Go Back

Crunchy Asian Chicken Protein Salad - Fresh, Satisfying, and Meal-Prep Friendly

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 3 cups shredded green or Napa cabbage
  • 1 cup shredded red cabbage (optional, for color)
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers (Persian or English), half-moons
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 cup edamame, cooked and cooled
  • 2 cups cooked chicken breast, shredded or chopped
  • 1/3 cup roasted peanuts or cashews, roughly chopped
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup fresh cilantro leaves, chopped
  • Optional: 1 jalapeño or red chili, thinly sliced (for heat)
  • For the dressing:
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic, finely minced
  • 1 teaspoon sriracha or chili-garlic sauce (optional)
  • For serving (optional): Lime wedges, extra herbs, more nuts, or crispy wonton strips.

Method
 

  1. Prep the chicken: Use leftover grilled chicken, rotisserie chicken, or poached chicken breast. Shred or chop into bite-size pieces so it mixes evenly and stays tender.
  2. Build the crunchy base: In a large bowl, combine green cabbage, red cabbage, carrots, cucumbers, bell pepper, green onions, and edamame. Keep the bowl roomy so it’s easy to toss.
  3. Toast the crunch: In a dry skillet over medium heat, toast the peanuts or cashews for 2–3 minutes until fragrant. Add sesame seeds for the last 30 seconds. Let cool so they stay crisp.
  4. Make the dressing: Whisk soy sauce, rice vinegar, lime juice, honey, sesame oil, neutral oil, ginger, garlic, and sriracha until smooth. Taste and adjust salt, sweetness, or acidity as needed.
  5. Toss and taste: Add the chicken and cilantro to the bowl of vegetables. Drizzle with dressing and toss gently to coat. Start with two-thirds of the dressing, then add more to taste so the salad isn’t soggy.
  6. Finish with texture: Top with toasted nuts and sesame seeds. If you like heat, scatter the sliced chili over the top.
  7. Serve: Plate immediately with lime wedges. For extra crunch, add crispy wonton strips just before eating.