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
Scale
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.
