Asian Chicken Crunch Salad

Why You’ll Love This Recipe

This salad brings the crunch factor in a big way while staying light and balanced. The chicken is quickly marinated for bold flavor, the veggies stay crisp for hours, and the peanut-sesame dressing ties everything together with a sweet-heat finish. It’s customizable, meal-prep friendly, and naturally colorful enough to steal the show at any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 1 pound chicken breast
• 1/4 cup low-sodium soy sauce or tamari
• 1 tablespoon minced garlic
• 1–2 tablespoons brown sugar, 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

For the salad:

• 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 cilantro
• 1/4 cup chopped peanuts

For the 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

Directions

1. Marinate the chicken: In a bowl, whisk soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add chicken and toss to coat. Marinate 15–30 minutes (or up to 2 hours in the fridge).
2. Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Remove chicken from marinade, letting excess drip off. Sear, stirring occasionally, until browned and cooked through, 6–8 minutes (internal temp 165°F/74°C). Transfer to a plate to rest 5 minutes, then slice or cube.
3. Make the dressing: In a jar, combine peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water. Shake or whisk until smooth and pourable. Thin with a splash more water if desired.
4. Build the salad: In a large bowl, combine purple and green cabbage, carrot, bell pepper, edamame, green onion, and cilantro.
5. Toss and serve: Add chicken. Drizzle on about two-thirds of the dressing and toss to coat. Sprinkle with chopped peanuts and add more dressing to taste.

Servings and timing

Serves: 4
Prep time: 20 minutes (plus 15–30 minutes marinating, optional)
Cook time: 6–8 minutes
Total time: 30–45 minutes

Variations

• Grill it: Grill whole chicken breasts 4–6 minutes per side, rest, then slice.
• Nut-free: Use sunflower seed butter in the dressing and toasted sunflower seeds instead of peanuts.
• Extra veggies: Add snap peas, cucumber, or thinly sliced radishes for more crunch.
• Lower sugar: Reduce brown sugar in the marinade and swap honey for a little maple or omit entirely.
• Spice level: Adjust sriracha in both marinade and dressing to taste, or add chili crisp for heat and texture.
• Protein swap: Try shrimp, tofu, or thinly sliced steak with the same marinade.

Storage/Reheating

Store salad components and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep cooked chicken separate as well; enjoy it cold or gently rewarm in a skillet over low heat. Dress just before serving to maintain maximum crunch. If the dressing thickens in the fridge, loosen with a teaspoon of warm water.

FAQs

Can I cook the chicken in the oven?

Yes. Arrange marinated chicken on a lined sheet pan and bake at 425°F (220°C) for 12–15 minutes, or until cooked through.

Do I have to marinate the chicken?

A short 15–30 minute marinate adds great flavor, but in a pinch you can toss and cook immediately.

Can I use rotisserie chicken?

Absolutely. Toss shredded rotisserie chicken with 1–2 tablespoons of the marinade (no raw chicken involved) to infuse flavor, then proceed.

How do I keep the cabbage extra crunchy?

Wait to dress the salad until just before serving and slice cabbage thinly but not too fine.

Is this gluten-free?

Use certified gluten-free tamari and confirm sriracha and other condiments are gluten-free.

How can I make the dressing creamier?

Add 1–2 extra teaspoons peanut butter and reduce water slightly.

What if I don’t have tahini?

Omit it or replace with an extra teaspoon of peanut butter and a drizzle more sesame oil.

Can I meal-prep this?

Yes portion veggies and chicken in containers, pack dressing separately, and combine right before eating.

Can I use pre-shredded coleslaw mix?

Definitely. It’s a time-saver; combine green and red mixes to get that rainbow crunch.

How do I make it lower in sodium?

Use low-sodium soy sauce/tamari, skip added salt, and add a squeeze of lime for brightness instead.

Conclusion

This Asian Chicken Crunch Salad delivers big flavor and serious texture with minimal effort savory-sweet marinated chicken, a mountain of crisp veggies, and a punchy peanut-sesame dressing. It’s a reliable, crowd-pleasing bowl you’ll want in regular rotation for fast, fresh meals.

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