This crunchy salad is a delightful mix of tender chicken, colorful veggies, and crispy noodles, all tossed in a tasty Asian dressing. It’s fresh and light, perfect for lunch or dinner!
Every bite is a satisfying crunch! I often add extra peanuts for a fun twist and to squeeze in a bit more protein. Trust me; it makes any meal feel special! 😄
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is the star ingredient here. For a quicker option, use rotisserie chicken. In a pinch, canned chicken works too if you’re short on time!
Cabbage: A mix of green and purple cabbage gives a beautiful color and crunch. If you can’t find purple cabbage, just use more green. Bok choy or napa cabbage are good substitutes too!
Edamame: These little green pearls add protein and fun texture. If you don’t have edamame, chickpeas or even shelled peas can work as tasty alternatives.
Peanut Butter: This gives the dressing its creamy base. You can swap it for almond butter or sunflower seed butter for a nut-free option. Just adjust sweetness and salt to taste!
Crispy Noodles: Chow mein noodles add crunch at the end. If you can’t find those, crushed tortilla chips or crispy rice noodles are fun substitutes.
How Do I Make Sure My Dressing Is Perfectly Smooth?
A smooth dressing is key for a good salad! Here’s how to get it right:
- Start with room temperature peanut butter; cold peanut butter can be thick and hard to mix.
- Whisk together the dressing ingredients in a bowl. Use warm water gradually to thin it until it’s pourable.
- If it’s still chunky, use a blender or food processor for a super smooth finish. Just make sure to scrape down the sides!
Adjust the seasoning if necessary by adding a bit more soy sauce or honey, depending on your taste preference.
Easy Asian Chicken Crunch Salad
Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 4 cups shredded cabbage (mix of green and purple)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup shelled edamame (cooked)
- 1/4 cup sliced almonds or chopped peanuts
- 2 tablespoons sesame seeds
- 1/4 cup fresh cilantro, chopped
- 1 cup crispy chow mein noodles or crispy wonton strips
For the Dressing:
- 1/4 cup peanut butter (creamy or chunky)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1-2 tablespoons warm water (to thin dressing as needed)
- Optional: pinch of red pepper flakes for heat
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare and assemble. It’s quick, easy, and perfect for a fresh lunch or light dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken isn’t cooked yet, season a chicken breast with salt and pepper. Grill or sauté it in a pan over medium heat until fully cooked (about 6-7 minutes per side). Once done, let it rest for a few minutes, then dice or shred it into bite-sized pieces.
2. Mix the Salad Ingredients:
In a large salad bowl, toss together the shredded cabbage, shredded carrots, sliced red bell pepper, cooked edamame, sliced almonds or peanuts, sesame seeds, and chopped cilantro. Give everything a gentle mix so it’s well combined.
3. Add the Chicken to the Salad:
Add the cooked chicken pieces to the salad mix. Toss everything together again to ensure the chicken is evenly distributed throughout the salad.
4. Prepare the Dressing:
In a small bowl, use a whisk to combine the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, grated ginger, minced garlic, and optional red pepper flakes. Gradually add warm water, whisking until your dressing is smooth and pourable.
5. Drizzle and Toss:
Pour the dressing over the salad. Toss gently to coat all the ingredients evenly without squishing them. Make sure every bit is dressed!
6. Add Crunch:
Before serving, sprinkle the crispy chow mein noodles or wonton strips on top for that delightful crunch. This will keep them crispy and fresh!
7. Serve and Enjoy:
Garnish the salad with extra cilantro and sesame seeds or nuts for an appealing presentation. Enjoy your refreshing, crunchy salad as a light meal or a side dish!
This salad is packed with flavor and texture—perfect for any occasion. Happy eating! 🌱🥗
FAQ for Easy Asian Chicken Crunch Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! This recipe is perfect for using up leftover chicken. Just ensure it’s diced or shredded into bite-sized pieces and mix it in with the other ingredients for an easy and delicious meal.
What Can I Substitute for Peanut Butter in the Dressing?
If you need a nut-free option, almond butter or sunflower seed butter work great as alternatives. You might need to adjust the sweetness and salt to balance the flavors, so taste as you go!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad (without the crispy noodles) and dressing in advance. Store them separately in the fridge for up to 2 days. Just add the dressing and crispy noodles before serving to keep everything fresh and crunchy.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the crispy noodles separate if possible, so they stay crunchy. When ready to eat, just toss everything together again!
