Bright, crunchy, and bursting with flavor—this Asian Peanut Chicken Salad is every bit as bold as it is nourishing. Imagine tender pieces of chicken tossed with an irresistible medley of crisp veggies and crowned with a creamy, savory-sweet peanut dressing that makes every bite a celebration. It’s the kind of salad that will have you coming back for seconds (and thirds!), whether you’re prepping lunch for the week or looking for a standout dish for your next gathering.

Asian Peanut Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Asian Peanut Chicken Salad lies in how each carefully chosen ingredient brings something special—color, crunch, protein, or pure herbal brightness. Gather these essentials and you’re halfway to a wildly satisfying meal that looks as incredible as it tastes.

Cooked chicken breast (2 cups, shredded or chopped): Use leftover rotisserie chicken for max convenience and flavor.
Green cabbage (4 cups, shredded): Adds refreshing crunch and acts as the hearty backbone of the salad.
Purple cabbage (1 cup, shredded): A pop of vibrant color and hints of peppery flavor.
Carrots (1 cup, shredded): Their natural sweetness balances the savory elements beautifully.
Red bell pepper (1, thinly sliced): Brings juicy crispness and a splash of red.
Green onions (3, sliced): For a subtle oniony sharpness that lifts the whole dish.
Fresh cilantro (½ cup, chopped): Lends herbal, citrusy fragrance—don’t skip it if you can!
Roasted peanuts (¼ cup, chopped): Deliver that essential nutty crunch with each bite.
Sesame seeds (2 tbsp, optional): A little extra nuttiness and visual flair if you’re feeling fancy.
Creamy peanut butter (½ cup): The heart of the dressing—rich, creamy, and packed with flavor.
Soy sauce (3 tbsp): Brings that deeply savory, umami backdrop—use tamari for a gluten-free option.
Rice vinegar (2 tbsp): Adds tanginess to balance the creaminess and sweet notes.
Honey (1 tbsp): Just the right touch of sweetness to round out the dressing.
Sesame oil (1 tbsp): For bold, toasty aroma and depth.
Lime juice (1 tbsp): Bright, citrusy zing that makes the whole salad sing.
Fresh ginger (1 tsp, grated): A zesty, warming boost for the dressing.
Garlic (1 clove, minced): Kicks the savory flavor up a notch.
Warm water (2–3 tbsp): Helps achieve that luscious, pourable dressing texture—add as needed.

How to Make Asian Peanut Chicken Salad

Step 1: Prep and Combine the Salad Base

Start by grabbing a large mixing bowl (the biggest you’ve got!). Add the shredded chicken, both cabbages, carrots, thinly sliced red bell pepper, green onions, chopped cilantro, chopped peanuts, and the sesame seeds if you’re using them. Toss everything together gently—your bowl will be a kaleidoscope of colors and textures. This is the crunchy foundation of your Asian Peanut Chicken Salad!

Step 2: Whisk Up the Peanut Dressing

In a separate medium bowl, add the creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, grated ginger, and minced garlic. Grab a trusty whisk and blend until the mixture is entirely smooth and glossy. If the dressing seems a little thick, gradually whisk in the warm water—one tablespoon at a time—until you reach your preferred consistency. The goal is a creamy, pourable dressing that will coat every morsel of your salad.

Step 3: Dress and Toss

Drizzle the fresh peanut dressing all over the salad base. Using tongs or two large forks, gently toss everything together. You’re looking for an even coating, so every forkful sings with flavor, crunch, and that unmistakable peanut goodness. Take your time—this is the moment when all those sharp, sweet, savory, and nutty flavors unite.

Step 4: Chill (Optional) and Serve

You can enjoy this Asian Peanut Chicken Salad right away if you just can’t wait (no judgment!). If you have the patience, let it chill in the fridge for up to four hours to let the flavors meld—they only get better together. When ready, serve in big bowls or spoon into lettuce cups for a finger-friendly twist.

How to Serve Asian Peanut Chicken Salad

Garnishes

Top your Asian Peanut Chicken Salad with a few extra chopped peanuts, a sprinkle of sesame seeds, and a handful of fresh cilantro leaves for a burst of freshness. A few thin slices of red chili or a wedge of lime on the side make for a gorgeous, flavor-packed finish.

Side Dishes

Pair your salad with some fluffy steamed jasmine rice, crisp wonton chips, or a bowl of miso soup for a truly satisfying meal. Even a simple fruit platter with pineapple and orange wedges makes a refreshing, palate-cleansing companion.

Creative Ways to Present

Try filling large lettuce leaves with the salad mixture for a fun, hand-held version—perfect for picnics or appetizers. You can also serve the Asian Peanut Chicken Salad over rice noodles for a light but filling noodle bowl, or use it to stuff crunchy veggie wraps for a colorful lunchbox option.

Make Ahead and Storage

Storing Leftovers

Leftover Asian Peanut Chicken Salad holds up wonderfully for a day or two in the refrigerator. Store it in an airtight container, and it will stay crisp and flavorful—just give it a quick toss before serving again to refresh the texture.

Freezing

This salad is at its best when fresh, as the veggies will lose their crunch if frozen. However, you can freeze the cooked chicken and peanut dressing separately, then assemble the salad with freshly prepped veggies when you’re ready to enjoy it.

Reheating

Since Asian Peanut Chicken Salad is meant to be served cold or at room temperature, there’s no need to reheat. If you’ve chilled it and want the flavors to intensify, simply let it sit out for about 15 minutes before serving.

FAQs

Can I make this salad vegetarian?

Absolutely! Swap the chicken for edamame, cubes of baked tofu, or even chickpeas for a delicious meatless version that keeps all the crunch and flavor you love.

Is Asian Peanut Chicken Salad gluten-free?

It can be! Just be sure to use certified gluten-free soy sauce or tamari in the dressing, and double-check your other ingredients for hidden sources of gluten.

What’s the best way to shred chicken for this salad?

Rotisserie chicken can be pulled apart with two forks for easy, tender shreds. If you’re poaching breasts yourself, let them cool a bit then use the fork method or your hands for perfectly shred-able pieces.

How can I spice up the dressing?

Add a drizzle of sriracha, a spoonful of chili garlic sauce, or a dash of crushed red pepper flakes to the dressing if you love a spicy kick in your Asian Peanut Chicken Salad.

Can I prep Asian Peanut Chicken Salad ahead of time?

Yes—assemble the veggies and cooked chicken, whisk the dressing, and store separately in the fridge for up to two days. Toss together just before serving for maximum crunch and freshness!

Final Thoughts

If you’re searching for a fresh, show-stopping salad that packs a punch of color and flavor, Asian Peanut Chicken Salad is truly impossible to beat. Gather your favorite people, toss up a big bowl, and watch this vibrant classic disappear in minutes—you’ll be making it again and again!

Asian Peanut Chicken Salad Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the delightful flavors of this Asian Peanut Chicken Salad featuring a crunchy mix of veggies, tender chicken, and a creamy peanut dressing. This salad is a perfect balance of savory, sweet, and nutty notes, making it a satisfying and healthy meal option.

Ingredients

Scale

Salad:

2 cups cooked chicken breast (shredded or chopped)
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper (thinly sliced)
3 green onions (sliced)
½ cup chopped fresh cilantro
¼ cup chopped roasted peanuts
2 tablespoons sesame seeds (optional)

Dressing:

½ cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 clove garlic (minced)
2–3 tablespoons warm water (to thin dressing)

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Instructions

Prepare Salad: In a large bowl, combine the shredded chicken, green cabbage, purple cabbage, carrots, bell pepper, green onions, cilantro, peanuts, and sesame seeds if using.
Make Dressing: In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, ginger, and garlic until smooth. Add warm water one tablespoon at a time until desired consistency is reached.
Combine: Pour the dressing over the salad and toss until everything is evenly coated.
Serve: Serve immediately or refrigerate for up to 4 hours to enhance flavors.