Description
This Peanut Chicken Crunch Salad is a fresh, crunchy, and protein-packed meal featuring juicy marinated chicken, crisp veggies, and a creamy peanut dressing. It’s perfect for meal prep, gluten-free, and full of flavor!
Ingredients
- For the Chicken & Marinade: Chicken breast, soy sauce, garlic, brown sugar, tahini, toasted sesame oil, rice vinegar, ginger, sriracha, sesame seeds
- For the Salad Base: Purple cabbage, green cabbage, carrots, red bell pepper, edamame, green onions, cilantro, peanuts
- For the Peanut Dressing: Natural peanut butter, rice vinegar, honey, sesame oil, soy sauce, ginger, garlic, sriracha, warm water
Instructions
- Marinate the chicken with soy sauce, garlic, brown sugar, and seasonings for at least 15 minutes.
- Make the peanut dressing by whisking together peanut butter, soy sauce, vinegar, and seasonings. Adjust consistency with water.
- Prepare the salad base by shredding cabbage, slicing bell pepper, and mixing all veggies.
- Cook the chicken in a skillet over medium heat for about 3-4 minutes per side until golden brown and cooked through.
- Assemble the salad by tossing everything together with the dressing and garnishing with extra peanuts and cilantro.
Notes
- For meal prep, keep dressing separate until ready to eat.
- Can be made vegan by substituting tofu for chicken.
- Store in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-inspired