I love creating unique meals. This Healthy Asian Chicken Salad combines tender chicken strips with crisp cabbage, red bell pepper, and edamame, all piled high with sesame seeds and crunchy peanuts. A flavorful peanut butter ginger dressing ties everything together, making it a perfect high protein meal prep lunch.

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I recently discovered this Asian Chicken Crunch Salad and it quickly became one of my favorite go-to recipes for a quick lunch meal prep. I start with 1 lb of boneless, skinless chicken breast, cut into strips and seasoned lightly with salt, pepper and a dash of gluten free soy sauce.

Then, I toss the chicken with shredded red and green cabbage, cooked edamame, thinly sliced red bell pepper, a julienned carrot, and green onions. A sprinkle of sesame seeds adds that extra crunch while roasted peanuts make it even more satisfying.

The simple peanut dressing is a game changer with natural peanut butter combined with rice vinegar, a bit of honey, minced garlic, grated ginger and warm water to keep things light. Its healthy yet bold flavors is perfect if you’re into healthy Asian chicken salad ideas or even high protein recipes that fit a busy lifestyle.

Enjoy experimenting with this crunchy, tangy bowl!

Why I Like this Recipe

I really like this recipe because it’s super easy to make and the steps just flow naturally even if I’m in a rush. I love that it’s high in protein and gluten free so I don’t have to worry about any unhealthy stuff, plus it gives me energy after school. Another thing is how the crunchy peanuts and crisp veggies add a fun texture, making every bite interesting and delicious. And honestly, that peanut dressing is just amazing – its sweet and tangy flavor ties everything together even if it’s a bit simple.

Ingredients

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Chicken: Lean protein that fuels muscles and keeps you feeling full throughout the day.
Cabbage: Crunchy and fiber-rich, it brings vitamins and antioxidants that boost your health.
Edamame: A protein-packed legume with dietary fiber that sustains energy levels naturally.
Red bell pepper: Bursting with vitamin C, it adds a crisp sweetness and vibrant color.
Peanut butter: Creamy and nutty, it offers a rich, sweet balance to zesty sauces.
Peanuts: Crunchy and full of healthy fats, they deliver extra texture and flavor.
Ginger: Provides a zesty spice that aids digestion while complementing savory notes.
Garlic: Infuses a bold, savory touch while enhancing flavor and overall health benefits.

Ingredient Quantities

1 lb boneless, skinless chicken breast, cut into strips

Salt and pepper to taste

2 tsp gluten free soy sauce or tamari

1 tbsp sesame seeds

4 cups shredded cabbage (mix of red and green if you have it)

1 cup shelled edamame, cooked

1 red bell pepper, thinly sliced

1 carrot, julienned

2 green onions, thinly sliced

1/3 cup roasted peanuts, roughly chopped

3 tbsp natural peanut butter (smooth or crunchy as you like)

2 tbsp gluten free soy sauce or tamari

1 tbsp rice vinegar

1 tbsp honey

1 clove garlic, minced

1 tsp grated ginger

1-2 tbsp warm water (to thin out the dressing)

Optional: a dash of lemon juice

How to Make this

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1. Season the chicken: Toss 1 lb chicken strips with salt, pepper, 2 tsp gluten free soy sauce or tamari, and sesame seeds. Let it sit for a few minutes.

2. Heat a pan over medium-high heat and cook the chicken strips until they’re browned and fully cooked, about 5-7 minutes then set them aside.

3. In a large bowl, mix together 4 cups shredded cabbage, 1 cup cooked shelled edamame, 1 thinly sliced red bell pepper, 1 julienned carrot, and 2 thinly sliced green onions.

4. In a small bowl, stir 3 tbsp peanut butter with 2 tbsp gluten free soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp honey, 1 minced garlic clove, 1 tsp grated ginger, and a dash of lemon juice if you like.

5. Slowly add 1-2 tbsp warm water to the dressing while stirring, until the sauce is smooth and thin enough.

6. Pour the peanut dressing over the mixed veggies in the bowl.

7. Add the cooked chicken to the salad and toss everything together so the dressing coats all ingredients evenly.

8. Sprinkle 1/3 cup roughly chopped roasted peanuts on top for crunch.

9. Taste and adjust seasonings as needed, then serve immediately or pack it for a healthy meal prep lunch.

Equipment Needed

1. Chef’s knife – for cutting chicken, vegetables, garlic and ginger
2. Cutting board – to safely chop all ingredients
3. Measuring spoons – for salt, pepper, sauces, honey, and spices
4. Measuring cup – for measuring shredded cabbage and edamame
5. Large mixing bowl – to combine cabbage, edamame, bell pepper, carrot and green onions
6. Small mixing bowl – for mixing the peanut dressing
7. Non-stick skillet – to cook the chicken evenly
8. Spatula or tongs – for flipping the chicken and tossing the salad
9. Whisk or fork – to blend the peanut butter dressing until smooth

FAQ

Q: How do i cook the chicken? A: You can pan-fry the chicken strips on medium high heat until they are lightly browned. They should be cooked through but still tender.

Q: Is this recipe gluten free? A: Yes, as long as you use gluten free soy sauce or tamari, the recipe stays gluten free. Just make sure all your ingredients are safe if you have any allergies.

Q: Can i prep the salad ahead of time? A: You can chop all the veggies and cook the chicken in advance, but add the peanuts and dressing right before serving so the salad stays crunchy.

Q: How do i adjust the consistency of the dressing? A: If the peanut butter dressing is too thick, stir in 1 or 2 tablespoons of warm water until it reaches your desired consistency.

Q: Can i substitute other vegetables? A: Yup, feel free to add some snap peas or radishes for extra crunch if you have them on hand.

Asian Chicken Crunch Salad Recipe Substitutions and Variations

Not having chicken? You can swap it with firm tofu or even shrimp for a different protein twist.
If you’re outta gluten free soy sauce or tamari, try using coconut aminos which gives a similar flavor.
Don’t have sesame seeds? You could use a mix of crushed peanuts or sunflower seeds for a bit of crunch.
If red bell pepper ain’t available, a thinly sliced cucumber can work to keep it crunchy and fresh.
No edamame? A handful of green peas will do in a pinch and still add that pop of color.

Pro Tips

1. When cooking the chicken, try not to overcrowd the pan so that it browns evenly and gets that nice crispy texture instead of stewing in its own juices
2. For the dressing, add the warm water little by little and stir constantly – use a fork if you dont have a whisk handy – this helps to avoid any lumps in the sauce
3. Mix your veggies gently when tossing with the dressing so they stay crisp and don’t turn mushy
4. If you wanna amp up the flavor, let the chicken sit with the soy sauce and sesame seeds a few extra minutes before cooking so its flavor really soaks in