why make this recipe
Asian Chicken Crunch Salad is a fantastic choice for anyone looking for a refreshing, healthy meal. It brings a delightful mix of flavors and textures that are both satisfying and fun to eat. With the addition of chicken, edamame, and crunchy vegetables, this salad is packed with protein and nutrients. The creamy peanut butter dressing adds a delicious twist that will make you want to return to this recipe again and again.
how to make Asian Chicken Crunch Salad
Making Asian Chicken Crunch Salad is quite simple. You just need to gather the ingredients, toss them together, and whisk the dressing. Here’s how you do it:
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup edamame, shelled
- 2 cups mixed salad greens
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 1/4 cup sesame seeds
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
Directions:
- In a large bowl, combine the chicken, edamame, mixed greens, red cabbage, carrots, green onions, and sesame seeds.
- In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later use.
how to serve Asian Chicken Crunch Salad
To serve this salad, place a generous portion onto a plate or in a bowl. You can garnish with additional sesame seeds or chopped green onions if desired. It makes a great main dish or a side dish for any meal. Enjoy it fresh, or you can bring it to a potluck or picnic where it will surely be a hit.
how to store Asian Chicken Crunch Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad can stay fresh for about 2-3 days. However, it’s best to keep the dressing separate until you are ready to eat to maintain the texture of the greens and veggies.
tips to make Asian Chicken Crunch Salad
- Use rotisserie chicken for a quick and easy protein option.
- Feel free to switch out the vegetables. Cucumber, bell peppers, or snap peas would be great additions.
- For a little heat, add some chopped chili or a splash of sriracha into the dressing.
variation
You can make this salad vegetarian by replacing the chicken with tofu or chickpeas. This offers a great alternative for those who do not eat meat while still providing plenty of protein.
FAQs
Can I use frozen edamame?
Yes, frozen edamame works perfectly. Just make sure to thaw and drain it before adding it to the salad.
How can I make this recipe gluten-free?
To make it gluten-free, opt for tamari instead of soy sauce.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad ingredients in advance. Just remember to keep the dressing separate until you are ready to serve to keep everything fresh.
Asian Chicken Crunch Salad
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup edamame, shelled Frozen edamame works perfectly; thaw before using.
- 2 cups mixed salad greens
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced Garnish with additional green onions if desired.
- 1/4 cup sesame seeds Add more for garnish if desired.
Dressing Ingredients
- 1/4 cup peanut butter
- 2 tablespoons soy sauce Use tamari for a gluten-free option.
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the chicken, edamame, mixed greens, red cabbage, carrots, green onions, and sesame seeds.
- In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, salt, and pepper until smooth.
- Pour the dressing over the salad and toss to combine.
Serving
- Place a generous portion onto a plate or in a bowl, garnish with additional sesame seeds or green onions if desired.
- Serve immediately or refrigerate for later use.