Description

A vibrant and flavorful Asian Peanut Chicken Salad that combines tender cooked chicken with crunchy fresh vegetables and a creamy peanut dressing. Perfect for a light lunch or dinner, this salad offers a delightful mix of textures and bold Asian-inspired flavors.

Ingredients

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

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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 optional garlic and cayenne pepper or sriracha until smooth. Taste and adjust the seasonings as needed to balance the flavors.
Combine the salad ingredients: In a large bowl, add 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 fresh cilantro, and sliced fresh basil leaves. Toss gently to mix.
Toss with dressing: Pour half of the prepared peanut dressing over the salad and toss thoroughly until all ingredients are evenly coated. Just before serving, drizzle the remaining dressing on top for extra flavor and garnish.

Notes

For a spicier kick, add more cayenne pepper or sriracha to the dressing.
Use leftover cooked chicken or rotisserie chicken for convenience.
Substitute almonds with peanuts or cashews for different nutty flavors.
To make it vegetarian, replace chicken with extra edamame or tofu.
The salad is best served fresh but can be refrigerated for up to 1 day.