Description
A fresh and flavorful Thai-inspired chicken crunch salad packed with crisp veggies, sesame-marinated chicken, and a creamy peanut dressing perfect for meal prep.
Ingredients
For the Chicken:
- 1 pound chicken breast, cut into 1-inch cubes
- 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
For the Salad:
- 3 cups shredded purple cabbage
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1 red bell pepper, sliced into strips
- 1/2 cup shelled edamame
- 1/2 cup diced green onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
For the Dressing:
- 3 tablespoons natural creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 2 teaspoons sriracha
- 2 tablespoons warm water, or more as needed to thin
Instructions
1. Cut the chicken into small 1-inch cubes and set aside.
2. In a shallow bowl, whisk together soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sriracha, and sesame seeds. Add the chicken and toss to coat. Let marinate while preparing the remaining ingredients.
3. In a separate bowl, whisk together all dressing ingredients until smooth. Add warm water as needed to reach desired consistency. Set aside.
4. Shred the purple and green cabbage using a mandoline or sharp knife.
5. In a large bowl, combine cabbage, shredded carrot, bell pepper, edamame, green onion, cilantro, and chopped peanuts.
6. Heat a skillet with a splash of oil over medium heat. Add the marinated chicken, reserving the remaining marinade.
7. Cook the chicken on all sides for about 3 minutes until browned, then pour in the remaining marinade.
8. Continue cooking until the chicken reaches an internal temperature of 165°F and the sauce has thickened.
9. Let the chicken cool slightly. Toss the salad with desired amount of dressing, then add the chicken and toss to combine.
10. Garnish with additional cilantro and sesame seeds before serving.
Notes
Great for meal prep and stays fresh for several days when stored separately.
Swap peanut butter for almond butter, sunflower butter, or tahini if desired.
Feel free to add or substitute vegetables like snap peas, cucumbers, or shredded Brussels sprouts.
For extra crunch, top with crispy wonton strips.
Store dressing separately to keep vegetables crisp.
Nutrition
- Serving Size: 1 bowl
- Calories: 422 kcal
- Sugar: 19g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 85mg