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Asian Chicken Crunch Salad

Asian Chicken Crunch Salad
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Discover the joy of vibrant flavors with this Asian Chicken Crunch Salad, a delightful medley of fresh vegetables and tender sesame chicken, all tossed in a creamy peanut dressing. This salad isn’t just a meal; it’s an experience that brings the essence of wholesome ingredients to your table. Each bite is filled with colorful crunch from purple and green cabbage, crispy carrots, and sweet bell peppers, perfectly complemented by protein-packed chicken and edamame. Ideal for meal prep or casual gatherings, this salad is as nutritious as it is delicious—perfect for busy weeknights or a refreshing lunch option.

Ingredients

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  • 1 pound chicken breast, cubed
  • 3 cups shredded purple cabbage
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced
  • 1/2 cup shelled edamame
  • 1/4 cup low sodium soy sauce or tamari
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons rice vinegar
  • Fresh cilantro and chopped peanuts for garnish

Instructions

  1. Marinate cubed chicken in soy sauce, minced garlic, brown sugar, tahini, and sesame oil for at least 10 minutes.
  2. Prepare the peanut dressing by whisking together peanut butter, rice vinegar, honey, sesame oil, grated ginger, and sriracha until smooth.
  3. Shred the cabbage and carrots using a knife or mandoline. Combine in a large mixing bowl with sliced bell pepper and edamame.
  4. Heat oil in a skillet over medium heat. Cook marinated chicken until browned and cooked through (about 7 minutes). Add remaining marinade to the pan to thicken.
  5. Toss the cooked chicken into the bowl with veggies. Drizzle with peanut dressing and mix well.
  6. Garnish with chopped peanuts and cilantro before serving.

Nutrition

Find it online: https://isabellacooks.com/asian-chicken-crunch-salad/