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asian chicken salad recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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