Asian Chicken Crunch Salad

A fresh, colorful salad packed with tender chicken, crisp vegetables, crunchy peanuts, and a savory sesame dressing. It is light enough for lunch but satisfying enough for dinner, with plenty of texture and flavor in every bite.

Ingredients

For the Salad

• 2 cups cooked chicken breast, shredded or sliced
• 3 cups finely shredded cabbage
• 1 large carrot, julienned or shredded
• 1 red bell pepper, thinly sliced
• 1 cup cucumber, sliced
• ½ cup edamame, cooked and cooled
• 3 green onions, sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup roasted peanuts, roughly chopped
• 1 tablespoon sesame seeds

For the Dressing

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• ½ teaspoon chili flakes, optional

Instructions

1. Add the shredded cabbage, carrot, bell pepper, cucumber, edamame, green onions, and cilantro to a large bowl.
2. Add the cooked chicken and gently toss everything together.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and chili flakes.
4. Pour the dressing over the salad and toss well until everything is evenly coated.
5. Add the chopped peanuts and sesame seeds just before serving so they stay crunchy.
6. Taste and adjust with extra lime juice or soy sauce if needed.
7. Serve immediately for the best texture.

Nutrition

This salad provides a good balance of lean protein, vegetables, healthy fats, and fiber. For a lower-carb version, reduce the honey and use extra vegetables or edamame for additional protein and fiber.

Helpful Tips

• Rotisserie chicken works beautifully when you want to make this quickly.
• For extra crunch, add toasted cashews or almonds.
• Keep the dressing separate if preparing the salad ahead of time.
• Add the peanuts immediately before serving to prevent them from becoming soft.
• For more heat, add sriracha or a little extra chili flake.

Related Q&A

Can I make this salad ahead of time?
Yes. Prepare the vegetables, chicken, and dressing separately and combine them shortly before serving.

Can I use leftover chicken?
Absolutely. Grilled, baked, roasted, or rotisserie chicken all work well.

What can I use instead of peanuts?
Cashews, almonds, or sunflower seeds are excellent alternatives.

Can I make it low carb?
Yes. Replace the honey with a small amount of a suitable low-carb sweetener and use a low-sugar soy sauce.

How do I keep the salad crunchy?
Keep the dressing, peanuts, and sesame seeds separate until you’re ready to eat.