This Easy Asian Chicken Crunch Salad is a colorful mix of fresh veggies, tender chicken, and crunchy toppings. It’s full of flavor and perfect for a light meal or a side dish!
I love how quick it is to whip up, especially when it’s warm outside. Just mix everything in a bowl and drizzle with your favorite dressing. Literally, no cooking required! 🥗
Key Ingredients & Substitutions
Chicken: Cooked chicken breasts are great for this salad. You can also use rotisserie chicken for convenience or even grilled tofu for a vegetarian option.
Cabbage mix: A mix of green and purple cabbage adds color and crunch. If you don’t have both, just use one. Napa cabbage or kale could be good alternatives for a twist.
Edamame: This adds protein and texture. If not available, you can use chickpeas or even cooked peas instead.
Peanut butter: It gives the dressing creaminess. You can swap it with almond butter or sunbutter for nut allergies. Just adjust seasoning to taste.
Honey: This sweetens the dressing. Maple syrup or agave can work too, especially for vegan diets.
How Do You Make a Creamy Peanut Dressing?
The dressing ties this salad together and should complement the fresh ingredients. Here’s how to get it just right:
- Start with peanut butter in a medium bowl. It’s best to use smooth peanut butter for a creamy texture.
- Add soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, and garlic.
- Whisk everything together. It may be thick, so slowly add warm water a tablespoon at a time until it’s pourable.
- Taste and adjust with extra soy sauce or sweetness as you prefer. If you like heat, add Sriracha a little at a time.
With these steps, you’ll ensure the dressing perfectly coats your salad, enhancing every bite!
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cooked chicken breasts, diced or shredded
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup shelled edamame (cooked)
- 1/4 cup sliced almonds or chopped peanuts
- 2 tablespoons sesame seeds
- 1/4 cup chopped fresh cilantro
- Optional: crushed red pepper flakes for garnish
For the Dressing:
- 3 tablespoons peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin dressing as needed)
- Optional: Sriracha or chili garlic sauce for heat
How Much Time Will You Need?
This delightful salad takes about 15-20 minutes to prepare. If your chicken is already cooked or you use rotisserie chicken, it can be done even faster! Just mix everything together and enjoy a quick, healthy meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken isn’t cooked, go ahead and bake, grill, or sauté the chicken breasts until they’re fully cooked. Once done, let them cool for a minute, then dice or shred them into bite-sized pieces.
2. Combine the Salad Ingredients:
In a large salad bowl, toss together the shredded cabbage, julienned carrot, thinly sliced red bell pepper, cooked edamame, and sliced almonds (or peanuts). Sprinkle in the sesame seeds and chopped cilantro for a burst of freshness.
3. Make the Dressing:
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, grated ginger, and minced garlic. If the dressing is too thick, add warm water a tablespoon at a time until it reaches your desired consistency. Taste and adjust the flavors, adding Sriracha if you’d like some extra heat!
4. Add Chicken to the Salad:
Once the veggies are mixed, add the chicken pieces to the same salad bowl. This will ensure everything is flavorful together.
5. Dress and Toss:
Drizzle the dressing over the salad and toss everything gently to combine. Make sure all the ingredients are nicely coated in the dressing.
6. Garnish and Serve:
Top your salad with extra sesame seeds, chopped nuts, and cilantro if you like. A sprinkle of crushed red pepper flakes adds a nice touch for those who enjoy a bit of spice!
7. Enjoy!
This salad is best enjoyed fresh but is also great served cold or at room temperature. It’s perfect for lunch, dinner, or even as a potluck dish. Enjoy the refreshing flavors and crunch!
FAQ for Easy Asian Chicken Crunch Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover chicken works perfectly in this salad. Just make sure it’s chopped into bite-sized pieces. This makes the recipe even quicker and helps reduce food waste!
What Other Veggies Can I Add?
You can customize this salad based on what you have on hand! Feel free to add sliced cucumbers, snap peas, grated zucchini, or even bok choy for extra crunch and flavor.
How Long Does Leftover Salad Last in the Fridge?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. Just note that the salad may become soggy over time, so it’s best to enjoy it fresh!
Can I Make the Dressing Ahead of Time?
Yes! The dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using, as it may thicken up when chilled.
