Description
This Asian Chicken Salad with Peanut Sauce features tender marinated chicken skewers paired with a vibrant mix of fresh cabbage, bell peppers, carrots, green onions, and crunchy roasted peanuts. The dish is elevated by a creamy, sweet, and spicy peanut sauce that brings authentic Thai flavors to your table. Perfect for a healthy lunch or dinner, this recipe offers a satisfying combination of protein and crunchy veggies with a delightful tangy finish.
Ingredients
Chicken Marinade 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
Peanut Sauce
- 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
Asian Salad Ingredients
- 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
Instructions
- Prepare the Chicken Marinade: In a bowl, combine the stirred canned coconut milk, lime zest, lime juice, soy sauce, toasted sesame seed oil, sweet chili sauce, and minced ginger. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the cubed chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to infuse fully.
- Make the Peanut Sauce: While the chicken marinates, mix together the creamy peanut butter, honey, soy sauce, water, rice vinegar, toasted sesame oil, lime juice, sweet chili sauce, minced garlic, and minced ginger in a bowl until smooth. Set aside.
- Cook the Chicken (Air Fryer Method): Thread the marinated chicken pieces onto 6-inch metal skewers, discarding excess marinade. Preheat the air fryer to 375°F (190°C) for 3 minutes. Place skewers in the air fryer basket and cook for 5 minutes. Flip skewers, brush them with peanut sauce, then cook an additional 2-3 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Cook the Chicken (Grill Method): Alternatively, thread chicken onto skewers and discard marinade. Preheat grill to 375°F (190°C). Grill skewers for 4 minutes on one side, flip, brush with peanut sauce, and cook 2-3 more minutes until fully cooked to 165°F internal temperature.
- Prepare the Salad Dressing: Combine the peanut sauce ingredients in a jar with a lid. Secure lid and shake vigorously until fully combined and emulsified.
- Assemble the Salad: In a large bowl, toss together the shredded cabbage, red bell pepper, shredded carrot, and green onion. Pour the peanut dressing over the mixed vegetables and toss gently to coat evenly.
- Add Final Ingredients and Serve: Fold in the chopped roasted peanuts and shelled edamame. Serve the salad topped with warm chicken skewers immediately for best flavor and texture.
Notes
- Use a natural peanut butter without added sugars to keep carb content lower and flavor pure.
- Grilled skewers tend to cook slightly faster than air fryer; adjust cooking time depending on chicken piece size.
- Cut chicken into 1-inch cubes to ensure even cooking and moist chicken.
- If substituting sweeteners, using low-carb options results in approximately 10.2 net carbs per serving.
