Chinese Chicken Salad with Asian Peanut Dressing Recipe

Introduction

This Chinese Chicken Salad is a vibrant, crunchy dish bursting with fresh flavors and textures. Tossed in a creamy Asian peanut dressing with a hint of spice, it makes a perfect light lunch or a tasty side for any meal.

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 ginger, freshly grated
• 1 1/2 cups Chinese cabbage / Napa cabbage, shredded
• 1 cup red cabbage, shredded
• 1 1/2 cups carrots, julienned (or pre-shredded)
• 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)

Instructions

1. Step 1: In a jug or small bowl, whisk together peanut butter, toasted sesame oil, canola oil, soy sauce, Sriracha, honey, rice wine vinegar, water (or lime juice), minced garlic, and grated ginger. Adjust the consistency with water so the dressing is thick and slightly gloopy. Taste and add more Sriracha for spiciness or salt for seasoning if needed.
2. Step 2: Combine the shredded Chinese cabbage, red cabbage, carrots, cooked chicken, bean sprouts, and most of the sliced shallots in a large bowl. Drizzle the dressing over the salad and toss well to coat evenly.
3. Step 3: Garnish the salad with the remaining crunchy fried noodles, chopped peanuts, and sliced shallots. Serve immediately to enjoy the crisp textures.

Tips & Variations

• Use lime juice instead of water in the dressing for a tangier flavor.
• Swap chicken for cooked shrimp or tofu for a pescatarian or vegetarian option.
• For extra crunch, add thinly sliced bell peppers or snap peas.
• If you like it less spicy, reduce the Sriracha and add a touch more honey.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss them together just before serving to keep the crunchy ingredients fresh. The salad is best eaten fresh, but leftovers can be reheated gently if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

Yes, prepare the dressing and chop the vegetables ahead, but keep them separate and combine just before serving to maintain crispness.

What can I substitute for crunchy fried noodles?

If you can’t find crunchy fried noodles, try crispy wonton strips or toasted chopped nuts for a similar texture.

Chinese Chicken Salad with Asian Peanut Dressing Recipe

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★★★★★

4.9 from 103 reviews

This Chinese Chicken Salad with Asian Peanut Salad Dressing is a vibrant and crunchy dish combining shredded chicken, napa and red cabbage, carrots, bean sprouts, and topped with crunchy fried noodles and peanuts. The creamy, slightly spicy peanut dressing ties it all together, delivering a fresh, flavorful, and satisfying salad perfect for a light lunch or dinner.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the Asian Peanut Salad 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 (adjust for desired spiciness)
• 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

For the Salad

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

Instructions

1. Prepare the 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 dressing is smooth and thick. Adjust the consistency with additional water to achieve a gloopy texture. Modify the spiciness with extra Sriracha and seasoning with salt, avoiding more soy sauce to keep balance.
2. Assemble the Salad: In a large salad bowl, place the shredded Chinese cabbage, red cabbage, julienned carrots, shredded cooked chicken, and bean sprouts. Add most of the sliced shallots, chopped peanuts, and crunchy fried noodles, reserving some for garnish.
3. Toss and Serve: Drizzle the prepared peanut dressing over the salad ingredients. Toss everything together gently but thoroughly to ensure the dressing coats all components. Garnish the salad with the reserved shallots, peanuts, and crunchy noodles for added texture and serve immediately to enjoy its fresh crunch and flavors.

Notes

• Use water or lime juice to adjust the dressing consistency to your liking.
• Sriracha amount can be adjusted for desired spice level.
• Pre-shredded carrots can save prep time.
• Serve immediately after dressing to maintain the crunchiness of noodles and vegetables.
• For a vegetarian version, omit chicken and consider tofu.

Keywords: Chinese chicken salad, Asian peanut dressing, crunchy salad, healthy chicken salad, Asian salad dressing, napa cabbage salad, quick salad recipe