If you’re craving something that bursts with vibrant flavors and textures, then this Asian Peanut Chicken Salad Recipe is just the thing to brighten up your meal times. With its creamy peanut dressing, fresh crisp vegetables, tender chicken, and a hint of aromatic herbs, it’s a perfect harmony of savory, sweet, and tangy. Whether you’re in the mood for a hearty lunch or a light dinner, this salad manages to satisfy your taste buds and fill you up without feeling heavy—truly a go-to recipe you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is key in this recipe, and you’ll find that each one adds a special touch—from the creamy peanut butter that forms the base of the dressing to the crunchy veggies and herbs that make every bite delightful. These simple ingredients come together beautifully, creating a salad full of color, flavor, and texture.
- 1/3 cup creamy peanut butter: This is the heart of the dressing, providing a rich, nutty creaminess.
- 1/4 cup honey: Adds natural sweetness that balances the savory elements.
- 1/4 cup toasted sesame oil: Infuses a toasty, deep flavor typical of Asian dishes.
- 2 tablespoons apple cider vinegar: Brings brightness and a gentle tang to the dressing.
- 1-2 teaspoons ground ginger: Adds warmth and a little zesty bite.
- 1 teaspoon salt: Enhances all the wonderful flavors.
- 1 teaspoon black pepper: Adds mild heat and depth.
- 1 clove garlic (optional): For those who love an extra punch of aromatic sharpness.
- Cayenne pepper or sriracha (optional): Perfect if you like a bit of heat in your salad.
- 2 cups cooked chicken: The protein that makes this salad hearty and satisfying.
- 1 head romaine lettuce, shredded: Provides a crisp, refreshing crunch.
- 2 cups cooked edamame: Adds a pop of vibrant green color and subtle nuttiness.
- 1 cup red cabbage, shredded: Brings stunning purple hues and a slightly sweet crunch.
- 1 red bell pepper, diced: Offers juicy sweetness and bright color.
- 1 medium cucumber, diced: Adds cooling freshness throughout the salad.
- 1 large carrot, shredded: Sweet and vibrant, for delightful texture.
- 1/4 cup sliced almonds or peanuts: For extra crunch and to amplify the nutty theme.
- 2 green onions, thinly sliced: Adds mild oniony sharpness and color.
- 3-4 tablespoons fresh cilantro, minced: Infuses a fresh, herbaceous aroma.
- 2-3 tablespoons fresh basil leaves, sliced: Gives a fragrant, slightly sweet herbal note.
How to Make Asian Peanut Chicken Salad Recipe
Step 1: Mix the Dressing
Start by whisking together the peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and optional garlic and cayenne or sriracha in a medium bowl. The goal is a smooth, creamy consistency that’s perfectly balanced between sweet, salty, and tangy. Feel free to adjust the seasonings to suit your taste—it’s your personal flavor canvas!
Step 2: Combine the Salad Ingredients
Grab a large bowl and toss in the cooked chicken, shredded romaine lettuce, edamame, red cabbage, diced red bell pepper, cucumber, shredded carrot, sliced almonds or peanuts, green onions, cilantro, and basil. This mix creates a wonderful range of textures and colors that will make your salad as fun to look at as it is to eat.
Step 3: Dress and Toss
Pour about half of the dressing over the salad and gently toss everything together until it’s all beautifully coated in that luscious peanut goodness. Add the remaining dressing on top when serving, giving each bite extra flavor and a creamy finish you’ll crave.
How to Serve Asian Peanut Chicken Salad Recipe
Garnishes
A sprinkle of extra chopped peanuts or sliced almonds on top adds a delightful crunch and nutty finish. Fresh lime wedges on the side offer a zesty brightness, while a few whole basil or cilantro leaves also make the serving taste and look extra special.
Side Dishes
This salad is fantastic as a standalone meal thanks to the chicken and edamame protein, but if you want to round out your plate, light sides like steamed jasmine rice, crispy spring rolls, or a simple miso soup will complement the flavors without overpowering the salad.
Creative Ways to Present
For a fun twist, serve the Asian Peanut Chicken Salad Recipe in crunchy lettuce cups or even hollowed-out bell peppers. Layering it in a clear glass jar also makes it perfect for meal prep or an on-the-go lunch, with the vibrant layers showing off the beautiful ingredients.
Make Ahead and Storage
Storing Leftovers
To keep your salad fresh, store the salad and dressing separately in airtight containers in the refrigerator. Once mixed, the vegetables can get soggy, so combining them just before eating preserves the best texture.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The vegetables and dressing don’t freeze well together, as the texture and flavor can change significantly.
Reheating
If you want to warm up the chicken separately, you can do so gently in the microwave or on the stovetop before adding it back to the salad. Just remember not to heat the salad greens or dressing—they’re best enjoyed chilled for that refreshing crunch.
FAQs
Can I use peanut butter alternatives?
Yes! If you have a peanut allergy or prefer a different flavor, almond butter or sunflower seed butter work wonderfully and keep that creamy texture.
Is this salad gluten-free?
Absolutely! All the main ingredients are naturally gluten-free, just double-check any added sauces or condiments to be sure.
Can I prepare this salad vegan?
To make it vegan, simply swap the cooked chicken for tofu or chickpeas. The hearty edamame and rich peanut dressing keep it delicious and filling.
How long does this salad keep in the fridge?
If stored properly (dressing separate), the salad ingredients will stay fresh for up to 2 days, although it’s best enjoyed the same day for optimal crunch.
Can I add other vegetables?
Definitely! Feel free to experiment with snap peas, shredded zucchini, or even roasted sweet potatoes to mix up the textures and flavors.
Final Thoughts
This Asian Peanut Chicken Salad Recipe is a true joy to make and eat—it’s fresh, flavorful, and full of delightful contrasts that keep every bite exciting. Whether you’re feeding a crowd or simply treating yourself to a nourishing meal, this recipe is sure to become a favorite in your kitchen. Give it a try, and I promise you’ll love the vibrant, comforting vibes it brings to your table!
Print
Asian Peanut Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming precooked chicken and edamame)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Description
This Asian Peanut Chicken Salad is a vibrant, flavorful dish that combines tender cooked chicken with fresh vegetables and a rich, creamy peanut dressing. Perfect for a healthy lunch or light dinner, this salad features crunchy romaine lettuce, edamame, red cabbage, bell pepper, cucumber, and carrot, all tossed with a homemade dressing made from peanut butter, honey, sesame oil, and spices. Garnished with fresh herbs and nuts, it offers a delightful balance of textures and tastes inspired by Asian cuisine.
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 creamy peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and garlic if using. Mix until smooth and creamy. Adjust seasonings according to taste, adding cayenne pepper or sriracha if you desire some heat.
- 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 basil leaves. Toss gently to mix all ingredients evenly.
- Toss and serve: Pour about half of the dressing over the salad and toss thoroughly to coat all the ingredients well. Transfer to serving bowls or a platter. Drizzle the remaining dressing over the top for extra flavor before serving.
Notes
- You can substitute cooked chicken with tofu or shrimp for a different protein option.
- If you prefer a vegan dressing, substitute honey with maple syrup or agave nectar.
- Toast the almonds or peanuts lightly for added crunch and flavor.
- Adjust the amount of ginger and cayenne to control the spice level.
- Make the salad dressing ahead of time and store refrigerated for up to 3 days.
