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Crunchy Asian Chicken Salad with out of the world Peanut Dressing

This salad is packed with so much flavor and texture, it is sure to please. I recently made this salad and packed it for my 16-year-old daughter for her lunch, as to have something healthy (eye roll). Imagine my joy when she sent me a picture of the empty container saying I could make it ANYTIME! WHOA, that’s a win-win for me! And bonus, my hubby loves it too. Since it has chicken, you can easily serve this salad as a dinner and feel full and satisfied.

And for me personally the peanut dressing is so good I can just eat it with a spoon! Y-U-M!!!!


For the Peanut Dressing:

  • ¼ cup rice wine vinegar

  • 2 Tablespoons smooth peanut butter

  • 1 Tablespoon chopped fresh ginger

  • 2 teaspoons chipotle peppers in adobo

  • 1 Tablespoon soy sauce

  • 1 Tablespoon honey

  • 2 teaspoons toasted sesame oil

  • ½ cup canola oil

  • Salt and pepper to taste

For the Salad:

  • ½ Napa cabbage shredded

  • ½ head romaine lettuce shredded

  • 2 carrots peeled and shredded

  • ¼ pound snow peas, sliced thinly

  • ¼ cup cilantro leaves chopped (plus a little more for garnish)

  • ¼ cup sliced green onions

  • 2 cups chicken (rotisserie or poached)

  • ½ cup chopped dry roasted peanuts


For Peanut Dressing:

  • In a blender process all ingredients until smooth. Season with salt and pepper to taste. Transfer to a small mason jar until ready to serve.

For the Salad:

  • Combine all the veggies in a large bowl and toss.

  • Add the chicken and toss again.

  • Add the dressing and toss well to coat.

  • Add the chopped peanuts last and optional extra cilantro for garnish.

  • Serve and enjoy!

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