Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound chicken breast; 1/4 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; 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; 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)

Asian Chicken Crunch Salad

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Indulge in the vibrant flavors and textures of the Asian Chicken Crunch Salad, a delightful dish that brings together fresh vegetables and tender chicken with a creamy peanut dressing. This salad is perfect for any occasion, from casual lunches to festive gatherings. With its quick preparation time and meal prep-friendly nature, it’s an ideal choice for busy weeknights. Enjoy the satisfying crunch of cabbage, carrots, and bell peppers combined with the protein-packed goodness of chicken and edamame. Whether served as a main course or a side dish, this salad is sure to be a crowd-pleaser that keeps well in the fridge.

Author: Marjorie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Frying
Cuisine: Asian

Ingredients

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1 pound chicken breast
1/4 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
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
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)

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Instructions

Cut chicken into small cubes and marinate in soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha.
Whisk together peanut dressing ingredients in a separate bowl.
Shred cabbages and carrots; combine in a large mixing bowl.
Cook marinated chicken in a skillet until browned; add remaining marinade until cooked through.
Combine cooled chicken with veggies; toss with dressing and garnish with sesame seeds and cilantro.

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 450
Sugar: 8g
Sodium: 700mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 38g
Cholesterol: 75mg

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