This colorful Asian chicken salad is packed with crunchy veggies and tender chicken, all tossed in a creamy peanut dressing that makes every bite a delight. Yum!
The best part? It’s quick and easy to make! I love whipping this up for lunch, and it’s even better the next day. Who knew healthy could taste so great? 🌟
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken breast is a great choice for this salad. Rotisserie chicken is convenient and adds flavor. For a vegetarian option, try using chickpeas or tofu instead!
Cabbage: Shredded green cabbage offers a nice crunch. You can also use napa cabbage for a milder flavor or bok choy for something a bit different.
Red Bell Pepper: This adds sweetness and color. If you don’t have red, orange or yellow bell peppers work well too. For a spicy kick, try using sliced jalapeños!
Peanut Butter: Creamy peanut butter is ideal for the dressing. If you’re allergic to peanuts, sunflower seed butter is a great alternative.
What’s the Best Way to Prepare the Dressing?
Making the peanut dressing is simple but requires a bit of care for the right texture. It should be smooth and creamy. Here’s how to ensure it turns out perfectly:
- Start with room temperature or slightly warmed peanut butter for easier mixing.
- Mix the ingredients in a small bowl, whisking until well combined. Use a fork if a whisk is not available.
- Adjust thickness by adding warm water gradually until it reaches your desired consistency—smooth and pourable works best!
Easy Asian Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded cooked chicken breast
- 3 cups shredded cabbage (green or a mix of green and purple)
- 1 red bell pepper, thinly sliced
- 2 medium carrots, shredded or julienned
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup chopped peanuts (plus extra for garnish)
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water (to thin dressing as needed)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation. This easy recipe comes together quickly, and you can serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors blend.
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
In a large mixing bowl, combine the shredded chicken, shredded cabbage, thinly sliced red bell pepper, shredded carrots, sliced green onions, and chopped cilantro. Gently toss everything together so it’s well mixed.
2. Make the Peanut Dressing:
In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil, minced garlic, and grated ginger. Gradually add warm water one tablespoon at a time, mixing until the dressing is smooth and pourable. Adjust the water as needed to achieve your desired consistency.
3. Dress the Salad:
Pour the peanut dressing over the salad mixture and toss thoroughly until everything is evenly coated with the dressing. Make sure all the chicken and veggies get that yummy flavor!
4. Add Peanuts and Serve:
Stir in half of the chopped peanuts into the salad for a nice crunch. Then, sprinkle the remaining peanuts on top for garnish. It looks great and adds extra texture!
5. Chill or Serve Immediately:
This salad can be enjoyed right away, or you can chill it in the refrigerator for about 30 minutes to let the flavors meld together even more. Enjoy your delicious and refreshing Asian chicken salad!
FAQ for Easy Asian Chicken Salad with Peanut Dressing
Can I Use Leftover Chicken in This Recipe?
Absolutely! This salad is a perfect way to use up any leftover cooked chicken. Just make sure it’s shredded or cut into bite-sized pieces for easy mixing.
How Do I Make This Salad Vegetarian?
You can easily make this salad vegetarian by replacing the chicken with cubed tofu or chickpeas. Make sure to use a vegetable-based broth to season the tofu if you’re going that route!
Can I Make the Dressing Ahead of Time?
Yes! The peanut dressing can be made in advance and stored in the refrigerator for up to a week. Just give it a good stir or shake before using, as it might thicken a bit in the fridge.
What’s the Best Way to Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate if possible, to prevent the salad from getting soggy!
