The crisp crunch of fresh vegetables pairs well with tender shredded chicken. A nutty, slightly spicy peanut dressing completes the dish. This Asian Chicken Salad With Peanut Dressing becomes an irresistible lunch option. It feels both light and satisfying. Vibrant colors from the cabbage and carrots add a pop of freshness. Meanwhile, the creamy dressing ties everything together. It does not overwhelm the palate. So, it’s a simple way to enjoy bold Asian flavors in a healthy package.
This salad comes together in just minutes. It’s perfect for busy days when you need nourishment without the fuss. Additionally, leftovers hold up well for a quick grab-and-go meal the next day. The dressing’s versatility means you can adjust the heat to suit your taste. Family members appreciate the customizable spice level. Thus, it turns into a go-to for weeknight dinners.
Why We Love This Recipe
- Quick Assembly: This salad takes only 10 minutes to prepare. It’s ideal for busy schedules. Yet, it does not sacrifice flavor.
- Nutrient Packed: It’s loaded with veggies and lean protein. This delivers a balanced meal. Plus, it’s under 350 calories per serving.
- Flavor Balance: The creamy peanut dressing adds savory depth. It brings a touch of heat too. This complements the crisp, fresh ingredients.
- Versatile Appeal: You can customize it easily. It’s great for spice lovers. Also, simple swaps make it gluten-free.
Ingredients to make Asian Chicken Salad With Peanut Dressing
These ingredients blend Asian staples like sesame and soy. They mix with everyday veggies. This creates a fresh, balanced salad. It highlights natural flavors. For best results, opt for high-quality peanut butter. Also, use fresh ginger. This elevates the dressing’s richness and authenticity.
- Peanut butter – Forms the creamy base. It adds nutty depth to the dressing.
- Sesame oil – Adds a toasted, aromatic note. This enhances the Asian profile.
- Neutral oil – Provides a smooth emulsion. It won’t overpower other flavors. Canola works well.
- Soy sauce – Brings salty umami. Swap with tamari for gluten-free.
- Sriracha – Delivers adjustable heat. It suits your preference.
- Honey – Balances the spice. It adds subtle sweetness.
- Rice wine vinegar – Offers tangy brightness. This cuts through the richness.
- Water or lime juice – Thins the dressing. It reaches a pourable consistency.
- Garlic – Infuses savory punch. Mince it fresh.
- Ginger – Grated fresh for zesty warmth.
- Napa cabbage – Provides crisp, tender leaves. It serves as the light base.
- Red cabbage – Adds color and extra crunch. This creates texture contrast.
- Carrots – Julienned for sweetness. They bring vibrant bite.
- Cooked chicken – Shredded for easy integration. It adds protein.
- Bean sprouts – Contributes fresh, mild crunch.
- Shallot or green onion – Sliced thin for oniony sharpness.
- Peanuts – Chopped roughly for nutty topping.
- Crunchy fried noodles – Adds irresistible texture. They avoid sogginess.
Continue scrolling for step-by-step guidance. You’ll find expert advice to nail this dish every time. Full measurements and instructions appear in the recipe card at the bottom.
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Healthy Asian Chicken Salad With Peanut Dressing
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: Asian
- Diet: Low Calorie
Description
A healthy Asian-inspired chicken salad with crisp vegetables, shredded chicken, and a creamy peanut dressing that’s refreshing and flavorful.
Ingredients
- For the Peanut Dressing:
- 2 1/2 tablespoons creamy peanut butter
- 2 teaspoons toasted sesame oil
- 1 tablespoon neutral oil (like canola, vegetable, grapeseed, or peanut)
- 2 teaspoons soy sauce
- 2 teaspoons Sriracha (or more, to taste)
- 1 tablespoon honey
- 1 tablespoon + 2 teaspoons rice wine vinegar
- 1 to 1 1/2 tablespoons water (or lime juice, for desired consistency)
- 1 minced garlic clove
- 1/2 teaspoon freshly grated ginger
- For the Salad:
- 1 1/2 cups shredded Napa cabbage
- 1 cup shredded red cabbage
- 1 1/2 cups julienned carrots
- 1 1/2 cups cooked chicken, shredded
- 1 1/2 cups bean sprouts
- 1 shallot or green onion, thinly sliced on the diagonal
- 1/4 cup roughly chopped peanuts
- 1/4 cup + crunchy fried noodles (such as Chang’s)
Instructions
- Begin by preparing your dressing: In a small bowl or jug, whisk together the peanut butter, sesame oil, neutral oil, soy sauce, Sriracha, honey, rice wine vinegar, minced garlic, and grated ginger.
- Adjust the consistency with water or lime juice until it’s pourable but still rich. Taste and add more Sriracha for spice or a pinch of salt if needed.
- Next, assemble your salad: In a large mixing bowl, combine the shredded Napa cabbage, red cabbage, julienned carrots, shredded cooked chicken, bean sprouts, and sliced shallot or green onion.
- Reserve a small portion of the crunchy noodles, peanuts, and shallots for garnish.
- Drizzle the prepared peanut dressing over the salad components and toss gently to ensure everything is evenly coated.
- Garnish with the reserved crunchy noodles, peanuts, and shallots just before serving for an appealing presentation and added texture.
- Serve immediately to enjoy the salad’s freshness and crunch.
Notes
- Chicken should be cooked and shredded in advance for quicker assembly.
- Adjust Sriracha for desired heat level.
- For gluten-free, use tamari instead of soy sauce.
How to Make Asian Chicken Salad With Peanut Dressing
Step 1: Prepare the Peanut Dressing
In a small bowl, whisk together the peanut butter, sesame oil, neutral oil, soy sauce, Sriracha, honey, rice wine vinegar, minced garlic, and grated ginger. Do this until smooth. Next, adjust the thickness. Add water or lime juice a little at a time. Make it pourable yet creamy. Then, taste it. Tweak the spice with more Sriracha if desired. Add a pinch of salt too. This ensures balanced flavor.
Step 2: Assemble the Salad Base
In a large mixing bowl, combine the shredded Napa cabbage, red cabbage, julienned carrots, shredded cooked chicken, bean sprouts, and thinly sliced shallot or green onion. This creates a colorful, nutrient-rich foundation. It’s ready for dressing. Gently toss to mix evenly. Do this before adding the liquid.
Step 3: Dress and Garnish
Drizzle the peanut dressing over the salad. Toss gently to coat everything. Avoid crushing the crisp elements. Reserve some crunchy noodles, peanuts, and shallots. Sprinkle them on top. This adds texture and visual appeal. Serve right away. It preserves the fresh crunch and vibrant taste.
Pro Tips for Success
- Prep Chicken Ahead: Shred cooked chicken in advance. This cuts assembly time. It keeps the salad quick for weeknights.
- Adjust Heat Level: Start with less Sriracha. Taste the dressing first. Add more gradually. This personalizes spice. It won’t overpower the veggies.
- Use Tamari Swap: Replace soy sauce with tamari. This makes it gluten-free. Yet, it maintains the umami flavor.
- Fresh Grating: Grate ginger right before using. This maximizes its zingy aroma. It prevents the dressing from dulling.
How to Serve Asian Chicken Salad With Peanut Dressing
Garnishes
I love topping this salad with extra chopped peanuts. They provide satisfying crunch. A sprinkle of sesame seeds echoes the dressing’s nutty notes. Fresh cilantro leaves add a bright, herbal pop. This cuts through the creaminess. These simple additions keep the presentation fresh and inviting.
Side Dishes
Pair it with steamed jasmine rice. This makes a heartier meal. The rice soaks up the flavorful dressing. A side of fresh cucumber slices offers cool contrast. It hydrates against the warm spices. For lighter options, try sliced mango. It brings sweet, tropical vibe. This complements the Asian elements.
Creative Ways to Present
Spoon the salad into crisp lettuce cups. This creates handheld bites. They feel fun and portable for gatherings. Layer it in a mason jar for meal prep. Put dressing on the bottom. This avoids sogginess. The approach makes it visually appealing. It’s practical for on-the-go lunches too.
Make Ahead and Storage
Storing Leftovers
I store extra Asian Chicken Salad With Peanut Dressing in an airtight container. Keep it in the fridge. It stays fresh up to two days. Store the dressing separate if possible. This maintains crispness in the veggies. Just give it a quick toss before eating. This redistributes flavors nicely.
Freezing
For longer storage, portion undressed salad components. Use freezer-safe bags. Skip freezing the full salad though. Veggies lose texture. The peanut dressing freezes well. Put it in a small container for up to a month. Thaw overnight in the fridge. Avoid freezing crunchy toppings. This preserves their snap.
Reheating
If needed, let chilled leftovers reach room temperature. This gives the best texture. Or, microwave briefly covered. Do this to warm gently without wilting. For oven, spread on a sheet at 300°F. Heat for a few minutes. Tent with foil to prevent drying. This keeps the chicken tender. The salad stays refreshing overall.
