What goes in an Asian chicken salad?

An Asian chicken salad typically includes shredded cabbage, carrots, bell peppers, cilantro, green onions, and grilled or marinated chicken. It's topped with a tangy dressing—usually peanut or sesame-based—and often finished with crunchy elements like peanuts, sesame seeds, or crispy noodles.

What to put in chicken salad for crunch?

To achieve that satisfying crunch, use ingredients like shredded cabbage, carrots, red bell peppers, chopped peanuts, or even shelled edamame. In this Asian Chicken Crunch Salad , each component is chosen for both flavor and texture to deliver a dynamic, enjoyable bite.

What are some common mistakes to avoid when making chicken salad?

Common mistakes include overdressing the greens, not marinating the chicken for flavor, using bland vegetables, and uneven chopping. Always use fresh herbs, balance textures, and toss gently to maintain the crunch.

Why is it called Asian salad?

The term "Asian salad" refers to flavor profiles and ingredients inspired by Asian cuisines—like soy sauce, sesame oil, sriracha, ginger, and peanut-based dressings. These elements create a bold, savory-sweet balance that's become popular globally in salads.

Asian Chicken Crunch Salad: Bold Flavor, Big Crunch

Description

Asian Chicken Crunch Salad blends juicy chicken, crisp veggies, and bold peanut dressing in a satisfying, high-protein meal.

Ingredients

For the Chicken:
- 1 pound boneless, skinless chicken breast
- 1/4 cup low-sodium soy sauce or tamari
- 1 tablespoon minced garlic
- 1 to 2 tablespoons brown sugar (adjust to taste)
- 1 tablespoon tahini
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons freshly grated ginger
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
For the Salad:
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup shelled edamame
- 1/2 cup diced green onions
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
For the Dressing:
- 3 tablespoons creamy peanut butter (natural style preferred)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water (add more if needed for consistency)

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Instructions

Dice the chicken breast into 1-inch pieces.
In a bowl, whisk together all the marinade ingredients. Add the chicken, coat well, and set aside to marinate.
In a separate bowl, whisk together all dressing ingredients until smooth. Adjust the water for desired consistency.
Prepare the salad ingredients by shredding and slicing as needed. Combine all vegetables, edamame, cilantro, and peanuts in a large mixing bowl.
Heat a skillet over medium heat with a splash of oil. Add the marinated chicken pieces (reserving any leftover marinade).
Sear the chicken for about 3 minutes until browned on all sides. Pour in the remaining marinade and cook until the chicken reaches 165°F internally and the sauce thickens.
Allow the chicken to cool slightly. Toss the salad with the desired amount of dressing.
Add the cooked chicken on top and mix gently.
Garnish with extra cilantro and sesame seeds if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Protein-Packed Salads
Method: Stovetop
Cuisine: Asian-inspired