A high‑protein, crisp and fresh Asian‑inspired salad with sesame‑marinated chicken, crunchy veggies, and a creamy peanut dressing.

1 lb chicken breast, cut into 1‑in cubes
2 Tbsp soy sauce or tamari
1 Tbsp sesame oil
1 Tbsp brown sugar
1 Tbsp rice vinegar
½ tsp sriracha (optional)
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
1 red bell pepper, thinly sliced
1 cup shredded carrots
½ cup edamame (shelled, cooked)
¼ cup cilantro, chopped
2 green onions, sliced
2 Tbsp sesame seeds
Peanut Dressing: ¼ cup peanut butter; 2 Tbsp soy sauce; 1 Tbsp rice vinegar; 1 Tbsp sesame oil; 1 Tbsp honey or brown sugar; ½ tsp grated ginger; 1 garlic clove, minced; water to thin

Cook Mode Prevent your screen from going dark

Marinate chicken: whisk soy sauce, sesame oil, brown sugar, rice vinegar, sriracha; toss chicken cubes and let sit 10–15 min.
Make dressing: whisk all peanut dressing ingredients until smooth; thin with water to desired consistency.
Cook chicken: pan‑fry marinated chicken over medium heat until cooked and slightly caramelized, ~8‑10 min; let cool slightly.
Toss salad: in a large bowl, combine cabbages, pepper, carrots, edamame, cilantro, green onions.
Add dressing and toss to coat veggies well.
Add chicken on top, sprinkle sesame seeds, toss gently, and serve.

Meal‑prep friendly: keep dressing separate until serving to avoid soggy veggies.
Sub chicken with grilled tofu or leftover rotisserie chicken.
Swap peanut dressing for ginger‑lime or sesame‑ginger variation.
Add crunchy toppings like chow‑mein noodles or cashews.