If you’re looking for a vibrant and satisfying meal that bursts with flavor and crunch, the Asian Peanut Chicken Salad Recipe is exactly what you need. This dish brings together tender cooked chicken, crisp fresh vegetables, and a luscious, creamy peanut dressing that ties everything together beautifully. It’s a perfect balance of sweet, tangy, and savory notes, all in one bowl. Whether you want a quick lunch, a light dinner, or something to impress your friends, this salad hits all the right marks and will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Getting started with this Asian Peanut Chicken Salad Recipe is a breeze because the ingredients are simple but thoughtfully chosen to deliver fantastic texture, flavor, and color. Each component plays an important role in creating the unique taste and satisfying crunch that makes this salad unforgettable.
- 1/3 cup creamy peanut butter: The star of the dressing, adding rich, nutty creaminess that coats every bite.
- 1/4 cup honey: Brings natural sweetness that balances the savory and tangy elements perfectly.
- 1/4 cup toasted sesame oil: Adds a deep, toasty aroma enhancing the salad’s Asian-inspired flavors.
- 2 tablespoons apple cider vinegar: Provides brightness and a gentle tang to cut through the richness.
- 1-2 teaspoons ground ginger: Offers a warm, zesty spice boost to keep the flavor lively.
- 1 teaspoon salt: Essential for elevating all the flavors and seasoning the dish just right.
- 1 teaspoon black pepper: Adds a subtle kick that complements the sweet and savory profile.
- 1 clove garlic (optional): For those who love a garlicky depth, this little addition works wonders.
- Cayenne pepper or sriracha (optional): A splash of heat to personalize the spice level to your liking.
- 2 cups cooked chicken: The hearty protein base that keeps the salad filling and nourishing.
- 1 head of romaine lettuce, shredded: Crisp and fresh, it forms the light and crunchy foundation for the salad.
- 2 cups cooked edamame: Adds extra protein and a pleasing firmness.
- 1 cup red cabbage, shredded: Vibrant purple color plus a satisfying crunch.
- 1 red bell pepper, diced: Sweet and juicy pieces that brighten up each forkful.
- 1 medium cucumber, diced: A cooling, refreshing component to balance the bold dressing.
- 1 large carrot, shredded: Slight sweetness and lovely texture.
- 1/4 cup sliced almonds or peanuts: Adds a delightful crunch and extra nutty flavor.
- 2 green onions, thinly sliced: For sharp, oniony notes that cut through the creaminess.
- 3-4 tablespoons fresh cilantro, minced: Bright, citrusy freshness that lifts the entire dish.
- 2-3 tablespoons fresh basil leaves, sliced: Unique herbal aroma that ties all the flavors together.
How to Make Asian Peanut Chicken Salad Recipe
Step 1: Make the dressing
Start by whisking together the creamy peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and optional garlic and heat elements in a medium bowl. Whisk until smooth and well combined, adjusting the seasoning as needed. This dressing should be thick, creamy, and perfectly balanced with sweet, tangy, and spicy notes.
Step 2: Prepare the salad base
In a large bowl, combine the cooked chicken, shredded romaine lettuce, cooked edamame, shredded red cabbage, diced red bell pepper, diced cucumber, shredded carrot, crunchy sliced almonds or peanuts, sliced green onions, minced cilantro, and sliced basil leaves. This colorful mix is what makes your salad fresh, vibrant, and packed with texture.
Step 3: Toss and dress the salad
Pour about half of the luscious peanut dressing over the salad mixture and toss everything gently but thoroughly to ensure every ingredient is coated with that delicious sauce. For an extra drizzle of flavor, top the salad with the remaining dressing just before serving.
How to Serve Asian Peanut Chicken Salad Recipe
Garnishes
Adding some extra garnishes elevates the salad’s presentation and flavor profile. Consider sprinkling toasted sesame seeds or extra chopped peanuts on top, along with a few more fresh cilantro or basil leaves for a fragrant finish. A squeeze of fresh lime can also brighten the dish wonderfully.
Side Dishes
This Asian Peanut Chicken Salad Recipe stands strong as a meal on its own, but if you want to round it out, think about serving it alongside some steamed jasmine rice, light miso soup, or crispy spring rolls. These sides complement the salad’s bold flavors without overpowering it.
Creative Ways to Present
For a fun twist, serve the salad in individual lettuce cups or fill hollowed-out bell peppers for a colorful presentation. Another idea is to layer the salad ingredients in clear jars for a portable, appealing lunch option. It’s not only delicious but visually stunning!
Make Ahead and Storage
Storing Leftovers
Store any leftover Asian Peanut Chicken Salad Recipe in an airtight container in the refrigerator for up to 2 days. To keep the vegetables crisp, store the dressing separately and toss the salad just before serving.
Freezing
Because this salad relies heavily on fresh vegetables that don’t freeze well, it’s best not to freeze the prepared salad. However, you can freeze cooked chicken ahead of time and thaw it when needed, prepping the rest of the ingredients fresh.
Reheating
If you want a warm variation, briefly reheat the cooked chicken and toss it with fresh salad ingredients and dressing only at serving time. Avoid reheating the entire salad with dressing to preserve the fresh crunch and texture.
FAQs
Can I use peanut butter powder instead of creamy peanut butter?
Yes, you can substitute peanut butter powder mixed with a bit of water to your desired consistency. This can lighten the dressing while preserving the nutty flavor.
Is it necessary to cook the edamame before adding it to the salad?
Cooked edamame adds the best texture and taste, so it’s recommended to cook or steam it beforehand. You can use frozen pre-cooked edamame for convenience.
Can I replace the chicken with a vegetarian option?
Absolutely! Tofu, tempeh, or even chickpeas make great plant-based proteins that pair beautifully with the peanut dressing and fresh veggies.
How spicy is this salad, and can I adjust the heat?
The salad has a mild to moderate spice level depending on your addition of cayenne pepper or sriracha. Feel free to omit or increase these ingredients to suit your heat preference.
What is the best way to shred the lettuce and cabbage?
For quick shredding, use a sharp knife or a mandoline slicer for thin, even strips. This helps the salad mix well and makes every bite delightful.
Final Thoughts
I genuinely hope you give this Asian Peanut Chicken Salad Recipe a try because it is one of those dishes that never fails to impress and satisfy. The combination of creamy peanut dressing, fresh vegetables, and tender chicken is irresistible. It’s easy enough for a quick weekday meal but special enough to serve guests. Once you taste it, this salad will surely become a regular favorite on your table.
Print
Asian Peanut Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pre-cooked chicken and edamame)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Low Fat
Description
A vibrant and flavorful Asian Peanut Chicken Salad combining tender cooked chicken, crunchy vegetables, and a creamy peanut dressing, perfect for a healthy and satisfying meal.
Ingredients
Dressing
- 1/3 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup toasted sesame oil
- 2 tablespoons apple cider vinegar
- 1–2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 clove garlic (optional)
- Cayenne pepper or sriracha (optional)
Salad
- 2 cups cooked chicken
- 1 head of romaine lettuce, shredded
- 2 cups cooked edamame
- 1 cup red cabbage, shredded
- 1 red bell pepper, diced
- 1 medium cucumber, diced
- 1 large carrot, shredded
- 1/4 cup sliced almonds or peanuts
- 2 green onions, thinly sliced
- 3–4 tablespoons fresh cilantro, minced
- 2–3 tablespoons fresh basil leaves, sliced
Instructions
- Make the dressing: In a medium bowl, whisk together the peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and optional garlic and cayenne pepper or sriracha until the mixture is smooth and creamy. Adjust the seasonings to your taste preference.
- Prepare the salad: In a large bowl, combine the cooked chicken, shredded romaine lettuce, cooked edamame, shredded red cabbage, diced red bell pepper, diced cucumber, shredded carrot, sliced almonds or peanuts, thinly sliced green onions, minced cilantro, and sliced fresh basil leaves to create a colorful and textured base for the salad.
- Toss and serve: Pour half of the prepared peanut dressing over the salad ingredients and toss well to evenly coat all the components. For serving, drizzle the remaining dressing on top to add an extra burst of flavor and garnish.
Notes
- Use cooked chicken breast for a lean protein option; leftover or rotisserie chicken works well.
- Adjust the amount of cayenne pepper or sriracha to your preferred spice level or omit for a milder salad.
- To make the salad vegetarian, substitute chicken with tofu or additional edamame.
- The salad can be chilled for 30 minutes before serving to meld the flavors.
- Store leftover dressing separately in the refrigerator for up to one week.
