Asian Chicken Crunch Salad (2024)

This Thai peanut chicken crunch salad is the perfect meal prep recipe. It’s full of fresh, crisp veggies, crispy sesame chicken and a simple peanut dressing that you’ll want to put on everything!

My edamame crunch salad has been such a hit over the past couple of years, so I thought it was time for a higher protein version with chicken!

This Asian chicken crunch salad has tons of crisp veggies like cabbage, bell pepper and carrots, plus crispy sesame chicken and a simple peanut dressing.

These veggies hold up well even after they’re dressing, so it’s the perfect recipe to meal prep at the beginning of the week for easy lunches and dinners.

If you love this recipe, try my Teriyaki chicken meatballs or peanut chicken noodles next.

Why you’ll love this recipe

• High protein
• Easy to make
• Fresh & flavorful
• Perfect for meal prep

Key ingredients

CHICKEN & MARINADE. We’ll marinate the chicken in a mix of soy sauce/tamari, sesame oil, some brown sugar, rice vinegar and sriracha to round out the flavors. I like to just pan fry it, but you can also air fry instead.

CABBAGE. A mix of purple and green cabbage will add a lot of crunch and plenty of antioxidants and fiber to this chicken crunch salad.

PEPPER & CARROTS. I like using red bell pepper, but really any variety will work. You can use pre-shredded carrots or shred them yourself.

HERBS. Cilantro and green onion help round out the flavors of this salad.

EDAMAME. I like a little extra protein and fiber, but you can easily do without.

PEANUT DRESSING. This is the same peanut dressing from my edamame crunch salad, so I already know you’ll love it!

How to make a chicken crunch salad

Cut the chicken into small cubes. About 1 inch. Whisk together all ingredients for the chicken marinade in a shallow bowl. Add in the chicken and let marinate while we prep everything else.

Whisk together all ingredients for the dressing and set aside.

I like to use amandolineto shred the cabbage, but a regular knife will also work! Add all of the veggies to a large bowl.

Heat a skillet with a splash of oil over medium heat. Add in the chicken but leave aside the remaining marinade for now.

Cook on all sides for about 3 minutes or until browed, then add in the remaining marinade. Simmer until the internal temperature reaches 165 degrees Fahrenheit and the sauce has thickened.

Let cool slightly. Meanwhile, toss the salad with as much or as little dressing you like. Add in the chicken and toss to combine. Garnish with more cilantro and sesame seeds and enjoy!

Air fryer instructions

I like to just pan fry the chicken because it’s easy to add the extra marinade back in and make it super flavorful, but air frying is another more hands off option.

To air fry the chicken, follow the marinading steps as usual, then preheat your air fryer to 380 and cook for about 14-16 minutes, tossing every 5 or so minutes until the chicken reaches 165 degrees Fahrenheit.

You can then transfer to a pan and simmer with the extra marinade, or just add it right into the salad as is- I promise it will be plenty flavorful!

How to store

Since this salad has crispy veggies and not lettuce, it won’t get soggy in the fridge, even when stored with the dressing.

I suggest storing in the fridge in an air tight container for about 3-5 days. Give it a good toss before serving and you’re good to go!

Additions and substitutions

I love adding peanuts into the salad for a little extra crunch, but you can also top it off with roasted cashews instead, sesame seeds, crispy wonton strips, sliced almonds etc!

In place of chicken, you can add my sesame tofu or teriyaki tofu for a vegan and vegetarian version. This salad also works really well as a wrap for a higher carb and slightly more filling meal.

Make it a noodle salad by adding in 6-8 ounces of your favorite cooked and cooled rice noodles.

Try these easy recipes next!

• Orange Chicken
• Quinoa Chickpea Salad
• Quinoa Tabbouleh Salad
• Salmon Patties
• Air Fryer Sesame Tofu

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