Layered Asian Salad Dip Recipe

Name: Layered Asian Salad Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked chicken breast, chopped; ½ cup carrot, shredded; ¼ cup unsalted peanuts, chopped; 3 tablespoons green onions, minced; 3 tablespoons reduced sodium soy sauce, divided; 1 tablespoon cilantro or 1 tablespoon parsley, minced; 1 garlic clove, minced; 1 teaspoon sesame seeds, toasted; 2 tablespoons brown sugar; 1 ½ teaspoons cornstarch; ½ cup water; 2 tablespoons ketchup; 1 ½ teaspoons Worcestershire sauce; ½ teaspoon cider vinegar; 2 drops hot pepper sauce; 1 (8 ounce) package reduced-fat cream cheese; sesame rice crackers or tortilla chips

Servings: persons

1 cup cooked chicken breast, chopped
½ cup carrot, shredded
¼ cup unsalted peanuts, chopped
3 tablespoons green onions, minced
3 tablespoons reduced sodium soy sauce, divided
1 tablespoon cilantro or 1 tablespoon parsley, minced
1 garlic clove, minced
1 teaspoon sesame seeds, toasted
2 tablespoons brown sugar
1 ½ teaspoons cornstarch
½ cup water
2 tablespoons ketchup
1 ½ teaspoons Worcestershire sauce
½ teaspoon cider vinegar
2 drops hot pepper sauce
1 (8 ounce) package reduced-fat cream cheese
sesame rice crackers or tortilla chips

1
In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds.
2
Cover and refrigerate for several hours.
3
In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth.
4
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5
Cool for 5 minutes.
6
Cover and refrigerate.
7
Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth.
8
Spread evenly into a 12-in.
9
serving dish.
10
Cover with chicken mixture; drizzle with sauce.
11
Serve with crackers or chips.

364

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup cooked chicken breast, chopped, ½ cup carrot, shredded, ¼ cup unsalted peanuts, chopped, 3 tablespoons green onions, minced, and more.

Yes, Layered Asian Salad Dip 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!

Layered Asian Salad Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions