Description
Crisp cabbage, sesame chicken, and creamy peanut dressing come together in this Asian Chicken Crunch Salad that’s perfect for meal prep.
Ingredients
Scale
- 1 pound chicken breast
- 1/4 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 red bell pepper sliced
- 1/2 cup shelled edamame
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water
Instructions
- Cut the chicken into one-inch cubes.
- Whisk together all marinade ingredients and add the chicken to marinate.
- Whisk together all dressing ingredients and set aside.
- Shred cabbage and prep all vegetables, then add to a large bowl.
- Heat a skillet with oil over medium heat and cook chicken until browned.
- Add remaining marinade and cook until chicken reaches 165 degrees Fahrenheit and sauce thickens.
- Let chicken cool slightly.
- Toss vegetables with dressing, add chicken, and mix to combine.
- Garnish with cilantro and sesame seeds before serving.
Notes
- Swap in any vegetables you prefer.
- Peanut butter can be substituted with almond butter, sunflower butter, or tahini.
- Store dressing separately for longer meal prep freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 422
- Sugar: 19
- Sodium: 780
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 6
- Protein: 34
- Cholesterol: 85