Irresistible Asian Chicken Crunch Salad Recipe to Try Now

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Asian Chicken Crunch Salad Recipe

There’s a certain magic in a vibrant bowl of Asian Chicken Crunch Salad that dances on your taste buds, turning any dull day into a culinary celebration. Imagine the crispness of fresh vegetables mingling with succulent chicken, all generously coated in a tangy, savory dressing that makes every bite a flavor explosion. For more inspiration, check out this Strawberry Spinach Salad recipe.

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This salad isn’t just a dish; it’s an experience. I first discovered this gem at a summer picnic where the aroma wafted through the air and drew me in like a moth to a flame. I can still vividly recall the crunch of fresh veggies and the satisfying chew of tender chicken as laughter filled the air. peach iced green tea grilled peach and burrata salad Perfect for picnics, light lunches, or whenever you need to impress guests without breaking a sweat, this Asian Chicken Crunch Salad promises to be your new go-to recipe. peach iced tea with mint fresh peach salsa.

Why You'll Love This Recipe

  • This Asian Chicken Crunch Salad is quick and easy to whip up, making meal prep a breeze
  • The flavor profile is a delightful mix of savory and tangy, appealing to everyone
  • With its colorful ingredients, it’s sure to catch eyes on any table
  • It’s versatile enough to serve as a side dish or a hearty main course

I remember the first time I made this salad; my friends couldn’t stop raving about it. They even asked for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts will do, but adjust based on your crowd size.
  • Fresh Cabbage: Use green cabbage for crunch; it holds up well against the dressing.
  • Carrots: Julienne or grate these for added sweetness and vibrant color.
  • Red Bell Pepper: Slice thinly to add sweetness and visual appeal.
  • Green Onions: Chop finely for freshness and a mild onion flavor.
  • Crunchy Peanuts: These add delightful texture; opt for unsalted if you’re watching sodium levels.

For the Sauce:

  • Soy Sauce: Use low-sodium soy sauce for better control over saltiness.
  • Sesame Oil: A little goes a long way in enhancing flavor with its nutty aroma.
  • Rice Vinegar: This adds tanginess; feel free to adjust according to your taste preference.
  • Honey or Maple Syrup: A touch of sweetness balances out the flavors beautifully.
  • Fresh Ginger and Garlic: These two bring zest and depth—don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation

Let’s Make it together

Cook the Chicken: Start by preheating your grill or skillet over medium heat. Season the chicken breasts with salt and pepper, then grill until golden brown and cooked through—about 6-7 minutes per side.

Prepare the Vegetables: While the chicken cooks, chop your cabbage, carrots, red bell pepper, and green onions into bite-sized pieces. The colors should make you feel like you’re painting with food! For more inspiration, check out this Garlic Butter Green Beans recipe.

Create the Dressing: In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), minced ginger, and garlic until well combined. Taste test—adjust sweetness or acidity as needed.

Toss Everything Together: Once your chicken has cooled slightly after cooking, slice it into strips. In a large bowl, combine all veggies and chicken with dressing; toss until everything is generously coated.

Add Crunch: Just before serving, sprinkle crunchy peanuts over top for extra texture. Toss gently one last time to combine everything deliciously!

Now you have an Asian Chicken Crunch Salad that’s not just visually appealing but bursting with flavors! Enjoy your creation as you marvel at how something so healthy can also be so scrumptious!

You Must Know

  • This Asian Chicken Crunch Salad bursts with flavors and textures, making meal prep enjoyable
  • The combination of crispy veggies and succulent chicken creates a delightful crunch
  • Serve it fresh for an unforgettable experience that’s both healthy and satisfying!

Perfecting the Cooking Process

Start by marinating the chicken to infuse flavor. While it marinates, chop your veggies for a quick assembly later.

Add Your Touch

Feel free to swap out vegetables based on your preferences. Add nuts or seeds for extra crunch and protein.

Storing & Reheating

Store leftovers in an airtight container for up to three days. For freshness, eat cold without reheating.

Chef's Helpful Tips

  • This salad is all about balance; ensure you mix crunchy vegetables with tender chicken
  • Dress the salad just before serving to keep it crisp
  • Experiment with different dressings to find your favorite flavor combination!

Making this salad has been a hit at gatherings, especially when friends rave about the crunch and freshness—it’s truly rewarding!

FAQ

What kind of chicken should I use for Asian Chicken Crunch Salad?

Use boneless, skinless chicken breasts or thighs for tenderness and quick cooking.

Can I make this salad ahead of time?

Yes, prepare all ingredients but add dressing right before serving for maximum freshness.

What dressing pairs best with Asian Chicken Crunch Salad?

An Asian vinaigrette or sesame dressing enhances the flavors beautifully!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Asian Chicken Crunch Salad Recipe

Asian Chicken Crunch Salad


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  • Author: Mery Mack
  • Total Time: 30 minutes
  • Yield: Serves approximately 4 people 1x

Description

Elevate your mealtime with this vibrant Asian Chicken Crunch Salad! Bursting with the crunch of fresh vegetables and tender chicken, this dish is complemented by a tangy dressing that will delight your taste buds. Perfect for picnics, light lunches, or impressing guests, this salad is a quick and nutritious winner that combines flavor and freshness in every bite.


Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1 lb)
  • 4 cups shredded green cabbage
  • 1 cup grated or julienned carrots
  • 1 red bell pepper, thinly sliced
  • 4 green onions, finely chopped
  • ½ cup unsalted crunchy peanuts
  • ¼ cup low-sodium soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp minced fresh ginger
  • 2 cloves garlic, minced

Instructions

  1. 1. Cook the Chicken: Preheat your grill or skillet over medium heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until golden brown and cooked through. Allow to cool slightly before slicing into strips.
  2. 2. Prepare the Vegetables: While the chicken cooks, chop cabbage, carrots, red bell pepper, and green onions into bite-sized pieces.
  3. 3. Create the Dressing: In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), ginger, and garlic until well combined.
  4. 4. Toss Everything Together: In a large bowl, combine all veggies and sliced chicken with the dressing; toss until everything is evenly coated.
  5. 5. Add Crunch: Just before serving, sprinkle peanuts on top for added texture and toss gently.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 cup (approximately 250g)
  • Calories: 290
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 70mg

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