Name: Asian Chicken Salad with Peanut Sauce Recipe
Prep time: PT-489674H56M55S
Cook time: 10 min
Total time: PT-489674H56M55S
Cuisine: Asian
Ingredients: 1/2 cup full fat canned coconut milk (stirred before measuring); 1 tablespoon creamy peanut butter; 1 tablespoon lime zest; 1 tablespoon lime juice; 1 tablespoon soy sauce; 1 tablespoon toasted sesame seed oil; 2 teaspoons sweet chili sauce; 2 teaspoons minced ginger; 1 pound boneless skinless chicken breast or chicken thighs, cut into 1-inch pieces; 2 tablespoons creamy peanut butter; 2 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons water; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 2 teaspoons lime juice; 2 teaspoons sweet chili sauce; 2 teaspoons minced garlic; 2 teaspoons minced ginger; 3 cups shredded cabbage (mixed purple and green); 1/2 cup red bell pepper, chopped; 1/2 cup shredded carrot; 1/4 cup green onion, sliced; 1/3 cup chopped roasted peanuts; 1/2 cup shelled edamame

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If you are craving a vibrant dish that is bursting with fresh crunch, tender chicken, and a luscious sweet and spicy dressing, the Asian Chicken Salad with Peanut Sauce Recipe is exactly what you need. This salad brings together the crispness of cabbage, the pop of colorful veggies, and juicy marinated chicken, all coated in a creamy peanut sauce that sings with layers of flavor. Whether you’re looking for a flavorful lunch or a light and satisfying dinner, this recipe offers a delightful balance of textures and tastes that never disappoints.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with thick, creamy sauce that is pale orange in color with a smooth texture. On top of the sauce are multiple pieces of raw, cut chicken showing a light pink color with a moist surface, scattered evenly across the sauce. The bowl edges have some sauce spread thinly around them, and the mix looks ready to be stirred. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is simpler than you might think, yet each one plays a crucial role in making this salad a harmonious blend of fresh, savory, and rich flavors. From the creamy peanut butter to the zesty lime, every element boosts the taste, texture, and color of this dish.

Chicken (1 pound boneless skinless breast or thighs): Provides juicy, protein-packed bites that soak up all the marinade’s flavors perfectly.
Full fat canned coconut milk (1/2 cup): Adds a silky, tropical richness to the chicken marinade promising moist and tender results.
Creamy peanut butter (3 tablespoons total): Essential for that signature nutty, creamy peanut sauce with just the right touch of indulgence.
Lime zest and lime juice (1 tablespoon each): Bring bright, fresh citrus notes that lighten and brighten the overall flavor profile.
Soy sauce (3 tablespoons total): Deepens the umami and adds a savory backbone to both marinade and dressing.
Toasted sesame seed oil (3 tablespoons total): Imparts an irresistible nutty aroma that complements the peanut butter beautifully.
Sweet chili sauce (4 teaspoons total): Offers a subtle heat balanced with a touch of sweetness that’s downright addictive.
Minced ginger and garlic (1 teaspoon each): These aromatics give the dressing and marinade a fresh zing with warm spicy undertones.
Shredded cabbage (3 cups, mixed purple and green): Creates a crisp and colorful base that keeps every bite refreshing.
Red bell pepper (1/2 cup, chopped): Adds sweetness and vibrant color for contrast.
Shredded carrot (1/2 cup): Brings natural sweetness and crunchy texture to the salad.
Green onion (1/4 cup): Lends a mild oniony bite and freshness that wakes up the palate.
Chopped roasted peanuts (1/3 cup): Provide an irresistible crunch and extra peanut flavor.
Shelled edamame (1/2 cup): Adds protein and a pop of bright green color.

How to Make Asian Chicken Salad with Peanut Sauce Recipe

Step 1: Marinate the Chicken

Start by whisking together the coconut milk, peanut butter, lime zest, lime juice, soy sauce, toasted sesame oil, sweet chili sauce, minced ginger, and minced garlic until smooth. Toss the cubed chicken in this marinade, making sure every piece is coated well. Let it sit in the fridge for at least one hour, or up to 24 hours for even deeper flavor. This step ensures your chicken will be juicy, flavorful, and tender.

Step 2: Prepare the Peanut Sauce

While the chicken marinates, combine creamy peanut butter, soy sauce, water, rice vinegar, toasted sesame oil, lime juice, sweet chili sauce, garlic, and ginger in a jar or bowl. Shake or whisk until smooth and creamy. This sauce will be the magic that ties your salad together with a velvety, tangy, and mildly spicy coating.

Step 3: Cook the Chicken

You can grill or air fry the chicken. Thread the marinated chicken cubes onto 6-inch metal skewers, discarding leftover marinade. For the air fryer, preheat to 375°F, cook chicken skewers for about 5 minutes, flip and brush with peanut sauce, then cook another 2 to 3 minutes until fully cooked. For the grill, preheat to 375°F and cook similarly, about 4 minutes per side while basting with peanut sauce. The result is beautifully charred, moist chicken infused with savory-sweet flavors.

Step 4: Toss the Salad

Combine shredded purple and green cabbage, chopped red bell pepper, shredded carrot, and sliced green onions in a large bowl. Pour the peanut dressing over the fresh vegetables and toss thoroughly to coat every strand. Just before serving, fold in crunchy peanuts and vibrant edamame, adding irresistible texture and protein.

How to Serve Asian Chicken Salad with Peanut Sauce Recipe

The dish shows a white plate with a blue pattern holding a colorful salad. At the bottom, there are shredded purple and white cabbage and thin carrot strips, forming a textured and colorful base. On top are brown, roasted pieces of chicken-like meat covered with a shiny light brown sauce. Bright green edamame beans and small chopped peanuts are scattered around, adding pops of green and beige. A small dark wooden bowl filled with more light brown sauce sits on the side. A lime wedge rests at the back, adding a fresh green color. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add an extra special touch by sprinkling some extra chopped roasted peanuts and a few cilantro leaves on top. A light drizzle of toasted sesame oil or a wedge of lime on the side lets each person customize their salad. These garnishes boost the salad’s appeal and infuse an aromatic freshness that everyone will notice.

Side Dishes

This salad shines as a main course but pairs wonderfully with simple sides like steamed jasmine rice or crispy wonton chips for crunch. If you want to keep the meal light, serve with fresh spring rolls or a small bowl of miso soup. These sides add variety without overshadowing the vibrant salad.

Creative Ways to Present

For a crowd-pleasing presentation, serve the salad in a large colorful bowl with skewers arranged artfully on top. For a fun twist, turn the chicken into bite-sized lettuce wraps with a spoonful of salad and a drizzle of peanut sauce. This interactive idea makes the meal feel festive and inviting for parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Place any leftover salad in an airtight container and refrigerate for up to 2 days. To keep the salad fresh and crunchy, it’s best to store the chicken separately from the dressed vegetables and combine them just before serving.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended for the dressed vegetables. However, you can freeze the cooked, marinated chicken skewers before tossing with salad for up to 3 months. Thaw them overnight in the fridge before reheating.

Reheating

Warm the chicken skewers gently in a skillet or microwave until heated through, then toss with freshly dressed salad for the perfect combination of warm chicken and crisp veggies. Avoid reheating the mixed salad to preserve the crisp textures and fresh flavors.

FAQs

Can I use other types of nuts instead of peanuts?

Absolutely! While roasted peanuts give this salad its classic flavor and crunch, chopped cashews or almonds can be a delicious alternative, providing a different texture and a slightly milder nutty taste.

Is this salad suitable for meal prep?

Yes, it works well for meal prep if you store the components separately. Keep the chicken, salad, and peanut sauce in individual containers and assemble just before eating to keep everything fresh and flavorful.

What can I substitute for coconut milk?

If you don’t have canned coconut milk, you can use full-fat plain yogurt or a splash of cream combined with water to mimic the richness, though the coconut flavor won’t be as pronounced.

Can I make this recipe vegetarian or vegan?

Yes! Simply swap the chicken for tofu, tempeh, or chickpeas and use a soy-based or vegan peanut sauce. The salad is so packed with flavor and texture that it’s just as satisfying without meat.

How spicy is the peanut sauce?

The peanut sauce has a gentle spicy kick balanced by sweetness and tang from the chili sauce, lime, and vinegar. You can adjust the heat by adding more or less sweet chili sauce or substituting with a milder chili paste if preferred.

Final Thoughts

This Asian Chicken Salad with Peanut Sauce Recipe is a true delight to make and to eat. Its beautiful balance of fresh vegetables, juicy chicken, and that luscious peanut dressing will have you coming back to it over and over. Whether you’re cooking for yourself, friends, or family, this salad promises to impress with minimal fuss and maximum flavor. Dive in and enjoy every satisfying forkful!