Asian Chicken Crunch Salad is a fresh, crunchy salad with savory peanut dressing. It mixes shredded chicken, edamame, crisp veggies, and sesame for a quick meal. If you like quick chicken salads, try this 4-ingredient chicken salad for another easy option.
Why make this recipe
This salad is fast, healthy, and full of flavor. It uses simple pantry items and cooked chicken. You can eat it for lunch, dinner, or make it for meal prep.
How to prepare Asian Chicken Crunch Salad
Start with cooked chicken and crisp vegetables. Make the peanut dressing and toss everything together. It takes about 10–15 minutes if the chicken is ready.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup edamame, shelled
- 2 cups mixed vegetables (carrots, bell peppers, cucumbers, etc.)
- 4 cups chopped lettuce
- 1/4 cup sesame seeds
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Steps:
- In a large bowl, combine the chopped lettuce, edamame, mixed vegetables, and shredded chicken.
- In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth. Adjust seasoning with salt and pepper.
- Pour the peanut dressing over the salad and toss to combine.
- Sprinkle sesame seeds on top before serving.
- Serve immediately or store in the refrigerator for meal prep.
How to serve Asian Chicken Crunch Salad
Serve cold on plates or in bowls. Add extra sesame seeds or a squeeze of lime. Top with crushed peanuts or fried wonton strips for more crunch.
How to store Asian Chicken Crunch Salad
Store in an airtight container in the fridge for up to 2 days. Keep dressing separate if you plan to store the salad longer. Toss again before serving.
Tips to make Asian Chicken Crunch Salad perfectly
- Use cold, cooked chicken for best texture.
- Chop vegetables small so every bite has balance.
- Taste the dressing and add a bit more soy or honey to match your flavor.
- Add crushed wonton strips just before serving to keep them crunchy.
Variations (if possible)
- Make it spicy: add sriracha or chili flakes to the dressing.
- Swap peanut butter for almond butter for a different nut flavor.
- Add fresh herbs like cilantro or mint.
- Use tofu instead of chicken for a vegetarian version.
FAQ
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.
Q: Is the peanut dressing safe for kids?
A: Yes, but check for nut allergies first. You can use sunflower seed butter if needed.
Q: Can I make this ahead?
A: Make the salad and dressing ahead, but add sesame seeds and crunchy toppings just before serving.
Asian Chicken Crunch Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A fresh, crunchy salad with savory peanut dressing, mixing shredded chicken, edamame, and crisp veggies for a quick meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup edamame, shelled
- 2 cups mixed vegetables (carrots, bell peppers, cucumbers, etc.)
- 4 cups chopped lettuce
- 1/4 cup sesame seeds
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped lettuce, edamame, mixed vegetables, and shredded chicken.
- In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth. Adjust seasoning with salt and pepper.
- Pour the peanut dressing over the salad and toss to combine.
- Sprinkle sesame seeds on top before serving.
- Serve immediately or store in the refrigerator for meal prep.
Notes
Use cold, cooked chicken for best texture. Store in an airtight container in the fridge for up to 2 days. Keep dressing separate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian