Asian Chicken Crunch Salad Recipe

I prepared a Healthy Asian Chicken Salad that unites chicken strips with crisp mixed greens and vegetables like red bell pepper and carrot. Tossed in a silky peanut dressing with natural peanut butter and rice vinegar, every bite offers crunchy high protein burst that makes this a perfect lunch meal prep.

I’ve been playing around in the kitchen lately and this Asian Chicken Crunch Salad quickly became one of my favorite go-to meals. The mix of flavors here is super exciting, combining tender strips of 1 lb boneless, skinless chicken breasts seasoned with salt, black pepper, and garlic powder with a crisp blend of 4 cups mixed greens, shredded cabbage, a julienned carrot and a thinly sliced red bell pepper.

I also added in some snap peas, edamame and green onions to amp up the crunch factor. The best part?

The simple peanut dressing, made with natural peanut butter, gluten free soy sauce, rice vinegar, and a little honey, ties everything together. It’s high protein, gluten free and easy to prep for lunch during the week.

I love how its healthy vibes mix with a punch of flavor making it a go-to recipe when I need a quick, nutritious meal.

Why I Like this Recipe

I like this recipe cause it’s super healthy and high protein, which helps me stay full without feeling weighed down. I also love that it’s gluten free, so I don’t stress about ingredients I shouldn’t be eating. The peanut dressing is awesome – it’s sweet, tangy, and adds so much flavor to every bite. Plus, I really dig how crunchy everything is; the peanuts and crisp veggies make the salad fun and satisfying to eat.

Ingredients

• Chicken is lean protein, low fat and great for muscle repair while boosting nutrition.
• Cabbage offers fiber and antioxidants with a crisp, refreshing texture enhancing digestion.
• Carrot supplies vitamin A and beta-carotene, adding natural sweetness to balance flavors.
• Mixed greens deliver fibers, vitamins and vibrant color that lifts any salad’s appeal.
• Edamame is a protein-packed bean boosting fiber and richness in every crunchy bite.
• Peanut dressing combining natural peanut butter, soy sauce and ginger brings tangy, nutty zest.
• Bell pepper contributes vitamin C and a crunch that elevates the salad’s freshness.
• Ginger adds spicy warmth and assists digestion while balancing creaminess from peanut butter.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 cups mixed greens (like romaine and spinach)
• 1 cup shredded red or green cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup shelled edamame, cooked
• 1/2 cup snap peas, roughly chopped
• 2 green onions, sliced
• 1/4 cup chopped peanuts (or sliced almonds for extra crunch)
• 1 tablespoon sesame seeds
• For the peanut dressing: 1/4 cup natural peanut butter
• 2 tablespoons gluten free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup if you prefer)
• 1 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon freshly grated ginger
• About 2-3 tablespoons water to thin out the dressing

How to Make this

1. Season the chicken strips with salt, black pepper, and garlic powder.

2. Heat the olive oil in a pan over medium-high heat and cook the chicken until it is golden and fully cooked through.

3. In a large bowl, toss together the mixed greens, shredded cabbage, julienned carrot, sliced red bell pepper, edamame, chopped snap peas, and green onions.

4. In a separate small bowl, whisk the natural peanut butter, gluten free soy sauce, rice vinegar, honey, toasted sesame oil, minced garlic, grated ginger, and 2-3 tablespoons water until it’s smooth.

5. Once the chicken is done, let it cool for a few minutes before adding it to the salad.

6. Drizzle the peanut dressing over the salad and toss everything together well so all the veggies and chicken get coated.

7. Sprinkle the chopped peanuts and sesame seeds over the top for that extra crunch.

8. Taste and adjust the seasoning if needed, then serve immediately or store for a simple meal prep lunch.

Equipment Needed

1. Cutting board – for prepping chicken and vegetables
2. Knife – for slicing chicken and shredding or chopping veggies
3. Large bowl – for tossing mixed greens, cabbage, carrots, bell pepper, edamame, snap peas, and green onions
4. Small bowl – for whisking together the peanut dressing
5. Frying pan – for cooking the seasoned chicken over medium-high heat
6. Measuring spoons – for precise amounts of salt, pepper, garlic powder, and dressing ingredients
7. Measuring cups – for measuring peanut butter, water, and other liquid ingredients
8. Whisk – for thoroughly combining the peanut dressing
9. Spatula – for stirring and turning the chicken in the pan

FAQ

Asian Chicken Crunch Salad Recipe Substitutions and Variations

• Instead of using chicken breasts, you can swap them out for turkey breast strips or even firm tofu if youre looking for a vegetarian twist
• If you dont have olive oil on hand, try using avocado oil or canola oil which gives a similar flavor profile
• For the peanut butter in the dressing, you can use almond butter or cashew butter as an alternative for a tasty twist
• If gluten free soy sauce is unavailable, tamari sauce works just as well without altering the dish greatly

Pro Tips

1. When cookin the chicken, make sure you let it cook long enough on the medium-high heat so it gets a nice crispy exterior, but dont overdo it or it’ll be dry. Let it rest a bit before mixing into the salad so the juices settle into the meat.

2. For the peanut dressing, add the water slowly and keep whisking until you get a smooth and slightly runny sauce; if it’s too thick it won’t coat the veggies evenly.

3. Toasting the sesame seeds and even the chopped peanuts lightly in a dry pan can boost their flavor and just add a little extra crunch that makes a big difference.

4. Mix all the veggies really well when tossing with the dressing so every bite got a bit of everything; sometimes its easy to just pour the dressing over and not mix enough.