This Easy Asian Chicken Crunch Salad is fresh and tasty, packed with crunchy veggies and juicy chicken. The dressing brings a nice zesty kick that will wake up your taste buds!
You know what’s great? You can customize this salad with whatever veggies you have! I love tossing in some extra nuts for even more crunch. Perfect for lunch or a light dinner!
Key Ingredients & Substitutions
Cooked chicken: You can use rotisserie chicken for ease, or any leftover cooked chicken you have. If you’re vegetarian, try using tofu or tempeh instead, which will also absorb the dressing nicely!
Cabbage: Green and purple cabbage add crunch and color, but you can substitute napa cabbage or even bagged coleslaw mix if you’re in a hurry!
Edamame: This ingredient adds protein and a unique texture. If you can’t find it, try using peas or even chickpeas for a different twist.
Dressing: I love using creamy peanut butter, but you can swap it for tahini or sunflower seed butter for a different taste, especially if you have nut allergies.
How Do I Make the Dressing Smooth and Flavorful?
The dressing is crucial for tying your salad together. Here’s how to make it perfect:
- Start by mixing the peanut butter with soy sauce and rice vinegar in a small bowl; this helps it blend better.
- Add your minced garlic and grated ginger for that fresh kick, whisking everything together.
- If the dressing is too thick, gradually add warm water, one tablespoon at a time, until you get a nice pourable consistency.
- If you enjoy a bit of heat, toss in some sriracha or chili sauce, adjusting to your spice preference.
These steps will ensure your dressing is smooth, creamy, and full of flavor, enhancing the crunch of your salad!
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, diced or shredded
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame (cooked and shelled)
- 1/4 cup sliced almonds
- 2 tablespoons sesame seeds
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thinly
- Optional: crushed red pepper flakes for a bit of heat
For the Dressing:
- 1/4 cup creamy peanut butter or almond butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1-2 tablespoons warm water (to thin the dressing to desired consistency)
- Optional: 1 teaspoon sriracha or chili sauce for spice
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, and you can chill it for an additional 15-20 minutes if you like. It’s a quick and easy meal, perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, sliced red bell pepper, cooked edamame, sliced almonds, sesame seeds, chopped cilantro, and sliced green onions. Mix them gently, so everything is well combined and ready for the chicken.
2. Add the Chicken:
Now, gently fold in the cooked chicken pieces into the veggie mix. You want to make sure the chicken is evenly distributed throughout the salad for great flavor in every bite.
3. Make the Dressing:
In a separate small bowl, whisk together the creamy peanut butter (or almond butter), soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. If you want a spicy kick, add the sriracha. Gradually add warm water, one tablespoon at a time, until the dressing is smooth and easily pourable.
4. Dress the Salad:
Pour the delicious dressing over the salad mixture. Toss everything together thoroughly so that every piece is coated with that flavorful dressing.
5. Garnish and Serve:
Sprinkle some extra sesame seeds and chopped cilantro on top for a lovely presentation. If you want a touch of heat, add a pinch of crushed red pepper flakes.
6. Optional: Chill the Salad:
If you have time, chilling the salad for about 15-20 minutes helps marry the flavors together beautifully. Just cover it with plastic wrap or a lid before placing it in the fridge.
Enjoy this fresh, crunchy salad packed with vibrant veggies and tender chicken, all brought together with a delicious Asian-inspired peanut dressing! Perfect for lunch or as a light dinner option!
FAQ for Easy Asian Chicken Crunch Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works perfectly. Just make sure it’s diced or shredded for easy mixing into the salad.
Can I Make This Salad Vegan or Vegetarian?
Yes! Simply substitute the chicken with tofu, tempeh, or chickpeas for extra protein. You can also use plant-based alternatives for the dressing, such as tahini instead of peanut butter.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If the dressing is already mixed in, the salad might get a bit soggy, so consider keeping the dressing separate until you’re ready to eat.
Can I Add Extra Vegetables to the Salad?
Definitely! Feel free to include any extra veggies you love or have on hand, such as cucumbers, snap peas, or radishes. Just chop them up and toss them in for added crunch and flavor!
