Easy Peanut Chicken Crunch Salad for Springtime Delight
This Easy Peanut Chicken Crunch Salad is a vibrant and refreshing dish perfect for springtime, featuring tender chicken, crunchy vegetables, and a creamy peanut dressing.
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.
Notes
For storage, keep the salad in an airtight container in the fridge for 3-5 days. Consider adding peanuts, roasted cashews, sesame seeds, or crispy wonton strips for extra crunch. For a vegetarian option, substitute chicken with sesame tofu or teriyaki tofu.