to Present

For parties or a pretty lunch, I like to serve this salad in individual mason jars layered with the salad on the bottom and chicken on top, then handed out with chopsticks—look how fancy! You can also pile it high in a large vibrant bowl and let everyone help themselves to the crunchy goodness.

Make Ahead and Storage

Storing Leftovers

I store leftover salad and chicken separately in airtight containers to keep everything fresh. The salad can get soggy if dressed too early, so I wait to toss it until right before eating the next day—it keeps that crunch intact beautifully.

Freezing

While I don’t recommend freezing the salad itself because fresh veggies lose their crunch, the cooked marinated chicken can be frozen in an airtight container for up to 3 months. Just defrost in the fridge overnight and toss with freshly prepared salad and dressing for a fast meal.

Reheating

When reheating leftover chicken, I gently warm it in a skillet over medium-low heat just until heated through to avoid drying it out. Then add it to freshly tossed salad with dressing. This keeps everything tasting vibrant and fresh.

FAQs

Final Thoughts

This Asian Chicken Crunch Salad Recipe is one of those dishes that feels special but is super easy to make, which is exactly why I keep coming back to it. The crunchy, fresh veggies combined with savory, tender chicken and that irresistible peanut dressing are just magic together. Next time you want something light but filling, colorful with layers of flavor, give this recipe a shot—I promise it’ll become your new favorite quick meal to share with family and friends.

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