When I need something fresh but filling, this Asian Chicken Salad with Peanut Dressing is always my first pick.
It’s crunchy, colorful, and layered with textures—from crisp veggies to tender chicken to the silkiest peanut dressing that clings to every bite.
It’s a salad I actually crave, and it doubles beautifully for meal prep or entertaining.
Why I Love This Recipe
That peanut dressing – Creamy, tangy, sweet, savory—truly addictive.
So much crunch – Between cabbage, carrots, cucumber, and peanuts.
Packed with protein – Thanks to shredded chicken and peanut butter.
Great for leftovers – The dressing is a total flavor booster.
Flexible & fun – You can swap in whatever veggies you love.
What You’ll Need (Ingredient Highlights)
For the Peanut Dressing
Peanut butter – The creamy base that makes it rich and nutty.
Rice vinegar & lime juice – Add tang and brightness.
Soy sauce & honey – For salty-sweet umami depth.
Sesame oil – Adds authentic toasty flavor.
Fresh garlic & ginger – Bring punch and warmth.
Red pepper flakes – Just a pinch for heat.
For the Salad
Shredded chicken – Cooked and pulled for easy mixing.
Napa or regular cabbage – Crisp and hearty greens.
Carrots, cucumber, red pepper – Bring sweetness, freshness, and color.
Green onions – Mild oniony bite.
Peanuts & cilantro – Perfect garnishes for crunch and freshness.
Pro Tips Before You Start
Use rotisserie chicken to save time.
Add water to the dressing gradually—it thickens quickly.
Chop your veggies evenly for better texture.
Make the dressing ahead—it tastes even better the next day.
Don’t overdress—add just enough, and keep the rest for later.
How to Make Asian Chicken Salad with Peanut Dressing
Step 1: Make the Peanut Dressing
In a blender or food processor, combine peanut butter, rice vinegar, lime juice, vegetable oil, sesame oil, soy sauce, honey, sugar, garlic, ginger, salt, and red pepper flakes.
Blend until smooth and creamy.
If it’s too thick, add water one tablespoon at a time until it thins out.
(Usually 2–3 tablespoons is perfect.)
Step 2: Assemble the Salad
In a large bowl, toss together the shredded chicken, cabbage, carrots, cucumber, red pepper, green onions, cilantro, and peanuts.
Step 3: Dress and Serve
Drizzle with the desired amount of peanut dressing.
Toss to coat evenly. Garnish with extra peanuts or cilantro, and serve immediately.
What to Serve It With
Steamed jasmine rice or brown rice on the side
Crispy wonton strips for extra crunch
Fresh spring rolls or edamame
A bowl of miso soup or simple broth
Lettuce cups for turning it into a wrap
Variations / Substitutions
Use almond butter or sunflower seed butter instead of peanut butter
Swap chicken with tofu or shrimp for a different protein
Add edamame, snap peas, or shredded broccoli slaw
Use romaine or iceberg instead of cabbage
Add a splash of sriracha for a spicy kick
Storage & Leftovers
Fridge – Salad: Best eaten fresh, but can be stored (undressed) in an airtight container up to 2 days.
Fridge – Dressing: Keeps well in a jar for 5–6 days.
Leftover dressing use: Excellent as a dipping sauce for chicken, spring rolls, or grilled veggies.
Meal prep tip: Store salad and dressing separately to keep it crisp.
FAQs
Can I make this ahead of time?
Yes! Store the salad and dressing separately until ready to serve.
Is the peanut dressing spicy?
Only mildly. You can skip or add more red pepper flakes to adjust heat.
Can I make this nut-free?
Yes—use sunflower seed butter and omit peanuts for a nut-free version.
Can I use another vinegar instead of rice vinegar?
Yes, white vinegar with a teaspoon of sugar works in a pinch.
How can I make this vegetarian?
Omit the chicken and use tofu, tempeh, or extra veggies.
Does the dressing thicken in the fridge?
Yes—just add a splash of warm water and stir to loosen.
What type of cabbage is best?
Napa is traditional and softer, but regular green or even red cabbage works well.
Final Thoughts
This Asian Chicken Salad with Peanut Dressing is what I call the perfect balance—cool, crunchy, creamy, and totally craveable.
It’s a salad that hits all the notes and keeps me coming back, bite after bite.
Make it for lunch, bring it to a picnic, or double the dressing and keep it on hand—you’ll find new ways to use it all week long.
Asian Chicken Salad with Peanut Dressing
Ingredients
Peanut Dressing
- ½ cup creamy peanut butter
- ⅓ cup rice vinegar or white vinegar + 1 tsp sugar
- 1 lime juiced
- ¼ cup vegetable oil
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon sugar
- 2 cloves garlic chopped
- 1 tablespoon fresh ginger or ½ tsp ground
- 1 teaspoon salt
- Pinch of crushed red pepper flakes
Salad
- 1½ cups cooked shredded chicken
- 4 cups shredded napa or regular cabbage
- 2 carrots julienned
- 1 English cucumber seeded and sliced
- 1 red bell pepper sliced
- 2 green onions sliced on the diagonal
- ½ cup peanuts for garnish
- ½ cup fresh cilantro
Instructions
- In a blender or food processor, combine all peanut dressing ingredients.
- Blend until smooth and creamy.
- If too thick, add 1 tablespoon of water at a time (usually 2–3 tablespoons total) until pourable.
- In a large bowl, toss together shredded chicken, cabbage, carrots, cucumber, red pepper, green onions, cilantro, and peanuts.
- Drizzle with desired amount of peanut dressing and toss to coat.
- Garnish with extra peanuts or cilantro if desired.
- See full steps with tips & photos → https://p4pd.org/asian-chicken-salad-with-peanut-dressing/
Notes
- To save time, use a store-bought rotisserie chicken.
- For a spicier kick, add more crushed red pepper flakes or a splash of sriracha to the dressing.
- The dressing can be made ahead and stored in the fridge for up to 1 week.
