Meals We Like

Asian Chicken Crunch Salad

Name: Asian Chicken Crunch Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Chicken; 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; Salad; 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 (optional); 1/4 cup chopped peanuts (optional); Dressing; 3 tablespoons natural creamy peanut butter (used PB2); 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)

4 servings

servings

15 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

Chicken

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

Salad

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 (optional)

1/4 cup chopped peanuts (optional)

Dressing

3 tablespoons natural creamy peanut butter (used PB2)

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)

Directions

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 browed, 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!

Nutrition

Serving Size

1 bowl

Calories

422 kcal

Total Fat

20 g

Saturated Fat

Unsaturated Fat

Trans Fat

Cholesterol

Sodium

Total Carbohydrate

29 g

Dietary Fiber

6 g

Total Sugars

19 g

Protein

34 g