This colorful chopped chicken salad is packed with fresh veggies and tender chicken, all drizzled with a tasty peanut dressing. It’s crunchy, creamy, and oh-so-satisfying!
I love how quick and simple it is to whip up. Perfect for lunch or dinner, and trust me, the leftovers taste even better as the flavors mingle—if there are any left! 😄
Key Ingredients & Substitutions
Chicken: Shredded or chopped cooked chicken breast is the star here. For a quicker option, use rotisserie chicken or leftover chicken from another meal. If you’re vegetarian, tofu or chickpeas can work well too!
Cabbage: Green cabbage adds crunch and freshness. You could use purple cabbage for more color, or even a mix of both. If you want to skip cabbage altogether, try using chopped romaine or spinach instead.
Peanut Butter: Creamy peanut butter gives the dressing its rich taste. If you’re allergic to peanuts, sunbutter or almond butter can be good substitutes. You might miss some flavor, but they’ll still be delicious!
Honey: Honey adds sweetness to the dressing. If you’re vegan, opt for maple syrup or agave syrup instead. Adjust the amount to your taste; I often use less than what’s called for, depending on the dressing’s thickness.
How Can You Get Your Chicken Extra Tender?
To keep your chicken juicy, consider poaching it in simmering water or chicken broth instead of baking or frying. This method doesn’t require extra oil and helps maintain moisture.
- Bring water or broth to a gentle simmer, then add chicken breasts.
- Cook for around 15-20 minutes until the chicken is no longer pink. Let it cool, then shred!
This method not only makes your chicken tender, but also infuses it with flavor!
How Do You Make the Perfect Peanut Dressing?
Getting the dressing just right is key to this salad. Start by mixing peanut butter with soy sauce and rice vinegar, and add warm water to adjust the consistency.
- Always use warm water to help the peanut butter mix smoothly.
- If it’s too thick, add a little more water until it pours easily.
- Don’t forget to taste! Adjust sweetness with honey or lime juice for brightness.
These little tweaks can make a big difference in flavor! Enjoy your salad! 🌿
Easy Asian Chopped Chicken Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or finely chopped
- 3 cups shredded green cabbage (about half a medium head)
- 1 large carrot, julienned or shredded
- 1/2 cup thinly sliced red bell pepper
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts (plus extra for garnish)
For the Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2 to 3 tablespoons warm water (to thin dressing as needed)
- Juice of half a lime (optional, for brightness)
- A pinch of red pepper flakes or Sriracha (optional, for heat)
How Much Time Will You Need?
This salad takes about 15 minutes of prep time. It’s quick to make, and if you let it sit for 30 minutes in the fridge, the flavors will develop even better. Perfect for a busy day or making ahead for lunch!
Step-by-Step Instructions:
1. Prepare the Salad:
In a large bowl, combine the shredded chicken, shredded cabbage, julienned carrot, sliced red bell pepper, green onions, cilantro, and chopped peanuts. Toss everything gently until well mixed. This colorful mix will make your salad eye-catching and delicious!
2. Make the Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. Slowly add warm water, one tablespoon at a time, stirring well until the dressing is smooth and pourable. Taste and adjust for flavor with lime juice and optional spice if you like it a bit spicy!
3. Toss the Salad:
Drizzle the peanut dressing over the salad ingredients in your large bowl. Toss everything well to make sure each piece of the salad is coated with the tasty dressing. You want all that yummy flavor to mingle together!
4. Serve:
Garnish your salad with extra chopped peanuts and fresh cilantro if desired. Serve right away for the freshest crunch, or let it chill in the fridge for 30 minutes for deeper flavors. Enjoy this delightful mix of textures and tastes!
This fresh and crunchy Asian chopped chicken salad paired with a creamy, tangy peanut dressing makes a perfect quick meal or side dish!
FAQ for Easy Asian Chopped Chicken Salad with Peanut Dressing
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover cooked chicken or rotisserie chicken works great. Just shred or chop it up and mix it into the salad for a quick meal solution!
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or want a different flavor, you can use sesame butter, sunflower seed butter, or almond butter. Just remember that the taste will be slightly different, but still delicious!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2-3 days. If you think you’ll have leftovers, consider keeping the dressing separate until you’re ready to serve to prevent the salad from getting soggy.
Can I Make This Salad Vegan?
Yes! Simply substitute the chicken with chickpeas or baked tofu, and use maple syrup instead of honey in the dressing. This way, you can still enjoy all the yummy flavors while keeping it plant-based!
