Simple High Protein Lunches That Are Delicious and Filling
This Thai peanut chicken crunch salad is hands down the perfect meal prep recipe. It’s packed with fresh, crisp veggies, crispy sesame chicken, and a simple peanut dressing that you’ll want to put on everything!
My edamame crunch salad has been such a hit over the past couple of years, so I thought it was time to make a higher protein version with chicken. This Asian chicken crunch salad has loads of crunchy veggies like cabbage, bell peppers, and carrots, plus that crispy sesame chicken and a rich peanut dressing.
These veggies hold up so well even after being dressed, making it the ideal recipe for meal prepping at the start of the week for easy lunches and dinners.
If you love this recipe, you should definitely try my Teriyaki Chicken Meatballs, Mediterranean Chopped Salad, or Peanut Chicken Noodles next!
Why You’ll Love This Recipe
- High protein
- Easy to make
- Fresh & flavorful
- Perfect for meal prep
Key Ingredients
Chicken & Marinade
For the chicken, we’ll marinate it in a mix of soy sauce/tamari, sesame oil, a little brown sugar, rice vinegar, and a touch of sriracha to balance out the flavors. I prefer to pan-fry the chicken, but you can also air fry it if you’d like.
Cabbage
A mix of purple and green cabbage adds loads of crunch along with plenty of antioxidants and fiber.
Pepper & Carrots
I love using red bell pepper, but honestly, any variety works. You can use pre-shredded carrots for convenience, or if you prefer, shred them yourself.
Fresh Herbs
Cilantro and green onion help elevate the flavors of the salad and make it feel even fresher.
Edamame
I love adding edamame for an extra boost of protein and fiber, but feel free to leave it out if you’d prefer.
Peanut Dressing
This is the same peanut dressing from my edamame crunch salad, and I know you’ll love it just as much!
How to Make a Chicken Crunch Salad
- Marinate the Chicken:
Cut the chicken into small cubes (about 1 inch). Whisk together all the ingredients for the chicken marinade in a shallow bowl. Add the chicken to the marinade and let it sit while you prep the rest of the ingredients. - Prepare the Dressing:
Whisk together all the ingredients for the peanut dressing and set aside. - Prep the Veggies:
I like to use a mandoline to shred the cabbage, but a regular knife works just as well. Add all the veggies to a large mixing bowl. - Cook the Chicken:
Heat a skillet with a splash of oil over medium heat. Add the chicken (set aside the remaining marinade) and cook for about 3 minutes, or until browned on all sides. Once browned, add the rest of the marinade and let it simmer until the internal temperature reaches 165°F and the sauce thickens. - Assemble the Salad:
Let the chicken cool slightly. Meanwhile, toss the salad with as much or as little dressing as you prefer. Add the chicken and toss everything to combine. Garnish with more cilantro and a sprinkle of sesame seeds, and enjoy!
Air Fryer Instructions
I personally love pan-frying the chicken because it allows me to add the extra marinade back in, which makes the chicken even more flavorful. However, if you prefer a more hands-off approach, air frying is a great option!
To air fry the chicken, follow the marinating steps as usual, then preheat your air fryer to 380°F. Cook the chicken for about 14-16 minutes, tossing every 5 minutes or so, until the internal temperature reaches 165°F. You can then transfer the chicken to a pan and simmer with the extra marinade or just toss it directly into the salad—it’s still going to be super flavorful!
How to Store
Since this salad has crispy veggies and no lettuce, it won’t get soggy in the fridge—even when stored with the dressing.
I recommend storing it in an airtight container in the fridge for about 3-5 days. Just give it a good toss before serving, and it’s ready to go!
Additions and Substitutions
I love adding peanuts to the salad for extra crunch, but you can easily swap those out for roasted cashews, sesame seeds, crispy wonton strips, or even sliced almonds—whatever you have on hand!
If you want to make this salad vegetarian or vegan, swap the chicken for my sesame tofu or teriyaki tofu. This salad also works well as a wrap if you’re looking for a higher-carb and more filling meal.
Feeling like something a little different? You can turn this into a noodle salad by adding 6-8 ounces of your favorite cooked and cooled rice noodles.
Enjoy this simple high protein lunch that’s just as delicious as it is easy to prepare. Whether you’re meal prepping or looking for a quick, nutritious meal, this Thai Peanut Chicken Crunch Salad is sure to become a new favorite!
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
