Name: Asian Chicken Crunch Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 1 pound chicken breast; 1/4 cup low sodium soy sauce or tamari; 1 tablespoon minced garlic; 1–2 tablespoons brown sugar (adjust to taste); 1 tablespoon tahini; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons fresh grated ginger; 1 tablespoon sriracha; 1 tablespoon sesame seeds; 3 cups shredded purple cabbage; 3 cups shredded green cabbage; 1 cup shredded carrot; 1 red bell pepper, sliced into strips; 1/2 cup shelled edamame; 1/2 cup diced green onion; 1/2 cup chopped fresh cilantro; 1/4 cup chopped peanuts; 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)

Jump to Recipe

A vibrant fusion of flavor and texture, this Asian Chicken Crunch Salad is everything you want in a wholesome, satisfying meal. Loaded with colorful vegetables, tender marinated chicken, and a bold, creamy peanut dressing, this salad is more than just a side—it’s a complete, protein-rich dish. Perfect for meal prep, lunch boxes, or a light dinner, it combines the best of fresh ingredients with bold Asian-inspired flavors.

The chicken is marinated in a flavorful blend of soy sauce, garlic, tahini, ginger, sesame oil, and sriracha, giving it a deeply savory and slightly spicy profile. Paired with a mix of green and purple cabbage, carrots, bell pepper, edamame, and peanuts, every bite delivers a satisfying crunch. The peanut dressing—smooth, nutty, and perfectly balanced with rice vinegar and honey—ties the entire dish together with a rich and tangy finish.

Ideal for anyone looking to eat more vegetables without sacrificing taste, this salad is also easily customizable and naturally gluten-free when made with tamari. It stores well, making it a smart choice for meal prepping, and can be served chilled or at room temperature. Once you try this colorful, crave-worthy salad, it’s bound to become a staple in your weekly rotation.

Why You’ll Love This Recipe

Bold, Balanced Flavors

From the marinated chicken to the spicy-sweet peanut dressing, every bite offers a delicious contrast of umami, tang, and mild heat.

Crunchy, Colorful Texture

Crispy cabbage, bell peppers, edamame, and peanuts give this salad a unique and satisfying crunch in every forkful.

High in Protein

Thanks to the chicken and edamame, this dish is a protein-rich option that’s both filling and energizing.

Great for Meal Prep

This salad holds up well in the fridge, making it an excellent option for lunch boxes and quick weekday meals.

Gluten-Free Friendly

Use tamari instead of soy sauce and this dish easily fits a gluten-free lifestyle without compromising on flavor.

Ingredients

Chicken

Chicken breast
Low sodium soy sauce or tamari
Garlic
Brown sugar
Tahini
Toasted sesame oil
Rice vinegar
Fresh grated ginger
Sriracha
Sesame seeds

Salad

Shredded purple cabbage
Shredded green cabbage
Shredded carrot
Red bell pepper
Shelled edamame
Green onion
Cilantro
Chopped peanuts

Dressing

Natural creamy peanut butter
Rice vinegar
Honey
Toasted sesame oil
Low sodium soy sauce or tamari
Fresh grated ginger
Garlic
Sriracha
Warm water

Variations

Vegetarian Version: Skip the chicken and double the edamame for a plant-based protein boost.
Noodle Salad: Add cooked and chilled rice noodles or crispy chow mein noodles for an extra layer of texture.
Nut-Free Dressing: Substitute sunflower seed butter for peanut butter if allergies are a concern.
Milder Flavor: Omit or reduce the sriracha for a kid-friendly, less spicy version.
Extra Crunch: Top with sesame sticks or wonton strips right before serving.

How to Make the Recipe

Step 1

In a bowl, whisk together soy sauce or tamari, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add chicken breast and marinate for at least 30 minutes or up to 2 hours.

Step 2

Grill, pan-sear, or bake the marinated chicken until cooked through. Let it rest, then slice or shred.

Step 3

In a large mixing bowl, combine shredded purple and green cabbage, carrots, red bell pepper, edamame, green onions, cilantro, and chopped peanuts.

Step 4

In a separate bowl, whisk together the peanut butter, rice vinegar, honey, sesame oil, soy sauce or tamari, ginger, garlic, sriracha, and warm water. Add more water to thin if necessary.

Step 5

Toss the salad with the dressing until evenly coated.

Step 6

Top with the cooked chicken and an extra sprinkle of peanuts or sesame seeds, if desired.

Tips for Making the Recipe

Use pre-shredded coleslaw mix to save time on prep.
Marinate the chicken in advance for deeper flavor.
Adjust sriracha and honey to your taste for the perfect sweet-heat balance.
For extra crunch, don’t add the peanuts until just before serving.
Make the dressing in a jar for easy shaking and storing.

How to Serve

Serve this salad as a standalone entrée for lunch or dinner, or as a side with grilled meats or spring rolls. It also works beautifully as part of a buffet or potluck spread. For a heartier meal, pair with rice noodles or a bowl of jasmine rice.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible to maintain crunch.

Freezing

This recipe is not freezer-friendly due to the fresh vegetables and dressing texture.

Reheating

Reheat only the chicken if desired. The salad and dressing are best served chilled or at room temperature.

FAQs

1. Can I use rotisserie chicken instead of marinated chicken?

Yes, for convenience, shredded rotisserie chicken works well—just skip the marinating step.

2. Is the peanut dressing spicy?

It has a mild kick from sriracha. Adjust to your spice preference.

3. Can I make the salad ahead of time?

Yes, but store the dressing separately and mix right before serving for the best texture.

4. What can I substitute for tahini?

You can use additional peanut butter or sunflower seed butter as an alternative.

5. Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce.

6. Can I meal prep this for the week?

Absolutely. Store the ingredients and dressing separately and assemble as needed.

7. What type of peanut butter should I use?

Natural creamy peanut butter works best for the dressing’s consistency and flavor.

8. Can I omit the peanuts?

Yes, leave them out or replace with toasted seeds like sunflower or pumpkin for crunch.

9. How do I store the dressing?

Keep it in a sealed jar in the fridge for up to a week. Shake well before using.

10. What if I don’t have rice vinegar?

Apple cider vinegar can be used as a substitute, though it may slightly change the flavor.

Conclusion

Asian Chicken Crunch Salad is the perfect harmony of flavor, texture, and nutrition. Packed with vibrant veggies, flavorful chicken, and a creamy peanut dressing, it’s a refreshing and satisfying meal that’s as enjoyable to look at as it is to eat. With flexible ingredients, easy prep, and great storage potential, it’s a go-to recipe for busy weeks, gatherings, or when you simply crave a delicious, wholesome salad with a bit of crunch.