This Easy Asian Chicken Crunch Salad is a fresh and tasty dish full of colorful veggies and tender chicken. The crunchy toppings add a fun twist to every bite!
Honestly, what’s not to love about a salad with crunch? I like to throw in some extra almonds for that delightful snap! Perfect as a side or a light meal—so easy to enjoy!
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is a great time-saver here! You can also use grilled chicken breast for a fresh flavor. If you’re vegetarian, try tofu or chickpeas instead.
Shredded Cabbage: A mix of green and purple cabbage adds color and texture. If you’re short on time, packaged coleslaw mixes work well too. You could also use kale for a heartier texture.
Edamame: This boosts protein and crunch. If you can’t find it, try using peas or even chickpeas. Just make sure any substitute complements the flavors of the salad.
Peanut Butter: Creamy peanut butter gives a rich flavor. If you’re nut-free, sunflower seed butter is a great alternative, providing a similar texture without the nuts.
How Do I Make the Perfect Dressing?
The dressing can really elevate your salad, and it’s quite simple to make! Follow these steps for a smooth mix:
- In a bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic.
- Whisk until the ingredients start to blend but may be thick.
- Slowly add water, one tablespoon at a time, mixing until you reach a desirable pourable consistency. Don’t rush this—getting it just right makes a big difference!
Let the dressing sit for a minute before using—it allows the flavors to develop even more!
How to Make Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
- For the Salad:
- 2 cups cooked chicken breast, diced or shredded
- 4 cups shredded cabbage mix (green and purple cabbage)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup edamame (shelled, cooked)
- 1/4 cup sliced almonds
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sesame seeds
- 1 teaspoon red pepper flakes (optional for heat)
- For the Asian Dressing:
- 1/4 cup creamy peanut butter or almond butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Water to thin dressing as needed
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and assemble, making it a quick option for lunch or dinner. If you choose to chill it in the fridge, allow an extra 15-20 minutes for the flavors to meld together.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, cooked edamame, and diced cooked chicken. This colorful mix gives the salad a crunchy and vibrant base!
2. Add Crunch and Flavor:
Next, sprinkle in the sliced almonds, chopped cilantro, sesame seeds, and red pepper flakes (if you like a bit of spice). Gently toss everything together to mix evenly. The mix of textures and flavors will make your salad exciting!
3. Make the Dressing:
In a separate bowl, whisk together the creamy peanut butter (or almond butter), soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated fresh ginger, and minced garlic. Mix until smooth. If the dressing is too thick, add a little water, one tablespoon at a time, until you reach a nice pourable consistency.
4. Combine the Dressing and Salad:
Drizzle the freshly made dressing over your salad mixture. Toss everything again until all the ingredients are coated well with the dressing. You want to ensure every bite is bursting with flavor!
5. Serve and Enjoy:
Your salad can be served immediately for a fresh crunch, or you can chill it in the fridge for 15-20 minutes if you prefer a colder salad. Grab a fork and dig in—your delicious Asian Chicken Crunch Salad is ready to enjoy!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just make sure it’s diced or shredded into bite-sized pieces for easy mixing!
How Can I Make This Salad Vegetarian?
For a vegetarian version, simply replace the chicken with tofu or chickpeas. Both options provide ample protein and a great texture that complements the salad nicely!
How Do I Store Leftover Salad?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Note that the salad may lose some crunch, so you might want to keep the dressing separate until you’re ready to eat it.
Can I Prepare This Salad in Advance?
You can prep all the ingredients and store them separately in the fridge, but it’s best to dress the salad just before serving to maintain that crunchy texture. If you want to make it ahead, try combining everything without the dressing and add it when you’re ready to eat!
