Chinese Crunch Recipe

Combine the Napa cabbage, red cabbage, romaine, sliced cucumber, sliced green onions, and chilled shelled edamame in a large mixing bowl. Toss gently to combine and refrigerate while you prepare the rest so the salad stays crisp.

Marinate protein

If using chicken: butterfly or pound the 12 oz chicken breast to an even thickness (~3/4 inch). In a small bowl mix 1 tbsp soy sauce (or tamari), 1 tsp sesame oil, 1 tsp grated ginger and 1 tsp minced garlic. Add the chicken and marinate 10–20 minutes. If using tofu: press tofu for 15–20 minutes, then cut into 1/2-inch slabs and marinate in the same mixture for 10 minutes.

Cook protein

Heat 1 tsp vegetable oil in a nonstick skillet or grill pan over medium-high heat until shimmering. For chicken: sear 4–5 minutes per side until internal temperature reaches 165°F (74°C). During the last minute of cooking, brush both sides with 2 tbsp teriyaki sauce and let it glaze. For tofu: cook 3–4 minutes per side until golden, then brush with teriyaki and cook another 30–60 seconds to set the glaze. Remove from heat and let rest 3–5 minutes, then slice thinly across the grain (chicken) or into bite-sized strips (tofu).

Whisk together 3 tbsp mayonnaise, 1.5 tbsp rice vinegar, 1 tsp soy sauce (or tamari), 1 tsp sesame oil, 1 tsp honey (or agave), 1/2 tsp grated ginger, 1/2 tsp minced garlic and 1 tsp water in a small bowl until smooth. Taste and adjust: add a little more water to thin or 1/2 tsp more vinegar for brightness. Season with 1/4 tsp salt as needed.

Lightly toast 2 tbsp sliced almonds in a dry skillet over medium heat, stirring until fragrant and just golden, about 2–3 minutes. If using, crisp 1/2 cup wonton strips by baking at 350°F (175°C) for 5–7 minutes or frying briefly until golden. Toast 1 tsp sesame seeds in the same skillet for 30–60 seconds until fragrant.

Place the chilled salad base into a large shallow bowl or divide among serving bowls. Arrange the sliced teriyaki-glazed chicken (or tofu) on top.

Drizzle 2–3 tbsp of the Asian Sesame dressing over the salad (or serve on the side). Sprinkle the toasted almonds, sesame seeds, and wonton strips on top. Season with the remaining 1/4 tsp salt and 1/8 tsp black pepper if desired. Serve with lime wedges on the side for squeezing over.

Notes: To make Gluten Not: omit wonton strips and use gluten-free tamari and a gluten-free teriyaki sauce (or omit teriyaki glaze). To make Vegan: substitute the chicken with the marinated and pan-seared tofu and use vegan mayonnaise and agave in the dressing.