Asian Chicken Crunch Salad is one of those recipes that brightens a weeknight and steals the show at gatherings — crunchy, colorful, and bursting with savory-sweet peanut dressing. This salad highlights tender shredded chicken and vibrant veggies like edamame, shredded carrots, and crunchy red bell pepper for a satisfying mix of textures and flavors perfect for spring and summer light lunches or cozy fall dinners. If you like salads that feel like a full meal and love making things from scratch, you’ll appreciate how easy it is to customize and scale this dish. For a seasonal twist, try pairing it with a crisp fruit-forward salad such as Honeycrisp Apple Feta Salad for contrast and color.
Ingredients & Equipment
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup edamame, shelled
- 2 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1/4 cup sliced green onions
- 1/4 cup sesame seeds
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- Salt and pepper to taste
Equipment
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk (or small blender/immersion blender)
- Measuring cups and spoons
- Cutting board and sharp knife
- Serving platter or large salad bowl
- Baking tray (if roasting chicken or toasting sesame seeds)
- Blender (optional, for silkier dressing)
- Salad tongs
Notes
- Use cooked chicken from rotisserie, leftover roasted chicken, or poached chicken breasts. A rotisserie chicken adds convenience and extra flavor.
- Frozen edamame is fine — thaw under warm water or microwave briefly.
- If you want a creamier dressing, blend the peanut butter dressing in a small blender or use an immersion blender for a smooth emulsion.
- Toast sesame seeds quickly in a dry skillet over medium heat for 2–3 minutes until fragrant to enhance their nuttiness.
Step-by-Step Instructions (with tips)
1. Combine the salad base
In a large bowl, combine the shredded chicken, shelled edamame, mixed salad greens, shredded carrots, sliced red bell pepper, sliced green onions, and sesame seeds. Toss gently so the ingredients are evenly distributed.
Tips:
- Shred chicken with two forks or use a stand mixer with a paddle attachment for fast shredding.
- If your greens are delicate, add them last so they don’t wilt under the dressing if you’re preparing ahead.
- For extra crunch, add toasted sliced almonds, chopped peanuts, or crispy wonton strips at the end.
2. Make the peanut dressing
In a smaller bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, salt, and pepper until smooth. If it’s too thick, thin with a teaspoon or two of warm water until it reaches a pourable consistency.
Tips:
- Use natural peanut butter for a cleaner flavor; stir well if it’s separated.
- For a silkier texture, blend the dressing for 20–30 seconds. A mini blender or immersion blender works well.
- Adjust sweet or salty elements to taste — add more honey for sweetness or a splash more soy sauce for depth.
3. Dress and toss
Pour the dressing over the salad and toss to combine, ensuring everything gets lightly coated. Taste and adjust seasoning with salt and pepper as needed.
Tips:
- Start with most of the dressing and add more incrementally; it’s easier to add than remove.
- If serving later, toss just the main vegetables and chicken, then add dressing right before serving so the salad stays crisp.
4. Serve immediately or store for meal prep
Serve the salad immediately, or portion it into airtight containers and refrigerate for up to 3 days. If you’re doing meal prep, store the dressing separately to keep greens crisp.
Variations and cooking-method tips:
- Roasting vs. boiling chicken: Roast chicken for deeper flavor and slightly crisp edges; poach or boil for moist, neutral-flavored chicken. To poach, simmer breasts in salted water or broth at a low simmer until they reach 165°F (74°C), about 12–15 minutes depending on thickness.
- Warm or cool: This salad is great served chilled for a refreshing summer meal or at room temperature on cooler days.
- Make it gluten-free by swapping tamari for soy sauce and ensuring your peanut butter has no added gluten-containing ingredients.
- Spice it up with a teaspoon of Sriracha or a pinch of red pepper flakes mixed into the dressing.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store dressed salad in airtight containers for up to 24 hours if already tossed with dressing (greens will soften over time). For the best texture, store components separately — greens, veggies, chicken, and dressing — and combine when ready to eat. Leftover shredded chicken and veggies (without dressing) will keep well for 3–4 days in the refrigerator.
- Portioning: Divide the base into individual meal-prep containers and add the dressing in small jars or sealed tops. Add crunchy toppings at the time of serving to avoid sogginess.
Freezing
- Freezing the fully assembled salad is not recommended because the greens and dressing will separate and become watery when thawed.
- You can freeze cooked shredded chicken separately in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat gently or serve cold in the salad.
- Edamame can be frozen and thawed as needed — it holds up well after freezing.
Make-ahead suggestions
- Prepare the shredded chicken and dressing up to 3 days in advance.
- Chop vegetables and store them in sealed containers with a paper towel to absorb extra moisture.
- Keep sesame seeds toasted and stored in a sealed jar; they’ll stay fresh and crunchy for several weeks at room temperature.
How to Use / Serve This Dish
Serving ideas
- As a main course: Serve the salad as a complete meal topped with extra protein (more chicken or a soft-boiled egg) and a scatter of crunchy wonton strips for texture.
- As a side: Cut the recipe in half and serve alongside grilled fish or noodles for a balanced plate.
- In lettuce cups: Spoon salad into butter lettuce or romaine leaves for handheld bites — great for parties or light lunches.
- Wrapped in tortillas: For a quick weeknight wrap, fold the salad into a whole-wheat tortilla and enjoy as a sandwich alternative.
Pairings
- Light, chilled white wine or a citrusy sparkling water complements the peanut-sesame flavors.
- A bowl of warm soup works well in cooler months; try a brothy noodle soup like the one inspired by Aromatic Ginger Garlic Chicken Noodle Soup for a comforting pairing.
- For a party spread, balance richness with bright citrus salads or roasted vegetables.
Creative variations
- Swap peanut butter for almond or cashew butter for a different nut profile.
- Make it vegetarian by replacing chicken with extra edamame and crispy tofu cubes.
- Add fruit like mandarin segments or thinly sliced apple for a sweet contrast that embraces seasonal produce.
- Turn it into a grain bowl by adding cooked quinoa or brown rice at the base.
FAQ
Q: Can I use almond butter instead of peanut butter?
A: Yes — almond or cashew butter both work well. The flavor will be slightly different (milder and nuttier), so you may want to add a touch more soy sauce or a squeeze of lime to balance.
Q: How long will leftovers keep?
A: If stored assembled with dressing, the salad is best within 24 hours. Components stored separately (chicken, veggies, dressing) will last about 3–4 days refrigerated. Freeze cooked chicken separately for up to 3 months.
Q: Is this salad gluten-free?
A: It can be if you use gluten-free tamari or soy sauce (regular soy sauce contains wheat). Also check any added crunchy toppings or sauces for hidden gluten.
Q: Can I make this ahead for a picnic?
A: Yes — pack the dressing separately and keep the salad chilled in an insulated container. Add crunchy toppings and dressing right before serving to maintain texture.
Conclusion
This Asian Chicken Crunch Salad blends homey comfort with fresh seasonal flair — the creamy peanut dressing, the pop of edamame, and the satisfying crunch make it a versatile go-to whether you’re meal-prepping for the week or hosting friends. If you’re looking for more inspiration or similar recipes to try alongside this salad, consider exploring different takes on crunch-forward chicken salads and bowl meals from trusted recipe creators like Eat With Clarity’s peanut chicken crunch salad for another healthy peanut-chicken idea, Sugar Dish Me’s version of Asian Chicken Crunch Salad for creative topping swaps, and Erin Lives Whole’s Asian Chicken Crunch Salad for more pantry-friendly variations. I hope you try this recipe soon — take a photo, share it with friends, and let me know your favorite twist on the crunchy classics. Happy cooking!
Asian Chicken Crunch Salad
Ingredients
Salad Base
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken for convenience.
- 1 cup edamame, shelled Frozen edamame is acceptable.
- 2 cups mixed salad greens Add these last if preparing ahead.
- 1 cup shredded carrots
- 1 medium red bell pepper, sliced
- ¼ cup sliced green onions
- ¼ cup sesame seeds Toast for enhanced flavor.
Peanut Dressing
- ¼ cup peanut butter Use natural peanut butter for better flavor.
- 2 tablespoons soy sauce Substitute tamari for gluten-free.
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- to taste Salt and pepper
Instructions
Combine the salad base
- In a large bowl, combine the shredded chicken, shelled edamame, mixed salad greens, shredded carrots, sliced red bell pepper, sliced green onions, and sesame seeds. Toss gently to evenly distribute.
Make the peanut dressing
- In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, salt, and pepper until smooth. Thin with warm water as needed.
Dress and toss
- Pour the dressing over the salad and toss to combine, ensuring everything is lightly coated. Adjust seasoning with salt and pepper.
Serve or store
- Serve immediately, or store the salad in airtight containers in the fridge for up to 3 days. Keep dressing separate if meal prepping.
