This Asian Chicken Crunch Salad is a colorful mix of fresh veggies, crisp noodles, and yummy grilled chicken. It’s packed with flavor and textures that will make your taste buds dance!
The best part? It’s super easy to throw together for lunch or dinner. I love to toss in extra toppings like nuts or seeds for added crunch—who can resist a good crunch? 😊
Key Ingredients & Substitutions
Cabbage: Using a mix of green and red cabbage adds color and crunch. If cabbage isn’t available, you can use coleslaw mix or even leafy greens like kale or spinach for a different twist.
Chicken: Grilled or rotisserie chicken works best for simplicity and flavor. If you’re vegetarian or just want to switch it up, tofu or chickpeas are great protein substitutes.
Edamame: This provides a lovely pop of texture and protein. If you can’t find it, use green peas or even chickpeas for a different flavor profile.
Almonds: Toasted sliced almonds add a wonderful crunch. You can swap them for sunflower seeds or walnuts if you prefer. Just make sure to toast them for maximum flavor!
Dressing Ingredients: The peanut butter in the dressing makes it creamy and nutty. If you’re allergic to peanuts, try almond butter or sunflower seed butter as a safe alternative.
How Do I Make a Smooth Dressing?
Getting your dressing just right is key to a good salad. The peanut butter can make it thick, so here’s how to make it smooth:
- Start by whisking the peanut butter and soy sauce together until well combined.
- Add the rice vinegar, honey (or maple syrup), sesame oil, ginger, and garlic. Whisk until it’s all blended smoothly.
- If it gets too thick, slowly add water a tablespoon at a time. This helps you control the consistency.
- Keep whisking until you reach a creamy, pourable dressing!
Personal tip: I love to let the dressing sit for a few minutes. It enhances the flavors as the garlic and ginger infuse into the mixture!
How to Make Asian Chicken Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded cabbage (green and red)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked chicken, diced (grilled or rotisserie)
- 1/2 cup edamame (shelled)
- 1/2 cup sliced almonds (toasted)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds (optional)
For the Dressing:
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Water (to thin, as needed)
How Much Time Will You Need?
This yummy salad takes about 15 minutes to prepare. If you like, you can chill it in the refrigerator for about 30 minutes to help the flavors come together beautifully. It’s quick, fresh, and perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Grab a large bowl and add the shredded cabbage, carrots, sliced red bell pepper, diced chicken, shelled edamame, toasted sliced almonds, chopped cilantro, and green onions. Gently toss everything together so all the ingredients are mixed well and colorful!
2. Make the Dressing:
In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and minced garlic. Keep whisking until everything is smooth and well combined. This will give your salad a deliciously creamy coating!
3. Adjust the Dressing Consistency:
If your dressing seems too thick, don’t worry! Just add a bit of water, one tablespoon at a time, until it reaches your desired consistency. It should be thick enough to coat the salad but not so thick that it won’t mix in.
4. Combine Salad and Dressing:
Pour the dressing over your salad mixture and carefully toss everything together. Make sure all the veggies and chicken get a nice coating of that tasty dressing!
5. Serve and Enjoy:
If you’re using sesame seeds, sprinkle them on top for a lovely crunch. You can serve the salad immediately, or for an added flavor boost, chill it in the refrigerator for about 30 minutes. Enjoy your fresh and crunchy Asian Chicken Salad!
Can I Substitute the Chicken?
Absolutely! If you’re looking for a vegetarian option, you can use grilled tofu or tempeh instead of chicken. For a different flavor, consider swapping in shrimp, beef, or even chickpeas for a protein boost. Just make sure any protein you choose is cooked and diced appropriately for the salad.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, and add it just before serving to maintain the crunchiness of the veggies. If combined, the salad may become soggy over time.
Can I Make This Salad Ahead of Time?
You can prepare the salad ingredients a day ahead, but it’s best to toss them with the dressing right before serving to keep everything fresh and crunchy. If you do dress it ahead, consider adding an extra splash of vinegar or sesame oil during serving to revive the flavors.
Can I Use Different Vegetables?
Definitely! Feel free to mix in other crunchy veggies like cucumber, snap peas, or radishes. You can also add some sliced avocado for creaminess or swap in different greens like spinach. Just keep the balance of flavors in mind!
