This colorful Asian Chicken Crunch Salad brings together tasty chicken, fresh veggies, and a crunchy twist that you won’t forget. It’s quick to make and perfect for a light meal!
I love how the dressing adds a zesty kick that brightens everything up. Plus, you can grab whatever veggies are in your fridge—it’s a fun way to use them up! 🥗
Key Ingredients & Substitutions
Cooked Chicken Breast: You can use rotisserie chicken for convenience. If you’re vegetarian, try using tofu or chickpeas for protein.
Cabbage Mix: This salad shines with both green and purple cabbage. If you can’t find it, any leafy greens like spinach or kale could work. For extra crunch, add watercress!
Edamame: Look for shelled edamame in the frozen section. You can substitute with green peas if you’re in a pinch. Both add a nice pop of color and nutrition!
Nuts: Almonds and peanuts add crunch and healthy fats. If you have nut allergies, sunflower seeds or pumpkin seeds are great alternatives.
Dressing: The peanut butter in the dressing is key for flavor. If you need it nut-free, try sunflower seed butter or tahini. Adjust sweetness with agave if honey isn’t suitable for you.
How Do You Get Perfectly Mixed Ingredients?
Mixing the salad well ensures every bite is packed with flavor. When combining the ingredients, start with the veggies. Toss them lightly first, then hand-mix in the chicken and nuts to avoid crushing them.
- Using a large bowl helps you toss without spilling. Get your hands in there for better mixing!
- Add the dressing gradually. Start with half, mix, and add more if needed. This keeps the salad from getting soggy.
- Toss gently but thoroughly to coat all ingredients evenly. Fresh herbs like cilantro can be added last for brightness.
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, diced or shredded
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds or chopped peanuts
- 2 tablespoons sesame seeds
- 1/4 cup crunchy chow mein noodles (optional)
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon peanut butter (creamy or chunky)
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha or chili paste (optional for heat)
- 2-3 tablespoons water (to thin as needed)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prep. If you need to cook the chicken, add an extra 10-15 minutes for that. Overall, you’ll have a fresh, crunchy meal ready in under 30 minutes!
Step-by-Step Instructions:
1. Cook the Chicken:
If your chicken isn’t cooked yet, heat a bit of oil in a pan over medium heat. Add the diced chicken breast and sauté until it’s cooked through and has a lovely golden color. This should take about 7-10 minutes. Once done, set the chicken aside to cool.
2. Combine the Veggies:
In a large salad bowl, mix together the shredded cabbage, shredded carrots, sliced red bell pepper, cooked edamame, and chopped cilantro. This colorful mix is the base of your salad!
3. Add Chicken and Crunch:
Now, add the cooled chicken into the bowl along with the sliced almonds or chopped peanuts, sesame seeds, and if you like, some crunchy chow mein noodles for an extra crunch.
4. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), peanut butter, sesame oil, grated ginger, minced garlic, and sriracha. Mix until smooth. If the dressing is too thick, slowly add 2-3 tablespoons of water until you get your desired consistency.
5. Toss It All Together:
Drizzle the dressing over the salad and toss everything together gently. Be sure all the veggies and chicken are well coated in that delicious dressing!
6. Serve and Enjoy:
It’s best to serve the salad right away while everything is fresh and crunchy. You can add a little more cilantro or some extra sesame seeds on top for a nice finishing touch.
Enjoy your vibrant, crunchy, and flavorful Easy Asian Chicken Crunch Salad!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken, such as rotisserie chicken, works perfectly for this salad. Just shred or dice it, and it’s ready to go!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and replace it with tofu or chickpeas for added protein. You can also add extra veggies like bell peppers or snap peas for a satisfying crunch.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until you’re ready to eat to maintain the salad’s crunchiness!
Can I Prep This Salad in Advance?
Yes! You can prepare the components of the salad a day ahead—chop veggies and cook the chicken. Just combine everything and add the dressing before serving to keep it fresh and crisp!
