Name: Chinese Chicken Salad with Asian Peanut Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 1/2 tbsp peanut butter; 2 tsp toasted sesame oil; 1 tbsp canola oil (or vegetable, grapeseed or peanut oil); 2 tsp soy sauce; 2 tsp+ Sriracha (adjust for spiciness); 1 tbsp honey; 1 tbsp + 2 tsp rice wine vinegar; 1 – 1 1/2 tbsp water (or lime juice); 1 garlic clove, minced; 1/2 tsp freshly grated ginger; 1 1/2 cups Chinese cabbage / Napa cabbage, shredded; 1 cup red cabbage, shredded; 1 1/2 cups carrots, julienned (pre-shredded carrots can be used); 1 1/2 cups shredded cooked chicken; 1 1/2 cups bean sprouts; 1 shallot / green onion / scallion, finely sliced on the diagonal; 1/4 cup peanuts, roughly chopped; 1/4+ cups crunchy fried noodles (such as Changs brand)

Introduction

This Chinese Chicken Salad with Asian Peanut Salad Dressing is a vibrant and flavorful dish that combines crunchy vegetables, tender shredded chicken, and a creamy, spicy peanut dressing. Perfect for a light lunch or a refreshing dinner, it offers a delightful balance of textures and bold Asian-inspired flavors.

A white bowl filled with a colorful salad made of thin purple cabbage strands, green leafy vegetables, and shredded orange carrots, topped with crunchy light brown chopped nuts and thin crunchy sticks of pale yellow color. The salad is drizzled with a creamy brown dressing that is also seen in a small white bowl on the side, with a spoon resting in it. A silver spoon is placed inside the bowl, partially covered by the salad. The bowl is placed on a white marbled surface with a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tbsp peanut butter

2 tsp toasted sesame oil

1 tbsp canola oil (or vegetable, grapeseed, or peanut oil)

2 tsp soy sauce

2 tsp+ Sriracha

1 tbsp honey

1 tbsp + 2 tsp rice wine vinegar

1 – 1 1/2 tbsp water (or lime juice)

1 garlic clove, minced

1/2 tsp freshly grated ginger

1 1/2 cups Chinese cabbage / Napa cabbage, shredded

1 cup red cabbage, shredded

1 1/2 cups carrots, julienned (pre-shredded carrots work well)

1 1/2 cups shredded cooked chicken

1 1/2 cups bean sprouts

1 shallot or green onion, finely sliced on the diagonal

1/4 cup peanuts, roughly chopped

1/4+ cups crunchy fried noodles (such as Changs)

Instructions

Step 1: In a jug or small bowl, combine peanut butter, toasted sesame oil, canola oil, soy sauce, Sriracha, honey, rice wine vinegar, water (or lime juice), minced garlic, and grated ginger. Mix well, adjusting the water to achieve a thick and gloopy consistency. Add more Sriracha for spiciness, and season with salt if needed, avoiding extra soy sauce.

Step 2: In a large bowl, place the shredded Chinese cabbage, red cabbage, julienned carrots, shredded cooked chicken, bean sprouts, and most of the shallots, peanuts, and crunchy fried noodles, reserving some for garnish.

Step 3: Drizzle the prepared dressing over the salad ingredients and toss gently to combine. Garnish with the reserved shallots, peanuts, and crunchy noodles. Serve immediately for the best texture and flavor.

Tips & Variations

Substitute lime juice for water in the dressing for a brighter, tangier flavor.

Add fresh herbs like cilantro or mint to enhance the salad’s freshness.

Use leftover rotisserie chicken or poached chicken breast for convenience.

For extra crunch, toast the peanuts lightly before adding.

Adjust Sriracha amount to control the heat level according to your taste.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the chicken and add extra bean sprouts, tofu, or edamame for protein.

What can I use if I don’t have crunchy fried noodles?

You can substitute with crushed wonton strips, crispy rice noodles, or toasted nuts to add crunch.