Peanut chicken crunch salad is a delightful combination of textures and flavors that brings a burst of freshness to your table. This quick and easy salad features tender chicken marinated to perfection, vibrant crunchy veggies, and a creamy peanut dressing that makes every bite memorable. It’s perfect for a light lunch, a picnic, or a refreshing side dish at your spring gatherings.
Table of Contents
Why You’ll Love Peanut Chicken Crunch Salad
This peanut chicken crunch salad is not only delicious but also incredibly versatile. The combination of crispy cabbage, vibrant bell peppers, and creamy dressing creates a symphony of flavors that will leave you craving more. Plus, it’s an easy way to sneak in some veggies while enjoying the satisfying crunch of peanuts and edamame!
Key Ingredients
Chicken and Marinade
- 1 pound chicken breast
- ¼ cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
Cabbage Mix
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
Carrots and Bell Pepper
- 1 cup shredded carrot
- 1 red bell pepper, sliced into strips
Edamame
- ½ cup shelled edamame
Fresh Herbs
- ½ cup diced green onion
- ½ cup chopped cilantro
- ¼ cup chopped peanuts
Creamy Peanut Dressing
- 3 tablespoons natural creamy peanut butter
- 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)
How to Make Peanut Chicken Crunch Salad
To start, cut the chicken into 1-inch cubes. Then, mix all marinade ingredients in a shallow bowl, add the chicken, and allow it to marinate while you prepare the other ingredients. Meanwhile, combine all dressing ingredients in a bowl and set aside.
Next, shred the cabbage using a mandoline or knife and place all vegetables in a large bowl. Heat a skillet with a bit of oil over medium heat. Add the marinated chicken, reserving the remaining marinade, and cook for about 3 minutes until browned. Then, add the reserved marinade and cook until the chicken reaches an internal temperature of 165°F and the sauce thickens.
Allow the chicken to cool slightly. Toss the salad with your desired amount of dressing, add the chicken, and mix well. Garnish with extra cilantro and sesame seeds before serving for an added touch of freshness.
Storage Tips
To keep your salad fresh, store it in an airtight container in the fridge for 3-5 days. The crunchy vegetables will maintain their texture even with dressing, making it a perfect make-ahead meal!
Variations and Substitutions
If you’re looking for a twist, consider using coleslaw mix for convenience. For those following a vegetarian diet, swap the chicken for sesame tofu or teriyaki tofu, or serve the salad as a wrap with cooked rice noodles for a heartier meal. You can also add peanuts, roasted cashews, sesame seeds, or crispy wonton strips for extra crunch!
More Delicious Recipes to Try Next
- Spring Salad with Grilled Chicken
- Asian Cabbage Salad
- Spring Couscous Salad
- Creamy Cucumber Salad
- Chopped Peach Caprese Salad
FAQs
Is peanut chicken salad gluten free?
Yes, if you use gluten-free soy sauce or tamari instead of regular soy sauce.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and will add flavor to your salad.
What vegetables work best in chicken crunch salad?
Crispy vegetables like cabbage, carrots, bell peppers, and edamame work wonderfully in this salad.
Can this salad be made ahead of time?
Yes, you can make this salad ahead of time and store it in the fridge for up to 5 days.
Is peanut dressing healthy?
Peanut dressing can be nutritious as it contains healthy fats from peanut butter, but check the ingredients for added sugars.
Conclusion
Enjoy this peanut chicken crunch salad as a vibrant addition to your spring meals! With its wonderful blend of flavors and textures, it’s sure to be a hit. Don’t forget to check out more delicious recipes like Elly’s Pinterest for more inspiration and ideas to enhance your culinary adventures!
Easy Peanut Chicken Crunch Salad for Springtime Delight
Equipment
- skillet
- bowl
- mandoline or knife
Ingredients
- 1 pound chicken breast
- ¼ cup low sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1-2 tablespoons brown sugar
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 medium red bell pepper, sliced into strips
- ½ cup shelled edamame
- ½ cup diced green onion
- ½ cup chopped cilantro
- ¼ cup chopped peanuts
- 3 tablespoons natural creamy peanut butter
- 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
Instructions
- Cut the chicken into 1-inch cubes and marinate with soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, and sriracha.
- Prepare the dressing by combining peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, and warm water in a bowl.
- Shred the cabbages and carrots, and place all vegetables in a large bowl.
- Cook the marinated chicken in a skillet over medium heat until browned, then add the reserved marinade and cook until the chicken is done.
- Toss the salad with the dressing, add the chicken, and garnish with cilantro and sesame seeds before serving.