Chicken Crunch Salad (Print Version)
# 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:
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.
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.
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.
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).
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:
01 -
Switch up the vegetables with your favorites if you’d like.
02 -
Feel free to use almond, tahini, or sunflower butter instead of peanut butter.