This vibrant Asian Chicken & Peanut Salad brings together tender chicken, crisp vegetables, and a luscious peanut dressing for a dish that’s both refreshing and satisfying. It’s quick to prepare, bursting with flavor, and perfect for a light lunch or dinner.

Why You’ll Love This Recipe

Flavor explosion: The rich umami of the dressing meets the freshness of vegetables and tenderness of chicken in every bite.
Balanced and satisfying: With protein, fiber, healthy fats, and vitamins, this salad is nutritionally complete.
Easy to prep ahead: Marinate, chop, or grill chicken in advance and toss together when hunger strikes.
Ideal for all seasons: Cool and crisp in summer; served warm or slightly warmed in cooler weather.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken breast or thigh, sliced or shredded
Mixed salad greens or shredded cabbage
Carrots, julienned or shredded
Cucumber, sliced or diced
Red bell pepper, thinly sliced
Snap peas or edamame beans
Fresh cilantro, chopped
Green onions, sliced
Roasted peanuts, roughly chopped
Optional: red chili or chili flakes for heat

For the peanut dressing:

Creamy peanut butter
Soy sauce or tamari
Rice vinegar or lime juice
Sesame oil
Fresh garlic, minced
Ginger, grated
Maple syrup or honey
Water to thin

Directions

Prepare the chicken
Use grilled, poached, roasted, or rotisserie chicken — whichever you prefer. Slice or shred into bite-sized pieces.
Prep the vegetables
Shred or chop the greens, cabbage (if using), carrots, cucumber, bell pepper, and snap peas or edamame. Place everything in a large salad bowl.
Make the dressing
In a small bowl or jar, whisk together peanut butter, soy sauce, rice vinegar or lime juice, sesame oil, garlic, ginger, and sweetener. Add water gradually until you reach the desired consistency.
Assemble the salad
Pour the peanut dressing over the salad ingredients. Use tongs or large spoons to toss until everything is evenly coated.
Add chicken and finish
Gently fold in the sliced chicken. Top with chopped roasted peanuts and fresh cilantro. Add chili or chili flakes if you’d like a bit of heat.

Servings and timing

Servings: 4 servings
Prep time: 15 minutes (if chicken is cooked); 25 minutes (if cooking chicken fresh)
Total time: 25 minutes (with prep) to 35 minutes (if cooking chicken from raw)

Variations

Spicy: Add Sriracha or chopped fresh chili to the dressing or salad for more heat.
Crunch-enhanced: Swap or add cashews, almonds, or sunflower seeds for extra texture.
Detox version: Use spiralized zucchini or cucumber ribbons to lighten it up.
Avocado boost: Stir in avocado cubes for creaminess and healthy fats.
Warm or cold: Use warm grilled chicken freshly hot or cool shredded chicken for a chilled dish.

Storage/reheating

Storage: Keep the salad (undressed) and dressing separately in the refrigerator for 2 days. Once dressed, eat within a few hours to preserve crisp textures.
Make‑ahead tip: Prepare the peanut dressing and chop ingredients ahead of time. Store components separately and assemble when ready to serve.
Leftover suggestion: Use leftover salad as a wrap or grain bowl. Reheat chicken and serve warm over salad if desired.

Tips for the best results

Enhance flavor: Marinate the cooked chicken in a bit of soy sauce or lime juice before adding to the salad.
Balance flavors: Taste the dressing; adjust sweetness, tang, or salt until it sings.
Prevent sogginess: Pat dry all vegetables, and dress the salad only just before serving.
Toast peanuts: Lightly toast peanuts in a dry skillet for extra aroma and crunch.
Prep smartly: If using cooked chicken, shred it while warm—this helps it absorb extra flavor.

FAQs

1. Can I use peanut butter alternatives?

Yes—almond butter or cashew butter work well. Adjust salt and sweetness accordingly for taste.

2. Is this salad gluten-free?

Use gluten-free soy sauce (tamari) and ensure peanut butter brand is gluten-free.

3. Can I make it vegan?

Yes—omit chicken and use tofu, tempeh, or chickpeas as plant-based protein.

4. How spicy is the dressing?

Mild by default. Add chili flakes or Sriracha to bring in more heat.

5. Can I substitute lime juice for rice vinegar?

Absolutely—use lime juice for a fresher, citrus-forward note in place of rice vinegar.

6. How long will the dressing last?

Store peanut dressing in an airtight jar in the fridge for up to 5 days. Stir well before using.

7. Can I batch prep this salad?

Yes—store chopped vegetables and peanuts separately, and dress salad right before serving.

8. What’s a good alternative to snap peas?

Sugar snap peas, green beans, or cooked edamame all work well for crunch and color.

9. My salad became watery—why?

Excess moisture may come from ice in washed veggies or watery cucumber. Drain and pat dry before use.

10. What sides pair well?

Serve with jasmine rice, spring rolls, or steamed dumplings for a complete Asian-inspired meal.

Conclusion

This Asian Chicken & Peanut Salad is a delicious medley of textures and flavors—creamy, crunchy, tangy, and savory. Versatile, wholesome, and fully customizable, it’s perfect for colorful lunches, easy dinners, or picnic fare.

Pro tip: Whisk extra peanut dressing and store it—it makes a great marinade or snack dip for veggies.

Ready to dig in? Whip up this salad tonight, and let me know how you ended up customizing it or what protein you chose—I’d love to hear your twist!

Asian Chicken & Peanut Salad

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A vibrant, flavor-packed salad featuring tender chicken, crisp veggies, and a luscious peanut dressing with an Asian twist.

Author: Emma Harper
Prep Time: 15 minutes (excluding cooking chicken)
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook / Toss
Cuisine: Asian Fusion
Diet: Gluten Free

Instructions

Prepare chicken: use cooked chicken (grilled, poached, or rotisserie). Slice or shred into bite-sized pieces.
Chop vegetables: combine greens or cabbage, carrots, cucumber, bell pepper, snap peas or edamame, cilantro, and green onions in a large bowl.
Make dressing: whisk peanut butter, soy sauce/tamari, rice vinegar or lime juice, sesame oil, garlic, ginger, and sweetener in a jar; thin with water until pourable.
Toss salad: pour dressing over salad ingredients and toss to coat thoroughly.
Add chicken: gently fold in chicken pieces.
Finish and serve: top with roasted peanuts, cilantro, and optional chili flakes.