Asian Chicken Salad with Peanut Dressing
This Asian Chicken Salad with Peanut Dressing is crisp, colorful, and bursting with bold, nutty-sweet flavor. It’s the perfect light-yet-satisfying lunch or dinner, loaded with cabbage, carrots, cucumbers, and tender shredded chicken—all tossed in an irresistible homemade peanut dressing. Great for meal prep or feeding a crowd!
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.