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Asian Chicken Crunch Salad: Fresh, Flavorful, and Perfect for Meal Prep

Asian Chicken Crunch Salad

This Thai peanut chicken crunch salad is the perfect meal prep recipe. It's full of fresh, crisp veggies, crispy sesame chicken and a simple peanut dressing that you'll want to put on everything!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4
Calories 422 kcal

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

Instructions
 

  • Cut the chicken into small cubes. About 1 inch.
  • Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.
  • Whisk together all ingredients for the dressing and set aside.
  • I like to use a mandoline to shred the cabbage, but a regular knife will also work!
  • Add all of the veggies to a large bowl.
  • Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now.
  • Cook on all sides for about 3 minutes or until browned, then add in the remaining marinade.
  • Cook until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened.
  • Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine.
  • Garnish with more cilantro and sesame seeds and enjoy!

Notes

For even cooking, cut the chicken into uniform sizes. Adjust the spice level by modifying the amount of sriracha. Let the dressing sit briefly before using. Top with sesame seeds or toasted nuts for added crunch.