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Asian Chicken Crunch

Featured in Fresh Salads You'll Actually Want to Eat.

This dish brings together bold flavors and great textures for a tasty, healthy meal. The chicken is marinated in a savory-sweet sesame mix, while the salad shines with a peanut dressing that’s slightly sweet, savory, and a bit spicy. Crunchy veggies hold up well for meal prep, and everything can be tossed together easily. Perfect for busy weeks!
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Updated on Thu, 03 Apr 2025 23:34:37 GMT
Crunchy Asian Salad with Chicken Pin it
Crunchy Asian Salad with Chicken | cookbybook.com

Crispy veggies in every color mix with perfectly cooked chicken in this bright Asian-style salad. Each mouthful gives you that satisfying crunch, while the smooth peanut sauce blends all the tastes together wonderfully.

Key Ingredients

  • Chicken: Go for juicy breast or thigh meat, sliced evenly so it all cooks the same way
  • Cabbage Mix: Use both purple and green types for pretty colors and different kinds of crunch
  • Peanut Butter: Pick the plain, unsweetened kind for the best sauce
  • Fresh Herbs: Throw in cilantro and green onions for fresh smells and tastes

Cooking Method

1. Getting Chicken Ready:
Slice chicken into small cubes. Mix all marinade stuff together well. Toss chicken in it until covered. Let it sit 15-30 minutes. Get your pan hot or turn on your air fryer.
2. Fixing Veggies:
Cut cabbage into thin strips. Turn carrots into skinny sticks. Slice peppers nice and thin. Chop herbs right before you need them. Make sure everything stays dry and crisp.
3. Whipping Up Peanut Sauce:
Use peanut butter that's not cold from the fridge. Pour in soy sauce bit by bit, mixing as you go. Add rice vinegar and sesame oil. Mix in honey to make it taste balanced. Add warm water if it's too thick. Try it and tweak if needed. Let it sit so flavors can mix.
4. Cooking Your Chicken:
In a Pan: Heat oil till it's hot. Put chicken in one layer. Don't pack them too close. Cook till they're golden. Save marinade for extra flavor. Using Air Fryer: Heat to 380°F first. Put chicken pieces with space between. Cook 14-16 minutes. Shake the basket every 5 minutes.
Thai peanut chicken crunch salad Pin it
Thai peanut chicken crunch salad | cookbybook.com

How To Store

  • Salad without dressing stays good 5 days
  • Keep sauce in tight container
  • Warm chicken up on its own if you want
  • Only combine what you'll finish

Mix It Up

  • Throw in some orange segments for sweetness
  • Add crunchy sugar snap peas
  • Switch peanut butter for almond or cashew butter
  • Mix in some cooked pasta to fill you up more

This salad works great in lunch boxes, at picnics, or for quick dinners. The way the peanut sauce sticks to all the veggies and chicken makes every bite taste amazing. And it's one of those rare salads that's even better the next day after sitting in the fridge.

Ways To Eat It

  • Wrapped in lettuce leaves
  • Served on top of brown rice
  • Stuffed inside spring rolls
  • Piled onto bread for a sandwich

Personal Touches

  • Try different veggie combos
  • Sprinkle with almonds or cashews
  • Mix in sliced apple or mango
  • Swap chicken for tofu or shrimp
Delicious Healthy Asian Chicken Crunch Salad Recipe Pin it
Delicious Healthy Asian Chicken Crunch Salad Recipe | cookbybook.com

I make this salad almost every week now - it's fresh, it fills me up, and it's packed with flavor. Plus, it's super easy to change based on whatever's in your fridge.

Frequently Asked Questions

→ Can I get everything ready early?
Sure thing! Prep everything ahead and stash it in the fridge. Just wait to add the dressing until you're ready to eat so it stays fresh and crunchy.
→ Is there a peanut-free option?
Absolutely! Swap peanut butter for almond, sunflower, or tahini. Skip the peanuts on top or use a different kind of nut or seed.
→ How long will it keep once prepped?
The undressed veggies will stay good for 3-4 days in the fridge. Keep chicken and dressing separate, then combine when it’s time to enjoy.
→ How do I dial down the heat?
You can cut back or skip the sriracha in the chicken marinade and dressing if you want it milder.
→ What’s a good cabbage substitute?
Try romaine, Napa cabbage, or any crunchy lettuce instead. Just remember that softer leaves won’t stay fresh as long.

Chicken Crunch Salad

This colorful dish has marinated chicken, crunchy veggies, and creamy peanut dressing. It’s a go-to option for prepping meals in advance!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Susan

Category: Salads

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Chicken Mix

01 1 tablespoon toasted sesame seeds
02 1 pound chicken breast, diced into small cubes
03 2 teaspoons finely grated fresh ginger
04 1 tablespoon tahini paste
05 1-2 tablespoons dark brown sugar
06 1/4 cup tamari or reduced-sodium soy sauce
07 1 tablespoon chili garlic sauce (sriracha)
08 1 tablespoon garlic, minced fresh
09 1 tablespoon toasted sesame oil
10 1 tablespoon rice wine vinegar

→ Veggie Medley

11 1 cup shredded carrots
12 1/2 cup chopped peanuts
13 3 cups finely shredded green cabbage
14 3 cups thinly shredded purple cabbage
15 1/4 cup fresh cilantro, roughly chopped
16 1/2 cup shelled edamame
17 1 red bell pepper, sliced into thin pieces
18 1/2 cup diced green onions

→ Peanut Sauce

19 3 tablespoons plain creamy peanut butter
20 1 teaspoon finely minced garlic
21 2 tablespoons tamari or light soy sauce
22 2 teaspoons hot sriracha sauce
23 1 teaspoon freshly grated ginger root
24 2 tablespoons warmed water (add more if needed)
25 1 tablespoon sesame oil, roasted
26 2 tablespoons sweet honey
27 2 tablespoons rice vinegar

Instructions

Step 01

Dice up your chicken into bite-sized cubes. Combine the marinade ingredients in a dish, mix well, and toss the chicken in. Let it soak while you get the rest of the ingredients ready.

Step 02

Mix everything together for the peanut dressing in a small bowl. Stir until it’s creamy and smooth. Add a splash of warm water if it’s too thick, then set it aside.

Step 03

Finely shred the cabbages using a mandoline if you’ve got one. Prep the other veggies and toss them into a big mixing bowl.

Step 04

Warm a bit of oil in a skillet on medium heat. Sear the marinated chicken for about 3 minutes per side till you see a golden color. Pour in the leftover marinade and keep cooking until it thickens and the chicken’s cooked through (165°F internally).

Step 05

Add the peanut dressing to the salad bowl and mix it all up. Top it with the cooked chicken, gently toss again, and finish with more cilantro or sesame seeds on top.

Notes

  1. Switch up the vegetables with your favorites if you’d like.
  2. Feel free to use almond, tahini, or sunflower butter instead of peanut butter.

Tools You'll Need

  • Cutting board and sharp knife
  • Big salad bowl
  • Heavy skillet (nonstick is good too)
  • Mandoline slicer (optional)
  • Hand whisk or fork

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts
  • Soy
  • Sesame

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 422
  • Total Fat: 20 g
  • Total Carbohydrate: 29 g
  • Protein: 34 g