Asian Chicken Salad With Peanut Dressing Recipe

Name: Asian Chicken Salad With Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 8 cups Romaine Lettuce, Torn Into Bite Sized Pieces (about 8 Ounces); 1/2 cups Cilantro Leaves, Loosely Packed; 1 whole Red Bell Pepper, Sliced; 1 cup Shredded Carrots; 2 cups Broccoli (Roasted, Blanched, Or Raw), Cut Into Bite Size Pieces; 4 whole Radishes, Sliced; 1/2 whole Medium Red Onion, Thinly Sliced; 3 cups Cooked Chicken, Sliced; 1/4 cups Roasted Peanuts, Chopped; 1/2 cans (3 Oz. Size) Crispy Rice Noodles; FOR THE DRESSING:; 1 cup Natural, Creamy Peanut Butter; 1 whole Lime, Juiced; 1 Tablespoon Rice Vinegar; 2 Tablespoons Hoisin Sauce; 2 Tablespoons Soy Sauce, Low Sodium; 1 Tablespoon Honey; 1/2 teaspoons Sesame Oil; 1/2 teaspoons Sriracha; Add Up To 1 Teaspoon, Depending Upon How Spicy You Like It; 2 cloves Garlic, Crushed Into A Paste (use A Garlic Press If You Have One); Hot Water, 3 To 8 Tablespoons

Servings: persons

FOR THE SALAD:
8 cups Romaine Lettuce, Torn Into Bite Sized Pieces (about 8 Ounces)
1/2 cups Cilantro Leaves, Loosely Packed
1 whole Red Bell Pepper, Sliced
1 cup Shredded Carrots
2 cups Broccoli (Roasted, Blanched, Or Raw), Cut Into Bite Size Pieces
4 whole Radishes, Sliced
1/2 whole Medium Red Onion, Thinly Sliced
3 cups Cooked Chicken, Sliced
1/4 cups Roasted Peanuts, Chopped
1/2 cans (3 Oz. Size) Crispy Rice Noodles
FOR THE DRESSING:
1 cup Natural, Creamy Peanut Butter
1 whole Lime, Juiced
1 Tablespoon Rice Vinegar
2 Tablespoons Hoisin Sauce
2 Tablespoons Soy Sauce, Low Sodium
1 Tablespoon Honey
1/2 teaspoons Sesame Oil
1/2 teaspoons Sriracha; Add Up To 1 Teaspoon, Depending Upon How Spicy You Like It
2 cloves Garlic, Crushed Into A Paste (use A Garlic Press If You Have One)
Hot Water, 3 To 8 Tablespoons

1
["For the salad:", "1. If making the peanut dressing, do that first so the flavors can marry.", "2. Toss the romaine lettuce and cilantro leaves together in a large serving bowl.", "3. Layer the vegetables over the lettuce. If you will serve the salad immediately, you could toss the lettuce and veggies in the dressing now. Do not dress the salad until the time of service.", "4. Lay the chicken on top of the salad in an attractive manner, and sprinkle the peanuts and crispy rice noodles over the whole salad.", "5. Serve with extra dressing on the side.", "Notes:", "This salad can be assembled in advance and stored in the refrigerator-just don't put the dressing on until the time of service, or serve the dressing on the side.", "If you want to roast the broccoli, cut the broccoli stems in half and lay them cut side down on a sheet pan. Drizzle a tablespoon of canola oil over the top and sprinkle with salt and pepper. Roast in a 400u00b0F oven for 20 minutes.", "If you want to roast bone-in, skin-on chicken breasts, place 2 to 3 chicken breasts in a shallow baking dish or on a sheet pan. Rub a little olive oil, salt and pepper on the skin of the chicken. Roast in a 400u00b0F oven for 30 to 40 minutes (depends on the size of the chicken).", "For the dressing:", "1. Stir all of the ingredients together, except for the hot water.", "2. Add the hot water to the other ingredients 1 tablespoon at a time; until the dressing has loosened enough to be tossed with a salad. The amount of water you have to add depends on the peanut butter.", "Notes:", "This may be thicker than most salad dressings you're accustomed to.", "This dressing recipe makes more than enough for this salad. Use the extra in a stir fry, or toss with warm pasta."]

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE SALAD:, 8 cups Romaine Lettuce, Torn Into Bite Sized Pieces (about 8 Ounces), 1/2 cups Cilantro Leaves, Loosely Packed, 1 whole Red Bell Pepper, Sliced, and more.

Yes, Asian Chicken Salad With Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Chicken Salad With Peanut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions