Chinese Chicken Salad with Asian Peanut Dressing Recipe

Introduction

This Chinese Chicken Salad is a vibrant and crunchy dish, packed with fresh vegetables and tender chicken. Tossed in a rich, creamy Asian peanut dressing with a hint of spice, it’s a refreshing meal that’s perfect for lunch or a light dinner.

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
• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups bean sprouts
• 1 shallot, finely sliced on the diagonal
• 1/4 cup peanuts, roughly chopped
• 1/4+ cups crunchy fried noodles (such as Changs)

Instructions

1. Step 1: Prepare the dressing by mixing peanut butter, toasted sesame oil, canola oil, soy sauce, Sriracha, honey, rice wine vinegar, water (or lime juice), minced garlic, and grated ginger in a jug or small bowl. Adjust the consistency with water—aim for a thick, gloopy texture. Adjust spiciness and saltiness with more Sriracha or a pinch of salt as needed.
2. Step 2: In a large bowl, combine the shredded Chinese cabbage, red cabbage, julienned carrots, cooked chicken, and bean sprouts. Reserve some peanuts, fried noodles, and sliced shallots for garnish.
3. Step 3: Drizzle the peanut dressing over the salad and toss well to coat all the ingredients evenly.
4. Step 4: Transfer the salad to serving bowls or a platter. Garnish with the reserved fried noodles, peanuts, and shallots. Serve immediately for the best crunch and freshness.

Tips & Variations

• Use lime juice instead of water in the dressing for a brighter, tangier flavor.
• Add shredded cooked shrimp or tofu instead of chicken for a different protein option.
• For extra crunch, toss in chopped water chestnuts or sliced bell peppers.
• Adjust the heat by varying the amount of Sriracha to suit your taste.
• If you prefer, substitute crunchy fried noodles with crushed wonton strips or toasted almonds.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh to maintain the crunchy texture of the vegetables and noodles. Keep the dressing separate if storing, and toss just before serving. Reheating is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply replace the shredded cooked chicken with tofu, tempeh, or extra vegetables like bell peppers and snap peas for a vegetarian version.

How spicy is the dressing, and can I adjust it?

The dressing has a mild to moderate spice level depending on the amount of Sriracha added. You can easily adjust the heat by adding more or less Sriracha according to your preference.

Chinese Chicken Salad with Asian Peanut Dressing Recipe

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★★★★★

4.4 from 234 reviews

• Author: Thomas
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A vibrant and flavorful Chinese chicken salad tossed with a creamy Asian peanut dressing. This refreshing salad combines shredded chicken, crisp Napa and red cabbage, crunchy carrots, and bean sprouts, all brought together with a rich peanut butter-based dressing accented by toasted sesame oil, soy sauce, and a hint of spice from Sriracha. Topped with crunchy fried noodles, chopped peanuts, and scallions for texture and extra flavor, it’s perfect as a light lunch or a delicious side dish.

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Ingredients

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Dressing

• 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 (to taste)
• 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

Salad

• 1 1/2 cups Chinese cabbage / Napa cabbage, shredded
• 1 cup red cabbage, shredded
• 1 1/2 cups julienned carrots (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)

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Instructions

1. Prepare Dressing: In a jug or small bowl, combine the peanut butter, toasted sesame oil, canola oil, soy sauce, Sriracha, honey, rice wine vinegar, water (or lime juice), minced garlic, and grated ginger. Whisk thoroughly until the mixture is smooth and thick, adjusting water quantity as needed to achieve a gloopy, thick consistency. Adjust spiciness with additional Sriracha and saltiness with salt if necessary, avoiding adding more soy sauce.
2. Assemble Salad: In a large bowl, combine the shredded Chinese cabbage, red cabbage, julienned carrots, shredded cooked chicken, bean sprouts, and sliced scallions, reserving some scallions for garnish.
3. Toss Salad: Drizzle the prepared dressing over the salad ingredients and toss well to coat everything evenly with the peanut dressing.
4. Garnish and Serve: Top the tossed salad with the reserved crunchy fried noodles, chopped peanuts, and remaining sliced scallions for added texture and flavor. Serve the salad immediately to enjoy the freshness and crunchy texture.

Notes

• Use pre-shredded carrots for convenience and time-saving.
• Water can be substituted with lime juice in the dressing for a tangier flavor.
• The consistency of the dressing should be thick and gloopy, not runny.
• Adjust Sriracha to your preferred level of spiciness.
• Reserve some of the crunchy fried noodles, peanuts, and scallions for garnish to maintain textural contrast.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese

Keywords: Chinese chicken salad, Asian peanut dressing, Napa cabbage salad, crunchy fried noodles, healthy chicken salad, easy Asian salad