This Easy Asian Chicken Crunch Salad is a colorful mix of crispy veggies, tender chicken, and crunchy noodles. It’s fresh, light, and super tasty with a zingy dressing that ties it all together!
I love how quick it is to whip up this salad! Just toss everything together and you’ve got a delicious meal. Perfect for lunch or dinner—let’s be honest, you’ll want to make it often! 😊
Key Ingredients & Substitutions
Chicken: I like using cooked chicken breast because it’s easy and healthy. You can also substitute with rotisserie chicken for speed or even tofu for a vegetarian option—perfect if you want to skip the meat!
Cabbage: Green and purple cabbage add a nice crunch and color. If you can’t find them, you can use romaine lettuce or even a pre-packaged coleslaw mix to save time.
Edamame: This adds a fun texture and protein. If edamame is not available, you can use cooked peas or chickpeas instead for a different but tasty twist.
Peanut Butter: Creamy peanut butter is a must for the dressing. If you have a nut allergy, try sunflower seed butter or tahini instead; they provide a similar creamy texture.
Noodles: Crunchy chow mein noodles or wonton strips add a great crunch! If you want something gluten-free, look for gluten-free crispy noodles or skip them altogether.
What’s the Best Way to Make the Dressing?
The dressing is super easy and makes all the difference in flavor! Here’s how to get it just right:
- In a medium bowl, add peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic.
- Whisk these ingredients together until smooth. If it’s too thick, slowly add water, one tablespoon at a time until you reach your desired consistency.
- If you want a spicy kick, stir in a pinch of red pepper flakes or a bit of sriracha at the end.
Don’t forget to taste the dressing and adjust with more soy sauce or honey if you want it sweeter or saltier! This keeps it tasty and just right for your salad.
Easy Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, cut into bite-sized pieces (grilled or pan-seared)
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup shelled edamame (cooked)
- 1/4 cup sliced almonds or chopped peanuts
- 1/4 cup chopped fresh cilantro
- 1/4 cup crunchy chow mein noodles or crispy wonton strips
- 1 tablespoon sesame seeds (optional)
For the Dressing:
- 3 tablespoons peanut butter (creamy)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Water to thin (2-3 tablespoons, as needed)
- Optional: pinch of red pepper flakes or sriracha for heat
How Much Time Will You Need?
This delightful salad only takes about 15 minutes to prepare. With prep time for chopping and mixing, you’ll be enjoying a fresh meal in no time. Just mix up the dressing, toss the salad together, and you’re ready to dig in!
Step-by-Step Instructions:
1. Prepare the Dressing:
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency. For a spicy kick, you can mix in some red pepper flakes or a dash of sriracha at the end.
2. Prepare the Salad Base:
In a large salad bowl, combine the shredded green and purple cabbage, shredded carrots, sliced red bell pepper, cooked edamame, and chopped cilantro. Give it a gentle toss to mix the veggies together nicely.
3. Add Chicken and Toppings:
Gently fold in the cooked chicken pieces along with the sliced almonds or peanuts, and the crunchy chow mein noodles or crispy wonton strips. Be careful not to crush the noodles—keep that crunch!
4. Dress the Salad:
Pour the creamy peanut dressing over the salad mixture and gently toss everything together until all the ingredients are well coated in the dressing.
5. Garnish and Serve:
If you’d like, sprinkle sesame seeds and more chopped cilantro on top before serving. Enjoy your refreshing, crunchy salad right away to keep all the ingredients fresh and crunchy!
Enjoy this fresh, crunchy, flavorful Asian-inspired chicken salad that’s easy to make and perfect for any meal!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or rotisserie chicken works perfectly in this salad. Just chop it into bite-sized pieces and toss it in with the other ingredients. It’s a great way to use up any extra chicken!
What Can I Substitute for Peanut Butter?
If you have a nut allergy, no worries! Sunflower seed butter or tahini are excellent alternatives that will still lend a creamy texture to your dressing. Just make sure to adjust the flavor to your liking!
How Long Will the Salad Last in the Fridge?
This salad is best enjoyed immediately, but if you have leftovers, you can store it in an airtight container in the fridge for up to 2 days. Keep in mind that the veggies may become less crunchy, so consider adding some fresh noodles or crunchy toppings when you serve it again!
Can I Make This Salad Ahead of Time?
You can prepare the ingredients ahead of time, but it’s best to keep the dressing separate until you’re ready to eat. This keeps the salad fresh and prevents the veggies from wilting. Assemble everything just before serving for the best texture and flavor!
