Asian Chicken Salad Recipe

I first created this recipe because I wanted a healthy dinner that felt like a special treat. This isn’t one of those sad, leafy salads; it’s crunchy and colorful, with tender shredded chicken and a rich, creamy peanut dressing. When I make this Asian chicken salad recipe for my family, everyone feels satisfied. It’s a fantastic solution for a quick weeknight meal or a high-protein lunch prep.

Ingredients

• For the Poached Chicken for this Asian Chicken Salad Recipe:
  300g (2 medium) boneless, skinless chicken breasts, for a tender and juicy result.
  1 L (4 cups) water, to cover the chicken completely during poaching.
  15g (1 inch piece) fresh ginger, thinly sliced, plus 2 cloves garlic, lightly smashed, to infuse the chicken with subtle aromatics while cooking.
• For the Salad Base:
  200g (2 cups) green cabbage and 100g (1 cup) red cabbage, thinly shredded for color and crunch (napa cabbage works too if you prefer a softer texture).
  150g (1 medium) carrot, julienned, and 100g (1 medium) red bell pepper, julienned, for sweetness and vibrant color contrast.
  100g (1/2 medium) cucumber, julienned, to add a fresh, cooling element.
  30g (3) green onions, thinly sliced, and 30g (1/2 cup) fresh cilantro, roughly chopped, for essential brightness and herbal notes.
• For the Creamy Coconut-Lime-Chili Peanut Dressing:
  80g (1/3 cup) creamy peanut butter (all-natural or processed works) and 120ml (1/2 cup) full-fat coconut milk for a rich, creamy base.
  60ml (1/4 cup) fresh lime juice, 30ml (2 tablespoons) rice vinegar, and 30ml (2 tablespoons) soy sauce (or tamari for gluten-free) for acidity and umami balance.
  15ml (1 tablespoon) toasted sesame oil and 15g (1 tablespoon) grated fresh ginger, plus 2 cloves minced garlic, for deep, aromatic flavor.
  5ml (1 teaspoon) maple syrup or agave nectar, to balance the heat, and 2.5ml (1/2 teaspoon) red chili flakes, for a gentle kick.
  30-60ml (2-4 tablespoons) water, added gradually to achieve the desired consistency.
• For Garnish:
  30g (1/4 cup) roasted peanuts, roughly chopped, for a satisfying crunch.
  1 fresh lime, cut into wedges, for serving and a final squeeze of brightness.
  Small sprigs of fresh cilantro and a pinch of red chili flakes, for an attractive finish and a pop of color.

Instructions

1. Prepare and Shred the Chicken:
   Place chicken breasts, water, thinly sliced ginger, and smashed garlic in a medium pot over medium heat. Bring to a gentle simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). Remove chicken from the liquid, let cool slightly, then shred into bite-sized pieces using two forks and set aside. I often poach a big batch of chicken on Sunday to keep this (and other high-protein meals) quick for the week ahead.
2. Prepare the Salad Base:
   In a large mixing bowl, combine the shredded green and red cabbage, julienned carrot, red bell pepper, and cucumber. Add the thinly sliced green onions and roughly chopped fresh cilantro. Toss gently to combine the vegetables, ensuring even distribution of colors and textures for this healthy Asian chicken salad recipe.
3. Make the Creamy Peanut Dressing:
   In a separate medium bowl, whisk together the creamy peanut butter, full-fat coconut milk, fresh lime juice, rice vinegar, soy sauce, toasted sesame oil, grated ginger, minced garlic, maple syrup, and red chili flakes until smooth. Gradually add water, 1 tablespoon at a time, until the dressing reaches a pourable, yet still creamy and glossy consistency. If the dressing seems too thick to drizzle, add another tablespoon of water until it reaches the desired glossy, pourable consistency.
4. Assemble and Serve:
   Add the shredded chicken to the bowl with the prepared vegetables. Pour about three-quarters of the creamy dressing over the chicken and vegetables and toss thoroughly. Transfer the assembled Asian chicken salad recipe to a serving platter, drizzle with remaining dressing, and garnish with chopped peanuts, lime wedges, cilantro, and chili flakes before serving.

Recipe Notes and Meal Prep Tips

For a family-friendly meal, consider omitting or reducing the chili flakes in the dressing to keep the heat level mild. This easy Asian chicken salad recipe is great for meal prep; prepare the shredded chicken and chop all vegetables in advance. Store the chicken, vegetables, and dressing separately in airtight containers in the refrigerator for up to three days. Assemble the salad just before serving to maintain crispness and prevent the vegetables from becoming soggy from the dressing.

How to Customize This Asian Chicken Salad Recipe

This family-friendly Asian chicken salad recipe is highly customizable. Try these variations to simplify a weeknight meal or adjust the textures:

• Protein Swaps: Use pre-cooked rotisserie chicken, pan-seared tofu, or poached shrimp for a quick change.
• Extra Crunch: Add crispy wonton strips, crunchy edamame, or water chestnuts.
• Make it Heartier: Serve the salad over warm soba noodles or with cooked quinoa to make it a more substantial meal.

FAQs

What can I substitute for the peanut butter due to allergies?

You can use almond butter, sunflower seed butter, or tahini as substitutes, though the flavor profile will change slightly. Adjust the liquid and sweetener as needed to reach the right consistency and balance. If using tahini, you may want to add a bit more maple syrup for sweetness to mimic the peanut flavor.

How long does this salad last in the refrigerator?

If fully assembled, this easy Asian chicken salad recipe is best eaten within 2 days; the vegetables will soften as the dressing marinates. If components are stored separately (dressing, chicken, and vegetables), they will last for up to 3 days. I personally keep the crunchy garnishes like peanuts and wonton strips separate, so they stay crisp when I finally assemble the salad.

Can I use pre-cooked chicken from the grocery store?

Yes, using a pre-cooked rotisserie chicken is a great shortcut for this quick Asian chicken salad recipe. Simply shred the pre-cooked chicken and add it to the salad instead of poaching fresh chicken breasts. This saves time and makes it an excellent option for busy weeknights.

What type of cabbage works best?

A combination of green and red cabbage provides the best visual appeal and textural variety. You can also use napa cabbage, which is softer and provides a different texture, or pre-shredded coleslaw mix for convenience. I find the green and red combination holds up better to the dressing for meal prepping.

How do I make the dressing spicier?

You can increase the amount of red chili flakes in the recipe, or add a teaspoon of sriracha to the dressing. For fresh heat, mince a small amount of bird’s eye chili and include it in the dressing mixture. Start small, as a little bit of fresh chili goes a long way.

Can I make this vegan/vegetarian?

Yes, you can easily adapt this Asian chicken salad recipe to be vegan by swapping the chicken for pan-fried or baked tofu. Ensure you are using tamari instead of soy sauce if strictly gluten-free, and check that all ingredients are plant-based before adding them.

Conclusion

This Asian chicken salad recipe proves that salads can be satisfying, flavorful, and filling enough for a full meal. Try making this easy recipe a staple in your meal rotation for a lighter, healthier alternative to takeout, and save it to Pinterest for later!

asian chicken salad recipe

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• Author: Grace Miller
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Asian chicken salad offers tender shredded chicken and crunchy vegetables coated in a rich peanut dressing. It’s a quick, high-protein weeknight meal or lunch prep option that is satisfying and full of flavor.

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Ingredients

Scale 1x2x3x

• For the Poached Chicken:
• 2 medium (300g) boneless, skinless chicken breasts
• 4 cups (1 L) water
• 1 inch piece (15g) fresh ginger, thinly sliced
• 2 cloves garlic, lightly smashed
• For the Salad Base:
• 2 cups (200g) green cabbage, thinly shredded
• 1 cup (100g) red cabbage, thinly shredded
• 1 medium (150g) carrot, julienned
• 1 medium (100g) red bell pepper, julienned
• 1/2 medium (100g) cucumber, julienned
• 3 green onions (30g), thinly sliced
• 1/2 cup (30g) fresh cilantro, roughly chopped
• For the Creamy Peanut Dressing:
• 1/3 cup (80g) creamy peanut butter
• 1/2 cup (120ml) full-fat coconut milk
• 1/4 cup (60ml) fresh lime juice
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) soy sauce or tamari
• 1 tablespoon (15ml) toasted sesame oil
• 1 tablespoon (15g) fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon (5ml) maple syrup or agave nectar
• 1/2 teaspoon (2.5ml) red chili flakes
• 2 to 4 tablespoons (30-60ml) water, as needed
• For Garnish:
• 1/4 cup (30g) roasted peanuts, chopped
• 1 fresh lime, cut into wedges
• Cilantro sprigs and red chili flakes

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Instructions

1. Prepare and Shred Chicken: Place chicken breasts, water, sliced ginger, and smashed garlic in a pot. Bring to a gentle simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken reaches 165°F (74°C). Remove chicken from liquid, cool slightly, then shred into bite-sized pieces using two forks. Set aside.
2. Prepare Salad Base: In a large mixing bowl, combine the shredded green and red cabbage, julienned carrot, red bell pepper, cucumber, sliced green onions, and chopped cilantro. Toss gently to combine.
3. Make Creamy Peanut Dressing: In a separate medium bowl, whisk together the peanut butter, coconut milk, lime juice, rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, maple syrup, and chili flakes until smooth. Gradually whisk in water, 1 tablespoon at a time, until the dressing reaches a glossy, pourable consistency.
4. Assemble and Serve: Add the shredded chicken to the bowl with the prepared vegetables. Pour about three-quarters of the dressing over the chicken and vegetables and toss thoroughly. Serve on a platter, drizzle with remaining dressing, and garnish with chopped peanuts, lime wedges, cilantro, and chili flakes.

Notes

To maintain crispness for meal prep, store the dressing, shredded chicken, and vegetables separately in airtight containers for up to 3 days. Adjust the amount of chili flakes in the dressing to suit a milder, family-friendly heat preference.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Poaching, Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 580 kcal
• Sugar: 16 g
• Sodium: 450 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 6 g
• Protein: 48 g
• Cholesterol: 100 mg